The restaurant has a selection of Kerala dishes and you can take your pick from fish curries, puttu, black gram curry called Kadala, biryani, parothas and more. At lunch, thali is also served at this restaurant that includes sambar, rice and vegetable, papad, pickle, preparation and is priced at Rs. 40 only.
The cuisine of Kerala is linked in all its richness to the history, geography, demography and culture of the land. Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and meat. For over 2000 years, Kerala has been visited by ocean-goers, including traders from Greece, Rome, the eastern Mediterranean, Arab countries, and Europe . Thus, Kerala cuisine is a blend of indigenous dishes and foreign dishes adapted to Kerala tastes. Coconuts grow in abundance in Kerala, and consequently, coconut kernel, (sliced or grated) coconut cream and coconut milk are widely used in dishes for thickening and flavoring. Kerala's long coastline, numerous rivers and backwater networks, and strong fishing industry have contributed to many sea and river food based dishes. Rice and cassava (Tapioca) form the staple food of Kerala. All main dishes are made with them and served along with Kootan; the side dishes which may be made from vegetables, meat, fish or a mix of all of them. The main dish for lunch and dinner is boiled rice. The Kerala breakfast shows the richest variety in all of India; the main dishes for which are made from rice flour, or fresh or dried cassava. Owing to the weather and the availability of spices, the Kerala cuisine is richly spicy especially the hot ones -chilly, black pepper, cardamom, cloves, ginger, and cinnamon.
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