Explore these traditional dishes from different parts of South India to discover the amazing versatility of bananas.

The humble banana fritter, known to Malayalis variously as ‘pazhampori’, ‘ethakkaappam’, ‘vazhakkappam’, etc., depending on where in Kerala you ask, finds itself caught in a tax tangle.

Ethakka Appam, another name for Pazham Pori, is a popular dish from Kerala. This dish, which is made using ripe Nendran bananas, consists of banana slices ... on thickness, fry until golden ...

Kerala’s culinary landscape is dominated by seafood, and the regional recipes are worth a shot. The locals have more than 10 ...

What’s drawn them all here is the restaurant’s signature (and only) dish — rice with fish fry/curry, served on a banana leaf ... example of traditional Kerala cooking.