# kannur (blogs) — RSS Amplifier Recent posts from the 1 feeds in the RSS Amplifier directory that cover kannur. Page: Feed: --- ## [Sadya 101: How to place the banana leaf, eat an Onasadya and fold it after the feast](https://www.onmanorama.com/food/features/2026/08/20/sadya-dish-order-explained.html) _2026-08-20 · Cuisine Corner_ Discover the traditional way to enjoy an Onasadya, from the precise placement of dishes on a banana leaf to the order of consumption. Learn the etiquette of this vibrant Kerala feast, ensuring a delightful culinary experience. ## [Ordering Sadya this Onam? Keep this 2-hour food safety rule in mind](https://www.onmanorama.com/food/features/2026/08/19/buy-food-safely-onam-packed-sadya.html) _2026-08-19 · Cuisine Corner_ For packed Onasadya, consume within two hours of packing; buy only from registered establishments, check packaging, and avoid unnaturally bright food. ## [From a lodge for Congress volunteers to 98-year-old Kerala eatery: Story of Bombay Hotel](https://www.onmanorama.com/food/features/2026/08/14/payyanur-freedom-movement-eatery.html) _2026-08-19 · Cuisine Corner_ Originally a lodge for freedom fighters, Sree Shanmugha Vilasam Bombay Hotel in Payyanur, Kannur, traces its roots to 1928. It now thrives as a popular vegetarian eatery, honouring its history and serving traditional cuisine. ## [Kerala on a New York plate: A chef’s mission to take its flavours global](https://www.onmanorama.com/food/features/2026/08/18/kidilum-kerala-flavours-nyc.html) _2026-08-18 · Cuisine Corner_ Kidilum, a New York restaurant, offers authentic Kerala cuisine curated by chef Vinu Ravindran, aiming to elevate South Indian flavours globally with its diverse, meticulously prepared dishes. ## [Thalassery eatery hits a ton with rice and mutton chaaps](https://www.onmanorama.com/food/features/2026/08/18/modern-hotel-thalassery-century-eatery.html) _2026-08-18 · Cuisine Corner_ Founded in 1926, the eatery has retained its old cooking methods, long-serving staff and much of its traditional menu, including its popular mutton chaaps. ## [75 years of puttu and mutton: The Kannur hotel that never needed a signboard](https://www.onmanorama.com/food/features/2026/08/10/kannur-market-eatery-icon-onakkan-bharathi-history.html) _2026-08-15 · Cuisine Corner_ Kannur's 75-year-old eatery, Onakkan Bharathi, famous for its puttu and mutton curry, remains a beloved morning ritual for locals. ## [Banana chips too yellow? How to check their quality before buying](https://www.onmanorama.com/food/features/2026/08/14/banana-chip-colouring-onam-concerns.html) _2026-08-14 · Cuisine Corner_ Kerala's Food Safety Department warns of unauthorised colouring agents in banana chips and sharkara varatti, advising consumers to avoid excessively yellow products and inquire about artificial colours. ## [Moong, masoor, toor or urad? Which dal goes into what?](https://www.onmanorama.com/food/features/2026/08/08/indian-dals-explained.html) _2026-08-08 · Cuisine Corner_ Indian cooking relies on diverse dals, each offering unique flavours and textures. Toor dal creates creamy dishes, moong and masoor dal cook quickly for light meals, chana dal retains bite, and urad dal is vital for South Indian batters. ## [Was Kerala’s first egg puff made here? Inside a Kochi bakery founded in 1939](https://www.onmanorama.com/food/features/2026/08/03/egg-puff-origin-story-cochin-bakery-kerala-history.html) _2026-08-04 · Cuisine Corner_ From giving Vaikom Muhammad Basheer space to sell his books to experimenting with the boiled-egg filling, Cochin Bakery has witnessed nearly nine decades of Kerala’s evolving bakery culture. ## [Find what they just said (Sponsored)](https://crawlproof.com/a/4qgDolPG2t8a) _2026-08-04 · **Sponsored**_ Surface recent public signals so you can send policy-aware, relevant outreach ## [The banker who brought ice cream to Pala: Inside Kerala's 55-year-old dessert landmark](https://www.onmanorama.com/food/features/2026/07/27/the-banker-who-brought-ice-cream-to-pala-inside-kerala-s-55-year-old-dessert-landmark.html) _2026-07-27 · Cuisine Corner_ The Thripthi ice cream parlour in Pala, Kottayam, has maintained its cherished flavours and simple menu for over half a century, becoming a beloved local institution. It stands as a testament to enduring taste and tradition, offering generations a consistent culinary experience.