If your taste buds were to take you through Kochi, the backwaters beside the city would tell you, you must have the seafood. From chemmeen biriyani and karimeen pollichathu, to koontha peera pattichathu, meen mappas, meen vevichathu or meen moily, no meal is really complete without a little flavour of the seas. For the vegetarian in you, savour the 40-odd dish onasadya. But if an elaborate, seated affair is not your cup of tea, eat on the run at the city’s numerous thattukadas serving piping hot dosas, puttu, idiyappam and parottas. Complement with beef ularthiyathu or egg roast. The city also has no dearth of English, American and Chinese joints, with the occasional speciality-cuisine restaurant thrown in.

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