KlayPot- NY

‘Kozhi Porichathu’ – succulent pieces of chicken marinated with fennel, garlic, chilli & deep-fried

‘Kozhi Malli Peralan’ – succulent cubes of chicken, slow-cooked with freshly ground coriander powder & coconut milk

Cubes of mutton slow-cooked in a flat open vessel with coconut slivers & Kerala spices

‘Irachi Fry’ – slow-cooked cubes of beef brisket with Kerala spices, a specialty of toddy shops

‘Beef Dry Fry’ – crisp-fried chilli marinated beef strips - a favourite bar snack in Kerala

‘Meen Cutlet’ – fillet of fish minced & marinated in Kerala spices & deep-fried with coconut crumbs.

‘Prawn Kizhi’ – prawns delicately spiced with coconut masala and Malabar tamarind, steamed in banana leaf pouches

‘Chemmeen Thengakothu’ – prawn cooked with tender coconut chips, spices & Malabar tamarind

‘Chemmeen Tawa Roast’ – tawa-grilled prawns tossed with spiced roasted coconut & curry leaves

‘Kallummekaya Fry’ – mussels roasted with shallots & select spices, a delicacy from the Malabar region

‘Kube Sukke’ – clams with shell, cooked with grated coconut, delicate spices & tamarind

‘Koondal Tawa Roast’ – squid rings cooked on a griddle with toddy shop masala

‘Koondal Fry’ – crisp-fried squid rings, coated with coconut crumbs

‘Mathi Varuthathu’ – another toddy shop specialty. Sardines, marinated in chilli & shallow-fried in coconut oil

‘Koon Kizhi’ – mushrooms delicately spiced with coconut masala & Malabar tamarind, steamed in banana leaf pouches

‘Kappa Vada’ – deep-fried mashed tapioca patties served with a spicy dip

‘Pazhampori’ – Nendram banana batter-fried & served with a roasted chilli dip

‘Koon Karuveppila Fry’ – crisp-fried mushrooms tossed with sun-dried curry leaves & delicate spices

‘Idichakka Cutlet’ – deep-fried, coconut crumb coated, tender jackfruit cutlets

‘Kadachakka Fry’ – breadfruit crisp-fried

Assorted seafood, cooked with coconut milk, ginger & turmeric

Deep-fried, Bengal gram fritters in a delicate peppery soup

‘Idiappam’ – home-style string hoppers from Kerala

‘Nei-Pathiri’ – deep-fried rice bread from the Malabar region

‘Vattayappam’ – fermented & steamed, fluffy rice cakes

‘Puttu’ – Pounded rice steamed with layers of fresh grated coconut

Flaky, layered flatbread, a popular street food

Steamed long-grain rice

Kerala’s indigenous Palakkad matta rice

‘Nei Choru’ – short-grain rice cooked with clarified butter, cardamom, cloves, cinnamon & fried onion

‘Kappa Vevichathu’ – boiled & mashed tapioca, tempered with curry leaves & mustard seeds

‘Paal Kappa’ – tapioca cooked to a creamy texture with coconut milk

Mutton biriyani cooked with short-grain rice & Tellicherry spices

Succulent chicken cooked with carrot & potato in coconut milk

Chicken cooked with coconut milk & coriander powder

Boneless duck cooked in coriander powder & coconut milk curry, a Kuttanadu specialty

Home-style mutton & potato curry from Malabar

Toddy shop style beef curry

Prawn cooked with raw mango in delicately spiced coconut milk curry

Fish cooked with raw mango in delicately spiced coconut milk curry

‘Kadachakka Curry’ - breadfruit cooked with coriander powder & coconut milk curry

‘Vendakkai Mulagittathu’ - okra cooked in a moderately spiced tomato curry

‘Kadala curry’ – black chickpea curry cooked with roasted coconut & Kerala spices

‘Vazhuthananga theeyal’ – long, green brinjal cooked with tamarind & roasted coconut masala

A creamy coconut curry with green peas & potato

Batons of vegetables cooked with yogurt & crushed coconut