From Dalgona coffee to banana bread and pancake cereals to homemade shawarma, food trends were picked up and left off within a matter of weeks.
In South Kerala, Goddess Saraswathy is worshipped on the 7th and 8th day and Chundal, an offering made of black chick pea tempered with coconut and mustard seeds is served with tea.
While the popular Payasam, Pradhaman and Ada are crowd favourites, a few simple delicious treats miss out on being at the receiving end of the spotlight.
A process that has evolved with mankind. The chemical process that breaks down a substance and breathes new life into the product. To survive and adapt, human beings found indigenous methods, this being one of them.
Most of Kerala believe that a Sadhya would never be complete without Olan, yet we overlook how special a dish it is.
Geographical indication (GI Tag) has been making rounds in the food world ever since the confection Rasagulla had been scrutinized over its origin.
A good achappam is brittle yet holds its shape and perfectly complements a strong cup of tea.
A traditional Tamizh protein-rich breakfast paired with a nutritious blend of vegetables from Kerala, adai-avial is an ingenious fusion of these two cultures.
It is highly unfortunate that dishes like ‘Asthram’ do not receive the recognition it deserves, says Anjana Gopakumar.
Instead of stocking up our shelves and refrigerators, or panic buying perishable goods, it would do us good to go old school and not let food go waste.
A specialty for Iftar, Aleesa is the Malabar counterpart of Haleem.