Dining: Kerala Food Festival in Muscat

For those who thought Kerala, the south Indian state of India, is all about its breathtaking coastlines, the lush lagoons, the paddy fields, and the magnificient backwaters, then you must know that along with these treasures of nature, this God’s own country also has some exotic cuisines to complement the nature’s bounty.
The traditional food of Kerala is known for its freshness, and the liberal use of spices accentuates the taste of the dishes, and not just make it hot. But most of all, it’s loved for its simplicity, natural flavours, and for blending the spices in right proportions.
In order to celebrate this gastronomic legacy of Kerala right here in Muscat, Passage to India restaurant has brought the rich and diverse cuisines of this region for the Kerala Food Festival.
So if you want to enjoy some of the authentic delicacies then you must visit the ongoing fest that started at the beginning of this month and would continue till February 15 at the restaurant’s premises, at Hatat House Compound in Wadi Adai.
The menu is a veritable feast for all and one can relish some of the real authentic cuisines. From acharyan mutton ularthiyathu, kurmarkom fish curry, prawn varattiyathu, to Kerala biryani, and naadan chicken curry along with the regulars like appam; pancake made with fermented rice batter and coconut milk, puttu; steam cake made from rice flour and steamed in long hollow metal cylinders, boiled rice, and Malabari parotta, the ala carte menu is available both for lunch and dinner. Chef Nazeer, who has been flown in for this festival, has ensured that almost all the traditional dishes of Kerala are prepared during this festival.
For the uninitiated like coconut, which is the key ingredient in Kerala cuisine and is liberally used in all the dishes, so is fish curry. It is an integral part of the menu in their cuisine.
Fish chatti curry is a flavoured and medium spiced fish curry cooked in a chatti, clay pot, which they say increases the flavour and adds an authentic touch to their dishes. Seeped in its natural flavours, the curry is made with garlic paste, onions, and red chillies, and seasoned with mustard seeds and curry leaves. This dish is being specially made during the festival along with other specialities like shredded pepper chicken, hamour fillet hot chilli fry, spicy lamb in hot chilli, hamour Malabari grill, and more. For desserts one can try nenthra pazham idichathu with ice cream or pazham pori. So embark on this scrumptious ride and savour the coastal cuisine of Kerala. —[email protected]

For Reservations
Call: +968 2456 3452
Email: [email protected]