At Chatti in New York, Chef Regi Mathew has created ‘touchings’ — bite-sized appetisers commonly seen across Kerala’s toddy ...

Kochi, alias 'Queen of the Arabian sea' is perfect balance of old and new. The travelers can choose between urban hustle and ...

Toddy tapped in Kerala is available in two varieties, one from the coconut trees and the other from the palm trees. Toddy tapped from the coconut bunches is collected in a mud pot. Due to the ...

A temple to him stands along the Valapattanam River, where people offer him toddy – Kerala’s coconut beer – during Theyyam ceremonies. Though born into a high-caste vegetarian family ...

which sound so interesting… All are native Kerala flavours. Some, like the Coconut Clams, are straight from the toddy shop culture, while others, like the Filter Coffee Pudding, were created ...

Chef Mathew wants to recreate the Kerala toddy shop experience ... the streets smell of freshly brewed toddy—an alcoholic beverage brewed from coconut palm sap—and of spices and fresh seafood.

As toddy gains official recognition, you can also try making it at home with a simple recipe. Enjoy the authentic taste of Kerala’s heritage with this easy, step-by-step guide to homemade coconut ...

Chatti, with its focus on Kerala toddy shop cuisine ... Among these are the Prawn Pouches (prawns spiced with coconut masala and Malabar tamarind, steamed in banana leaf pouches—the dish ...

It’s his South Indian restaurant inspired by Kerala’s toddy cafes. Toddy shops —which take their name from the naturally-fermented coconut sap drink — represent the core of Kerala cuisine ...

In Kerala, toddy shops are informal cafes serving alcoholic drinks made from fermented coconut sap. Chef Mischa Tropp pays homage to these food stands. Spins on well-trodden cocktails include the ...

Kerala has become famous for its Kallu ... but this is more of a help with the relatively simple task of coconut picking. Toddy tapping requires far more skill. Care must be taken in fixing ...

but this traditional Kerala fish dish, with its thrilling three-chilli depth and backbeat of kokum sourness, goes to the heart of the cuisine’s bright, nimble spicing. So, too, does a creamy pineapple ...