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The "Ury"'s were usually used to store clay pots and other earthen ware and was very common among the keralite household.This simple yet indispensable "Ury" made sure that the food was kept hygienic without loosing any of its flavour but had a side-effect of bringing back old yet touching memories..
These "ury"'s were usually kept at certain height from the ground with the help of coir ropes attached to the roofs.There also are a la carte dishes such as samosa, samosa chaat, and pav bhaji. (Unhappy with the paneer they found in the Midwest during development, founders Randhir Sethi and Raji Sankar — two Indian tech investors who got their first taste with food by owning Five Guys franchises — contracted with Amish farmers to do the cheese right.) Choolaah also appeals to the germophobes among us. There’s a slick hand-washing station set up right in the dining room; plunge your hands into the twin buckets, wait 15 seconds while fresh water scrubs up, grab a handy paper towel to dry off, and dine happy. A famous Malabar dish, made with cubes of chicken pieces cooked in coconut milk and cashew paste and other seasoning spices, served with appam, parathas and chapathi. Cubes of boneless cooked in a lovely pepper masala made from garlic, mustard seeds, curry leaves, green chillies and ginger.A fantastic combination with paratha and lemon rice.The tropical greenery of Kerala offers a plethora of different experiences and is indeed aptly dubbed "Gods Own Country".
Whether one wants to experience hill-stations, rivers, back-waters or warm sunny beaches, Kerala is the one place that gets you all covered.
Kerala also boasts of a rich heritage be its world famous Ayurveda, Kalaripayattu or any of its bewildering art forms which soothes the body and mind alike.
It was the spices from Kerala that got hold of the attention of the Ancients.
Four tandoors — squat open-topped ovens — sit inside the glassed-in kitchen at the new Choolaah, an energetic fast-casual Indian BYOB that opens its first Philly-area location Friday, Sept. Order at the counter, where pictures and chaat-y staff make it easy to navigate the menus.
With sauces and sides, meals are served on platters, in bowls, on salads, or in sandwiches for about $11 a head.
A snack tray consisting of: It is our unique selection of home-made pickles and chutneys.