The cuisine of Kerala comes alive at the Airport Garden Hotel from January 21 to February 1 at the Society Coffee Shop from 7.00 p.m. to 10.30 p.m.
Kerala cuisine is a delightful mixture of both vegetarian and non – vegetarian which include fish based delicacies and an array of non – vegetarian dishes such as Pathiri, Parotta, Aviyal, Kaalan, Thoran – which is a dry vegetable curry, Rasam and Moru (Buttermilk), and while the list of mouth watering dishes are endless, the Kerala Food Fest also includes the Kerala variant of the popular Biriyani.
For the non – vegetarians there is a delightful choice from Stews of Chicken, Beef, Lamb or Fish, and the traditional naadan style of Chicken curry, Fish Moli, Fried Fish etc.
No Kerala meal is complete without the Pickles and side dishes that accompany almost each dish, and there is a variety of pickles and chutneys and crunchy pappadams, Banana Chips, Jak Fruit Chips, Achappam and Cheeda.
AGH hosts the delights of Kerala Food Fest, which features some of the special dishes of Chef Damu who would be specially flown in from the Taj Hotel in Cochin.