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Biriyanies are prepared by cooking meat or veg, with a deep dip, rice in a sauce of onion, ginger, tomato, coriander, mint leaves, cashew nuts and various spices (cardamom, cinnamon, cloves, nutmeg, bay leaves, maize). Served with pickle and raitha.
Rice is the first and foremost part of all Kerala feasts. The long and green paddy fields in Kuttanadu, often called the Venice of the East, are the receptacle of rice in Kerala.
Various kinds of dosas are popular kind of main dish in South India. Dosa is a pancake made from batter of black gram lentils and rice, plain or sandwiched with veg or non-veg. Served with sambar (lentil and vegetable curry) and coconut chutney.