Sea farers, including traders from Greece, Rome, the eastern Mediterranean, Middle East, and Europe has been visiting Kerala for more than two thousand years. These constant visitors across the centuries have been adding flavors to Kerala cuisine making it an incredible blend of indigenous dishes and foreign dishes adapted to Kerala tastes. Owing to the weather and the availability of spices, the Kerala cuisine is richly spicy especially the hot ones -chili, black pepper, cardamom, cloves, ginger, and cinnamon. The Kerala breakfast shows a rich variety mainly made of rice flour. Puttu Kadala &Papad, Pathiri, Appam, Idiyappam, Kappa & Fish curry etc are some of them. During Onam and Vishu, Sadya the most exquisite lunch with about 24 to28 items in single course, traditionally served on banana leaf is a real feast of taste. All these splendors of taste health and nature can be savored here at Malabar club.
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Sea farers, including traders from Greece, Rome, the eastern Mediterranean, Middle East, and Europe has been visiting Kerala for more than two thousand years. These constant visitors across the centuries have been adding flavors to Kerala cuisine making it an incredible blend of indigenous dishes and foreign dishes adapted to Kerala tastes. Owing to the weather and the availability of spices, the Kerala cuisine is richly spicy especially the hot ones -chili, black pepper, cardamom, cloves, ginger, and cinnamon. The Kerala breakfast shows a rich variety mainly made of rice flour. Puttu Kadala &Papad, Pathiri, Appam, Idiyappam, Kappa & Fish curry etc are some of them. During Onam and Vishu, Sadya the most exquisite lunch with about 24 to28 items in single course, traditionally served on banana leaf is a real feast of taste. All these splendors of taste health and nature can be savored here at Malabar club.