King Charles enjoyed it so much that he specifically requested it be served again the following day.
King Charles enjoyed it so much that he specifically requested it be served again the following day.
King Charles enjoyed it so much that he specifically requested it be served again the following day.
Steaming idiyappam paired with a delicately spiced egg curry simmered in creamy coconut milk is a cherished dish in Kerala, beloved by Malayalis for its comforting flavors and unique texture. Now, this traditional favourite has found its way onto the breakfast table of King Charles and the 15 Scotland Yard personnel responsible for his security. The royal menu addition occurred during the King’s recent four-day visit to Bengaluru, where he stayed at the Soukya Holistic and Integrated Medical Centre in Whitefield. After savouring this Kerala speciality for breakfast one morning, King Charles enjoyed it so much that he specifically requested it be served again the following day, as shared by Chef Tiju Jose, the culinary artist behind the dish.
Chef Tiju Jose, a native of Pannimattom near Chingavanom in Kottayam, has brought to the royal table a taste of Kerala’s celebrated culinary heritage. Idiyappam, also known as string hoppers, is made from fine rice flour that is pressed into delicate, lace-like noodles and steamed to a fluffy, melt-in-the-mouth consistency. Often enjoyed with a range of curries, idiyappam is particularly delicious when paired with egg curry, where the richness of coconut milk melds with the earthy spices to create a harmonious balance of flavours.
The egg curry itself is a showcase of Kerala’s traditional spice palette—curry leaves, mustard seeds, and turmeric blend with a touch of coconut milk, creating a sauce that is both mild and deeply flavorful. Coconut milk is a hallmark of Kerala cuisine, lending a subtle sweetness and silky texture to balance the spices. The result is a dish that is not only delicious but also reflective of the region’s tropical flavours and rich culinary heritage.
During his stay at Soukya, King Charles experienced a carefully curated treatment plan that combined Ayurveda, homeopathy, naturopathy, and yoga, under the guidance of Dr. Isaac Mathai Nooranaal and Executive Director Dr. Suja Isaac. The Kerala dish has since gained a renewed appreciation among those at Soukya, as it represents not only Kerala’s culinary tradition but also the ability of simple, regionally inspired dishes to transcend cultures, bringing joy and comfort to diners from all backgrounds—even royalty.
King Charles, a regular
The visit came as King Charles and his wife Queen Camilla made a brief stopover in India following their recent trip to Australia and Samoa, Buckingham Palace confirmed on Wednesday. Charles, 75, and Camilla made the private visit on their way back from his recent tour of Australia, where he is head of state, and a brief trip to Samoa for the Commonwealth Heads of Government Meeting, his first major foreign trip since being diagnosed with cancer.
Media houses reported that the royal couple had arrived in Bengaluru on October 27 and had since been at the Soukya International Holistic Health Centre, where they had enjoyed yoga and meditation sessions.
"Their majesties had a short private stopover in India to help break the long journey back from Samoa," a Buckingham Palace spokesperson said. "They return to the UK this morning."
Charles, who has long advocated alternative medicines and therapies, has paid many visits to India and to the Soukya centre itself before.
A royal source said the stopover was not connected to his ongoing health issues, but was to allow him to rest as part of planning for the long-distance travel his recent tour had involved at a location he was familiar. His cancer treatment will resume on his return to Britain, the source said.