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| | Epicurean treat for the senses - Deccan Herald - Internet Edition (Site not responding. Last check: 2007-11-06) |
 | | Non-vegetarian starters at the sadhya include chemeen perattiyathu (prawn and roasted spices), Kozhi roast (pot roasted succulent chicken and aromatic spices), mutton cutlet, karimmen porichathu (pearl spot fish marinated and shallow fried), mutton and clear lamb soups. |
 | | The main course is a mouth-watering array of delicacies such as lobster ularthiyathu (slow cooked tender lobster meat), chemeen peera (shrimp, fresh grated coconut and kokum), Alleppey nandu masala (crab meat, onion and spices), Cannanore meen moilee (fish, coconut, milk and turmeric), and meen pattichathu (sour and spicy fish curry). |
 | | After a heavy sadhya, it is time for the desserts: Chakka pradhaman (jack fruit, jaggery and cardamom), godumbu pradhaman (wheat grains, jaggery, coconut milk and cardamom) and elai adai (steamed rice flour dumpling). |
| www.deccanherald.com /deccanherald/apr302005/metrosat1517272005429.asp (408 words) |
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