All that’s nice and spice - low carb thai dishes restaurant

The food from the spice land always reminds people of the zadaya people, who spread a large number of vegetarian dishes on banana leaves, such as Platan people, theeyals and coconut stew.
But Kerala seafood is also famous and popular.
At the Kerala Food Festival at the Kerala Pandiyan hotel, it was well presented.
The traditional jaggery Panagam in South India is a traditional welcome drink --
Chef Keshav suggested "mutton thiularyathu", a spicy dry preparation containing a large amount of curry leaves, chili powder, scallions and red peppers.
The rich curry flavor of mutton does have an immediate impact.
Bitter taste (
Because of curry leaves)
The food lingering on the tongue adds more flavor to the dish.
"In general, this dish is more popular when prepared with beef, but here we avoid beef because most of our customers prefer lamb to beef," Keshav said . " His team launched 21 dishes including 5 non-vegetarian and 16 vegetarian varieties.
Vivek patiyan, general manager, said: "There are eight salads made from different vegetables, such as cucumbers, linggua, balsam pear and pineapple, every day . "
If there is no seafood, the food in Kerala is incomplete.
"Meen pollichathu" is wrapped in banana leaves and cooked in Malabar style.
This dish has a strong taste of pepper and looks very spicy.
It reminds people of kimchi in terms of taste and consistency.
"This dish goes well with parath fish," Keshav said, adding, "Guests will also get sardines, anchovies and pom fish varieties.
"Biryani preparations, which are very different from lamb, chicken and prawn, will take guests on a cooking trip from Thalassery to Thrissur.
Biryani goes well with chicken Moilee, a low-carb chicken made of coconut milk and whole garam masala, green pepper and coriander powder.
Given the variety of vegetarian recipes in Kerala, it is not surprising that vegetarian dishes are more than non-vegetarian recipes.
The first thing to catch the eye is yam Kozhambu.
The taste of Kodampuli is well presented in this dish.
"Yam is always a vegetable that is hard to cook.
Because it can cause itching in the throat if it is not cooked properly.
It has to be cooked in the tamarind extract, "said B.
Junior Chef Madan Singh
Pumpkin Olan is a perfect choice if guests feel the food is too spicy.
This dish is cooked with coconut milk and Una and is suitable for people who like light food.
Pumpkin Olan goes well with brown rice and yam kozhambu.
The on-site counter beckons with putes and aappams.
"In Kerala, Aappam and katalai Curry are staples.
"We will also give it to idiapam and Putu," Madhan Singh said . ".
The dessert plate is Abdel Praban and watlapland (
Steamed coconut frozen.
Potato chips made of Nendram banana and tapioca are also available.
Upperi Sarkarai Varatti (
Banana slices coated with jaggery)
Will be surrounded by children.
The festival is held at the Orchid restaurant from 7 pm to August 16. m. to 11 p. m and costs Rs.
Tax included 850 per adult and Rs.
£ 450 for children under 12 years of age.
Booking Contact number: 82201 36666