Sinoy's Kitchen Menu

A soft and fluffy Kerala-style rice pancake with a mild sweetness.\nVellayappam is a thick, spongy pancake made from a fermented batter of rice, coconut, and urad dal. Unlike palappam, it is cooked on a flat pan and does not have crispy edges. Its soft texture makes it a great pairing with spicy curries, coconut chutney, or even sugar and banana for a simple treat. A comforting and filling dish, vellayappam is a staple in many Kerala homes, especially for breakfast or dinner.

Kerala Beef Stew is a rich and flavorful dish made with tender beef slow-cooked in a creamy coconut milk gravy, infused with aromatic spices, curry leaves, and vegetables like potatoes and carrots. This mild yet fragrant stew pairs perfectly with appam, idiyappam, or rice.

A delectable and aromatic dish featuring Neymeen (Kingfish), one of Kerala's prized fish, cooked to perfection in a rich and flavorful masala. The fish is marinated in a blend of spices, including turmeric, coriander, fennel, and a hint of garam masala, giving it a deep, earthy flavor. The Neymeen is then pan-fried until golden and crispy on the outside, while remaining tender and juicy on the inside.\n\nThe masala is made with onions, tomatoes, ginger, garlic, and curry leaves, which are sautéed together to form a rich, aromatic gravy that perfectly complements the fish. The result is a dish that is spicy, tangy, and packed with flavor.\n\nServed with a side of steamed rice or traditional Kerala parotta, Fish Masala (Neymeen) is a delightful seafood dish that captures the essence of Kerala's coastal cuisine, offering a perfect balance of spice, tang, and richness.

Fish Molly is a mild and flavorful South Indian fish curry, especially popular in Kerala. Made with lightly spiced coconut milk, tender fish fillets, and aromatic spices, it has a rich, creamy texture. This dish is often served with appam or rice, making it a comforting and delicious meal.

Kumbalappam is a traditional Kerala sweet made with ripe bananas, rice flour, jaggery, and coconut, flavored with cardamom and steamed in banana leaves for a rich aroma. This soft and mildly sweet delicacy is a popular tea-time snack, loved for its authentic taste and wholesome ingredients.

Chakka Vevichathu is a traditional Kerala dish made with boiled jackfruit cooked in a flavorful blend of spices. The jackfruit is typically cut into pieces, boiled, and then stir-fried with a mixture of mustard seeds, curry leaves, turmeric, and other aromatic spices. It is often served with rice or chapati. This dish showcases the natural sweetness of the jackfruit, which is beautifully balanced by the spices, making it a savory and satisfying meal. It's a favorite comfort food in Kerala, especially during the monsoon season.

Kerala beef fry is a popular dish from the southern Indian state of Kerala. It is made by slow-cooking small pieces of beef in a blend of spices and aromatics until it is tender and flavorful. The dish is typically prepared by first marinating the beef in a mixture of turmeric, chili powder, coriander powder, and other spices for a few hours. The marinated beef is then slow-cooked in a pan with coconut oil, onions, curry leaves, and other aromatic ingredients such as ginger and garlic. The slow cooking process helps to infuse the beef with the rich and complex flavors of the spices and creates a tender and juicy texture. The dish is usually served hot and garnished with fresh coriander leaves and a squeezed of lime juice. It pairs well with a variety of other Indian dishes such as rice, bread, or lentils. Kerala beef fry is a popular dish that is enjoyed by both locals and visitors to the region. It is known for its bold and spicy flavors, which are characteristic of the cuisine of Kerala.

Chicken Dum Biryani with Chicken Fry is a delightful and indulgent meal. The chicken dum biryani is a fragrant rice dish where marinated chicken is slow-cooked with aromatic basmati rice, infused with spices like saffron, cinnamon, and cardamom, and sealed to lock in the flavors. Paired with crispy, golden-brown chicken fry, this combination offers a perfect balance of rich, spiced rice and crispy chicken. It’s a complete and satisfying meal, often enjoyed with raita or a tangy pickle.

Chicken Leg Fry is a crispy and flavorful dish featuring chicken legs marinated in a blend of spices, then deep-fried or pan-fried to golden perfection. Infused with garlic, ginger, chili, and aromatic herbs, this juicy and spicy delicacy pairs well with rice, parotta, or as a delicious appetizer.

Veg Fried Rice is a flavorful and colorful dish made with stir-fried rice and a variety of fresh vegetables like carrots, peas, beans, and bell peppers. The rice is sautéed with aromatic spices, soy sauce, and a touch of sesame oil, creating a delicious, savory flavor. It's a quick and satisfying meal, perfect for pairing with curries, stir-fries, or grilled items.

Pork Vindaloo is a popular and spicy Goan dish known for its bold flavors. Tender pieces of pork are marinated in a tangy mixture of vinegar, garlic, and a blend of aromatic spices like cumin, mustard seeds, and cinnamon. The meat is then slow-cooked in a rich, flavorful sauce made with onions, tomatoes, and a mix of fiery red chilies, giving it a deep heat and a touch of sweetness. This fiery dish is typically served with steamed rice or bread, and its spicy and tangy taste makes it a favorite for those who enjoy a flavorful and intense curry.

A crispy, golden-brown patty filled with spiced minced beef.\n\nBeef Cutlet is a popular Kerala snack made with finely minced beef, seasoned with a blend of spices like ginger, garlic, green chilies, and garam masala. The mixture is shaped into small patties, coated in breadcrumbs, and deep-fried until crispy and golden. The outer crust is crunchy, while the inside remains soft and flavorful, offering a perfect balance of texture and taste. Often served as a side dish or appetizer, Beef Cutlet pairs well with ketchup or a spicy dipping sauce.

Veg Stew is a mild and creamy Kerala-style vegetable curry made with a variety of fresh vegetables such as potatoes, carrots, peas, and beans, simmered in a rich coconut milk gravy. Flavored with aromatic spices like cinnamon, cardamom, and curry leaves, this comforting dish is perfect when served with appam, idiyappam, or rice.

The spicy chicken and the flaky parotta are truly a match made in culinary heaven. Here is a unique dish, chicken-parotta 'pothi' or packet, which is actually the dish wrapped in a plantain leaf and cooked to perfection. The fresh banana leaf adds oodles of flavor to the chicken and parotta combination.

This is a type of rice indigenous to Kerala and is commonly known as Kerala rice. The brown outer layer of rice contains lots of nutrients that are not typically found in white rice. This goes very well with the curries I offer and is a great healthy alternative to typical white rice.

Chicken Fry is a popular and delicious dish where chicken pieces are marinated in a blend of spices such as chili, turmeric, and ginger-garlic paste, then shallow or deep-fried to golden perfection. The crispy, flavorful exterior combined with tender chicken inside makes it a savory treat. Often garnished with curry leaves and served with rice, parotta, or as a snack, it's a favorite in many cuisines.

Ullivada is a popular Kerala snack made with onions, flour, and a blend of spices, shaped into small fritters and deep-fried until crispy and golden brown. The batter is seasoned with ingredients like turmeric, curry leaves, and green chilies, giving the fritters a deliciously savory and spicy flavor. These crispy onion fritters are often served as a snack or appetizer, perfect for pairing with tea or as part of a traditional Kerala meal.

Cubed yuca (kappa - tapioca) seasoned with onions and grated coconut and Indian spices.

Pothi Biryani – Chicken is a flavorful and aromatic Kerala-style biryani where chicken is marinated in a blend of spices, cooked with fragrant basmati rice, and then wrapped in a banana leaf (pothi) to steam. The slow cooking infuses the chicken with rich flavors and keeps it tender and juicy. The unique method of cooking in a banana leaf adds a smoky aroma, making this biryani a truly indulgent and delicious dish. Perfectly paired with raita or pickle, it’s a feast for the senses.

Rasam is a tangy and flavorful South Indian soup made with tamarind, tomatoes, and a blend of spices like mustard seeds, cumin, and black pepper. Often served as a side dish with rice, rasam is light yet aromatic, with a burst of refreshing flavors from the herbs and spices. It’s commonly enjoyed for its digestive properties and is a comforting addition to any meal.

Pazhampori with Beef is a unique and delicious combination of Kerala’s crispy banana fritters (pazhampori) served with flavorful beef fry or curry. The sweetness of the ripe plantains perfectly complements the spicy, aromatic beef, creating a mouthwatering blend of textures and flavors. A must-try Kerala delicacy!

Pazham Nirachathu is a traditional Kerala dessert made by stuffing ripe banana (usually plantain) with a sweet coconut filling. The stuffed bananas are then shallow-fried until golden brown, creating a crispy exterior while keeping the inside soft and flavorful. The coconut mixture typically includes jaggery, cardamom, and nuts, offering a delightful contrast of textures and a rich, sweet taste. It's a popular treat for festivals or as a snack.

Beef Puffs are a popular and delicious snack in Kerala, often served as an appetizer or tea-time treat. These crispy, flaky pastries are filled with a spiced, savory beef filling that is rich in flavor and aromatic spices, offering a perfect balance of textures and tastes.\n\nThe outer layer of the Beef Puffs is made from puff pastry, which is buttery and light, creating a crispy, golden crust when baked. The filling consists of finely minced beef that is cooked with a mixture of onions, garlic, ginger, green chilies, and an array of spices such as turmeric, coriander powder, garam masala, and pepper. Some recipes include boiled potatoes or curry leaves, adding depth and richness to the filling.\n\nThe beef is sautéed until tender, absorbing all the flavors of the spices. The mixture is then cooled before being wrapped in the puff pastry and baked until crispy and golden-brown. The result is a delightful snack with a crisp exterior and a flavorful, juicy beef filling.\n\nBeef Puffs are perfect for serving at parties, gatherings, or just as a snack with a cup of tea. They are loved for their combination of crunchy texture and spicy, savory beef filling, making them a satisfying treat for all ages.

A spicy yet simple chicken curry dish that is immensely flavorful. Boneless chicken thigh pieces cooked with ginger, spicy green chilies, garlic, spices, and creamy coconut milk.

Chicken Mappas is a flavorful Kerala-style chicken curry cooked in a rich and creamy coconut milk gravy. Infused with aromatic spices, curry leaves, and a hint of tanginess from tomatoes or vinegar, this mildly spiced dish pairs perfectly with appam, idiyappam, or rice.

Chakkakuru Manga Curry is a delicious Kerala-style curry made with jackfruit seeds and raw mango cooked in a flavorful coconut-based gravy. The combination of creamy jackfruit seeds and the tangy kick from raw mango, infused with coconut, mustard seeds, and curry leaves, creates a unique and comforting dish that pairs perfectly with rice.

This delightful combo pairs the aromatic and flavorful Veg Pulav with the spicy and tender Chicken Roast, offering a perfect balance of textures and flavors. The Veg Pulav, with its fragrant basmati rice and mixed vegetables, provides a light and savory base, while the Chicken Roast brings bold, spicy, and crispy roasted chicken with a rich blend of traditional Kerala spices.\n\nVeg Pulav: A comforting dish made with basmati rice, mixed vegetables, and aromatic spices, creating a fragrant, mild, and satisfying side that complements any main course.\n\nChicken Roast: Marinated chicken cooked to perfection with a mix of spices and slow-roasted to create a tender and juicy interior with a crispy, golden exterior. The flavors are bold and spicy, making it the perfect match for the mild Veg Pulav.\n\nThis combo is perfect for those who want a fulfilling and delicious meal that combines both vegetarian and non-vegetarian flavors in one plate. Ideal for lunch, dinner, or any special occasion!

Shrimp Fry is a popular Kerala-style dish where fresh shrimp is marinated in a mixture of spices like turmeric, red chili, and ginger, then shallow-fried to perfection. The shrimp turns crispy on the outside while remaining juicy on the inside, absorbing all the bold, aromatic flavors. The dish is often garnished with curry leaves and served with rice, roti, or as a snack. This simple yet flavorful dish is a favorite for seafood lovers, offering a perfect balance of spice and savory goodness.

Beef Roast is a flavorful and aromatic Kerala-style dish where tender beef is marinated with a blend of spices such as chili, turmeric, and coriander, then slow-cooked until perfectly tender. The beef is then roasted with onions, curry leaves, and a touch of coconut oil to achieve a rich, slightly caramelized texture. This spicy and savory dish pairs wonderfully with rice, parotta, or appam.

A fragrant and flavorful Kerala-style biryani made with tender fish, aromatic spices, and basmati rice.\n\nFish Biryani is a popular Kerala delicacy where fresh, tender fish is marinated in a blend of turmeric, red chili powder, ginger, garlic, and other spices, then cooked to perfection. The fish is combined with basmati rice and layers of fried onions, fresh herbs like coriander and mint, and a fragrant mix of spices such as cinnamon, cloves, and cardamom. The rice absorbs the delicious flavors of the fish and spices, creating a rich and aromatic biryani. This dish is often served with raita (yogurt salad) or a tangy pickle, making it a complete and satisfying meal. The tender, flaky fish melds perfectly with the flavorful rice, making Fish Biryani a must-try for any seafood lover.

Vettu Cake is a popular Kerala snack made from wheat flour, sugar, and spices, deep-fried to a golden brown. Its crispy exterior and soft, slightly sweet interior make it a delightful treat, often enjoyed with tea or coffee, especially during festive occasions.

Neyappam is a traditional Kerala delicacy made from rice flour, jaggery, and coconut, deep-fried in ghee. The dough is flavored with cardamom, giving it a sweet and aromatic taste. These small, golden-brown cakes are crispy on the outside and soft on the inside, making them a perfect snack or dessert. Popular during festivals and special occasions, Neyappam is enjoyed by all ages and pairs beautifully with a cup of tea.

Lime Pickle is a popular and traditional Indian condiment known for its bold, tangy, and spicy flavors. Made with fresh, sun-ripened limes, this pickle is a perfect combination of sourness, heat, and aromatic spices that elevate any meal.\n\nThe process begins with fresh limes that are cut into wedges or chunks and combined with an assortment of spices like mustard seeds, fenugreek, cumin, turmeric, and red chili powder. The limes are then mixed with salt and oil to create a flavorful brine. Sometimes, a touch of jaggery or sugar is added to balance the sourness with a slight sweetness.\n\nThe pickle is left to mature, allowing the spices to infuse into the limes, resulting in a tangy, spicy, and sometimes slightly sweet flavor profile. Lime Pickle is typically served as a side dish with rice, curries, or parathas, adding a zesty punch to the meal. It’s a beloved accompaniment in many Indian kitchens, especially during festive occasions or as a daily treat.

Beef Mappas is a rich and flavorful Kerala-style curry made with tender pieces of beef cooked in a creamy, aromatic coconut-based gravy. This dish is known for its unique blend of spices and the lush texture provided by the coconut milk, making it a perfect comfort food.\n\nThe preparation begins by marinating the beef in a mixture of spices such as turmeric, coriander powder, garam masala, red chili powder, and ginger-garlic paste to infuse the meat with deep flavors. The marinated beef is then slow-cooked to tender perfection.\n\nIn a traditional Beef Mappas, the beef is first sautéed with onions, green chilies, and curry leaves, which add an aromatic fragrance to the dish. A combination of coconut milk and coconut oil is added to the curry, creating a rich, creamy texture. The dish is simmered until the beef is cooked through and the flavors meld together beautifully.\n\nBeef Mappas is often served with appams, idiappams, or kerala parotta, allowing the savory, coconut-infused curry to soak into the bread or rice. The dish offers a perfect balance of heat, creaminess, and spice, making it a beloved choice for special occasions and family meals in Kerala.

Sukiyan is a traditional Kerala sweet snack made from boiled green gram (moong dal) mixed with jaggery, coconut, and flavored with cardamom. This sweet filling is coated in a rice flour batter and deep-fried to a crispy golden brown.\n\nSukiyan is a popular tea-time treat in Kerala, often enjoyed with a cup of chai. Its crispy exterior and soft, sweet filling make it a delightful combination of textures and flavors. Perfect for those who love traditional Kerala sweets!

A classic and flavorful Kerala-inspired combo that brings together the soft and delicate Ney Patthiri with the rich and spicy Beef Roast, creating an unforgettable dining experience. This combination offers the perfect balance of textures and bold flavors.\n\nNey Patthiri: Soft, aromatic rice flour patties, delicately cooked in ghee (clarified butter) to enhance their flavor. These golden, crispy yet soft flatbreads serve as the perfect base to scoop up the savory Beef Roast, adding a rich and indulgent touch to every bite.\n\nBeef Roast: Tender beef pieces, slow-cooked with an aromatic blend of spices, onions, and curry leaves to create a flavorful, spicy, and aromatic roast. The beef is marinated and sautéed to achieve the perfect balance of tenderness and spice, with a crispy, caramelized finish.\n\nThis combo is an ideal choice for anyone craving a hearty, traditional Kerala meal, where the ghee-soaked Ney Patthiri complements the bold, spicy flavors of the Beef Roast for a memorable culinary experience.

Kerala pothi choru is a traditional meal that is popular in the southern Indian state of Kerala. It is a type of packed lunch that is typically prepared for travelers or workers who are going to be away from home for the day. The meal is wrapped in a banana leaf and is designed to be portable and easy to eat. The main component of pothi choru is rice, which is usually cooked with a variety of spices and aromatics such as cardamom, cloves, cinnamon, and bay leaves. The rice is then layered with other dishes such as meat or vegetable curries, pickles, chutneys, and pappadam (thin, crisp discs made from lentil flour). The banana leaf is then folded and tied to form a neat package. The dish is known for its flavorful and aromatic qualities and is often eaten using the fingers. The combination of spices, rice, and other dishes creates a balanced and satisfying meal that is both filling and nutritious. Pothi choru is a staple of Kerala cuisine and is enjoyed by locals and visitors alike. It is often served at festivals and other celebrations and is a testament to the region's culinary traditions and cultural heritage.

A delicious vegan dish that combines tenderly cooked black-eyed peas and green beans flavored with coconut, green chilies, ginger, garlic, dry red chilies, and curry leaves.

Pidi and Chicken Curry is a traditional Kerala dish featuring soft, steamed rice dumplings (pidi) served with a flavorful and aromatic chicken curry. The dumplings are made with rice flour and lightly spiced with coconut and cumin, while the chicken curry is rich with coconut milk, spices, and curry leaves. This comforting dish is a staple in Kerala’s cuisine and is perfect for a hearty meal.

Fish Molly made with Naimeen (King Fish) is a popular and traditional Kerala dish, renowned for its delicate flavors and rich coconut milk base. The Naimeen (King Fish) is known for its firm, meaty texture, making it perfect for absorbing the subtle yet flavorful coconut gravy. The dish is prepared with a blend of fresh ingredients like ginger, garlic, green chilies, turmeric, and curry leaves, which are simmered in rich coconut milk. The creamy gravy enhances the fish’s natural taste, making it a delicious, comforting dish. Fish Molly is traditionally served with steamed rice, appam, or parotta, making it a delightful coastal treat from Kerala's culinary heritage.

It is a very traditional Kerala dish that is essentially seasoned buttermilk with a few spices thrown in. It is rarely found in restaurants but very common in Kerala households.

Mezhukkupuratti varieties at our kitchen. At our kitchen, we pride ourselves on offering a diverse selection of traditional kerala-style mezhukkupuratti, a delicious and healthy stir-fry made with fresh vegetables. Our mezhukkupuratti varieties are crafted using minimal spices to enhance the natural flavors of the vegetables. Depending on the day and the availability of fresh produce, our mezhukkupuratti offerings may differ, providing you with a delightful and ever-changing culinary experience. Some of the mezhukkupuratti varieties you may find include: vazhakkai (raw banana) mezhukkupuratti achinga payar (long beans) mezhukkupuratti vendakka (okra) mezhukkupuratti chembu (taro) mezhukkupuratti kaya (raw banana) mezhukkupuratti chena (yam) mezhukkupuratti kovakka (ivy gourd) mezhukkupuratti padavalanga (snake gourd) mezhukkupuratti carrot and beans mezhukkupuratti each variety is carefully prepared with fresh, locally sourced vegetables, ensuring the highest quality and flavor in every bite. We believe in celebrating the rich culinary heritage of kerala by bringing you authentic, home-cooked flavors in every dish.

Ayala Fry is a crispy and flavorful Kerala-style dish featuring mackerel marinated in a spicy blend of chili, turmeric, and aromatic spices, then shallow-fried to perfection. Infused with curry leaves and a hint of lemon, this dish pairs perfectly with rice and traditional Kerala meals.

Three boiled eggs in a delicious and spicy thick curry sauce with onions, tomatoes, spices, and coconut milk. Enjoy with rotis, parottas, or rice.

Uzhunnu Vada, also known as Medu Vada, is a popular South Indian deep-fried snack made from urad dal (black gram). These crispy, golden fritters have a crunchy exterior and a soft, fluffy inside, with a signature doughnut shape.\n\nSeasoned with onions, green chilies, curry leaves, ginger, and black pepper, Uzhunnu Vada has a savory, slightly spicy flavor that pairs perfectly with coconut chutney and sambar. It is a common breakfast item and an evening snack, often served in Kerala's tea shops and South Indian restaurants.

Kadala Curry is a traditional Kerala dish made with black chickpeas (kadala) cooked in a flavorful, spicy coconut-based gravy. Infused with aromatic spices like turmeric, mustard seeds, and curry leaves, the curry is thickened with grated coconut and seasoned with tamarind for a slight tang. This hearty and comforting curry is often served with appam, puttu, or rice, making it a perfect accompaniment to traditional Kerala meals.

Spicy fish curry is made with Kudampuli (also known as gambodge, Malabar tamarind, or fish tamarind), which is a fruit used to add sourness to curries in Kerala. This curry is spicy and tart and is delicious with rice or tapioca. It is very traditional in Kerala and is strong in its flavor.

Idiyirachi Beef is a popular Kerala dish made with tender beef cooked in a rich and aromatic spicy coconut-based gravy. The word "Idiyirachi" means "small pieces of meat" in Malayalam, referring to the finely chopped beef that absorbs all the delicious flavors of the spices during the slow cooking process.\n\nTo prepare Idiyirachi Beef, the beef is first marinated with a blend of spices such as turmeric, red chili powder, coriander powder, black pepper, and garam masala, along with ginger, garlic, and green chilies. The marinated beef is then cooked along with onions, tomatoes, and freshly grated coconut, which help create a rich, flavorful, and aromatic gravy. Curry leaves and fennel seeds are added to enhance the taste.\n\nThe dish is cooked on a low flame to ensure that the beef becomes tender and the flavors are well-infused. The result is a fragrant, spicy, and comforting dish, with beef pieces that are perfectly tender and coated in a thick, aromatic coconut gravy.\n\nIdiyirachi Beef is commonly served with Kerala parotta, appam, idiyappam, or rice. It's a beloved dish in Kerala, known for its bold, spicy flavors and is often enjoyed during special occasions or with family gatherings.

Fish Coconut Curry - Karimeen is a classic Kerala dish made with Karimeen (Pearl Spot fish), cooked in a rich, aromatic coconut-based curry. The fish is simmered in a blend of fresh coconut milk, spices, and herbs, creating a creamy, flavorful curry with a balance of heat and richness. This dish is often infused with curry leaves, green chilies, and a hint of tang from tamarind, offering a true taste of Kerala's coastal cuisine. Typically served with rice or appam, it's a delightful, comforting meal that showcases the flavors of the region.

Ney Pathiri is a traditional Kerala dish made from rice flour, ghee, and a pinch of salt. It is thin, soft, and slightly crispy, typically served as a side dish with meat curries or fried dishes. The aromatic ghee adds richness, making it a popular choice for festive meals and special occasions.

Fish masala is a popular Indian dish made with fish cooked in a flavorful and spicy sauce made with onions, tomatoes, and a variety of spices. The dish is often garnished with cilantro and lemon wedges. Fish masala can be served with rice, naan bread, or roti. It is a delicious and satisfying meal that is sure to please everyone at the table.

Popular Kerala dish of cubes of beef slow-cooked with onions, chilis, garlic, ginger, coriander powder, red chili powder, black pepper, garam masala & salt and sautéed dry with oil and curry leaves.

Okra pieces that are fried and simmered in a spiced yogurt curry. A delicious and very authentic Kerala dish. Goes very well with paratha and is one of my favorite dishes to serve during Onam.

A rich and creamy Kerala-style fish curry made with golden pompano.\n\nFish Molly is a classic Kerala delicacy that features tender fish cooked in a luscious, coconut-based gravy. For this dish, Golden Pompano, known for its delicate and soft flesh, is the star ingredient. The fish is simmered in a fragrant mixture of coconut milk, green chilies, ginger, garlic, and spices like turmeric and curry leaves. The result is a mildly spiced, creamy curry that highlights the fresh flavors of the fish. Often served with steamed rice, appam, or parotta, Fish Molly is a comforting and flavorful dish that embodies the warmth of Kerala’s coastal cuisine.

Fresh Kerala porotta is a type of Indian flatbread that is popular in the southern state of Kerala. Made from a dough of wheat flour, water, salt, and oil, the porotta is traditionally hand-rolled and then stretched and folded repeatedly to create many layers. The dough is then cooked on a griddle until it is lightly browned on both sides. The result is a soft and flaky bread that is perfect for scooping up curries and other flavorful dishes. The layers of the porotta give it a unique texture that is both chewy and crispy at the same time. The bread is typically served hot and can be eaten with a variety of different accompaniments, such as spicy chicken curry or vegetarian curries made with lentils or vegetables. Fresh Kerala porotta is a staple in the local cuisine of Kerala and is enjoyed by locals and visitors alike. Its popularity has also spread beyond the region and can be found in Indian restaurants around the world.

Kerala Egg Puffs are a popular South Indian bakery snack featuring a crispy, flaky puff pastry filled with a spiced boiled egg mixture. The filling typically consists of hard-boiled eggs coated in a flavorful masala made with onions, tomatoes, garlic, ginger, and aromatic spices like turmeric, chili powder, and garam masala. Wrapped in golden, buttery puff pastry and baked to perfection, these savory treats offer a delicious balance of crunch and spice. Kerala Egg Puffs are commonly enjoyed as an evening snack with tea

Vazhakka Mezhukkupuratti is a Kerala-style stir-fry made with raw plantains (vazhakka), sautéed with mustard seeds, curry leaves, and a blend of spices. The plantains are cooked until tender and slightly crispy on the outside, creating a delicious contrast in texture. This simple yet flavorful dish is typically served as a side with rice and curry, offering a perfect balance of savory and earthy flavors.

Erissery is a Kerala dish made with well cooked red (chori) beans with pieces of pumpkin and seasoned with ground roasted coconut, cumin, green chilis, red chilis, coconut oil, and salt.

Beef Curry is a classic and beloved dish in Kerala, featuring tender beef slow-cooked in a rich, flavorful gravy made with a variety of aromatic spices. This curry is a staple in many Kerala households and offers a hearty, comforting meal.\n\nTo prepare Beef Curry, beef is first marinated with a mixture of turmeric, red chili powder, coriander powder, and salt to infuse the meat with flavors. The beef is then cooked along with onions, ginger, garlic, and green chilies, creating a fragrant base for the curry. The spices are sautéed to release their full flavors before adding in tomatoes, which help create a tangy and savory sauce.\n\nThe curry is typically simmered on low heat for several hours, allowing the beef to become tender and absorb all the spice-rich gravy. For a Kerala-style touch, curry leaves, coconut oil, and garam masala are added to finish the dish, giving it an authentic and aromatic appeal. Some variations of the curry include the use of coconut milk, which adds a creamy texture and a slight sweetness to balance the spices.\n\nBeef Curry is often served with appams, parottas, rice, or idiyappams, making it a filling and satisfying meal perfect for lunch or dinner. The deep flavors and tender meat make this dish a favorite among meat lovers.

Vegetable Fried Rice with Chicken Roast is a delightful combination of two favorite dishes. The vegetable fried rice is a flavorful mix of aromatic rice stir-fried with a variety of vegetables, seasoned with spices and soy sauce. It’s light yet satisfying. Paired with chicken roast, which features tender, marinated chicken pieces roasted to perfection with a blend of traditional Kerala spices, this dish offers a savory and comforting meal. The crispy texture of the chicken complements the softness of the fried rice, making it a well-rounded, hearty choice.

Beetroot Thoran is a popular Kerala-style dish made with grated beetroot sautéed with mustard seeds, curry leaves, and a mixture of spices. It’s stir-fried with finely chopped onions, green chilies, and coconut, giving it a flavorful, slightly sweet, and earthy taste. This healthy dish is light, nutritious, and packed with vibrant color, making it a perfect side to complement rice and other curries.

Kothu Porotta - Chicken is a popular Kerala street food made with shredded porotta (flaky flatbread) stir-fried with spiced chicken, vegetables, and aromatic herbs. The dish is packed with flavors from the tender chicken cooked with onions, tomatoes, and a special blend of spices. The porotta pieces are chopped and sautéed until crispy, creating a perfect balance of textures. Served hot and often accompanied by a tangy chutney, Kothu Porotta is a satisfying and hearty meal that brings together the best of Kerala's flavors in one plate.

Parava Fry is a popular Kerala-style dish made with fresh parrot fish (parava), marinated in a blend of spices including chili, turmeric, ginger, garlic, and curry leaves, then shallow-fried to a crispy golden perfection. The fish retains its juicy tenderness inside while the exterior becomes perfectly crispy and flavorful. This spicy, aromatic fry is often enjoyed with rice, Kerala-style parotta, or as a standalone appetizer.

Panzam Kanji is a traditional Kerala rice porridge, often enjoyed as a simple and nourishing meal. Made with rice, coconut, and a blend of mild spices, it is known for its comforting and easy-to-digest qualities. This dish is commonly consumed during fasting periods, as a light dinner, or as a remedy for digestion issues. Variations may include adding coconut milk, fenugreek, or garlic for additional flavor and health benefits.

Fish Pollichathu with Golden Pompano is a classic Kerala delicacy where the fish is marinated in a flavorful blend of spices, wrapped in banana leaves, and pan-grilled to perfection. The banana leaf sealing locks in the rich flavors of the masala, infused with coconut oil, curry leaves, and tangy tamarind, creating a moist and aromatic dish. Best enjoyed with rice or Kerala-style parotta.

Parippu Vada is a beloved snack from Kerala made with yellow lentils (moong dal), onions, green chilies, and spices. The mixture is shaped into small patties and deep-fried until crispy and golden brown. This crunchy, savory treat is often enjoyed with tea or paired with coconut chutney, making it a popular choice for breakfast or as an evening snack.

Porotta & Beef Roast is a beloved Kerala dish combining flaky, soft porotta (layered flatbread) with a rich, flavorful beef roast. The beef is cooked in a spicy, aromatic gravy made with onions, tomatoes, curry leaves, and a mix of traditional spices, resulting in tender, succulent meat. The porotta's layers soak up the delicious beef gravy, making each bite a satisfying and hearty experience. This combo is a popular choice for lunch or dinner, often enjoyed with a side of curry or pickles.

Kerala Chicken Dum Biryani is a fragrant and flavorful South Indian biryani made with aromatic basmati rice, tender marinated chicken, and a blend of traditional spices. This dish is prepared using the dum cooking method, where layers of marinated chicken and partially cooked rice are slow-cooked together in a sealed pot, allowing the flavors to meld beautifully.\n\nThe chicken is marinated in a mix of yogurt, turmeric, chili powder, garam masala, ginger, garlic, and fried onions, ensuring deep flavor penetration. Sautéed onions, tomatoes, and fresh herbs like coriander and mint add richness, while saffron-infused milk gives the biryani its signature aroma and golden hue.

This is a very simple, traditional dish from Kerala. It translates to Stir-Fried Cabbage. Just a few healthy ingredients make this dish shine. You will surely feel transported to the soothing state of Kerala with just a few bites.

Fish Masala (Golden Pompano) is a vibrant and flavorful seafood dish featuring Golden Pompano, a delicately textured fish with a mild, sweet taste. The fish is marinated in a blend of aromatic spices such as turmeric, chili powder, coriander, and ginger-garlic paste, which infuse it with rich flavors.\n\nThe fish is then pan-fried to perfection, crispy on the outside while maintaining its tender, flaky texture inside. The masala sauce is made from sautéed onions, tomatoes, and curry leaves, enhanced with spices like garam masala, fennel seeds, and a splash of vinegar or tamarind for a tangy finish.\n\nServed with steamed rice or Kerala parotta, Fish Masala (Golden Pompano) is a delectable dish that brings out the natural sweetness of the fish, balanced with a spicy, tangy sauce. It's an irresistible treat for seafood lovers and those who enjoy Kerala's rich, aromatic flavors.

Veetiley Oonu refers to a traditional Kerala-style home-cooked meal. This meal consists of a variety of dishes, such as rice, vegetables, dal, pickles, and papad, all served together for a wholesome, satisfying experience. It often includes side dishes like meat curry or fish curry, making it a balanced and flavorful spread. The meal is known for its homely flavors and is a symbol of Kerala's rich culinary heritage, typically enjoyed during family gatherings or festive occasions.

Nadan Bonda is a traditional Kerala snack made from rice flour and jaggery, shaped into small round balls and deep-fried until crispy. The sweet and chewy texture, along with a hint of cardamom, makes it a delicious treat enjoyed by many during festivals or as a snack.

Chicken Cutlet is a popular snack or appetizer made from minced chicken mixed with mashed potatoes, onions, green chilies, and aromatic spices. The mixture is shaped into patties, coated in breadcrumbs, and deep-fried to golden perfection.

Butter chicken, also known as murgh makhani, is a popular Indian dish made with marinated chicken cooked in a rich and creamy tomato-based sauce.

A rich and flavorful Kerala-style duck curry with coconut milk.\n\nDuck Mappas is a traditional Kerala delicacy where tender duck meat is slow-cooked in a creamy coconut milk gravy, infused with aromatic spices like cinnamon, cloves, and cardamom. The dish is mildly spiced, allowing the natural flavors of the duck to shine, while the tanginess from tomatoes and a hint of vinegar add depth to the gravy. Best enjoyed with appam, idiyappam, or Kerala parotta, Duck Mappas is a must-try for those who love rich and comforting Kerala cuisine.

Chatti Choru is a traditional Kerala-style rice dish that is typically served in a clay pot (chatti), hence the name "Chatti Choru." The dish is a flavorful, comforting combination of rice, curry, and side dishes, often enjoyed as a festive or special meal.\n\nThe rice is usually paired with a choice of meat or fish curry (often chicken, beef, or fish), along with a variety of accompaniments like papadum, pickle, and vegetable stir-fry. What makes Chatti Choru special is the way it is served: everything is cooked in a clay pot, allowing the flavors to meld together, and the rice is often cooked to have a slightly crispy, caramelized bottom layer, which is highly coveted.\n\nThe preparation of Chatti Choru involves cooking the rice, layering it with the curry, and slow-cooking everything together in the clay pot, allowing the rice to absorb the rich flavors of the curry. It's a popular dish in Kerala for special occasions or family gatherings, offering a hearty and satisfying meal with a unique, smoky aroma from the clay pot.

Carrot Beans Thoran is a delicious and healthy Kerala-style stir-fry made with carrots and beans, sautéed in a blend of aromatic spices and coconut. It is a staple in Kerala cuisine, known for its vibrant colors, light texture, and full of fresh flavors.\n\nTo prepare Carrot Beans Thoran, finely chopped carrots and green beans are first cooked lightly until tender but still crisp. The vegetables are then tossed in a tempering of mustard seeds, dried red chilies, curry leaves, and fenugreek seeds, which add a lovely fragrance to the dish. Grated coconut, along with green chilies and a pinch of turmeric powder, is mixed into the vegetables, bringing together the traditional coconut-based flavor profile of Kerala dishes.\n\nThe combination of vegetables with the aromatic spices creates a light, nutritious, and flavorful side dish that complements both rice and Indian bread. It’s a great addition to any meal, offering a nice balance of sweetness from the carrots, freshness from the beans, and the earthy, nutty taste from the coconut.\n\nCarrot Beans Thoran is often enjoyed as part of a Kerala sadya (traditional feast) or as a side dish with rasam or sambar and steamed rice. It’s a great vegetarian option that provides a healthy dose of vitamins and fiber.

Fish Pollicathu - Karimeen is a traditional Kerala delicacy made with Karimeen (Pearl Spot fish), marinated in a blend of aromatic spices, then wrapped in banana leaves and grilled to perfection. The fish is coated in a flavorful mix of turmeric, red chili powder, ginger, garlic, and a touch of vinegar, giving it a rich, tangy, and slightly smoky flavor. The banana leaf wrapping helps lock in the moisture, keeping the fish tender and juicy. This dish is typically served with rice, appam, or parotta, offering a deliciously unique taste of Kerala's vibrant cuisine.

Chicken Dum Porotta is a delicious Kerala dish that combines flaky porotta with spicy chicken curry. The dish is made by layering chicken curry—cooked with spices, onions, tomatoes, and coconut milk—on porottas and steaming them together. This process lets the flavorful curry soak into the crispy porotta, creating a delightful blend of textures.\n\nIt’s typically served with a side of raita, pickles, or a simple salad for a satisfying meal.

Kappanga Thoran is a flavorful Kerala-style stir-fry made with boiled yam (kappam) and a mix of spices, grated coconut, and curry leaves. The yam is cooked until tender and then sautéed with mustard seeds, turmeric, and green chilies, creating a deliciously spicy and aromatic dish. This simple yet satisfying thoran is typically served as a side dish with rice and other Kerala delicacies.

Aviyal is a traditional South Indian dish made with a variety of vegetables cooked in a thick and flavorful coconut sauce. It is a popular dish in the states of Kerala and Tamil Nadu, and is often served as part of a vegetarian feast. Aviyal is typically made with a variety of vegetables, such as drumsticks, carrots, yams, elephant foot yam, plantain, and beans. The vegetables are cooked in a coconut sauce that is made with ground coconut, yogurt, green chilies, and spices. The dish is typically garnished with curry leaves and cilantro. Aviyal is a healthy and delicious dish that is packed with nutrients. It is a good source of protein, fiber, and vitamins. Aviyal is also a good source of antioxidants, which can help to protect the body from damage. Aviyal can be served with rice, naan bread, or roti. It is a delicious and satisfying meal that is perfect for any occasion.

Puttu is a traditional Kerala dish made from steamed rice flour and grated coconut. It is soft, fluffy, and typically served with kadala curry (spiced black chickpeas), banana, or sugar for a delicious and wholesome meal.

A Kerala-style lacy rice pancake with crispy edges and a soft, fluffy center.\nPalappam, also known as appam, is a traditional Kerala delicacy made with fermented rice batter and coconut milk. Cooked in a special curved pan called an appachatti, it has a distinctive crisp, lacy edge and a soft, spongy middle. Slightly sweet in taste, palappam pairs perfectly with coconut milk, vegetable stew, chicken curry, or egg roast, making it a breakfast favorite in Kerala households.

Shrimp Biryani is a delicious and aromatic one-pot rice dish made with succulent shrimp, basmati rice, and a blend of rich spices like cinnamon, cardamom, cloves, and saffron. The shrimp is cooked with a mix of yogurt, onions, ginger, and garlic, infusing the dish with deep, flavorful layers. The rice is cooked to perfection, fluffy and fragrant, absorbing the flavors of the shrimp and spices. This dish is often garnished with crispy fried onions, fresh cilantro, and served with raita or a side salad, making it a satisfying meal that’s perfect for special occasions or a comforting dinner.

Vanpayar Mezhukkupuratti is a traditional Kerala stir-fry made with red beans (vanpayar), cooked until tender and then sautéed with mustard seeds, curry leaves, coconut oil, and a blend of spices. This simple yet flavorful dish is often enjoyed as a side with rice or as a part of a traditional Kerala feast. The earthy flavor of the beans, combined with the aromatic spices, makes it a comforting and nutritious dish.

The spicy beef and the flaky parotta are truly a match made in culinary heaven. Here is a unique dish, beef-parotta ('pothi' or packet), which is wrapped in a plantain leaf and cooked to perfection. The fresh banana leaf adds oodles of flavor to the beef and parotta combination.

Vatteappam is a traditional Kerala steamed rice cake, soft, fluffy, and mildly sweet. Made from a batter of rice flour, coconut milk, sugar, and yeast, it is fermented to perfection, giving it a light texture. The subtle sweetness, combined with the fragrance of coconut, makes it a comforting snack or breakfast option. Vatteappam is often enjoyed with side dishes like curry or chutney and is a favorite during festivals or special occasions. Its delicate flavor and airy consistency make it a popular choice in Kerala cuisine.

A south Indian vegetarian gravy dish made with well-cooked lentils. This is a simple yet ubiquitous dish all over South India. Everyone has their own way of making this, I love to make it the same way I make it at home: In a very simple style.

Aromatic, colorful rice dish packed with a medley of fresh vegetables and mild spices.\n\nVegetable Pulav is a wholesome, flavorful rice dish made by cooking basmati rice with a variety of fresh vegetables such as carrots, peas, beans, potatoes, and cauliflower. The vegetables are sautéed with fragrant spices like cinnamon, cloves, bay leaves, and cardamom, and then combined with the rice. The result is a vibrant and aromatic dish, where the rice absorbs the rich flavors of the vegetables and spices. Often garnished with fried onions, fresh cilantro, and a squeeze of lime, Vegetable Pulav is perfect as a standalone meal or as a side dish to complement curries, dals, or grilled meats. It’s a versatile, easy-to-make dish that brings a burst of flavors and colors to your plate.

A hearty Kerala dish made with tender beef and flavorful tapioca (kappa), spiced to perfection.\n\nKappa Biryani - Beef is a beloved Kerala delicacy that blends the soft, starchy texture of kappa (tapioca) with marinated, tender beef cooked in rich, aromatic spices. The beef is slow-cooked until it absorbs the deep flavors of garam masala, cinnamon, cloves, ginger, garlic, and fresh herbs. The boiled kappa is mixed with this flavorful beef, creating a dish that is both filling and aromatic. This hearty combination is traditionally served with a garnish of fried onions, fresh coriander, and a drizzle of coconut oil, adding that signature Kerala flavor. Often enjoyed with a side of pickle or yogurt, this dish is perfect for any occasion, offering a satisfying balance of textures and spice.

Sadya is a traditional Kerala feast, often served during festivals, weddings, and special occasions. It consists of an elaborate spread of various vegetarian dishes. The meal typically includes rice, along with an assortment of curries, chutneys, pickles, and side dishes such as sambar, avial, theeyal, thoran, and kalan. It is completed with paayasam, a sweet dessert, usually made with rice, milk, and jaggery. The meal is usually served in a specific order, starting with lighter dishes and progressing to richer, spicier ones, making it a unique and memorable dining experience.

Kothu Porotta - Beef is a delectable Kerala street food made with shredded porotta (flaky flatbread) and flavorful beef cooked in a spicy, aromatic blend of onions, tomatoes, and a variety of local spices. The beef is slow-cooked until tender and then mixed with the porotta, creating a perfect balance of crispy and juicy textures. This dish is sautéed until it’s well-combined and slightly crispy, offering a deliciously rich taste. Often served with a side of tangy chutney or pickles, Kothu Porotta - Beef is a hearty, flavorful meal loved by many.

Mathi Fry is a crispy and flavorful dish featuring fresh sardines marinated in a blend of spicy masala, then shallow-fried to perfection. Infused with the bold flavors of chili, turmeric, and curry leaves, this Kerala-style delicacy pairs well with rice and curry.

Kadumanga Pickle is a classic Kerala-style raw mango pickle, bursting with tangy, spicy, and aromatic flavors. Made with diced green mangoes, mustard seeds, chili powder, turmeric, and fenugreek, it is traditionally preserved in gingelly oil for an intense and authentic taste. A perfect accompaniment to rice, curd rice, or traditional Kerala meals.

Ela Ada is a traditional Kerala delicacy made from rice flour dough stuffed with a sweet filling of jaggery, coconut, and cardamom, wrapped in banana leaves, and steamed to perfection. The aromatic and sweet flavors make it a popular snack or dessert, often enjoyed during festivals and special occasions.

Chaka Vevichathu is a traditional Kerala dish made with raw jackfruit, also known as Chakka, which is simmered in a blend of spices to create a comforting, flavorful curry. The jackfruit is tenderized and cooked with a mixture of turmeric, red chili powder, coriander powder, garam masala, and green chilies, along with coconut oil and curry leaves, making it a wholesome and aromatic dish. The addition of coconut milk or grated coconut enhances the creamy texture and gives the curry a rich flavor. It’s a popular vegetarian dish that pairs perfectly with rice or appam.\n\nChicken Curry is a classic Kerala dish featuring succulent pieces of chicken cooked in a spiced, coconut-based gravy. The curry is prepared with a fragrant combination of onions, garlic, ginger, tomatoes, spices such as coriander, garam masala, and turmeric, and a generous addition of curry leaves for an authentic touch. The chicken is simmered in a rich, coconut milk gravy, which creates a smooth, velvety sauce, making every bite irresistible. This dish can be paired with rice, appams, or parottas to enjoy the full depth of flavors.\n\nCombo Description:\nThe Chaka Vevichathu & Chicken Curry Combo offers the perfect balance of flavors from the vegetarian jackfruit dish and the rich, spicy chicken curry. The mild, earthy flavor of the Chaka Vevichathu complements the spicy and savory Chicken Curry, making it an ideal combination for a hearty and fulfilling meal. Whether you're craving a vegetarian option with a touch of Kerala’s natural ingredients or a meaty curry with a rich coconut gravy, this combo delivers both in a delicious and satisfying way.

Chicken Roast is a flavorful Kerala dish made by marinating chicken with a blend of spices, ginger, garlic, and yogurt, then roasting it to perfection. The result is a crispy outer layer and tender, juicy meat on the inside. It’s typically served with rice, parotta, or appam and is often accompanied by onion salad or raita.

Pazham Pori, also known as Ethakka Appam, is a popular Kerala snack made with ripe bananas (Nendran variety) coated in a lightly sweetened flour batter and deep-fried to a crispy golden perfection.\n\nThis tea-time favorite has a soft, sweet interior with a crunchy exterior, making it an irresistible treat. The batter is typically made with all-purpose flour, rice flour, sugar, turmeric, and a pinch of salt, enhancing the natural sweetness of the banana.\n\nBest enjoyed hot, Pazham Pori pairs wonderfully with a cup of chai or black coffee, making it a beloved street food and household delicacy in Kerala.

A delicious Kerala chicken stew with seasoned with garam masala and coconut milk.

Sadya is a traditional Kerala feast, often served during festivals, weddings, and special occasions. It consists of an elaborate spread of various vegetarian dishes. The meal typically includes rice, along with an assortment of curries, chutneys, pickles, and side dishes such as sambar, avial, theeyal, thoran, and kalan. It is completed with paayasam, a sweet dessert, usually made with rice, milk, and jaggery. The meal is usually served in a specific order, starting with lighter dishes and progressing to richer, spicier ones, making it a unique and memorable dining experience.

Carrot Mango Pickle is a tangy, spicy, and flavorful accompaniment that pairs wonderfully with rice, curries, or flatbreads. This delightful pickle combines the sweetness of ripe mangoes with the crispness of fresh carrots, creating a unique blend of textures and flavors.\n\nThe carrots and mangoes are cut into bite-sized pieces and then seasoned with a variety of traditional spices, including mustard seeds, fenugreek, turmeric, red chili powder, and a hint of jaggery for a subtle sweetness. The mixture is then soaked in a rich blend of oil and vinegar, which helps to preserve the flavors while allowing the spices to infuse deeply.\n\nWith its bold, zesty profile, Carrot Mango Pickle is a must-try for those who love a flavorful kick with their meals, especially in Kerala cuisine. It's perfect for enhancing the taste of your dishes with a tangy, spicy, and slightly sweet touch.

Fish Cutlet is a popular snack or appetizer made from fish, typically a firm white fish like tuna or mackerel. The fish is cooked and then flaked, combined with mashed potatoes, onions, green chilies, ginger, garlic, and a blend of aromatic spices like turmeric, garam masala, and coriander. The mixture is shaped into small patties, coated in breadcrumbs, and then shallow-fried to a crispy golden perfection. The result is a delicious combination of tender fish and soft, spiced potato filling with a crunchy outer layer.

Kozhuva Peera is a delicious and spicy Kerala-style dish made with kozhuva (anchovy fish), grated coconut, and a variety of aromatic spices. This dish is a staple in coastal Kerala cuisine, where the abundant supply of fresh fish and coconuts brings out rich flavors that are both savory and aromatic.\n\nTo prepare Kozhuva Peera, the small anchovy fish is first cleaned and then cooked along with a mixture of spices such as turmeric, red chili powder, and coriander powder. The grated coconut is then added, along with curry leaves and mustard seeds, which are sautéed to enhance the flavor. The whole combination is then stirred and cooked until the fish is tender and the spices are well incorporated into the dish.\n\nThe result is a flavorful, mildly spicy, and coconut-infused dish that can be enjoyed with rice or as a side with Kerala-style bread. The slight crunch from the anchovy fish combined with the creaminess of coconut and the depth of spices makes Kozhuva Peera a unique and satisfying dish that's both traditional and packed with flavor.

A flavorful, spicy, and crispy stir-fried pork dish.\n\nPork Fry is a beloved Kerala delicacy where tender pieces of pork are marinated in a blend of aromatic spices such as ginger, garlic, turmeric, chili powder, and garam masala. The marinated pork is then sautéed with onions, green chilies, curry leaves, and sometimes coconut slices, resulting in a dish that’s rich, spicy, and perfectly balanced in flavor. The dish is typically served with rice, appam, or parotta, making it a hearty and satisfying meal. Its crispy texture and intense flavors make it a favorite among those who enjoy bold, spicy dishes.

A very flavorful dish hailing from the state of Kerala in India. A good amount of heat from the freshly ground pepper in this dish! Boneless chicken pieces sautéed dry with onions, ginger, garlic, mustard seeds, canola oil, spices, and salt.

A traditional Kerala rice dumpling dish, soft and comforting.\n\nPidi is a popular Kerala dish made of small, steamed rice dumplings cooked in a flavorful coconut-based gravy. The dumplings are made from rice flour, gently shaped into small balls, and then simmered in a spiced coconut milk sauce infused with garlic, shallots, and curry leaves. Often paired with kozhi curry (chicken curry), Pidi is a wholesome, mildly spiced dish enjoyed in many Kerala households, especially among the Christian community during festive occasions.

Shrimp Roast is a flavorful Kerala-style dish made with succulent shrimp cooked in a rich, spicy gravy. The shrimp is sautéed with onions, tomatoes, curry leaves, and a blend of aromatic spices like turmeric, garam masala, and black pepper, creating a bold, tangy flavor. The dish is often dry, allowing the shrimp to soak up the spices, making it a perfect side dish to serve with rice or porotta. Enjoy this delicious seafood roast for a satisfying meal with a coastal touch.