Dishes That YOU Need to Try Out in Kochi

Puttu Kadala is a popular traditional breakfast meal in Kerala, recognised for its simplicity and rich flavours. Puttu, a steamed cylindrical rice cake, is formed by layering coarsely ground rice and shredded coconut alternately before steaming to perfection. Kadala, a spicy black chickpea curry, enhances the puttu with its powerful, savoury flavours.

For a genuine experience, try puttu kadala at prominent Kochi restaurants like Pai Dosa, Sri Krishna Café, and Gokul Oottupura. Ripe bananas, papadums, and a drizzle of ghee are the greatest complements for puttu, enhancing its flavours and creating a nutritious, substantial dinner. This cosy dish is a must-try for anybody wishing to experience the best of Kerala's culinary traditions.

Pazham pori with beef curry is a unique and tasty combination that displays Kerala's culinary innovation. Pazham pori, or banana fritters, are produced by coating ripe bananas in a sweet, spicy batter and deep-frying them till golden. The ultimate product is a delicious combination of sweet and savoury flavours.

Beef curry, on the other hand, is a rich and spicy meal produced by slow-cooking tender beef chunks in a blend of onions, tomatoes, coconut milk, and a variety of spices, including turmeric, chilli, coriander, and garam masala. The strong, fragrant curry wonderfully complements the sweetness of the pazham pori.

This combo may be enjoyed at various prominent Kochi restaurants, including Dhe Puttu, Kashi Art Café, and Kayees Rahmathulla Café. The combination of textures and flavors—crispy, sweet Pazham Pori coupled with spicy, substantial beef curry—creates an unforgettable gastronomic experience. For a unique touch, serve it with coconut chutney or a glass of lime soda.

Thattu Dosa is a famous street food dish from Kerala, known for its crispy texture and savoury flavours. It is made by putting a thin rice and lentil batter onto a heated griddle and spreading it into a huge, spherical shape. The dosa is cooked until golden brown and crispy before being folded or wrapped to serve.

The meal is commonly served with a variety of accompaniments and fillings, including spicy chutneys, tangy sambar (a lentil-based vegetable stew), and delicious potato masala. Thattu Dosa is best consumed in busy street food booths and local restaurants across Kochi, such as Arippa and Pai Dosa. These establishments provide a real flavour of Kerala's colourful street food culture, with the dosa's crispy texture complementing the spicy and sour sides. To complete the experience, serve Thattu Dosa with a glass of buttermilk or a cup of hot filter coffee.

Kulukki Sarbath is a famous and pleasant drink from Kerala that is distinguished by its unique preparation and colourful flavours. This cocktail normally consists of freshly squeezed lemon juice, simple syrup or sugar, a bit of salt, and water, which is briskly shaken with ice until frothy. The end product is a tangy, sweet beverage with a somewhat bubbly texture, ideal for soothing thirst on hot days.

Local juice businesses and street vendors like Sree Balaji Coffee House and Anna Sarbath Centre are great venues to try Kulukki Sarbath in Kochi. Pairing this drink with spicy Kerala appetisers like pazham pori (banana fritters), vada (savoury donuts), or even a hefty dinner like biryani improves the experience by counterbalancing the drink's sweet and sour taste with savoury flavours. It is a must-try for everyone visiting Kochi's thriving culinary and beverage scene.

Kappa Boti is a typical Kerala dish made with tapioca (kappa) and spicy, savoury pig curry. Tapioca is heated until soft and then mashed to a smooth consistency, frequently with shredded coconut for flavour. The kappa is served with a savoury pig curry made with spices, coconut milk, and, sometimes, vinegar or tamarind for tanginess.

For a real Kappa Boti experience in Kochi, visit prominent local restaurants like Dhe Puttu and Pai Brothers. These restaurants specialise in traditional Kerala food and serve a delectable version of this comfortable dish. Kappa Boti works well with crispy papadums, pickles, and a cool drink of buttermilk or lime soda. It's a full and enjoyable supper that celebrates Kerala's rich culinary tradition.

Appam and Stew are a traditional Kerala meal known for their delicate flavours and cosy charm. Appam, a soft, lacy pancake with crispy edges, is created with fermented rice batter and coconut milk. The batter is placed on a particular curved pan and fried until the borders are brown and crispy but the inside is still soft and fluffy.

Stew, also known as Ishtu, is a light and aromatic curry cooked with coconut milk, onions, potatoes, carrots, and soft bits of chicken or beef. It is lightly spiced with cloves, cinnamon, and, on occasion, green chilies to add a hint of fire.

The best venues to have traditional Appam and Stew in Kochi include legendary cafes like Grand Hotel Restaurant, Kayees Rahmathulla Café, and Saravana Bhavan. This meal is often served with egg roast, kadala curry (black chickpea stew), and a variety of chutneys. The mix of soft, fluffy appams soaking up the creamy stew creates a cosy and delicious lunch that honours Kerala's culinary tradition.

Parotta and beef curry is a famous and savoury South Indian meal, especially in Kerala and Tamil Nadu. Parotta is a stacked flatbread prepared from maida (refined wheat flour) that is kneaded with ghee or oil, rolled thin, and folded and layered several times before being flattened and baked on a griddle. This technique produces the unique flaky texture.

The beef curry, which is rich and spicy, is often made with soft pieces of beef cooked in a mixture of onions, tomatoes, coconut milk, and spices such as coriander, cumin, and black pepper. The combination of the soft, flaky parotta and the powerful, aromatic beef curry produces a pleasant and substantial lunch.

Saravana Bhavan, Pai Brothers, and Kayees Rahmathulla Café are among Kochi's top places to have parotta and beef curry. This dish is frequently served with sides like raita (yoghurt dip), pickles, and salad, resulting in a balanced and satisfying dining experience suitable for lunch or supper.

Meen Mulakittathu, also known as Meen Mulakitta Curry, is a classic Kerala fish curry with rich flavours and a spicy kick. The dish is made by marinating fresh fish pieces, such as kingfish or seerfish, in a mixture of turmeric, chilli powder, and salt. The fish is then pan-fried until slightly browned.

The curry is produced by sautéing shallots, garlic, ginger, and green chilies in coconut oil before adding a variety of spices such as coriander, cumin, fenugreek, and curry leaves. Tamarind pulp or kokum, is added for sourness, and the fish is stewed in this spicy, tangy sauce until fully done.

Visit renowned seafood eateries such as Oceanos, Paragon, or Malabar Café in Kochi to savour real Meen Mulakittathu cuisine. It goes well with steamed rice or Kerala parotta, enabling the curry's flavours to shine. To complete the seaside dining experience, serve with crispy papadum and coconut chutney.