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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 specialty here is the pearl spot variety that is cooked in banana leaf. Pearl spot is a native backwater fish from Kerala that has a sweet taste and can be called the pomfret of Kerala.