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Egg prices in Kerala have risen sharply due to reduced supply from Tamil Nadu and increased feed costs, impacting local eateries and family budgets as familiar egg dishes become more expensive.
Hotel Shylaja, established in 1938, has served the same traditional Kerala lunch for 87 years, with prices rising from a quarter anna to eighty rupees, maintaining its original character and family recipes.
During Kerala's monsoon, Pathila Thoran, a stir-fry of ten seasonal leaves, is traditionally prepared, reflecting deep connections between food, seasonality, and Ayurvedic nourishment.
This monsoon, Kerala's fishermen report larger, roe-carrying mathi, suggesting recovery after years of small catches, thanks to stricter regulations and nutrient-rich upwelling.
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.
Longan, a tropical fruit from Southeast Asia, is becoming a promising crop in Kerala, fetching high prices. Its ease of cultivation and early fruiting make it appealing for farmers seeking new income streams.
Kottayam temple's Bhagavata Sapthaham offered devotees vegetable fried rice and cauliflower curry for Annadanam, a departure from tradition, proving easier for organisers and warmly received.
Fresh produce can be grown on balconies and window ledges, transforming small spaces into productive kitchen gardens. Six easy and rewarding vegetables, including lettuce, cherry tomatoes, and chillies, are ideal for container cultivation.
Tea prices in Kerala have tripled over 25 years due to rising ingredient and labour costs, transforming tea shops into modern eateries with diverse, often pricier, flavoured options.
Household cockroaches, unlike their online namesake, require proactive measures to keep them out of your kitchen.
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