Vazhuthananga Udachathu is a delicacy from Kerala where brinjal (eggplant/aubergine) is roasted on a gas stove, the smoky flesh combined with roasted dry chillies, finely chopped shallots, tamarind, and salt, and held together by coconut oil.
Succulent, earthy mushrooms cooked in a fragrant ground paste of grated coconut, with a hint of tanginess from the tamarind, and the fresh notes of fennel seeds.
Roasted chilli bajji peppers (banana peppers), spicy garlic chutney, and flavourful aloo masala – this chilli bajji pav is a delightful melange of flavours.
Bangda Uddamethi is a delicious mackerel curry from the Goan cuisine. The unique combination of flavours rendered by roasted methi seeds, grated coconut, and tamarind will leave you asking for more!
Chicken Pulimunchi is a unique balance of flavours. This delicacy from the Mangalore cuisine is tangy from the “puli” or tamarind, and mildly hot from an assortment of toasted spices.
Pavakka theeyal is a traditional Kerala delicacy made with roasted coconut, spices and tamarind. Made with bitter gourd,this is a treat for your taste buds.
Morsels of chicken fried over a low flame with grated coconut and spices – This Kori Sukka brings together all the great flavours of the Konkan coast.