What dish did Kottayam relish the most in 2018? Well, it would only take seconds for the officials of the Kerala Hotel and Restaurant Association to reveal the answer, which is porotta. The soft and flaky porotta has become so accustomed to the Malayali palettes that around 800 to 900 porottas are sold at the hotels in just a day. The fact that the number of migrant labourers have gone significantly up in the town, in the recent years, play a major role making porotta one of the most popular dishes.
The perfectly grilled or barbecue dishes too are loved by the foodies, especially the youngsters who love to try out different food and flavours. An amazing advantage of the barbecue restaurants and joints is that they can serve dishes within just half an hour of opening the eatery or the barbecue counter. This ensures that the restaurant doesn’t incur much loss as well.
The organic vegetables grown locally at the farms in Kottayam have become the stars at various European countries. ‘Ready to cook’ papayas, banana blossoms, yams, long beans and ivy gourds are neatly packed and shipped off. Besides, chopped vegetables mixes like the sambar and avial mixes too have many takers abroad. The organic farm owned by Vakkayil Jomon at Lakattur is one of the main centres, in the district, where vegetables are mainly grown for export.
A private company based in Pala collects these vegetables from various farmers and export it to Europe and America. Chopped and packed jack fruit seeds, thazhuthama leaves and spinach too top the list of organic vegetables that are exported from here.