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The spicy and sour flavours of the unique dishes from Idukki perfectly represents the struggles and the great will power of the farmers of the hilly Kerala district.
Zeenath turns nostalgic when she talks about her mother’s incredible penchant for cooking.
Check out the pretty simple recipe of cherupayar ularthu that tastes great with rice, kanji (rice porridge) or chapathi.
When V S Achuthanandan was the Kerala chief minister and leader of the opposition in the Assembly, he used to visit the palace twice a week.
Noted writer TD Ramakrishnan, while expressing his love for the humble puttu, recalls his childhood when his mother used to dream of owning a puttu kutty (cylindrical puttu steamer).
Vattaparambil Peethambaran could write at a stretch for three to four hours. “After that my back aches, not my hand,” he said. He took less than three months to write two books, the first one 463 pages and the latest one 551 pages.
Happily chirping away to Onmanorama, Rajini Chandy recalls her early days in Mumbai where food was the pivotal point of life.
The cardinal rule is to cook food and preserve water in hygienic surroundings. Food and water kept uncovered are to be shunned.
Here's a list of Vishu recipes prepared for you to try out this year.
While it is a vegetarian sadya that is served for lunch is most parts of Kerala, fish and meat take pride of place on the plantain leaf in Malabar.