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Kerala Cuisine

Food is a distinct highlight of Kerala holidays; an underline of Kerala holidays is the food. Keralan cuisine is magnificently unique, great for vegetarians and those who like natural herbs and spices.
Kerala Cuisine highlights

Sadya

Sadya is the elaborate dish, which is a totally extravagant affair. Avial, an all time favourite, is a happy blend of vegetables, coconut paste and green chillies. Avial's seasoning is a spoonful of fresh coconut oil and a sprinkling of raw curry leaves, stirred in immediately after the dish is taken off the stove. 'Kottucurry' is made out of cubed potatoes, onions and green chillies cooked in coconut milk with plenty of red chilli. 'Olan', a bland dish of pumpkin and red grams is prepared by cooking it in thin gravy of coconut milk.

Desserts

Payasam is a thick fluid dish of brown molasses, coconut milk and spices, garnished with cashewnuts and raisins. There could be a succession of payasams, such as the lentil payasam and the jackfruit payasam, Bengal gram payasam and so on, though 'Adapradhaman', a rich payasam with thin rice wafers, is arguably the ultimate delicacy. 'Palppayasam', made with sugar, ghee and spices, brewed in creamy white milk is regarded as the last word in sweet dishes. This is served with a golden yellow sweet pancake known as 'boli'.