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A look at how a Latin inscription from the cross shaped Kerala’s Pesaha bread tradition.
This is chutta pesaha appam—a rare, hearth-baked version of the traditional Maundy Thursday bread, still prepared in some Syrian Christian communities, especially in regions like Kothamangalam, Perumbavoor, and parts of Thrissur.
Together, they form a festive meal that balances heritage, health, and unforgettable flavour.
Duck takes its time. Whether it is mappas or roast, the cooking is slow, letting the meat soften properly. The spices follow the dish, kept light in mappas and built up for roast.
The earliest known reference to idli appears as iddalige in Vaddaradhane, a Kannada work written around AD 920 by Shivakoti Acharya.
Pay a little attention while buying and you will not have to second guess what is on your plate.
At Karthiyayini, the Thirutha curry is indeed a superstar. Every day, the kitchen prepares this curry using 85 pieces of Thirutha fish, grated coconut from 50 coconuts, and coconut milk extracted from 25 coconuts.
Known by different local names, this is not just a backyard find but a fruit rich in nutrients with strong potential as a commercial crop for farmers.
A quiet Palm Sunday eve tradition where faith, memory, and sweetness come together in the form of a humble dumpling.
Food historians often point out that frying fruit in batter became common in many parts of Asia after wheat flour entered local kitchens through trade.
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