CHEF SHIBIN OFFICIAL

PATHEERA MUTTON   .This plate is a feast for the senses, offering diners a delightful contrast of textures and temperatures. The tender mutton ribs, featuring the deep, smoky heat of the Malabar Red Chili on one side and the sharp, clean spice of the Kanthari on the other, are perfectly grounded by the comforting simplicity of the sautéed tapioca. The Pathira Mutton is a true representation of modern Kerala culinary innovation. 🌟 Components of the Dish This platter showcases a harmonious blend of spice, texture, and tradition:  * Dual Mutton Ribs:    * Malabar Red Chili Masala Ribs: These ribs are marinated and coated in a bold, dark Malabar-style red chili masala. This preparation delivers an intense, rich flavor and a deep red/brown color, characteristic of the fiery spices used in North Kerala cuisine.    * Kanthari Masala Ribs (Bird's Eye Chili): The second set of ribs is prepared with the legendary Kanthari Mulaku (Bird's Eye Chili). This ...

VANJIKOOTT PRAWNS MASALA  Vanchikuttu Chemmeen Masala is an authentic and exquisite Kerala-style prawn preparation, traditionally wrapped in banana leaves and slow-cooked to perfection. ✨ Highlights of the Dish  * Prawns (Chemmeen): Fresh, succulent prawns are sautéed and marinated in a rich, aromatic blend of Kerala spices.  * The Mango Twist: The signature element of this dish is the use of raw green mango. The tartness and slight sweetness from the mango cut through the richness of the spices, lending the prawns a unique, irresistible tangy flavor that distinguishes it from regular prawn preparations.  * Kerala Spice Blend: The masala boasts a depth of flavor from a precise combination of fresh ingredients like curry leaves, ginger, garlic, green chilies, coconut shreds, and classic South Indian spice powders.  * The Banana Leaf Parcel (Pothichathu): The prepared masala is carefully wrapped and secured in a banana leaf (forming a 'Vanchi' or boat-...