We Arranges Lunch / Dinner as per your Order Karimeen Pollichathu, Prowns Fry & Fish Curry Meals 450/- INRS only

Note: Please give order 1 Day before
Ph: +91 98479 31669

  Like most South Indian cuisine, be it seafood or rice and other cereal dishes, the emphasis is on 'healthy food', less use of oil, sugar, and artificial additives, and more use of natural herbs, spices flavorings, and coconut. The Kumbalangi cuisine is known for its spicy and hot foods. Traditionally, in Kumbalangi food is served on a banana leaf. Almost every dish prepared in Kerala has coconut and spices to flavour the local cuisine giving it a sharp pungency that is heightened with the use of tamarind, while coconut gives it its richness, absorbing some of the tongue-teasing, pepper-hot flavours. Tender coconut water is a refreshing nutritious thirst quencher. The crunchy papadam, banana and jackfruit chips can give french-fries a run for their money any day.


  The typical Kerala feast served on a banana leaf, is a sumptuous spread of rice and more than 14 vegetable dishes, topped with `payasam', the delicious sweet dessert cooked in milk. Some of the delicious are: -

While Plain Steamed rice is usually taken with dishes in Sadya (Vegetarian), it is the basic ingredient. Biryanis (in Non vegetarian meals of the Arabic tradition).


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