A Match Made in Spice Heaven
The relationship between Malabar Porotta and Kerala Beef Curry is legendary. At Green Plate Restaurants, we treat this pairing with the respect it deserves. Our porottas are prepared by master dough-makers who use a special 'beating' technique to create thin, transparent layers that become incredibly flaky when grilled on the hot tawa. On the other side of the plate is our slow-roasted beef curry. We use only premium cuts, which are cooked in a thick gravy of roasted onions, ginger, garlic, and a heavy dose of black pepper. The addition of 'Thenga Kothu' (small fried coconut pieces) adds a delightful crunch and sweetness that balances the heat. There is a specific way to enjoy this: tear a piece of the warm, buttery porotta, dip it deep into the dark, spicy beef gravy, and ensure you get a piece of tender beef and a coconut chunk in the same bite. It is a culinary experience that is deeply satisfying and quintessentially Indian.