Often compared to a combination of halwa and jam, Chakka Varatti is a beloved jackfruit recipe from Kerala. This delectable and adaptable sweet treat is made using ripe jackfruit pulp, jaggery, and ghee, then cooked slowly until it becomes glossy and sticky. Traditionally, Chakka Varatti is made during jackfruit season and kept in the fridge for months for storage. The deep caramelised taste comes from jaggery, the richness from ghee, and the aroma from cardamom. Whether eaten directly from the jar or spread on a bread, this jackfruit recipe is irresistible. It serves as a tasty and useful reminder of how Kerala's kitchen focuses on preserving seasonal fruits.

Gutti vankaya curry is a cherished South Indian dish, especially popular during Ugadi, the Telugu New Year that celebrates new beginnings and festive feasts. This flavourful curry, made with tender eggplants stuffed in a spicy, aromatic masala, is a staple on Ugadi thalis, adding warmth and richness to the celebration. The preparation involves selecting small, firm eggplants, carefully slitting them, and filling them with a blend of peanuts, sesame seeds, coconut, and spices that perfectly balance heat and aroma. The magic of this dish lies in slow-cooking the stuffed eggplants in a tangy tomato-based gravy, which allows the flavours to meld beautifully. Every bite delivers a delightful contrast of soft eggplant and nutty, crunchy stuffing, making it a memorable part of the festive meal. Beyond its taste, gutti vankaya curry reflects the care and love that go into preparing traditional dishes for family gatherings during Ugadi. This Andhra-style eggplant curry not only honours the region’s culinary heritage but also adds a special touch to celebrations. Its vibrant colours and rich flavours make it an essential dish for Ugadi, complementing other festive delicacies on the table.

Idiyappam, also called string hoppers, is a light and healthy South Indian breakfast made from rice flour. The thin noodles are soft, non-sticky, and steamed to perfection. A staple in Kerala households, Idiyappam is usually served with vegetable stew, kurma, or sweetened coconut milk, making it both versatile and satisfying.