The FSSAI’s new rules mandate that moisture should not exceed 15% of the total mass of papad. A recent change in the Food Safety and Standards Authority of India (FSSAI) regulation related to the moisture content of papad – the modest yet, broadly pan-Indian food item – has created a curious situation of undermining the culinary autonomy of Kerala. The authority’s intentions are pure. A higher moisture content can lead to hygiene issues or even health issues. Lower moisture content leads to longer shelf life, and less chance of contamination.
An ill-informed, ignorant, racist vlogger from Uttar Pradesh launched a tirade against Malayalis and the State of Keralam after his recent visit to Kashi Art Cafe in Fort Kochi, where he was aghast at the sight of beef dishes, the Muslim presence, and the art installations which offended his silly sensibilities. Common citizens are not to be left behind in perpetuating a monolithic, homogeneous image of the nation and its food culture. He was offended that beef could be served in a cafe, which he thought was named after the ancient city of Kashi. Little did he know that the cafe is not named after the north Indian Kashi, considered holy by Hindus, but is a Japanese word kashi (菓子), which translates into sweets or confectionery. Around all this, the newly sworn-in Governor of Kerala, Rajendra Mathur issued a directive to the staff at Lok Bhavan that no non-vegetarian food should be prepared or served inside the kitchen. Given the uproar the directive created, Lok Bhavan later clarified that it pertained to the kitchen for the Governor and his family, and not to the separate kitchen for the staff and dignitaries.
