During their recent trip to India, King Charles and his wife Queen Camilla fell for a south Indian dish – the humble idiyappam and its spicy accompaniment, the egg curry.

The royal couple made a brief stopover in Bengaluru’s Soukya Holistic and Integrated Medical Centre to relax for four days before taking off to Britain after their official tour of Australia and Samoa.

It was Chef Tiju Jose at Soukya who introduced them to one of Kerala’s signature dishes, commonly known as string hoppers.

The steamed dish made of white rice flour is low calorie and versatile. It can be paired with any curry, but Jose served it with masala-tossed egg gravy simmered in coconut milk.

King Charles and the 15 Scotland Yard personnel with him got to savour the specialty, and were bowled over by the subtle aroma and rich flavours.

The king requested that idiyappam be served for breakfast the next day too.

It’s interesting that King Charles, who had a curated treatment plan at Soukya, which included yoga and meditation sessions, felt welcome and at home because of one easily available dish that was served with care. – editor@nrifocus.com