Kerala is the land of spices and I welcome you to come and experience the aroma and taste of different flavours. Lets go together on this culinary journey for the next 3 hours and experience an unusual array of flavours that will delight your palate. Tickle your taste buds with a touch of fire and spice.

Beverage:
Moru Vellam
-Spiced buttermilk with ginger, green chili and curry leaves.
A coolant which sets the mood for the rest of the meal. This can be had before, with and after the meal as well.
 

Appetizers:

Mixed seafood Roast (Kerala style)
-Squids/ Prawns/ fish marinated in spices and tossed with shallots & curry leaves
 

Kappa with Mulaka Chammanthi

-Boiled tapioca served with crushed shallots and green chilies drizzled with coconut oil.
Tapioca is a root vegetable a staple diet of Kerala which can be had for breakfast, lunch, snack and dinner. This is also served as a main meal along with fish curry.

Main Course:
 

Nadan Mutton Curry
-Mutton cooked in a traditional style with roasted spices and red chilies.
Small bite sized mutton pieces slow cooked to perfection. This goes well with anything.
 

Ulli Sambar
-Lentils cooked with roasted spices, vegetables, tamarind and the star of the dish, shallots.
Nothing can beat this homemade ulli sambar which goes well with steamed rice/ney choru.
 

Vegetable Ishtu
-Ishtu made with vegetables, crushed ginger green chilies, spices and cooked in coconut milk with a dash of curry leaves and coconut oil. Ishtu goes well with Pal appams and balances the entire meal.

Beetroot Thoran
-Finely chopped beetroot tempered with mustard seeds and curry leaves. It is then steamed with turmeric and salt, cooked with crushed coconut, green chilies cumin paste.
This delicacy can only be found in Kerala houses. A sweet spicy concoction which tickles the palette.

Pal Appam
-Lacey hopper, an accompaniment to go with Ishtu.
 

Ney choru- Ghee Rice
-A special preparation, Rice is roasted in ghee along with spices which is an apt accompaniment for mutton curry, sambar and beetroot thoran.

Accompaniment:

Manga Achar
-Instant mango pickle
 

Puli Inji
-A digestive made with tamarind, ginger, jaggery and chili.
 

Mulaku Chammanthi
-Made with small shallots, green chilies and salt and finally drizzled with coconut oil.
This is served along with kappa.
 

Pappadums
-Kerala papad, a must-have in every Mallu house.

Dessert:
Tender Coconut Payasam
-Made with tender coconut water, milk, tender coconut pieces and garnished with cashew and raisins. A delicacy, which is rarely prepared only on special occasions. This is to be had cold or at room temperature.

https://experience.openout.in/openob7ca3

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OpenOut is an attempt to bring the people of the city closer through curated experiences around food, arts & entertainment. Feel free to reach out to us on the above mentioned details, anytime.