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Kidilum, a New York restaurant, offers authentic Kerala cuisine curated by chef Vinu Ravindran, aiming to elevate South Indian flavours globally with its diverse, meticulously prepared dishes.
Discover the traditional way to enjoy an Onasadya, from the precise placement of dishes on a banana leaf to the order of consumption. Learn the etiquette of this vibrant Kerala feast, ensuring a delightful culinary experience.
For packed Onasadya, consume within two hours of packing; buy only from registered establishments, check packaging, and avoid unnaturally bright food.
Founded in 1926, the eatery has retained its old cooking methods, long-serving staff and much of its traditional menu, including its popular mutton chaaps.
Originally a lodge for freedom fighters, Sree Shanmugha Vilasam Bombay Hotel in Payyanur, Kannur, traces its roots to 1928. It now thrives as a popular vegetarian eatery, honouring its history and serving traditional cuisine.
Kerala's Food Safety Department warns of unauthorised colouring agents in banana chips and sharkara varatti, advising consumers to avoid excessively yellow products and inquire about artificial colours.
Kannur's 75-year-old eatery, Onakkan Bharathi, famous for its puttu and mutton curry, remains a beloved morning ritual for locals.
Indian cooking relies on diverse dals, each offering unique flavours and textures. Toor dal creates creamy dishes, moong and masoor dal cook quickly for light meals, chana dal retains bite, and urad dal is vital for South Indian batters.
From giving Vaikom Muhammad Basheer space to sell his books to experimenting with the boiled-egg filling, Cochin Bakery has witnessed nearly nine decades of Kerala’s evolving bakery culture.
The Thripthi ice cream parlour in Pala, Kottayam, has maintained its cherished flavours and simple menu for over half a century, becoming a beloved local institution. It stands as a testament to enduring taste and tradition, offering generations a consistent culinary experience.
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