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I did not know that Malayalis take their Christmas cake so seriously, they begin working on pitting it together from August-end, pouring serious quantities of alcohol into the dry fruit mix before packing it away to let it ferment and become a boozy ingredient in the cakes that get baked.

I got to experience this fervour at @sahilsambhi's Nadoo, Greater Kailash-III, yesteryear's Masjid Moth (@nadooindia), where Chef Shri Bala i(@chef_shri_bala) invited us to get our gloved hands dirty at a festive cake mixing ceremony, where lots of dry fruits went into a long, rectangular box along with generous pours of dark rum, red and white wine, and vodka - a heady cocktail in the best of times - along with a starter that is eight years old and plenty of diced ginger to give it that spicy Keralan touch.

As Shri Bala explained to me, at least 250 ml of alcohol had gone into the 2.5-kg cake that she had baked some time back. Then why do Punjabis claim to be champions at imbibing alcohol, when the honour should justifiably go to Malayalis! To this, image guru Dilip Cherian (@dilipthecherian) commented that Punjabis are just loud, whereas Malayalis just drink without making any noise about it!

We got mulled wine to drink- that's the first sign of an early onset of the festive season! - and plenty of finger food to gorge on. I especially loved the baby egg puffs, baby Malabar parottas with mutton sukka, banana fritters, and mini honey sponge cakes made in the style of Bangalore's famous Iyengar bakeries. So, as the dry fruits soak up the alcohol, we hope the cakes that come loaded with them give us a sweet high!
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