Authentic Homemade Kerala Cuisine Made From Scratch
I don't believe in kitchen shortcuts. From sun-drying chillies to hand-grinding masalas, every dish I serve brings the warmth of my family’s recipes straight to your table.
Making appams is therapeutic for me. It's something I learned from my mom, and even now, I love being the one to make them. The process requires patience and instinct, but it's worth it for that perfect, fluffy texture.
A lot of things at Travancore Tasties are made from scratch, especially my spice mixes. I source whole spices like cardamom and star anise directly from Wayanad and grind them myself to ensure the freshest, most aromatic flavor in my dishes.
My Amma taught me that for a good pachadi, the mustard should be seen, not turned into a fine paste. I still use a mortar and pestle for this, as the old ways often produce the best results.
On a trip to Calicut, I had to stop and see how authentic banana chips are made. They are fried in huge batches over a wood fire, which gives them that incredible crispiness. It reminds me of the importance of traditional techniques.
About The Homemade Touch
When I say homemade, I mean it. My pachadi mustard isn’t blitzed in a mixer; I use a mortar and pestle just like my Amma taught me, so the texture is exactly right. If you’re tired of generic catering, this is where you’ll find the difference—ingredients sourced directly from Wayanad, appam batter fermented by hand, and the patience it takes to get things perfect.
For me, cooking is not just about a recipe. It is about instinct and state of mind. My kitchen runs on the lessons I learned growing up in a Syrian Christian household where food was the heart of every gathering.
The Wayanad Connection
Real flavor starts with sourcing. I don't use store-bought spice powders because they lack the depth of the ones my Amma makes. We buy whole spices like cardamom, coriander, and star anise straight from Wayanad. My Amma still takes the time to wash, sun-dry, and powder the chilli and coriander blends. When you taste our curries, you are tasting fresh, high-quality ingredients, not shelf-stable compromises.
Why It Takes Time
My appam batter is made from scratch. It is a finicky process that requires babysitting—getting that perfect, fluffy center with lacy, crisp edges is a skill I have spent years refining. I have been known to wake up at 3:30 AM to prep for a breakfast order, because that is what it takes to make 300 perfect appams.
A Personal Approach to Catering
Whether you are hosting a private dinner for three or a celebration for 200, I bring the same methodology to the table. We discuss your menu, adapt it to your preferences, and ensure that every element—from the mortar-ground masalas to the final plating—is handled with the same care as if I were cooking for my own family.
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