Ghee rice, locally known as Neychoru, is a fragrant rice dish from the Malabar region. Cooked with ghee, onions, spices, and garnished with fried cashews and raisins, it is mildly flavoured yet rich in taste. Often served with chicken curry, beef curry, or spicy gravies, Ghee rice is a staple during festivals.
Parotta, also called Kerala Parotta, is a flaky, layered flatbread made from maida (refined flour) and cooked on a hot griddle with oil or ghee. Soft on the inside and crisp on the outside, it is a beloved street food often paired with beef curry, chicken fry, or egg roast, making it a staple of Kerala’s cuisine and late-night eateries.
