Kathmandu, March 15 -- Brought to Kathmandu from Kochi, the only familiarity with the kudampuli seems to be its texture. Although that too is up for debate-maybe it's the texture of a dried apricot, perhaps a prune, but its flavour is otherworldly for the uninitiated. Dubbed the Malabar tamarind, the seemingly fossilised jet-black version of this once-green fruit is used as a souring agent across Keralan cuisine, and its smokiness is something to behold. But kudampuli is just one small gem in the crown of Kerala's food.

With dishes miles away from the palak paneer, naan and tandoori that most foreigners associate with Indian food, the temporary menu at the Soaltee Crowne Plaza's Kakori restaurant marks its first Kerala Food Festival. The...