Grand Hyatt Kochi Bolgatty’s Malabar Café infuses 14 authentic Kerala recipes on the menu

Kochi (Kerala) [India], March 5: When it comes to satisfying the tastebuds of its customers, Malabar Café at Grand Hyatt Kochi Bolgatty leaves no stone unturned to include the state’s authentic recipes on its menu. Of late, Malabar Café has infused 14 authentic Kerala recipes on the menu. The recipes were included on the menu after Grand Hyatt Kochi’s Executive Chef Kedar, Culinary Chef Latha, Chef Manav, Chef Selva accompanied by prominent food vlogger Ebbin Jose of @foodntraveltv embarked on an enchanting culinary journey across the diverse regions of Kerala.

Over a six-week road trip, chefs of Malabar Café explored the coastal regions, from Kanyakumari through to the Malabar coast, continuing into the mainland areas and mountainous terrain of Idukki. At each stop, they immersed themselves in local favourites and delved into the history and origins of each dish through interactions with local families and small eateries. The journey culminated in a curation of rare recipes and forgotten specialties, capturing the essence of what makes Kerala’s cuisine truly remarkable.
 
“The environment, surroundings, and local ingredients play an important role in the dishes. With an in-depth understanding of different cooking styles and a choice of local ingredients, we are bringing our customers authentic flavours and some of the oldest traditions of Kerala’s rich food culture. By infusing the recipes into our menu, we are also paying tribute to the extraordinary heritage of Kerala’s culinary magic,” said the spoke person of Grand Hayat hotel.

The recipes included in the menu are Ammachi Beef Fry (a unique recipe handed down over generations, in the migratory agricultural families of Idukki), Kozhi Chuttathu (tribal version of barbecued chicken), Pancharathna Vattam (a distinctive recipe from the Travancore region made using five different varieties of grams, Pacha Thakkali Aviyal (originated in the Kanyakumari – Kerala border particularly in Thakala area), Vellari Muringa Uppumanga Curry (Thrissur), Meen Pacha Manga Kanthari Curry (Alappuzha), Kasarkodan Kuttan Palli Curry (a delightful festive dish prepared in Muslim families), Kalanji Kallilchuttath (a Wayanadan tribal delight), Attirachi Kakkan Vechath (a recipe of the Kundugal and Mukhadar regions of Malabar), Attinkaal Jeeraka Brath, Eanth Payasam (a traditional dessert made with wild sag palm, coconut, jaggery, and ghee), Lokkotappam (A forgotten Malabari delight preserved by the Kuttichira family), Meen Unakka Nellikka Aracha Curry and Kozhi Pollichath.

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