Kerala Cuisine
Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat.
Aviyal
Rare is the wedding or festive menu that does not include avial! the key to making excellent avial is to pay equal attention to the visual appeal vegetables with contrasting colours such as carrot, beans, pumpkin etc are chosen, sliced evenly into thin 1 inch long pieces, and cooked to a crunchy consistency.
Puttu
Puttu is a traditional and most popular breakfast dish of Kerala prepared with rice flour and coconut. Puttu is usually served with kadala curry or it is served with pazham (small yellow banana) and sugar.
Malabar Paratha
When it comes to the vegetarian dishes the Malabar parathas takes the top position. These layered flakey flat bread just melts away in your mouth. This is one bread which demands ultimate patience and care while in process. This is made of maida and tastes excellent with Veg Korma or any gravy.
Karimeen Fry
Karimeen fry a popular dish in kerala. Karimeen /Pearl spot fish is found in backwaters of kerala like kumarakom, Alaapuzha (Alleppey) and is served in house boat for lunch.
Thalassery Biryani
Thalassery biriyani is a rice dish blended with Chicken and Spices. The recipe has a strong legacy of the Muglai Cuisine. This variant of biryani is an Indian cuisine and has originated from the Malabar region of South India. The specialty is the difference in the choice of rice(Basmati rice is not used, small-grained Khaima/Jeerakasala rice is used); Chicken is not fried before adding to the masala.
Olan
Olan is a dish that is part of the Kerala cuisine of the state of Kerala in South India. It is prepared from white gourd, coconut milk and ginger seasoned with coconut oil. Olan is usually served as part of a Sadhya.
Malabar Chicken Biryani
Traditionally, Biryani, was prepared with rice and leg pieces of goat. Now people make this dish with chicken, beef, egg, fish, etc.
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