During the Indus Valley Civilisation, spices like turmeric, cardamom, black pepper along with fruits and vegetables formed a major part of the agricultural produce that led Kerala to remain largely vegetarian for a long period of time.
A feast fit for the Kings, Sadhyas were a major part of the Royal families and Hindu Nair ceremonies and are served on large banana leaves for an authentic experience. Our signature Unlimited Meal in Veg and Non Veg is heavy on the stomach. But surprisingly light on the pocket.
In the Northern and Central Kerala, with the arrival of conquerors from Persia, Arabia and the like, a whole new cooking technology with Meat was introduced.
This indigenous dish of the Mapilla cuisine from Northern Kerala where the soul of the biryani lies in its spices. Available in small-grained, thin rice variety named kaima or jeerakasala or your favourite Basmati Rice. We even serve the Bamboo Biryani which originates from the tribes in Wayanad.
The origin of this dish can be traced back to when the Portuguese occupied the coasts of Kerala. Believed to be a typically Syrian Christian dish, the traditional method of cooking is in customary clay pot and served with some appam on the side, you know, for touchings.
Blessed with endless miles of Arabian coastline, Kerala and its love for fish is not surprising. Fresh fish fried in Coconut oil and curry leaves is simple yet so rustic and with the abundance of spices grown in Kerala, some of the best fish preparations of our cuisine.
When Saint Thomas and Syrians came to India, they settled deep in the backwaters in districts like Kottayam and Pala, and they experimented with local ingredients, mainly coconut, rice, fresh fish, and meat, and spices, that became an integral part of our cuisine.
Kerala cuisine is incomplete without any of our spicy meat dishes. Be it chicken, mutton or buff , we have a wide range of innovative and flavourful combinations that are famous across the globe.
Derived from the Pesaha Meal of the Nasrani Christians made during the Holy Week to commemorate the crucifixion of Jesus Christ, called for a special unleavened bread or appam eaten after prayers.
Think Kerala and images of speciality delicacies pop up in your mind - fluffy and frilly appams, spicy tapioca mesh and layered parothas. No main course is complete with these accompaniments.
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