Mandi is a method of preparing Kabsa as per Yemenis style. This is a method of cooking meat inside a tandoor|oven (or rather a hole dug in the ground and covered inside by clay). To cook mandi, dry wood is placed indide the tandoor and burned to generate heat turning into charcoal. Then the meat is kept inside the oven and allowed to cook in a closed condition. The term Mandi originates from Arabic because of the dewy soft and moist texture of the meat. Mandi is a rice dish with meat and the spices. The meat usually Lamb or chicken. It is a very popular dish in all Arabic countries. There are many variations found in the preparation of Kabsa. The amount of spice added to the preparation varies. Mandi| Kabsa is considered the main dish served during special events, such as Eid, weddings, and feasts.
Kuzhi Mandi is a Kerala (a state in south India) version of mandi. Kuzhi means a pit in malayalam (Kerala’s local language. Kerala spices is used here. It is better for health as no ghee is added and spices content is very less. Its taste is very good and in kerala it is very popular where go with their families for outing. Recently I along with my family had KUZHI MANDI from shukr food Court at mahilalayam junction, thottumugham, aluva,kerala, which was very tasty and every one enjoyed it.