There was a time when ships laden with spices from Wayanad sailed westward from Thalassery. The port, which once traded with the Greek and Roman empires, China, Arabia, Portuguese, Dutch, and French was ultimately seized by the British. Thus, Thalassery became Tellicherry.
In 1883, during the Christmas season, Tellicherry witnessed the birth of India's first cake. 140 years later, the fourth generation of Mambally Bapu, who made the cake, and Brown Saip, the muse, reunited in Thalassery. On a chilly day in the month of Dhanu (Malayalam calendar), a horse-drawn carriage stopped in front of Mambally Bapu's Royal Biscuit Factory, stirring up dust.
Brown Saip got out of the carriage. At the time, Saip was the manager of the world's largest cinnamon plantation. Bapu invited Saip inside.
With curiosity, Bapu opened the parcel that Saip handed to him. It took Bapu, a master of sweets, a few seconds to recognize the item as a delicacy. Saip asked whether Bapu could create a cake like this, with the sweetness of home, the memory of one's roots, and the nostalgia of comfort.
Saip provided some ingredients such as raisins, cocoa, and dates, along with a recipe for making the cake. He also suggested bringing French brandy from Mahe to make the cake batter. Bapu did not let this sweet opportunity slip by.
He requested ten days from Saip. He gathered spices, fruits, and grains from the local markets and began his experiment. He mixed different ingredients in varying proportions to taste.
H.