Veg kurma: Kerala's gentle coconut vegetable stew, explained
Kurma (kuruma) is a mild, creamy vegetable stew thickened with coconut. What is in it, what to eat it with, and why it is a favourite for vegetarians.
Blog
Stories, recipes and news from the kokoland kitchen in Berlin.
Garlic prawns and Kerala seafood: from the coast to your plate
Kerala's coast and backwaters make seafood part of everyday cooking. What Kerala fish and prawn dishes taste like, and how garlic prawns fit in.
Pathiri: the thin rice bread of Kerala's Malabar coast, explained
Pathiri is a soft, thin rice-flour bread from Kerala's Malabar coast, made to carry a curry. What it is, how it is made, and what to eat it with.
Puttu: Kerala's steamed rice and coconut cylinder, explained
Puttu is steamed rice flour and fresh coconut, layered in a cylinder and served with curry. What it is, how to eat it, and what goes with it.
Kappa: Kerala's tapioca mash and the curries it comes with
Kappa is boiled, mashed tapioca (cassava), a beloved Kerala comfort food eaten with beef, chicken, fish or chickpea curry. What it is and how to eat it.
Kerala beef curry, beef roast and beef fry: what is the difference?
Kerala menus list beef curry, beef roast and beef fry side by side. Here is what each one is, how it is cooked and which one to order with porotta, pathiri or rice.
Kerala chicken curry with bone: a guide to the mild, fragrant favourite
Kerala chicken curry is a gentle, fragrant gravy of coconut milk, curry leaves, onion and tomato, often cooked with the bone in. What it is and how to eat it.
Kerala restaurant in Berlin-Friedrichshain: how to find us, order and what to try first
Everything for a first visit to kokoland in Berlin-Friedrichshain: address, opening hours, how to order (at the table, for pickup or ahead), and what to eat.
South Indian food in Berlin: what it is and what to try first
South Indian food is more than dosa: rice, coconut and fermented batters instead of cream sauces. An overview of the cuisine, its regions and where to find it in Berlin-Friedrichshain.
Kerala food in Berlin: what to try first
Porotta with beef roast, kappa and crisp street-food classics: a short guide for anyone trying Kerala cuisine in Berlin for the first time.
The spices of Kerala: black pepper, cardamom, curry leaves and coconut oil
Kerala was the original "Spice Coast". Here are the flavours that define its cooking, what they do in a dish, and how to taste them.
Vegetarian and vegan in Kerala cuisine: avial, thoran, olan and more
Kerala has one of India's richest vegetarian traditions, built on coconut, lentils and vegetables. Here are the dishes to know and what to check if you eat vegan.
Kerala and Indian street food in Berlin: what to order on your first visit
A short guide to ordering at kokoland: what to share, what is mild, what is spicy, and how to put together a meal for one, two or a group.
How to eat an Onam sadhya: a guide to the banana-leaf feast
An Onam sadhya is a vegetarian feast of many small dishes served on a banana leaf. Here is what is on the leaf, in what order to eat it, and the manners that go with it.
Porotta and beef roast: Kerala's favourite plate, explained
Flaky, layered porotta with a slow-cooked, pepper-and-coconut beef roast is Kerala's most loved comfort food. Here is what it is and how to eat it.
What is Kerala food? A beginner's guide to Kerala cuisine
Coconut, curry leaves, black pepper and banana leaves: what makes the food of Kerala different from the Indian food you may know, and what to try first.