Used in in Ayurvedic, Unani and Siddha medicine, pepper has both antioxidant and antibacterial properties. Perhaps it’s most common medicinal use is that of relieving digestive problems, and it’s no wonder since the spicy components cause your stomach to produce more hydrochloric acid, aiding digestion. This helps pass the food along. Thus helping to treat such ailments as gas, heartburn, nausea, diarrhea and constipation.

Till some years back, tropical tuber Kappa (tapioca) used to be the staple food of the poorest of poor in Kerala but all of a sudden it is the favourite delicacy of the elite. Kappa-Meen is served as high-value ethnic food item these days even in the luxury hotels of Kerala.

 

 

 

 
     
   

Cookery Courses

 

Rajee Tomy who is a graduate in Home Science, conducts Cookery Courses for the guests coming to their Homestay, Rose Gardens in Munnar. The farmhouse is owned and managed by her husband Tomy Joseph with her active participation. Rajee Tomy is a specialist in Kerala food and the training focuses on most popular and traditional Kerala dishes like appam, rice noodles, fish curry, Nadan Kozhy Curry, cutlets, etc.

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Featured Restaurant: Nasrani Kitchen

Kaloor Kadavanthra Road, Kochi, Kerala

 

At Nasrani Kitchen, a restaurant serving traditional Christian delicacies, food is not just about food. It is about heritage and nostalgia. Over the last couple of years, authentic cooking styles from erstwhile kitchens have been revived dramatically. Nasrani Kitchen brings alive the recipes those Christian grandmothers of the Central Travancore belt cooked, in typical “naadan style”. You get kallappam and spicy tharavumutta (duck egg) curry for breakfast. Or ragi puttu with a naadan kozhi curry. Lunch is nothing short of a celebration. Rice, with an exhausting choice of side dishes - beef Christian varattu, njandu (crab) roast, naadan caviar, prawn fry and several kinds of fried fish. Evening snacks include pidiyum kozhiyum (a rice and chicken dish), duck roast, kappa with a spicy green chilli chutney and boiled chena (yam) and chembu (colacassia)....

 

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