This is a famous dish from Tamil Nadu, where chicken pieces are coated with a mixture of freshly ground spices — black pepper, fennel seeds, and coconut — and then stewed to perfection.
Karimeen, or pearl spot fish, is a dish in which the fish is marinated with red chilli paste, turmeric, and spices, and then pan-fried till golden brown and crisp.
This Kerala-style fish curry is made from the freshest of mackerel; it is cooked slowly in a clay pot with the goodness of coconut milk and the tangy Kudampuli.
A Tamil Nadu speciality made from fresh prawns submerged in thick, spicy, tangy tamarind gravy.
Mouth-watering minced meat curry with a simple preparation but made rich and fragrant with coconut milk; it is best served with rice, dosa, or parotta.
Chicken pieces marinated with spices and then fried to a golden brown. This dish smothered in coconut milk with onions and tomatoes is slowly cooked till a rich-flavoured gravy is formed on a plate for appam or parotta.
It is the most popular roadside dish from North Kerala. This dish tastes even better due to the darker, crispier outer layer.
For those who love a rich and aromatic gravy, squid curry is an excellent choice. The squid is cooked with coconut milk, spices, and vegetables, giving it a creamy texture and bold taste.
This Kerala-style crab curry is packed with flavours from fresh local spices. The crab is cooked until the shell turns orange, absorbing all the aromatic masala.