Kerala Cuisine Catering

The Pothichoru Packaging

• Method: Authentic banana leaf wilted over an open flame to release polyphenols, wrapped in newspaper for heat retention.
• Technique: The entire meal is packed hot and allowed to steam inside the leaf, infusing the food with a smoky aroma.

Base Meal (Standard)

• Rice: Generous portion of boiled Kerala Matta (Red) Rice or Ghee Rice.
• Gravy: Moru Curry (Seasoned Buttermilk) or Nadan Sambar poured over the rice.
• Sides: Thoran (Seasonal vegetable stir-fry), Mezhukkupuratti (Slow-roasted veggie), and Chammanthi (Roasted coconut spice mix).
• Condiments: Homemade Lemon/Mango Pickle, Inji Puli (Ginger-Tamarind relish), and steamed Pappadam.

Protein Options (Select One)

• Vegetarian: Includes additional Kootu Curry or Paneer Roast.
• Chicken: Traditional Varutharacha or Nadan Chicken Curry (2 large pieces).
• Buff (Buffalo): Trivandrum style Buff Pepper Fry or Roast (Boneless cubes).
• Seafood: Prawns Roast or Suriani Fish Curry.

Service & Starters

• Format: Traditional service on a fresh, large Banana Leaf.
• Welcome: Sarkara Varatti (Jaggery coated banana chips) and Upperi (Salted banana chips).
• Condiments: Puli Inji (Ginger tamarind), Mango Pickle, Lime Pickle, Pachadi (Beetroot/Pineapple in yoghurt), and Kichadi (Cucumber/Okra in mustard yoghurt).

Main Sides

• Avial: Mixed vegetables in a coconut-yoghurt base with coconut oil finish.
• Thoran: Finely chopped seasonal vegetable with grated coconut.
• Kootu Curry: Black chickpeas and yam in a roasted coconut gravy.
• Olan/Erissery: Pumpkin and lentils or Ash gourd in coconut milk.

Rice & Gravy

• Base: Kerala Matta Rice (Red) or White Rice.
• Gravies: Parippu (Lentils) with Ghee, Sambar, Rasam, and Sambharam (Spiced Buttermilk).

Desserts

• Ada Pradhaman: Rice flakes slow-cooked in jaggery and coconut milk.
• Pal Payasam: Rice cooked in sweetened milk.

The Vegetarian Base

• Inclusions: Contains the full Vegetarian Sadya menu (Rice, Sambar, Avial, Thoran, Pickles, Pappadam, Payasams).

Non-Veg Additions (Served on the Leaf)

• Seafood: Fish Pollichathu (Pearl Spot or Seer Fish marinated in masala, wrapped in leaf and pan-roasted) OR Prawn Roast (Nadan style).
• Poultry: Chicken Perattu (Dry roast with roasted coconut) or Trivandrum Chicken Fry.
• Meat (Select One):
  • Angamaly Pork Roast: Pork belly cubes with green pepper and spices.
  • Buff Pepper Roast: Slow-roasted buffalo meat with black pepper and fennel.
  • Mutton Stew: Mild coconut milk gravy (on request).

Dessert

• Selections: Signature Payasams.

Live Stations

• Appam Station: Chefs making fresh, lacy Hoppers on-site.
• Porotta Station: Flaky Kerala Porotta finished live on a tawa.
• Alternative: Ghee Roast or Thattu Dosa counters.

Buffet Menu

• Starters: Syrian Christian Beef/Chicken Cutlets, Jackfruit Cutlets, Anchovy Fry, or Gobi 65.
• Curries: Veg Stew (Coconut milk base), Chicken Mappas, Buff Roast, or Fish Molee.
• Rice: Thalassery Dum Biryani (Chicken/Mutton) or Ghee Rice.
• Dessert: Payasams, Calicut Halwa (Black/Red), and Caramel Custard.

Service & Presentation

• Display: Aesthetic setup using brass/kansa serving ware and banana leaf lining.
• Staff: Uniformed chefs and professional serving staff included.