PREPARATION Veeshappam aka palaada or the Malabar rice crepe is a thin, soft and melt in the mouth Indian crepe which is specifically made in the Malabar region but is eaten all over Kerala. Crepes are made with all purpose flour in every part of the world but I think we are the only ones […]View Recipe
PREPARATION Athishayapathiri, a very unique dish of Malabar, for me is a sister version of Lasagna. For me, this is yet another reiteration of my hard belief that human kind is and can be bounded soley, without any differences by food and food only. I can proudly say this is a fusion food by the […]View Recipe
PREPARATION Crepes are made, served and consumed in every part of the world. Batter for this varies from region to region. Though, basically all purpose flour is used extensively for making crepes, India has it got its own variations for this. Crepes with flour, rice flour, chickpea flour, maize and corn flour is made all […]View Recipe
PREPARATION India is a land of festivals. One can find one part or the other celebrate it all through the year. Holi is one such festival which falls early in the beginning of the year. Its a festival of colors celebrated by all the communities irrespective of religion, language and area. This is one thing […]View Recipe
“Made with love, flavoured by tradition, eclectic in choice – A culinary and health journal “.