Thaikkudam Bridge — A homeland
Thaikuddam Bridge - A homeland.
This one’s for all the Malayalee’s across the globe.
In conversation with @thekayalmag , @vian.vf_fernandes talks about @thaikkudambridge first-ever live performance, music mojo days, ‘Thaikudil’ and more. Watch the full video on YouTube @TheKayalMagazine
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#Conversations | Thaikuddam Bridge
Does all this intense attention and love you get make you feel responsible or add to your pressure?
“Not anymore. I’d like to call it the ‘Be the Bridge’ family, and let me tell you, it’s this wonderful community that spans the entire globe. Over the years, we have grown and built this beautiful relationship with the world. It motivates us to deliver more. Make more music. I wouldn’t call it pressure because that is simply how we connect. We know that we will create new music each time. Moreover, it’s not just about pleasing the fans; we create for ourselves first. The artist needs to feel that connection to the music” —Vian Fernandes, Bassist, Rapper, Thaikuddam Bridge
#BeTheBridge
Visuals by @ebysolickal
The musical extravaganza feat. @thaikkudambridge
#BeTheBridge
Gorgeous visuals by @sammyadams.films ✨
Conversations with @thekayalmag Feat. @vian.vf_fernandes (Thaikuddam Bridge) @thaikkudambridge
One Saturday afternoon, Vian and I met & spoke about nothing and everything. That’s it. That’s the post.
Full video out soon.
Appo sheri. Happy Saturday to you too. 🌻
It’s the conversations that make Kayal beautiful. And well, it did! 🏮Kayal evenings | Edition I
Vishu ashamsakal! ✨
Like many Indians who moved to a new country (and are now questioning their life choices), my longing for a home-cooked meal has become less about the food itself and more about these little sensory awakenings that teleport me straight to my mother’s kitchen. I feel closer to home every time I make things my mother used to make.
Mango curry, or ‘Mambazha Pulissery’ is essentially a South-indian curry made with dollops of yoghurt, a coconut base infused with honey-sweet mangoes. maybe because it was only made with mangoes that were in season, it was special. at lunchtime, I’d take multiple servings, crush papadoms to go with it and wolf down the glorious mess. to top up, there would be pickle to zhuzh it up a bit.
After moving to Sweden, I needed my mother, badly. this was the first recipe I’d jotted down hurriedly over a quick zoom call with her and realised how simple it was. This meal engulfs you with love and leaves you with a feeling of fulfillment that is quite hard to describe, really.
Happy Vishu 🥭✨
