Chef Vishnu Prasad Curates Kerala’s Distinctive Culinary Experience
By Sitaram Mewati
From lush spice plantations and serene backwaters to the vibrant kitchens of the Malabar coast, Kerala’s culinary identity is deeply rooted in its landscape, fresh produce and centuries-old traditions. Bringing these distinctive flavours to Mumbai, Lotus Café at JW Marriott Mumbai Juhu will present Bounty of Kerala from September 4 to 13, 2026.
The special culinary experience will be led by Chef Vishnu Prasad of Cassava, Kochi Marriott Hotel, who will showcase a diverse selection of traditional Kerala dishes inspired by the state’s regional kitchens and aromatic spices.
The Appam & Stew Kitchen will feature freshly prepared Appam with Vegetable Stew, Ishtu and Kadala Curry. A dedicated Dosa Corner will offer Ghee Roast, Podi Dosa, Set Dosa and Mushroom Dosa, accompanied by traditional chutneys.
The menu will also include Malabar Parotta, Vegetable Kurma and Kerala Vegetable Moilee. At the Kerala Street Food Corner, guests can savour favourites such as Pazham Pori, Parippu Vada, Ulli Vada, Ela Ada, Mini Puttu with Kadala Curry and Kappa Bites.
Chef Gaurav Malhotra, Director of Culinary, JW Marriott Mumbai Juhu, said Kerala offered “an extraordinary depth of culinary expression,” shaped by ingredients, regions and traditional methods of preparation. He said Bounty of Kerala would showcase the richness of the state’s cuisine, allowing its produce, spices and time-honoured combinations to take centre stage.
Bounty of Kerala | Lotus Café, JW Marriott Mumbai Juhu | September 4–13, 2026
Editor in Chief : Mewati SItaram
