home made jam

plumlight

Help me find my friends.

jam

Every country in the world has a history of preserving the seasonal fruits in some form or other and making jam was one such way. We too at Himalaya have been making homemade jam for years for own purposes in a small way with locally available fruits. But the increase in our requirement and our decision to go commercial in response to our dear customers’ continuous demand drove us to the mechanized methods - the most modern technology in the world without compromising even a wee bit on the homely feel. We take meticulous care in the choice and selection of the best quality fruits fresh from the garden for the preparation using the least timed cooking equipment that keeps the fibrousness, the fragrance and the colour of the fruits used. We can say for sure that once you start using it, you will find the kind of taste that you have been looking for in jam because it is purely homemade. And now it is for your tongue to feel the joy of it.

Cake

Cake is a term with a long history and a Viking origin, and so it is a colonial contribution to Kerala. The cake was ubiquitous in all the gatherings of the Europeans from whom we borrowed the habit. As techniques for baking and leavening developed and eating patterns changed, newer and newer forms and flavours of cakes came to be seen as categories of their own and named accordingly. They have kept their image as 'treats' and maintain their ceremonial importance at weddings and birthdays. From a huge repertoire of cake recipes developed from the basic methods, we have quite a few of our own and plum cake is just one of the many. Europe and places such as North America where European influence is strong have always been the center of cakes. One might even draw a line more tightly, from English-speaking areas. No other language has a word that means exactly the same as the English 'cake.' The western tradition of cakes applies little in Asia. In some countries western-style cakes have been adopted on a small scale, for example the small sponge cakes called kasutera in Japan. But the 'cakes' which are important in Asian are quite different from anything occidental for examples, see moon cakes and rice cakes of the Philippines. The history of cakes goes a long way back. Among the remains found in Swiss lake villages were crude cakes make from roughly crushed gains, moistened, compacted and cooked on a hot stone. Such cakes can be regarded as a form of unleavened bread, as the precursor of all modern European baked products. Some modern survivors of these mixtures still go by the name 'cake', for instance oatcakes, although these are now considered to be more closely related to biscuits by virtue of their flat, thin shape and brittle texture. Ancient Egypt was the first culture to show evidence of true skill in baking, making many kinds of bread including some sweetened with hone. The Greeks had a form of cheesecake and the Romans developed early versions of fruitcakes with raisins, nuts and other fruits. These ended up in 14th century Britain. Chaucer mentions immense cakes made for special occasions. One was made with 13 kilograms of flour and contained butter, cream, eggs, spices, currants and honey. Moulds, in the form of cake hoops or pans have been used for forming cakes since at least the mid-17th century. Most cakes were eaten accompanied by a glass of sweet wine or tea. At large banquets, elaborately decorated cakes might form part of the display, but would probably not be eaten. By the mid-19th century the French were including a separate "sweet" course at the end of the meal which might include 'gateau.' During the 19th century, technology made the cake-baker's life much easier. The chemical raising agent bicarbonate of soda, introduced in the 1840's, followed by baking powder ( a dry mixture of bicarbonate of soda with a mild acid), replaced yeast, providing a greater leavening power with less effort. Another technology breakthrough was more accurate temperature controlled ovens. In most of NW Europe and North America a well-developed tradition of home baking survives, with a huge repertoire of cake recipes developed from the basic methods. The ability to bake a good cake was a prized skill among housewives in the early to mid-20th century, when many households could produce a simple robust, filling 'cut and come again' cake, implying abundance and hospitality. Although the popularity of home baking and the role of cakes in the diet have both changed during the 20th century, cakes remain almost ubiquitous in the western world. They have kept their image as 'treats' and maintain their ceremonial importance at weddings and birthdays.

My dream my cake

It is all about giving shape to your dream cake!

Our creative chefs are at your disposal to materialize it

With all that you need to capture the dreamy picture

 That should flash out of your heart.

Forget the usual ways you have seen or heard of

But be sure we are here to share your pangs of creation

You think you are going to cherish all your life.

You may have some conceptualizations regarding your dream cake. You would have a basic idea about the shape, texture, and the flavor for the cake.

Here at Himalaya You can have our master cake designers to develop a design for your dream cake. You can sit together, discuss with each other to bring in some interesting ideas. Based on this discussion, they would develop a design for your cake with necessary modifications to improvise it

 This cake could be made elegant with the help of the decorations and cake toppers.

Each and every moment of it can be captured for you to chew the cud on.

Conditions: only kids between five and fifteen can go in for this

History of Baking at Himalaya

Himalaya Bake & confectioners Pvt Ltd, Alappuzha, has now entered upon a new phase in the baking history in South Kerala. Backed by 65 years of experience in the baking industry since its inception in 1948, Himalaya Bakers, has grown into a full- fledged bakery products manufacturer, operating from a well equipped state of the art technology production Unit , spanning across 125 cents of land, with over 150 well trained baking hands   and over 20 high tec machines.

Our success lies in our commitment towards quality and service which we have upheld for the last 65 years. We have the capabilities to meet even the most stringent quality requirements to help our customers improve their sales, protect their margins and protect their business against competition. Our financial strength gives us bulk purchase capabilities to ensure our products are quality competitive. We are always at the forefront, in identifying, developing and introducing new products to enable our customers to have complete satisfaction.

History - Life is the mirror.

Consequent to the Second World War, there was a scarcity of food the world over and it was in such a time in 1944 our great grandfather C.Madhavan shared with his son C M.Kunjhupilla his vision of doing something to alleviate the food problem of the poor section of the society and this drove them to leave their traditional coir industry to turn to the baking domain in 1948.

And thus we made our first Moricha Rotty (Roasted bread) in Alappuza, Kerala. Even the little piece we baked looked bigger for the customers whose satisfaction we have ever since held high in every new product. Our motto has always been “make no waste of food and no compromise on quality”.

And we have come thus far on the footsteps of our founders and their customers who shared a time bound bond. Your visit to our shops with a wide variety of bread and cake and other crispy crunchy pieces will convince you of the love and care we have shared overtime. Now we have a new production unit with state of the art technology where you can see and feel how well we still preserve the age old trust and care placed in us.

We made our first Moricha Rotty (Roasted bread) in 1948 in Alleppey. We had to wait for one more year to make our first cake by our great master chef Mr. George. And yet another year had elapsed before we were able to market it since most of the people here had no idea of what a cake really tasted like. Gradually we built upon the small chunks of people who took to the taste of it and expanded the customer base.

The first recipe went through so many sleepless hours of thought at the edible work of art to be perfected by the final touches by our great founder Mr. C.M. Kunhjupilla.

Mr. George joined us in his twenties and was with us till his death at the age of 74. And he has left his mark of craftsmanship in every hand at the table with him throughout his fifty years of service.

 So his memories can’t but get baked into the history of the firm. That is why with the very same masterful feeling we still follow the recipe improved upon with state of the art technology, without losing even a little bit of the marvelously delicious aroma of the master’s cake.

Your eating the cake will make our talk of it sound true as the saying goes “the proof of the pudding is in the eating”.