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Green leaves hold a special place in Wayanad's cuisine.
The perfect dough to make this classic dish can be effortlessly crafted in a pressure cooker, eliminating any cooking woes.
It can be paired with rice, puttu, chapathi and more.
It is run by Kozhikode-native Vinod Kalathil and his US-citizen wife Margaret Pak.
The snack is also healthy and uses just four ingredients.
It's a popular accompaniment to ghee rice.
Spanish mackerel fish is used to make this dish.
Though sulaimani was synonymous with the Malabari version of chai in the earlier days, its popularity has grown manifold now across the state.
The iconic snack is also quite easy to prepare and loaded with protien, fibre, carbohydrates, calcium and more.
The cafeterias and restaurants run by Keralites, Pakistanis and Bangladeshis have become a haven of delicious iftar snacks.
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