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My second day in God’s Own Country, Kerala, India continued with an unbelievable lunch at a local restaurant. Come along with me as I enjoy veg and non-veg Kerala food like seafood, duck, chicken, and liver at Vazhiyorakkada Restaurant in Kilimanoor, India, and visit Varkala Beach!

After leaving the massive Jatayu sculpture in Chadayamangalam, my boy Vishnu and I continued at Vazhiyorakkada, a traditional Kerala restaurant in Kilimanoor. They make some of the most traditional cuisine in Kerala and sell mostly non-veg foods and lots of different types of curries. Everything is locally-made by a woman in the kitchen!

We took a tour of the kitchen, where saw some papadum, dried fish, super hot chilies, onions, fish curry, parottas, squid thoran, prawn fry, a curry made from the head of a huge fish, and more. Everything looked phenomenal! I sampled a super buttery prawn that was covered in an incredible masala before we went out to the dining hall to eat!

The restaurant has one big dining hall and family rooms on the other side. We ate in the dining hall and ordered their oonu, which is a meal served on a banana leaf. We had a bunch of different vegetable curries, rice, fish curry, liver, chicken curry, duck, and more. Everything looked unreal!

I started with some buttery chicken liver and then went with the parippu, papadum, and rice. It was a delicious first bite! Then, I added a delicious, spicy prawn. I also loved the greenish gravy of the duck roast, which wasn’t spicy at all. I could taste the curry leaf and black pepper in it.

Then, I went for the squid, which contained lots of amazing coconut flavor. I couldn’t get enough of it! The squid was soft and I could tell it was fresh and had never been frozen. Then, I took some of the fish gravy and mixed it into the rice, a bony but deliciously spicy chicken curry, a ginger pickle, and a smoky fish curry!

I then drank some pachadi (pineapple, cheera, and beetroot) right out of my hand. It was spicy and sweet at the same time! Then, I tried a phenomenal quail egg, which was like the best hardboiled egg I’ve had in my life! Everything was so good because it was so fresh and came from the area.

To finish up, I mixed the squid thoran, prawns, rice, coconut with chili, mixed it up, and dug in. It was the best thing ever!

When you finish your meal, you always fold your banana leaf away from you, throw it away, and then wash your hands well.

What an unreal veg and non-veg Kerala food meal at Vazhiyorakkada Restaurant in Kilimanoor, India! It was the grandest meal I’d had on my trip so far and one of my favorite meals ever in India.

From there, we drove from Kilimanoor to Varkala. We passed by six or seven small towns along the main highway, which connects half of India!

Finally, after going the wrong way for a while and getting stuck in a crazy traffic jam because of a passing train, we arrived at the Varkala Cliff Helipad. Right down a narrow alley between lots of houses was our Airbnb, the Palm Bay Beach Residences. It’s a big house with lots of different rooms and is located on the cliffs. I had a king-sized bed and a nice bathroom. They have an apartment and 12 rooms in total.

What an epic afternoon enjoying veg and non-veg Kerala food at Vazhiyorakkada Restaurant in Kilimanoor, India!

I hope you enjoyed coming with us to Vazhiyorakkada Restaurant and Varkala! If you did, please give this video a thumbs up and leave a comment below. Also, please subscribe to my YouTube channel and click the notification bell so you don’t miss any of my travel/food adventures around the world!

Vazhiyorakkada Restaurant: http://vazhiyorakkada.com/

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About Me:

My name is David Hoffmann. For the last 12 years, I have been traveling around the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have traveled to over 1,100 destinations in 77 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media sites.

I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local history and culture.

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