The lunch rush has ended, and the shop is nearly empty of customers; time for the all-male staff to stretch their legs and wash plates. There are only half-a-dozen plastic tables and chairs inside, and an overused sink in one corner of the main hall. A door leads to the kitchen with a thatched roof. In earthen and steel vessels, there are the remnants of various dishes, from fish fry and curries to chicken and beef. But none can mask the smell of the star of the show wafting in the air, fermented toddy, stored in glass bottles.
The Boche Toddy Pub in Vypin is 18km and a world away. There are comfortable dining options including air-conditioned cabins. There is parking space outside; the clientele often arrive in cars. There is even a separate play area for children. Anglers can try their hand at catching fish from the nearby lake, which are then cooked at the pub on the spot. Typically, weekends are busy, with entire families taking in the experience of a "modern toddy shop".
It's this contrast between the two shops, both operated with the same licence from the Kerala excise department, that the state government now aims to bridge as part of its new liquor policy announced on July 26. According to the new plan that will be put in place, the around 5,000 toddy shops in the state are set to be given a facelift, with the traditional alcoholic beverage rebranded to make it appealing to a larger clientele, primarily targeting the roughly 15 million tourists that make their way to Kerala every year.
Bu hikaye Hindustan Times dergisinin August 08, 2023 sayısından alınmıştır.
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Bu hikaye Hindustan Times dergisinin August 08, 2023 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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