Dishes
A base of smooth rice interspersed with crunchy cashew nuts and thick ghee, swimming in pure coconut milk, is not a delicacy that many can resist. This is Ada Pradhaman, the delectable dessert of God's Own Country which plays a prominent part in the popular vegetarian feast, the Sadya.
Lunch
ONE GLASS
20 - 40
Alleppey Fish Curry is an exquisite dish famous for its rich flavour and soft texture. The fish itself is coated with a special spice mix that adds a tangy and hot taste to it that immediately melts in your mouth. Alleppey Fish Curry tastes best when served with a side of rice. It is a magnificent addition to one's palate and the recipe below will surely be a hit in the kitchen.
Lunch | Dinner
ONE PLATE
50 - 100
One of the specialties of Kerala is the variations in which one comes across in the cooking styles. This is even more evident when you travel to different regions and the Appam in Malabar style is a prime example of the same. These fluffy pancakes are a staple across the State and the Malabari variant of the same is a favourite among all our visitors.
Breakfast | Dinner
ONE
5 - 10
Appam, mainly served as a Kerala breakfast spread, is an accompaniment to all kinds of savoury dishes. A seafood lovers paradise, Kerala boasts of a plethora of dishes. The crab masala blends perfectly with the mild, sweet undertones of Appam to create a symphony of flavours in your mouth.
Breakfast
3 APPAM, ONE PLATE CRAB MASALA
50 - 100
The very mention of Appam and Chicken Stew brings a smile to every Malayalis face. This combination is now famous across the world with the crispy yet delicate Appam, dipped in a hot and spicy chicken broth, becoming a staple representative of Kerala cuisine.
Breakfast
3 APPAM ONE PLATE CHICKEN STEW
50 - 100
The name Avial brings a smile to most vegetarians faces, primarily because of the taste and nutritional goodness on offer with this delicacy. It is usually a regular side dish at most meals across Gods Own Country. It is also a part of Sadya, the traditional vegetarian feast of Kerala.
Lunch
One plate
50 - 100
According to Keralites, Beef Fry is not just a dish, but an emotion. We are utterly passionate about our cuisine and there is no dish that arouses emotion in our hearts like a well-cooked Beef Fry. When prepared properly, this dish has a crispy exterior but will melt into your mouth and that is exactly what this recipe will help you create.
Lunch | Dinner
one plate
100 - 200
Beef Kurumulakittathu is a popular Malabar Cuisine that goes perfectly with rice, chappathi, and parotta.
Lunch | Dinner
one plate
100 - 150
A very popular meat dish in the Central Travancore region of Kerala, Beef Ularthiyathu is a special delicacy in the region.
Lunch | Dinner
one plate
50 - 150
Bitter Gourd Fry or Pavakka Varuthathu is a crispy side dish generally eaten along with cooked rice. The bitter gourd fry along with dishes made of buttermilk is a good combination, as buttermilk helps to reduce the bitter taste.
Lunch
one plate
20 - 50
Appam and Mutton Stew is a combination that is loved by all our visitors. It is a coming together of different flavours that have been served in our households for centuries.
Breakfast
3 appam one plate mutton stew
150 - 200
Chemmeen Kari or Prawn Curry is one of the most delicious dishes the State has to offer with its perfect blend of rustic spices. A popular non-vegetarian tribal cuisine dish, we bring you the recipe and method of preparing Chemman Kari.
Lunch
one plate
50 - 100
Chemmeen Moilee is best consumed with cooked rice, which absorbs its rich and spicy ingredients perfectly, and helps elevate the experience of consuming this seafood delicacy to another level. Made using fresh chemmeen prawns and locally procured ingredients, this is easy to put together a seafood masterpiece that all our visitors absolutely love.
Lunch
one plate
100 - 200
Chemmeen Muringakka Curry or Prawns in Drumstick Curry, a popular seafood dish best to have with cooked rice or biriyani.
Lunch
one plate
50 - 100
Chicken Curry - a dish that can be eaten as a combination for main courses in breakfast, lunch, and dinner.
Breakfast | Lunch | Dinner
one plate
50 - 100
Chicken Pepper Fry or Pepper Chicken Fry is a popular chicken curry that is usually served with rice varieties and chappathis.
Lunch | Dinner
one plate
100 - 150
The legendary Chiratta Puttu and Cherupayar combo is considered a match made in heaven by vegetarians across the globe. The delicate and soft Chiratta Puttu is cooked inside the chiratta or coconut shell and takes on its shape. It is the perfect base for the rich and spicy ingredients of the Cherupayar green gram to blossom. This has been a specialty and mainstay in homes across Gods Own Country for a long time
Breakfast
two puttu and one plate payar
30 - 50
An extremely tasty dish that enlivens every meal. Dry Fish Curry is among the most popular fish recipes in Kerala. Its strong and rich flavour has made it extremely famous among our visitors as well. Kerala style dry fish curry is unique in the use of spices and the recipe below has been compiled from kitchens across the State.
Lunch
one plate
30 - 50
A popular duck dish cooked in coconut milk is the Duck Mappas.
Lunch | Dinner
one plate
150 - 250
Journeys on trains and buses while soaking in the picturesque countryside or family gatherings around the porch, egg cutlets are the de facto companions recommended across households in God's Own Country. One gets the delicious egg wrapped in a wonderfully crisp brown exterior, with our very own twist to the delicacy elevating its taste completely.
Dinner
3 nos
20 - 25
Vada, popular fried snacks common in Kerala and here it is made of Chicken instead of Urad dal.
Dinner
one nos
15 - 20
Erissery is a rich and healthy vegetarian side-dish, loved uniformly across God's Own Country. The nutritional value of this delicacy is elevated with the addition of traditional ingredients, especially turmeric, and is among the most savoury and palate-cleansing dishes available in all of Kerala cuisine.
Lunch
one plate
25 - 50
Meen Peera or Fish in shredded coconut is a typical Kerala side dish and that is easy to cook and combines well with rice.
Lunch
one plate
50 - 100
Fish Mappas - a popular side dish in Kerala prepared by adding coconut milk.
Lunch
one plate
100 - 200
Fish Moilee or Meen Moilee is a popular non-vegetarian side dish that goes well with rice and appam. This Kerala style Fish Curry in which the fish is cooked in a coconut milk-based gravy.
Breakfast | Lunch
one plate
100 - 200
Rice and ghee (ney) are both beloved staples in Kerala cuisine. Combine the two and we get a sumptuous dish with a deliciously creamy texture that is easy to digest, along with being a beautiful accompaniment to a plethora of dishes.
Lunch
one plate
100 - 200
A well-spiced Kuttanadan Duck Roast is the best dish to have with cooked rice and rice varieties like Neychoru
Lunch
one full duck
450 - 500
Golden Fried Prawns is a tasty seafood dish, that goes well with rice.
Lunch
one plate
100 - 150
Meen Mulakittathu along with Kappa is the epitome of an ideal Kerala meal. With the right blend of spices, a perfectly cooked piece of Kappa almost melts in your mouth. And everyone agrees that fish is the perfect accompaniment to Kappa.
Breakfast | Lunch | Dinner
one plate
50 - 150
Kaalan is among the most scrumptious dishes offered in any Sadya, Kerala's very own traditional vegetarian feast. It seamlessly blends together diverse ingredients like elephant yam, bananas, yoghurt, mustard and chillies with a unique spice mix in a delightful symphony of flavours.
Lunch
250 ml
30 - 50
Indian Gooseberry's effectiveness in disease prevention is well known. This pickle made of gooseberries, bottles that goodness for you. Spicy, salty and sour this pickle is bound to keep you craving for more.
Lunch
100 gm
25 - 50
Most Keralites swear that the Idiappam and Egg Roast combination can go up against any breakfast cuisine from anywhere else on the planet. The steamed Idiappam, famous for its delicate texture, and the delicious broth of the traditionally cooked egg roast take one to taste buds on a wild ride that one must not miss at any cost.
Breakfast
4 idiappam and egg rost two egg
50 - 100
Kai Mezhukkupuratti or sauteed banana and is a side-dish best to have with cooked rice or Kanji.
Lunch
250 gm
40 - 50
Kappa and meen Curry, the anytime popular combination dish of Kerala.
Breakfast | Lunch | Dinner
one plate
100 - 200
The delightfully fluffy Kallappam is a regular feature in meals across Kerala. While the authentic version uses naturally brewed toddy, its soft and delicate texture can be replicated at home using other methods as well. This delicious pancake can be had with an array of dishes and is a favourite in our households.
Breakfast
4 nos
25 - 50
Kappa or Tapioca, elevated and stuffed to the brim with traditional biriyani ingredients, spices, and techniques, is among the tastiest delicacies that Kerala has to offer.
Lunch | Dinner
one plate
50 - 100
Kerala Fish Cury is a spicy, flavorful and delicious tasting fish curry is one of the dish that almost all Keralites wishes to have for their lunch.
Lunch
one plate
100 - 150
Karimeen Pollichathu is the marinated pearl spot fish wrapped up in a banana leaf and steamed till it is done. And is best to have with steamed rice.
Lunch
250 gm
150 - 300
A dish with origins that can be traced back to Portugal, Fish Moilee is a spicy and delicious fish preparation that has fans world over. The Kerala version of this preparation has a creamy richness to it that will drown your taste buds in irresistible flavours.
Lunch
250 gm
100 - 250
Koottu Kari, a popular vegetarian Tribal Cuisine of Kerala.
Lunch
200 gm
50 - 100
Mango Pickle or manga Achar is the catalyst that helps elevate any meal across the planet. It is the spiciest variant of the dish yet. It is marinated and soaked in a wonderful mix that has made it among the most loved side dishes in the entire world.
Lunch
200 gm
40 - 60
Meen Peera or Fish Peer, a typical Kerala non vegetarian side dish. A typical Kerala dish that goes well with rice.
Lunch
one plate
50 - 100
Our homemade recipe of Anchovies Fry or Kozhuva Varuthathu has always attracted a high amount of attention. People who taste the dish on our shores can never have enough of it, and the authentic Kerala style of the delicacy is what truly elevates it. The spice mix and technique below take one on a soft and crunchy ride through our shores, a trip one must never miss out on.
Dinner
100 gm
75 - 100
Achinga Payar Mezhukkupuratti or the Kerala preparation of Long Beans Stir Fry is an all-season favourite side dish of Keralities which goes well with cooked rice and porridge or kanji.
Lunch
one plate
45 - 60
Mutton Ularthiyathu, fry or roast preparation of Mutton and it goes well with Appam and cooked rice and even with Parotta.
Breakfast | Lunch | Dinner
one plate
150 - 250
Olan, an easy-to-cook side-dish popular item in Kerala Sadya.
Lunch
250 gm
50 - 75
Parippu lentil or Dal Curry has been an integral part of our Nations's diet for eons. Keralites prepare a unique version of Dal Curry is elevated with the addition of coconut and is jam packed with nutrition, taste and nostalgia.
Lunch
200 gm
30 - 50
Netholi or Anchovy fish Vazhayilayil Pollichathu is a popular non vegetarian side dish. Kanthari mulaku, a type of green chilli in this makes it very spicy and goes well with rice.
Lunch
100 gm
60 - 100
Sizzling hot Pazhampori or Banana Fritters are among the most loved evening snacks in Malayali households. The delicious and fresh banana, soaked in a silky crunchy batter, makes for an absolutely amazing and quick snack.
Dinner
one nos
10 - 20
Palada Pradhaman combines the delicate richness of milk and butter with rice flour and a gentle splattering of spices to make one of the most beloved desserts in all of Kerala.
Lunch
200 ml
50 - 100
Pal Payasam is a sweet and creamy dessert, normally considered the highlight at the end of every meal and celebration across Gods Own Country. This divine mix of rice, milk and sugar livens up every feast, and its delicate use of exotic ingredients like cardamom, nuts and raisins truly elevates the dish.
Lunch
200 ml
50 - 100
Prawn fry, a popular seafood delicacy from, is the shallow fried prawns or chemmeen with the spices.
Lunch | Dinner
150 gm
100 - 150
Puttu is made by steaming rice flour along with grated coconut in a Puttu Kudam, a cylindrical container. Kadala curry is made by cooking soaked black channa Bengal gram with chopped onion, spices and tomatoes.
Breakfast
one plate
50 - 60
Thal or Yam StemCurry is a delicacy of tribal cuisine and local preparation among the Kerala households. A delectable method of preparing yam stems, Thal Curry is an exotic dish that utilizes a rustic blend of spices.
Lunch
250 gm
50 - 100
As dusk nears, most Malayali households love serving some locally brewed tea and delicious Vattayappam. These circular treats are easy to digest, light on the palate, and extremely decadent with the just the right hint of cardamom capturing your taste buds.
Dinner
200 gm
50 - 100
Dosa is a popular breakfast item in Kerala and considered to be healthy. Cooked using rice and black gram ground together in a fine, smooth batter with a dash of salt. Dosas are served hot along with sambar and chutney.
Breakfast
dosa 4 nos and sambar chutney
50 - 100
Visit any Malayali household across the world and chances are that you can see delicious Chemba Puttu and Kadala Curry being served for breakfast. The aroma itself is mesmerising and by the time the first mouthful of soft puttu and spicy kadala Black Chickpea curry melts in your mouth, you will be transported to another dimension altogether.
Breakfast
one plate
50 - 75
Visits to regional cuisine food across Kerala are never complete without tasting the scrumptious Pappadam. This round wafer made of black gram flour, either grilled or fried, is a staple seen with different meals across the country. Keralities prepare many varieties of dishes with this pappadam and here it is thoran that imbibes many of the local ingredients that add to its appeal.
Lunch
one plate
50 - 60
Appam, the fluffy pancakes are a staple across the State and is a favourite among all our visitors. Appams are served with veg and non-veg dishes. Here you can have appam with Prawns curry.
Breakfast
3 appam one plate prawns
100 - 150
Theeyal is a curry, which has deep-fried grated coconut, coriander and red chillies as main gravy and is served with rice.
Lunch
100 gm
50 - 100
Kurumulaku Kanji or Pepper Porridge is a delicious dish that is finds its roots in Keralas tribal cuisine. A nutritious meal, it is the perfect combination of taste and health.
Dinner
300 ml
75 - 100
Lunch
min 15 types currys and kerala rice two types of payasam
150 - 200
Puzha Meen or River Fish Curry is an absolutely delightful tribal delicacy, famous for the rich use of local ingredients, techniques and vessels that add a homely charm to the entire dish. Visitors love the way the protein is cooked, with one literally feeling the smooth waters the produce was taken from with every bite.
Lunch
250 gm
100 - 250
Squid or Kanava prepared in traditional Kerala style called Ularthiyathu.
Lunch
250 gm
150 - 250
Sambar, a dal-based curry, is packed with taste and goodness and it uses a lot of vegetables. Sambar goes well with cooked rice and idli and dosa.
Breakfast | Lunch
500 ml
50 - 100
Taste a simple ethnic delicacy.
Lunch
100 ml
50 - 150
This delicious combination, Kappa Puttu or steamed pancake made of tapioca, add texture and a solid base to a plethora of side dishes that it can be consumed with.
Breakfast
2 or 3 nos
50 - 150
The sight of raw banana cooked with pork is a popular dish in Central Kerala.
Lunch
one plate
150 - 300
A combination breakfast of Idli with Sambar and Chutney.
Breakfast
4 nos idili and 3 types of chutney
40 - 75
Aadu Attipathal is among the most loved mutton dishes in all of Kerala cuisine, with its hot flavour and juicy texture making the most of the base protein. Loved by visitors and locals alike, its ingredient list and technique emanate from the hills of Malabar itself. The recipe below will help you recreate this intricate delicacy in your own kitchen as well.
Breakfast
6 nos
30 - 50
150 gm
50 - 100
Vishu Katta is a traditional snack associated with the New Year festival of Kerala, Vishu. It is a kind of rice cake flavoured with cumin seeds.
Lunch
500 ml
100 - 200
Uppumavu, one of the popular breakfast in Kerala, is made of Rava, Vermicelli and also using broken wheat. People uses various kinds of seasonings and vegetables for making this delicious dish. The best combination for Uppumavu is banana and Sugar or Green gram curry or even goes well with Kadala Curry.
Breakfast
500 gm
50 - 100
One of the popular choices for any time meal is the Omelette. You can prepare it by adding the filling of your choice like green chillies, pepper, onions or even with a plain omelette.
Breakfast | Lunch | Dinner
double omelette
35 - 50
Dinner
300 gm
150 - 200
Beef Puttu is a delicious variant of the classic Kerala breakfast dish of puttu and kadala. In this case the protein in kadala is replaced with the protein in beef. Try it for a filling and fulfilling morning meal.
Breakfast
2 nos
50 - 150
Njandu Varattiyathu or crab roast is a tasty crab dish in tribal style.
Lunch
one plate
75 - 150
Kallummakaya Ularthiyathu or Mussel prepared in Kerala style is a popular Kerala delicacy, which is quite popular in the northern districts of Kerala, especially in the District of Kozhikode.
Lunch
250 gm
100 - 150
Pazham Pulissery is a nutritious delicacy that people love trying out when enjoying a delightful Sadya, Kerala's very own vegetarian feast. It combines the ripe and healthy texture of Pazham or banana with very hearty turmeric-based gravy that makes for a delightful ride for your taste buds.
Lunch
300 ml
50 - 100
This is different from conventional chicken curry as this has grated and fried coconut. It is best to have with cooked rice and appam.
Breakfast | Lunch
300 gm
100 - 200
A breakfast staple eaten all over the state, Puttu is a cylindrical steamed rice cake. Puttu can be eaten along with fish curry also.
Breakfast
one plate
50 - 150
Spicy Prawns Biryani is a delicious seafood rice variety served as a main meal.
Lunch
500 gm
200 - 350
Uthappam, a variant type of dosa, which is popular in Kerala also and Uthappam is a thick pankcake with toppings like onion, tomato or mixed vegetable. Here it is Onion Uthappam best to have with sambar and chutney.
Breakfast
one plate 3 nos
25 - 50
This Chicken Curry preparation is rich in spice and embraces the rustic style of Kerala cooking. While it has variations in terms of ingredients used from the usual chicken curry, there are certain similarities that that strike a chord as you sample its scrumptious flavour. This delicious dish is perfectly complemented by rice and roti.
Breakfast | Lunch | Dinner
500 gm
200 - 300
Karimeen Mappas is among the most appetising fish delicacies available on our shores. The delicate texture of the produce, immersed in a rich broth consisting of coconut milk and a hot spice mix, will enamour your taste buds for life.
Lunch
250 gm karimeen
200 - 400
Prawns Chilly Fry is a tasty non vegetarian seafood side dish.
Lunch
one plate
100 - 200
Pineapple Pachadi or Madhura Pachadi is a vegetarian delight from Kerala made with pineapple.
Lunch
100 gm
50 - 100
Seer Fish Curry or Neimeen Vevichathu is a popular non-veg side dish.
Lunch
one plate
100 - 300
Uppumavu gained global prominence as it is a quick and healthy recipe that simply oozes delicious flavour. We bring to you a new twist to this rising phenomenon, with Madhura Kizhangu sweet potato being the star of the show.
Breakfast
one plate
50 - 150
Varutharacha Mutton Curry is one of the most famous traditional dishes in Kerala. Simple, delicious and spicy, this dish will go with almost any meal. Here is the recipe of a dish that can never go wrong and is sure to win you praises.
Breakfast | Lunch | Dinner
one plate
200 - 400
