On a coconut trail

Fascinated by a more than liberal use of coconut in south Indian cuisine, Hoihnu Hauzel sets off on a journey to find out what is so special about the fruit

In north-eastern part of India food is not dependant on one particular ingredient. It was, therefore, fascinating for me to see people in God's own country obsessed with coconut. They have it gelled on their hair in the form of oil, use it in ayurvedic centres for facial and body massages, drink coconut water early in the morning to clean their system and sip it in the afternoon to beat the heat. The fruit also finds a number of culinary uses. Coconut is scrapped to squeeze milk and used for cooking. The tender portion is used for making a delicious pudding while it can be grated to add taste to dishes.