Unniyappam
Unniyappam is a small, round, deep-fried snack made from a fermented batter of rice flour, jaggery, and overripe bananas, flavored with cardamom and small bits of fried coconut.
Prawn Moilee
Prawn Moilee is a mild, stew-like curry where fresh prawns are poached in a silky coconut milk base, flavored with ginger, turmeric, and green chilies, and finished with a tempering of curry leaves.
Pazham Pori
Pazham Pori is a popular Kerala tea-time snack consisting of ripe Nendran bananas sliced lengthwise, dipped in a lightly sweetened flour batter, and deep-fried until golden and crispy.
Parippu Curry
Parippu Curry is a thick, mild, and creamy lentil dish made from split yellow moong dal cooked with a fresh coconut-cumin paste and tempered with coconut oil, mustard seeds, and curry leaves.
Palada Payasam
Palada Payasam is a rich, creamy Kerala pudding made by slow-cooking Ada (steamed rice flakes) in a mixture of milk and sugar for several hours until the milk reduces and takes on a natural, pale pink hue.
Kootu Curry
Kootu Curry is a dry, rich Kerala dish made from a combination of vegetables (like yam and raw banana), black chickpeas, and a roasted coconut paste, finished with a heavy tempering of fried coconut.
Karimeen Pollichathu
Karimeen Pollichathu is a pearl spot fish marinated in a spicy, tangy masala, wrapped in a fresh banana leaf, and pan-fried to achieve a smoky, concentrated flavor.
Idiyappam
Idiyappam is a traditional Kerala dish consisting of fine rice flour dough pressed into thin, noodle-like strands, woven into small nests, and steamed to a soft, pillowy finish.
Banana Chips
Banana Chips are thin, crunchy discs of raw starchy bananas deep-fried in pure coconut oil and lightly seasoned with salt and turmeric.
Tuna Curry
Tuna Curry is a coastal classic from Kerala, prized for using firm, meaty tuna that thrives in bold, spicy gravies. It is the definitive "soul food" of the backwaters.
Seafood Curry
Kerala Seafood Curry is a coastal masterclass that balances the fiery heat of the tropics with the cooling richness of the Arabian Sea’s bounty. Whether featuring fish (Meen) or prawns (Chemmeen), it is the heartbeat of Kerala’s culinary identity.
Sadya
Sadya is the ultimate vegetarian banquet of Kerala a grand, ceremonial feast that embodies the spirit of "plenty." Served on a tapered banana leaf, it is a meticulously organized symphony of up to 64 dishes, representing a perfect balance of all six tastes.
Puttu & Kadala Curry
Puttu with Kadala Curry is the "power breakfast" of Kerala a classic culinary duo that balances delicate textures with robust, earthy flavors.
Malabar Parotta
Malabar Parotta is the legendary layered flatbread of Kerala, famous for its flaky, silky, and "shreddable" texture. Made from refined flour (Maida), it is neither a roti nor a naan; it is a masterpiece of culinary elasticity, characterized by dozens of paper-thin folds that pull apart with ease.
Grilled Fish
Meen Chuttathu is a Kerala coastal delicacy featuring fresh fish marinated in a spicy blend of ginger, garlic, and bird's eye chilies. Slow-grilled over charcoal or a griddle, it is defined by a smoky aroma and a distinct coconut oil finish.
Fish Curry
Meen Curry is a Kerala masterpiece defined by its fiery spice, vibrant red color, and the smoky sourness of Kudampuli (Malabar Tamarind). Traditionally prepared in clay pots, this authentic version skips onions and tomatoes to let the bold flavors of chili and ginger take center stage.
Duck Curry
Nadan Tharavu Curry (Kerala Duck Curry) is a fiery, aromatic delicacy from the backwaters of Kerala, particularly the Kuttanad region. It features tender duck meat slow-cooked in a rich gravy of coconut milk, flavored with a potent blend of black pepper and local spices.
Appam & Stew
Appam and Stew is a quintessential Kerala breakfast featuring lacy, fermented rice pancakes with a soft, spongy center served alongside a creamy coconut milk-based vegetable or meat gravy.
