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People in Kerala practiced Tharavadu, a joint family system, until the 1940s.Tharavadu, like the Nair Family, was a legal entity with the right to own property.These days, the ancestral home is commonly referred to as Tharavadu.The old system, on the other hand, was very different and was an important part of their joint-family lifestyle in the past.In total, 'Tharavadu' refers to a family that upholds traditional values.Kerala's long coastline, numerous rivers and backwater networks, and thriving fishing industry have all contributed to the development of a variety of sea and river food dishes.Kerala's staple foods are rice and cassava.Boiling rice is the main course for lunch and dinner.Kerala has been visited by seafarers for more than 2000 years, including traders from Greece, Rome, the eastern Mediterranean, Arab countries, and Europe.Kerala cuisine is thus a fusion of indigenous and foreign dishes that have been adapted to Kerala tastes.Aside from historical diversity, Kerala cuisine has been influenced by cultural influences, particularly the large percentages of Muslims and Syrian Christians, who have contributed unique dishes and styles, particularly non-vegetarian dishes.Tharavadu is a place where you can sample the flavors of traditional Kerala cuisine prepared by chefs who learned their craft from the traditional Nair Tharavadu.The chefs were born and raised in Kerala and have a wealth of experience in this traditional cooking style.As a result, there will be no compromise on quality; without a doubt, it will be the best Indian restaurant in town, a refreshing change from the usual curry house.Tharavadu, Leeds' first authentic Kerala restaurant, has quickly become one of the city's most popular dining destinations.Tharavadu made the top ten restaurants in Leeds in the first week of operation, according to the world's most trusted travel website, Tripadvisor.Tharavadu has remained Leeds' No. 1 Indian Restaurant for the past 18 months.Tharavadu's accomplishments include the following.