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The Kudumbashree uses pure and fresh ingredients to prepare the tasty dishes that would be served at the food stalls.
Over 50 indigenous food varieties were prepared by the first year and second-year volunteers.
Though the joint is swarmed by Malayalis, a whole lot of Australians love to have a meal here.
Besides pearl spot and red snapper, mud crabs from the Ashtamudi Lake, specially caught for the cricketers, were also served at the table.
Unlike rest of the regional cuisine, fresh chicken cooked in this Chinese recipe is not soaked in sauces.
Taking his love for seafood further, Dharmajan has now introduced 'Dharmoos Kitchen' which caters fish dishes at functions and events.
If tapioca is an all-time favorite across Kerala, it pairs with egg, pork and beef to create magnificent dishes in Angamaly.
It's time for a binge talk with Thaikkudam Bridge!
A fish biriyani always awaits him at home after his travels, come what may!
For Aju, this particular combo, his mom's specialty, could be termed as unparalleled.