--- title: "Freshly Made Breads and Appams in Bengaluru | Authentic Kerala Taste" description: "Get freshly made breads and appams in Bengaluru, crafted with naturally fermented batter. My authentic Kerala appams are made from scratch daily, just like my Amma taught me. Perfect for your next meal or party." canonical: https://mytribe.in/travancoretasties/food-delivery-takeaway/freshly-made-breads-appams last_updated: 2025-09-10 --- # Freshly Made Breads and Authentic Kerala Appams in Bengaluru Tribe Verified · 8+ years of authentic Kerala cooking By [Travancore Tasties](https://mytribe.in/travancoretasties) · Delivery available across Bengaluru · ₹450 Per Dish (estimate) Part of [Food Delivery & Takeaway](https://mytribe.in/travancoretasties/food-delivery-takeaway). [View full gallery](https://mytribe.in/travancoretasties/food-delivery-takeaway/gallery) Getting the perfect lacey edge on an appam isn't a science; it’s an instinct. I still make my batter from scratch every day, the same way my Amma taught me, so you get that soft, fluffy centre every time. ## Photos and videos - ![A perfect pairing of my light, fluffy appams with a creamy stew. Making appams is a skill passed down from my mother, and I still make the batter from scratch. This dish is a reminder of the food from my childhood.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4a9a08cf-96c5-432f-bc2c-df07fac701bb) - [Video: Making appams is therapeutic for me. Even after making thousands over the years, I still love the process. It's not just about following a recipe; it's about instinct and putting your heart into it, just as my mother taught me.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9442187b-b474-4c73-bab7-0c1d4c64ffa8) ## About Freshly Made Breads & Appams The secret to these appams is in the fermentation—it needs to be babied, monitored, and understood. When you order from me, you’re getting that fresh, naturally fermented batter that rises perfectly in the *chatti*, not something that’s been sitting around. If you’re planning a breakfast or a get-together, let me know 24 hours ahead so I can time the batter prep just right for your delivery. ### Why the batter makes all the difference Making appams isn’t just about following a recipe—it is entirely about your state of mind and your instincts. I’ve spent over eight years honing this skill, and even now, I prefer to be the one standing over the stove making them. My batter is naturally fermented, which gives you that signature soft, fluffy centre and those delicate, lacey edges that are essential for soaking up a rich Mutton Stew or a spicy Chicken Roast. I also prepare Idiyappams and Vatteyappam using the same traditional standards. Nothing is store-bought, and no shortcuts are taken. Because I focus on fresh fermentation, I do need a little advance notice—typically 24 to 48 hours for bulk orders. This ensures the batter is at its peak when I start cooking for your event. ### What to pair them with While these breads are the stars, they truly shine when paired with my authentic Syrian Christian curries. * **For Breakfast:** Nothing beats the classic combo of appams and a light, coconut-milk-based Vegetable or Mutton Stew. * **For Lunch or Dinner:** Pair them with my signature Alleppey Fish Curry, prepared in an earthen *chatti* to keep the flavours grounded, or the Beef Ullarthu, which is slow-roasted until the coconut slivers are perfectly toasted. * **Party Setup:** If you are hosting a gathering of 5 to 50 people, I provide these in easy-to-serve trays, keeping them fresh until they reach your table. My ingredients are sourced with the same stubbornness as my methods—my chillies and coriander come straight from Wayanad and are sun-dried and powdered in-house. You’re getting food that tastes exactly like what I grew up eating in my own family kitchen. ## About Travancore Tasties I’m Tresa, and I still remember waking up at 3:30 AM to prep hundreds of appams for breakfast orders. This isn't just a menu item for me; it's the heritage I inherited from my Amma, and I don't believe in shortcuts. 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