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As per Ayurveda, sadya, is dominated by the basic tastes of sweet, bitter, sour, salty, spicy and umami.
This place takes you back to culinary practices that existed at least 25 years ago.
Nimi had cooked a mini version of the delicious Kerala sadya (traditional feast) and had served dishes like thoran (stir fry), sambar, beetroot pachadi and milk payasam (dessert) as well.
An inviting dish that sparkles in purple
It is time to let the stone fruit rule your kitchen.
It is easy to make with the following recipe.
Beetroot in yogurt and coconut gravy is lush, vivid and tangy
It is the memory of the 'enar urukkiyathu' prepared lovingly by his grandmother's younger sister Ramaniyamma that stands out in Shajikumar's mind.
It was Fr Bobby Jose Kattikadu and his colleagues who came up with the idea of Anjappam which projected the significance of sharing delicious food and knowledge.
A cracker combo of spiced mango and coconut milk