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Coorg, also known as Kodagu, has a pleasant climate thanks to its geographical location in the Western Ghats.
Kumarakom is renowned for a cuisine in which backwater fish is the chief item. But 'duck mappas' served at Tharavadu can rival these fish dishes.
A healthy plate of food should have half of it filled with fruits and vegetables, one fourth of it with rice or wheat and rest with meat or dairy products.
Hot kanji that has great demand costs just Rs 30. Two types of stir fries, chilli chutney, mango pickle, lemon pickle, pappadam and round chillies are served as sides for the kanji.
Indians are known to genetically have high levels of this amino acid and are evidently much more prone to heart attacks compared to people belonging to other countries.
The Rajapuram Toddy Shop at Kavalam serves mouthwatering local cuisine which include boiled 'kaachil' and 'chembu' with spicy fish curry.
The cuisines of the Italian island of Sardinia and India have much in common in their ingredient-focused cooking to highlight fresh, seasonal flavours, says Chef Marco Murenu.
A journey to Veettikunnu - in the Parambikulam Tiger Reserve, a protected area in Chittur taluk of Palakkad district in Kerala.
However, many of these dishes may not be available in restaurants, but visitors would have to seek out street-side eateries to taste them.
The Lake Palace is built with solid rock and has six rooms, each surrounded with broad verandas.