This is the Malabar variant of that famous Hyderabadi dish that has become the favourite rice dish of millions. Aromatic masalas, and the combination of rice and meat makes an attractive package for any feast. Perfumed basmati rice cooked with cubes of chicken, saffron, cashew nut and served with yoghurt raita.

A home speciality chicken curry with dry roasted coriander seeds, freshly grated coconut, dried red chillies, fresh curry leaves and tomatoes. Goes well with parathasor boiled rice.

A lunch time favourite in restaurants on mittai theruvu (sweets street) in Calicut with 'choodu choodu' (hot-hot) Malabari parathas. Chicken cooked in a creamy coconut sauce with cashew nuts, green chillies, ginger and fresh curry leaves. It goes well with parathas or lemon rice.

Thalassery in the North is well known for its meat dishes. A friend once suggested that if I wanted to taste real Malabari food, I should try Chef Sidhique's food in Calicut. That was a revelation. Our own chef Prasad reinvented this recipe - cubes of chicken cooked in a thick sauce of onions, green chillies, ginger and tomatoes. Try it with something a bit sweet like appam or coconut rice.