South Indian cuisine is known for its diverse range of crispy, deep-fried snacks, and Dal Vada, also called Parippu Vada or ...

It is the most popular roadside dish from North Kerala. This dish tastes even better due to the darker, crispier outer layer.

Dakshin Canteen, led by chef-entrepreneur Ruchira Hoon, showcases the rich diversity of south Indian food with a menu ...

Andhra uses sesame oil, Karnataka and Tamil Nadu use sunflower, and Kerala primarily uses coconut oil. Tamil Nadu’s pineapple rasam, Karnataka’s sakkarai pongal, Andhra’s sweet pachadi, and Kerala’s ...

Toddy shops —which take their name from the naturally-fermented coconut sap drink — represent the core of Kerala cuisine to ...

A new Indian restaurant that celebrates the cuisine of Indian coastal state Kerala has opened in New York City. Find out who ...

It’s his South Indian restaurant inspired by Kerala’s toddy cafes. Toddy shops —which take their name from the naturally-fermented coconut sap drink — represent the core of Kerala cuisine ...

Marol gets a new coastal restaurant that’s ideal if you’re craving for South Indian seaside delicacies ...