RIVANSHI RAKHRAI
Avial is a comforting and colorful vegetable stew made with an abundance of seasonal vegetables like raw mango, yam, plantain, drumsticks, lotus root, and beans simmered in a creamy coconut milk base.
Kappa and Meen Curry is a classic and satisfying Keralan combination. Kappa, simply boiled tapioca (cassava), is served with a spicy and flavorful fish curry, typically made with red chilies, coconut milk, and fragrant spices.
A traditional vegetarian feast served on a banana leaf, Sadhya is an elaborate experience for all your senses. It features an array of dishes like rice, sambar, avial, various curries, pickles, and chutneys, each with its unique taste and texture
Parotta is a flaky, layered flatbread made from maida flour, similar to a flaky croissant. It is a versatile accompaniment to curries, stews, or can be enjoyed on its own
Puttu is a steamed rice cake made with grated coconut. It is traditionally paired with Kadala Curry, a thick and flavorful black chickpea curry, for a simple and satisfying breakfast or snack
Idiyappam are thin, string hoppers made from rice flour. They are steamed in special molds and enjoyed with curries, stews, or sweetened with coconut milk and jaggery for a sweet treat
Palada Payasam is a creamy and decadent rice pudding made with milk, rice, jaggery, and a generous amount of nuts and cashews. This sweet dish is a staple for festivals and celebrations.