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Kuthirabiriyani was a merry mix of puttu and kadala curry and pappadam.
This is no nest atop a tree, but a dish made elaborately, as are all Kozhikodan dishes and served with love.
From the traditional cuisine to the modern and experimental flavours, an extraordinary gastronomical experience awaits the food lovers here.
With saffron, almonds and honey blended in a samovar made of brass, the concoction is something to look forward to after a heavy Kozikodan meal.
In Thalassery, kunjikalathappam and pandam are the dishes that are usually sent to the in-laws' house when a pregnant woman enters her third trimester.
Visually grand and high on taste, the Malabaris coyly say the kaya pola is as handsome as a puyappila (bridegroom).
Eenthu seeds are small, just about the size of a gooseberry. Dried and powdered, the seeds would then be transformed into puttu and pidis.
Chedichatti and poopathram are close cousins to our common poori.
Here we bring you a list of six not-so-common but toothsome snacks from Malabar to make your Iftar platter as appealing as it can be.
Ramasseri Idli - broiled chicken combo becomes an instant hit at the Spice Route Culinary Festival held in Kochi
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