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The dining pavilion can accommodate 4,000 people at a time, with queueing space for another 5,000.
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.
Porotta paired with meat curries, exemplifies the lack of balance, particularly because it lacks dietary fiber.
Here's what you might find on the table during a Kerala Easter feast.
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