Simmered in fresh coconut based gravy with spice and herbs
Chettinad cuisine may be the spiciest and most aromatic cuisine in south India. Features 22 varieties of spices and herbs
A spinach-based dish cooked with mustard, fenugreek and cream.
Featuring a delicious tangy cream sauce
Roasted and served in a flavorful creamy sauce.
Vindaloo is a popular dish in ocean side of Goa. Cooked with tangy spicy curry.
There is a rising popularity of Kerala cuisine. It is aromatic, and gorgeously golden brown.
The meat is cooked with sorrel leaves known as gongura to get a tangy taste. It’s commonly made in the Andra region.
The most popular cuisine in Tamilnadu. Features 18 varieties of ground spices.
Cuisine of Kerala. Unique in its rich flavor.
Mild from the natural sweetness of the coconut milk, and aromatic from the whole spices
Nellore chepala pulusu andra style curry. Tangy flavor with spice and herbs. Choose fish or shrimp.
A fish curry that’s popular in Madurai of Tamilnadu. You’ll taste the tamarind, turmeric and herbs.