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The festival revolves around a cordial rivalry between the Paramekkavu Bhagavathi Temple and the Thiruvambadi Sri Krishna Temple, situated within the vicinity of Vadakkumnathan Temple of Thrissur.
Incorporate rainbow-coloured veggies in your Vishu dishes like thoran, avial, olan and gravies.
Unlike the past four years, where Vishu celebrations were subdued due to the COVID-19 pandemic or coincided with Ramadan fasting, the Malayali expatriates are now wholeheartedly embracing the festivities.
Here are few dishes specially picked by us for this Vishu.
These spiced wafer-thin kappa papadam would make the perfect addition to your Vishu sadya.
Come this Vishu, the handful of staff at the Alappuzha railway station will enjoy a sadya spread made out of the vegetables harvested from this garden, making the festival a special one for them.
Arachuvitta sambar is a classic Tamil Nadu dish made with lentils and freshly ground spices.
Even though ‘Malaikottai Vaaliban’ was shot in the deserts of Rajasthan, the food that was served on the sets was mostly Kerala cuisine.
The avial served at feasts often has a distinct taste compared to the versions prepared at home.
Christian houses inthe neighbourhood prepared delicious chicken and beef dishes during this period and eagerly shared the delicacies with neighbours.