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This is no nest atop a tree, but a dish made elaborately, as are all Kozhikodan dishes and served with love.
Food business has become one of the rapidly growing businesses in Kochi with lots of restaurants and hotels cropping up at many prime spots
A peek into Mithun Ramesh's culinary preferences and how they influence the life of this globe-trotting foodie
In a conversation with Onmanorama, Tanya Abraham talks about the culinary tradition and how various recipes evolved out of Kerala's kitchens.
Almost all the travellers had noted down the black pepper, asserting the popularity and the large-scale cultivation of this spice in the ancient times. It was also pointed that these were duly exported.
Kerala's culinary tradition stood out in Delhi's food fest.
A food blogger and a cookbook author, this Munnar woman’s works were even featured in the 2016 Frankfurt Book Fair in Germany.
The traditional Onasadya, served on a fresh plantain leaf, is delicious and nutritious and is filled with interesting flavours as well. Here are some interesting facts about the sadya that is an essential part of Kerala cuisine.
Vishu is no Vishu without the taste and aroma of ripe chakka and manga (jackfruit and mango).
The antioxidants in the raw fruit holds in check diabetic-related ailments like neuropathy, retinopathy and nephropathy.