Thiruvananthapuram: Seductive biryanis are many. And they are not alone. Giving company is Kothamangalam’s pidi and chicken curry that leave the capital city drooling for more. Pidi, made of rice flour and grated coconuts and having a fragrant hint of cumin seeds, leaves connoisseurs and common men craving for more.
By then, the inviting aroma of Malabari biryani wafts through the air, diverting the attention to next stall at the Kudumbashree pavilion of the Ananthapuri Festival, a mega shopping event organized by Malayala Manorama at Puthirikandam grounds.
The pavilion has an impressive spread of biryanis: kuzhimanthi biryani, Kozhikodan biryani, kutti biryani, beef biryani- the menu goes on.
Puthiyapla kozhi, a chicken dish meant for the groom in Malabar, is yet another attraction. Traditionally, it’s cooked with selected ingredients in strict measures along with a pinch of love for a groom by his mother-in-law.
The pavilion opens up an opportunity to taste dishes belonging to various parts of the state. The festival is on till December 18 and is open between 1 pm and 8 pm. On Saturdays and Sundays, it opens at 11 am.
