Pappadam has a special place in the cuisine of Kerala. It is an essential part of the world-famous Kerala sadya, a crunchy accompaniment to many of Malayali’s favourite dishes that immediately wins the heart of anyone tasting Kerala food.
This is not a wonderland with fairies and elves. But here, one can find lots of singing birds, dancing squirrels and sweet smelling flowers. The place becomes truly magical because it exists in the heart of a city. Our wonderland is called Alungal Farms.
The story of a passionate miller who runs a 67-year-old mill in the Gujarati quarter of Mattancherry and continues to follow the old ways of the food trade he learned from his father.
Celebrating the Jewish Fall Festivals - Rosh Hashanah, Yom Kippur, Sukkoth and Simchat Torah - with Cochin Jews, a small community trying hard to keep alive the most sacred and revelous days of Jewish life in Kochi.
Tracing the culinary history of Breudher, a sweet bread which is a part of the Anglo-Indian cuisine of Kochi and also made by the Eurasian communities in Sri Lanka and South East Asia.
Narendranath is the guardian of a dying heritage. At his tiny shop in Fort Cochin, shrunken in the course of time, he reigns as the devoted practitioner of an age-old system of medicine, a rich and valuable legacy left with him by his forefathers.
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