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Kozhi Ada vs Samosa: what's the difference?
Kozhi Ada and samosa look similar but share almost nothing — different region, wrapper, filling, cooking method and oil. A clear side-by-side comparison of the two snacks.
A Malabar food house · Made in Calicut
The taste of home,
delivered from Calicut.
A small Calicut kitchen cooking authentic Malabar tea-time snacks for pan-India delivery. Start with our hero — Kozhi Ada, the spiced-chicken pocket eaten with chaya across north Kerala.
- Made in Calicut
- Pan-India shipping
Hero product
Kozhi Ada — the Malabar chicken pocket.
A soft rice-flour pocket stuffed with spiced shredded chicken, steamed and pan-finished in coconut oil. Mappila kitchens have cooked it for chaya time for over a century — almost impossible to find done well outside Kerala. Ours is.
Shop the range
Malabar snacks, shipped fresh
First batch opens July 2026.
Every batch is cooked by hand in our Calicut kitchen and shipped pan-India. Until the shop opens, explore the Malabar Snacks guide, the recipe library and the Kozhi Ada preview.
Be first to order
First batch opens July 2026. Check back soon — or reach us via the contact page and we'll keep you posted.
From the founder
A small kitchen with a clear brief.
Malabar snacks are hard to buy outside Kerala — and the few that ship are usually mass-produced. Calicut Cravings is a small, founder-led kitchen in Calicut shipping the Malabar food we actually eat at home, with the recipes and trade-offs documented openly.
Read the founder story →From the journal
Read before you cook (or order)
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Onam 2026: Kerala snack & gift-hamper guide
Onam 2026 falls in late August. Here's what to send — the Kerala snacks and hampers that travel well, when to order, and how to get them home from anywhere in India or abroad.
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Best Kerala snack gift boxes to send across India
Kerala snack gift boxes — Onam hampers, Ramadan iftar boxes, corporate Diwali gifting and 'send home' boxes for the Malayali diaspora, shipped pan-India.
The story
The word "calico" comes from Calicut.
The cotton cloth that clothed half of Europe in the 1600s took its name from our city — the spice-and-cloth port the world traded through for a thousand years. We named the brand after that exchange. The same trade winds that brought back dates, fennel and Arab baking technique still live in the food we cook today.
Read the Calicut story →-
1498
Vasco da Gama lands at Calicut, opening the Europe–Malabar spice route.
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17th c.
"Calico" enters English as the name for Calicut cotton.
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14th c.
Ibn Battuta visits Calicut and records it as one of the great harbours of the Indian Ocean world.
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Today
We cook those same trade-route flavours — spice, coconut, date, fennel — in a small kitchen here.
Recipes, kitchen notes, festival drops.
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