Idiyappam, also called string hoppers, is a light and healthy South Indian breakfast made from rice flour. The thin noodles are soft, non-sticky, and steamed to perfection. A staple in Kerala households, Idiyappam is usually served with vegetable stew, kurma, or sweetened coconut milk, making it both versatile and satisfying.

This Kerala-style Kadala–Chena–Kaya Curry is a traditional, homely dish made by combining black chickpeas, elephant foot yam, and raw banana simmered in a rustic coconut-cumin paste. What makes this curry truly special is the golden-roasted coconut tempering, which adds a nutty aroma, crunch, and a depth of flavour unique to Kerala cuisine. The mixture of textures—soft chickpeas, tender vegetables, and crispy coconut—creates a wholesome, nourishing curry that pairs beautifully with steamed rice, puttu, or chapati. Rich in proteins, fibre, and natural earthiness, this dish reflects the soul of coastal cooking and the comfort of everyday Kerala meals.

Badam Halwa, or Almond Halwa, is a rich and indulgent sweet from Indian cuisine, rooted in the traditional regional recipes of South India. Made with ground almonds, sugar, and ghee, it’s slow-cooked to a thick, glossy, and smooth consistency. A hint of saffron adds a fragrant aroma, elevating the dish even further. While it tastes luxurious, the recipe is simple and only requires a short ingredients list. This melt-in-the-mouth halwa is perfect for festivals, special occasions, or whenever you want to treat yourself.