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When it comes to Kerala food, there are three basic cooking techniques a food connoisseur must know – porichatu in Malayalam meaning fried, polichatu meaning grilled and ularthiatu meaning the sautéed variety. At Ente Keralam the chefs have mastered all three techniques and bring to you dishes showcasing them. The Thiruvananthapuram style kozi porichatu is done well where the chicken has been marinated with fennel and chilli paste and deep-fried till crisp. It is a specialty in many food joints in Kerala.