Food

From Kochi to Kathmandu: a taste of Keralan cuisine comes to the Valley

Brought to Kathmandu from Kochi, the only familiarity with the kudampuli seems to be its texture. Although that too is up for debate—maybe it’s the texture of a dried apricot, perhaps a prune, but its flavour is otherworldly for the uninitiated. From Kochi to Kathmandu: a taste of Keralan cuisine comes to the Valley
bookmark
Thomas Heaton
Published at : March 14, 2019
Updated at : March 15, 2019 15:13
Kathmandu

Thomas Heaton

Thomas Heaton is a food and travel reporter for The Kathmandu Post. Before working in Nepal, he spent five years in New Zealand, most recently as a food writer for Cuisine magazine. Heaton is content trawling through markets, sampling sundry skewers of offal or getting into uncomfortable situations while travelling.


×
Top