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The Filipino purple yam, ube, has become a global food sensation, but its popularity overlooks similar tubers like Kerala's kachil, which have long been staples in Indian kitchens. While both may share botanical links, their culinary uses and flavour profiles often differ significantly.
During the scarce monson, plants which usually grew unnoticed in the yard, found pride of place on the dining table.
Long used as a thirst-quencher during summer and offered in Hindu temples as nivedyam, it is a simple drink that balances sweetness with a mild, warming spice.
As companies began processing jackfruit into pulp, overripe fruits that once went to waste found a buyer.
Malabar’s Mappila cuisine has long-standing links with Arab traders who stayed here for months during trade voyages.
Keralam is not a reinvention. It is the same land of monsoon cravings, toddy shop debates, wedding sadya politics and tea-time loyalty. It just finally sounds the way it tastes.
Modern food industries rely heavily on enzymes, and Bacillus subtilis is one of the most trusted microbial sources.
Kochi Biennale food scene extends beyond the typical tourist spots. This guide highlights local eateries and experiences for an authentic taste of Kochi.
This drink has been common in Kerala homes for decades, especially during summer.
Rooted in centuries-old traditions, it celebrates the use of locally sourced ingredients and reflects the state’s unique geography, layered history and cultural diversity.
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