Thrissur: K. H. Krishnan, aka Velappaya Kannan Swami (52), a beloved culinary expert and owner of Kannan Swami Krishna Catering in Kottapuram, passed away on Tuesday morning after a battle with illness. He was a prominent figure in the culinary world for over three decades, known for his expertise in traditional Kerala ‘sadya’ preparation and his unique contributions to modernising Kerala’s catering industry.
Kannan's culinary legacy
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Kannan was a member of the Velappaya Madom family of Pazhayanadakkavu, Thrissur. He followed in the footsteps of his grandfather, Velappaya Krishna Iyer, and his father, Hariharan (Rashamani), who had a strong influence on the culinary traditions of the region. Kannan’s exceptional skills were showcased during arts festivals, temple celebrations, church fairs, and food festivals, where he became a household name. He was also a member of the Board of Trust of the Pandi Samooha Madom in Thrissur.
‘Paalada Kannan’ and his signature dishes
Velappaya Kannan was especially famous for his delicious ‘Paalada Prathaman,’ a creamy dessert served at Krishna Catering. His Palada was so popular that customers would often buy extra to take home. His signature dishes, especially the Onam Sadya, were a major attraction during the festival season, with bookings for his meals often filling up weeks in advance. People would line up from the early morning to get a taste of his famous fare.
Innovations in catering
Starting his catering journey in 1992, Kannan embraced new technologies and modern facilities, eventually growing Krishna Catering from a small unit to a renowned establishment. In 2016, he was awarded the International Quality Management Award. He also had the honour of managing the kitchen for the CBSE Arts Festival for three consecutive years.
Personal struggles and transformation
In 1994, after an accident near Saktan Thampuran bus stand in Thrissur, Kannan was laid up for two weeks, which led to a massive weight gain. By 2006, his weight had reached 148 kg. He approached a private hospital to lose weight, but he declined after surgery was recommended. His Sabarimala pilgrimage in December 2006 had to be halted near Pampa due to health issues. After this distressing incident, he restricted his food intake, even giving up his beloved ‘pappadam’ and ‘payasam.’
Determined to regain his health, Kannan drastically changed his lifestyle and lost more than 60 kg, going below 80 kg in just a year. Kannan passed away after completing his journey, leaving a lasting impact on the hearts, minds, and taste buds of the people of Kerala.
He is survived by his mother, wife, son, daughter, and son-in-law. His cremation will take place on Wednesday morning at the Brahmin crematorium on MG Road, Thrissur.
Published: 20 Nov 2024, 09:55 am IST
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