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In North Kerala's Malabar region, 'Kozhimarunnu', a medicinal chicken dish, is a traditional folk remedy prepared with country chicken, herbs, and spices during Karkidakam, believed to restore strength.
Dr Harikrishnan S, Assistant Professor at the Veterinary and Animal Sciences University, explains what makes these eggs different from the rest.
A new fried chicken counter at Kottayam KSRTC depot offers food served on buses, a statewide initiative providing affordable, clean meals to passengers.
Chicken 65, a beloved spicy starter, has a mysterious origin; the most accepted theory points to its creation in Chennai in 1965, though other explanations persist.
A rich, creamy and fragrant Eid special, this Kashmiri chicken curry is slow-cooked with browned onions, cumin, methi and finished with ground cashews and raisins for a velvety brown gravy.
Kerala's temple culture is characterised by unique and local offerings, moving beyond traditional practices to include everyday items like chocolates, herbal drinks, books, and regional food.
The virus may be present not just in the meat but also in eggs, droppings and other remains.
Most people complain that they do not like the taste of chicken liver, even though they know that it is packed with nutrients.
A few days ago, KSRTC also decided to supply bottled water to passengers at Rs 1 below its market price.
Chicken prices are soaring in Kerala due to artificial restrictions on movement from Tamil Nadu.
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