Food, cooking
and growing

Eating in: 3

The Kannur Beach House is a 'homestay' (guesthouse) in Northern Kerala, India. It is run by Rosi and Nazir, a couple who had worked in IT overseas in Southeast Asia and decided to come home and set up a business. It has an idyllic setting between a slow flowing river and the sea. There are birds everywhere. Kingfishers perch on the trees and upriver you may catch a glimpse of a 'purple swamp hen.'

This area is known as the Malabar Coast. Its cuisine is famous for vibrant, spice-infused food, its rich use of coconut, seafood, and spices like cardamom and pepper, blending local traditions with Arabian, Portuguese, and Mughal influences. 

Here is their take on scrambled eggs.

Kerala scrambled eggs

(Serves 2)
Warm 2 plates in the oven and prepare some toast. Soften a finely chopped shallot or half an onion in a dessertspoon of coconut oil. (You should use fragrant coconut oil). Add ¼ teaspoon each of turmeric and ground cumin. Stir and cook for a minute or two before adding 1 dessertspoon each of desiccated coconut and chopped tomatoes. (tinned are ok). Season with salt and pepper. Cook for a minute or two before adding the 4 beaten eggs. Cook over a low heat until they reach the consistency you like and serve on hot plates with the toast.

Chas Nicholson
Eating with Chas

Sunday, 25 January 2026