Flavourful Escapades From God’s Own Country

With a vast experience of nearly 20 years and working with leading hotel groups like Taj, Radisson, IHG and Atmosphere across different continents, Chef Anish who is currently a Cluster Executive Chef at Niraamaya Wellness Retreats—has amassed a wealth of knowledge in International, Pan-Asian and Indian cuisine. A dynamic epicurean, Chef Anish is on a quest to explore unusual ingredients to offer guests an extraordinary dining experience. His forte lies in crafting innovative creations and infusing unique flavours in conventional dishes to curate exemplary fine dining experiences for our guests.

Through these recipes, he has attempted to capture and showcase timeless regional tastes of Kerala that have been passed down through many generations. At Niraamaya Retreats, they bring a unique and sophisticated epicurean experience, remastering ancient Indian traditions to create new dining gems.

Vazhappoo Vada

Ingredients:

• Banana Flower (Vazhappoo): 100 Gm

• Potato: 200 Gm

• Onions, Finely Chopped: 20 Gm

• Green Chillies: 5 gm

• Ginger: 5 gm

• Garlic: 5 gm

• Curry Leaves: 2 gm

• Turmeric Powder: 3 gm

• Garam masala powder: 2 gm

• Fresh breadcrumbs: As Required

• Salt: To Taste

• Oil to grill the vada

Instructions:

• Remove the outer layers from the Vazhappoo (Banana Flower).

• Wash well and chop finely.

• Add 1 tsp of salt and a pinch of turmeric powder to the finely chopped Vazhappoo.

• Mix well and keep aside.

• Pour oil in a pan and add the onion, ginger, garlic, green chillies and curry leaves.

• Saute till lightly brown.

• Add the chopped banana flower and garam masala powder.

• Mix well and cook for some time on low flame.

• In a separate pot, boil Potato well and mash it.

• Add potato in the cooked banana flower and mix well

• Make into small balls to resemble cutlets.

• Dusted with fresh bread crumbs into each cutlet and shallow fry each cutlet into golden in colour.

• Drain excess oil and serve hot with idichammanthy.

Karimeen Varuthathu

Ingredients:

• Karimeen (pearl spot fish): 1 Nos (300 gm)

• Ginger-garlic paste: 2 tbsp

• Red chilli powder: 2 tbsp

• Pepper powder: 1 tsp

• Lemon juice: 1 tsp

• Turmeric powder: 1/2 tsp

• Salt: To Taste

• Coconut oil for frying

Instructions:

• In a bowl, mix the ginger-garlic paste, turmeric, red chilli, pepper, salt and lemon juice.  

• Smear the masala on the Karimeen and leave for 30 minutes.  

• Deep fry in coconut oil. 

• Serve hot.

Kozhuva Porichathu

Ingredients:

• Netholi / Kozhuva/ Anchovy: 1/2 kilogram

• Rice flour: 1 tablespoon

• Coconut oil for frying

• Curry leaves: 1 sprig

To Grind:

• Small shallots: 5 numbers

• Ginger: 1/2 teaspoon

• Garlic: 1 teaspoon

• Chilli powder: 2 tablespoon

• Black pepper powder: 1/2 teaspoon

• Turmeric powder: 1/4 teaspoon

• Lime juice: 1 teaspoon

• Salt: 1/2 teaspoon

Instructions:

• Clean the fish (Netholi / Kozhuva / anchovy) and dry

• Grind the ingredients listed under the grind section and make it a fine paste - shallots, ginger, garlic, chilli powder, pepper powder, turmeric powder, lime juice, and salt. As needed, add just enough water to grind.

• Marinate cleaned fish with the prepared marinade and curry leaves. Keep it aside for 30 minutes.

• Before frying, add rice flour. Rice flour gives a crispy touch.

• Heat oil in a flat pan. Add the marinated fish to the pan. Deep Fry the fish over medium high flame until done and crispy. It would turn into golden colour