Dishes
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
One mug
100 - 150
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
10 - 15
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 of two to three pieces
100 - 150
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
Per plate
100 - 200
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 - 80
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
150 - 250
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
250 - 350
Chemmeen Muringakka Curry or Prawns in Drumstick Curry, a popular seafood dish best to have with cooked rice or biriyani.
Lunch
One plate
250 - 350
Beef Kurumulakittathu is a popular Malabar Cuisine that goes perfectly with rice, chappathi, and parotta.
Lunch | Dinner
One plate
200 - 300
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
250 - 350
Chicken Curry - a dish that can be eaten as a combination for main courses in breakfast, lunch, and dinner.
Breakfast | Lunch | Dinner
One plate
150 - 200
Chicken Thoran or Chicken prepared in Kerala stir-fried style, is a combination side dish best for cooked rice.
Lunch
One plate
250 - 300
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
Chirattaputtu,cherupayar,pappad
50 - 100
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
100
A popular duck dish cooked in coconut milk is the Duck Mappas.
Lunch | Dinner
One duck full curry
800 - 999
A well-spiced Kuttanadan Duck Roast is the best dish to have with cooked rice and rice varieties like Neychoru
Lunch
One duck full
750 - 999
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
50 - 100
This spicy seafood snack is best to have with tea or coffee.
Dinner
200g of prawn in one plate
450 - 500
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
100 - 150
Fish Mappas - a popular side dish in Kerala prepared by adding coconut milk.
Lunch
250g of fleshy fish per plate
250 - 350
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
150
Ginger feathered Tiger Prawns is a seafood delicacy that makes you crave for more. This seafood side dish goes well with appam. Try it
Breakfast
250 g of prawn
450
Golden Fried Prawns is a tasty seafood dish, that goes well with rice.
Lunch
3 nos 200 g
400 - 450
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
One plate
50 - 100
Green Masala Fried Karimeen is a non-vegetarian delicacy, that goes well with rice varieties.
Lunch
200g karimeen ,per plate
350 - 400
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
3 nos of idiyappam and one egg roast
80 - 100
Kai Mezhukkupuratti or sauteed banana and is a side-dish best to have with cooked rice or Kanji.
Lunch
One plate
50
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
Per piece
10 - 15
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 kappa and one plate fish with two nos
250 - 300
Kappa and meen Curry, the anytime popular combination dish of Kerala.
Breakfast | Lunch | Dinner
One plate kappa and one plate fish
250 - 300
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
One plate
250
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
One plate
200
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
400
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
200g of karimeen
400 - 450
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
200 - 250
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
One plate
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
One plate
150 - 200
Meen Peera or Fish Peer, a typical Kerala non vegetarian side dish. A typical Kerala dish that goes well with rice.
Lunch
One plate
150 - 200
Masala Fried Fish is a non vegetarian dish.
Lunch | Dinner
200g fleshy fish
200 - 250
Masala Fried Prawn is a seafood side dish.
Lunch | Dinner
One plate contains 6 nos of prawn
250
Paral Chuttathu or Grilled Paral is a popular non-vegetarian dish and here it is prepared in tribal Cuisine style.
Lunch
One plate
100
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
One bowl
30 - 50
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
4 nos per plate
50
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
One bowl
50
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
200 g karimeen per plate
450
Pork peralan goes well with rice and chappathi.
Lunch | Dinner
One plate
200 - 250
The sight of raw banana cooked with pork is a popular dish in Central Kerala.
Lunch
One plate
200 - 250
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
One appam with 3 nos of prawn curry
150 - 200
Prawn fry, a popular seafood delicacy from, is the shallow fried prawns or chemmeen with the spices.
Lunch | Dinner
Min 12 nos of chemeen
250 - 350
Prawns Grilled or Konchu pollichathu, a non vegetarian dish in Kerala style.
Lunch | Dinner
4 nos of prawn per plate
300 - 500
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 puttu and one plate kadalacurry
50 - 80
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 chembaputtu and one plate kadalacurry
80 - 100
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
One plate
150 - 200
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
One bowl
50
Theeyal is a curry, which has deep-fried grated coconut, coriander and red chillies as main gravy and is served with rice.
Lunch
One bowl
50
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
Omellete
25
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
3 dosa sambar and chutney
50 - 80
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
One plate
30 - 50
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 fish curry and one nos puttu
150
A combination breakfast of Idli with Sambar and Chutney.
Breakfast
4 idli sambar chutney and chamanthi
80 - 100
Lunch
One plate rice with 10 side dishes and one glass payasam
200 - 250
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
One plate 250g
100 - 150
