Kerala Fish Fry – Malabar Style is one of Abida Rasheed’s signature dishes. We loved sitting in her kitchen watching her expert hands deftly pull the dish together. A quick marinade, a dash of coconut oil, onions frying and we were in heaven. We also loved the earthenware vessel she used over the hot flame. …
This Moplah Mutton Ishtew (Stew) is easy to make. Especially, if you have a pressure cooker. If you don’t have a pressure cooker, it’s still easy. It just takes longer. Like all stews, this is classic comfort food. But, unlike other stews, this Moplah Mutton Stew has an exceptional depth of flavour. Where does that …
We long to return to Kozhikode (Calicut). It’s alive and exciting. A bustling commercial town, it’s often referred to as Calicut because of the white, unbleached cotton called Calico that originated here. Textiles are still a part of the long-standing economy along with spices. Vasco de Gama landed near here in 1498 and set up …
Abida Rasheed was born to cook. As a child, she loved spending time in the kitchen with her grandmother. She started cooking for others when she was in fifth standard. She ran a successful catering company and now operates culinary tourism outings and classes from her gracious home in Kozhikode (Calicut). Abida’s cuisine differs from …
Eating Dal Makhani in South India might seem a strange thing to do. After all, it’s traditionally a North Indian recipe. But, just like the rest of the world, the best foods of a place tend to migrate. You can’t visit a North Indian hotel or resort without South Indian Dosas on the breakfast menu. …
We’d like to thank our dear friend Amuu Menon for contributing Amuu’s Mango Ice Cream to our collection of favourite South Indian recipes. Amuu is a budding chef and her patience and interest during our visit to The Turmerica was commendable. On our last day, she surprised us with this delicious mango ice cream. Her …
Filtered coffee is served all over South India. At The Turmerica, owner Raj’s South Indian filtered coffee differs greatly! Here, instead of using powdered coffee to make this delightful drink, Rajapol Menon, co-owner with his wife Ranjini, uses freshly ground beans from The Turmerica’s own coffee plantation. The roast is mild and the flavour melds …
Payasam is a type of rice or vermicelli pudding common throughout South East Asia. Ranjini Menon’s Payasam with Ripe Bananas at The Turmerica in Wayanad is a Royal Malabar cuisine dessert. What makes it different? Ranjini says since bananas are plentiful in Wayanad, they make a great base for the pudding instead of the usual …
Puli-inchi – Tamarind Ginger Chutney is a flavourful chutney served for all auspicious occasions in Kerala. It’s also ALWAYS served as part of any multi-course Banana Leaf Thali meal. Our dear friend Ranjini Menon, the co-owner of The Turmerica Homestay in Wayanad demonstrates the recipe in the video below. The recipe follows.
Urulakizhangu – Keralan Potato Curry is popular throughout Kerala. It was love at first taste for us when our gracious hosts, the Menon family of The Turmerica, shared the recipe. And, we couldn’t help think it’s Kerala’s answer to that old British standard, the potato scallop. The difference is that these potatoes and onions cook …