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There’s a medley of food everywhere, rich in history and high on taste. This is the stuff of Kozhikodan food.
Actor Joju George's mother taught him how to make this chutney.
Spicy chutney not only excites our taste buds but also the sweet memories of hot lunch packed in banana leaf, to school.
Unwrap a ‘pothichoru’ at Travancore Aramana restaurant in Vanross Junction, Palayam and out tumbles the goodies and an appetizing dose of nostalgia.
"By overcooking fish, you are actually causing nutrient loss too," says chef Pillai.
The highlight of the splendid serve is the curry called Rendang, especially the beef Rendang.
As the cold sets in and the rain pounds down, it's a special diet that folks turn to and this has been the pattern since those days of yore when people tried to stay warm and eat warm.
From Rajeshwari masalas to SI Bharathan, Pai Brothers in Kochi serve 166 varieties of dosas - different in taste, colour, and flavour.
The ordinary idli will come nowhere near Kanchi idli in taste.
Vishu is no Vishu without the taste and aroma of ripe chakka and manga (jackfruit and mango).