KERALA CUISINE

Kerala Fried Prawns – Succulent prawns marinated in spices and fried to perfection.

Kozhi Varuthathu – Spicy and crispy fried chicken pieces.

Kerala Fish Cutlets – Minced fish blended with spices, shaped into cutlets, and fried.

Ulli Vada – Deep-fried lentil fritters with onions and curry leaves.

Kerala Banana Chips – Thinly sliced raw banana chips fried to a crisp.

Malabar Biryani – Fragrant rice cooked with marinated chicken or lamb, infused with spices and saffron.

Kerala Matta Rice – Red parboiled rice served with traditional Kerala curries.

Meen Moilee – Mild and creamy fish curry made with coconut milk and spices.

Kerala Style Chicken Curry – Chicken cooked in a rich coconut-based gravy with aromatic spices.

Avial – Mixed vegetables cooked with coconut and yogurt.

Kerala Fish Molee – Fish stewed gently in coconut milk with spices and curry leaves.

Kerala Vegetable Stew – Mixed vegetables simmered in coconut milk with spices.

Kaalan – Yam and raw banana curry in a yogurt-coconut gravy.

Olan – Ash gourd and black-eyed peas simmered in coconut milk.

Kerala Parotta – Layered flatbread served with chicken or vegetable kurma.

Appam – Lacy rice pancakes served with stew or curry.

Puttu – Steamed rice cakes served with kadala curry (black chickpea curry).

Thoran – Stir-fried vegetables with grated coconut.

Palada Payasam – Rice flakes cooked in milk, flavored with cardamom and garnished with nuts.

Parippu Pradhaman – Lentils cooked in jaggery and coconut milk, topped with ghee-fried coconut pieces.

Ada Pradhaman – Rice flakes cooked with jaggery and coconut milk, flavored with cardamom and garnished with coconut slices.

Sambharam – Spiced buttermilk with curry leaves and ginger.

Tender Coconut Water – Fresh coconut water served in the shell.

Kattan Chaya – Strong black tea brewed with spices and sweetened with condensed milk.