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Though avial is popular in many places, it holds a special place in the Malayali cuisine.
The dishes are typically rooted in local tropical ethos - naadan as the word goes in Malayalam.
For a taste of meen avial one has only to drive down between Vadakara and Nadapuram. It’s the region’s dearest dish.
Tracing the culinary tradition of the Jackfruit, we see the fruit alternating between a delicacy, as a vegetable, and as even as crispy fried chips, and maybe more!
One of the most telling flavours of tropical cuisines, the coconut has a fine array of dishes to boast about!
A peek into the archives to ferret out the origins of what’s served has turned up some very interesting facts about today’s Onam dishes.
We've laid out the chronology of the sadya and the nutrition value of the ingredients so that you can also enjoy the worth of the famed #Onasadya.
Pisharody's is known for its lunch, served traditionally in a banana leaf.
A group of like - minded travel enthusiasts make a trip to Palakkad to explore the art and culture of the land.
Know about the famous 'Vallasadya' or ‘feast for the boats’ at Aranmula which has many peculiarities on how it is conducted and eaten. The feast is offered in honor of a boat (vallam) which represents a particular place around the temple. During the festival, it is believed that Sree Krishna