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It was the spices from Kerala that got hold of the attention of the Ancients.
It is fairly a simple rig that is used to preserve cuisines for longer periods.
Our chef Yusaf from vadakara town and this dish is one of his favourites.
Diced beef cooked with onion ginger, garlic, coriander and other spices cooked in a thick gravy.
The speciality of this biriyani, it served in a clay bowls with side of raita and pickles.
A traditional lamb curry cooked in a green masala made from fresh coconut, green chillies and ginger.