The traditional food in Kerala is served on banana leaves and is eaten with right hand. The cuisine also boasts of a variety of pickles and chutneys, and crunchy `pappadums´, banana chips, jackfruit chips, etc. Christians especially Mar Thoma Nasranis (St Thomas Christians), of Kerala have their own cuisine which is a blend of Indian, Middle Eastern and Western styles and flavours of cooking. The meat is featured in Hindu, Christian and Islamic communities of Kerala. Biriyani (mutton, chicken, Beef, lamb or prawn) made as ‘dum’ tops the list of delicacies. The main meal usually consists of rice accompanied with a gravy dish, Sambar, Pulisherry (curd-based dish) or Rasam, and one or more side dishes such as Avial, Thoran, Erisherry, Olan, Kalan, Pachadi, Kichadi etc. Lunch and dinner meals also include rice to a large extent. [6], Having been a major production area of spices for thousands of years, the region makes frequent use of black pepper, cardamom, clove, ginger, and cinnamon. The soil of this region is conducive to the growth of paddy, coconut trees and vegetables such as bitter gourd, plantains, tapioca (kappa), taro (chembu) and elephant foot yam (chena). Sea food is famous among the non-Brahmins, Muslims and Christians. Kerala is divided into 3 regions Malabar Kochi Travancore 5. Gim George, Founder Gim George, a serial entrepreneur, who launched Kerala Cafe in 2016 with a clear vision to establish the Brand ‘Kerala’ through food, art and culture. If you are in Kerala and a non-vegetarian then it’s a treat for you to relish … Unnakai is a spindle shaped sweet dessert made chiefly of plantain. This amazing confluence of two culinary cultures is best seen in the preparation of pathiri. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice a typical accompaniment. Kerala cuisine in so diverse and distinct from other places. Though these are facts about Kerala that everyone knows, there is still something about her that not every visitor knows. It is said that St. Thomas (Apostle of Jesus Christ) landed in Kerala sometime around the 1st century CE and converted native families to Christianity. For example, people occupying a fertile land that yields rich harvests would generally be able to cook with plenty of good things like milk, butter, honey, sugar and the like. Of Arabic origin, Pathiri is said to be a variant of the Fateehas that the Arabs are fond of. Food and culinary habits are not limited by religious boundaries among the Malayalis, and every delicacy is enjoyed with equal enthusiasm. Situated along the Malabar coast, Kerala has had regular interaction with the West since ancient times. Appam served with chickpea curry from Kerala, Karimeen Pappas, Green chromide Fish baked in banana leaf. Kerala’s cuisine is a combination of both vegetarian and non-vegetarian dishes. Kerala cuisine is also famous for its traditional `sadhyas´ - a vegetarian meal comprising of boiled rice and a number of side-dishes. Kerala Cuisine: A Melting Pot Kerala, in the south-western part of India, is known for its rich heritage and cultural diversity. The Kozhikode Malabar Biryani is often in competition with the famous Thalassery Biryani. From simple vegetarian food to sophisticated sea food, all occupy a prized place in Kerala cuisine. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, and asafoetida are all frequently used. Homemade wine is typically used. A south-Indian cousin of the pancake, this particular delicacy is best enjoyed with a mild coconut-based curry. From the coming of the Arab traders to the Portuguese, and later the British, Kerala has witnessed it all. Arakkal royal family, also known as the Kingdom of Kannur is the only Muslim royal family of the state of Kerala. V. Mithran. A variety of non-vegetarian dishes are also a part of the cuisine. However, most modern-day Hindus do not observe any dietary taboos, except a few of those belonging to upper castes who do not consume beef or pork. Muslim cuisine or Mappila cuisine is a blend of traditional Kerala, Persian and Arab food culture. The cuisine of Kerala is as varied as the state itself. It is a mild-flavoured, coconut milk-based gravy prepared with either chicken or mutton. The Portuguese introduced cassava, now widely eaten in Kerala. To look into the history of Kerala, many museums and cultural house… This resulted in the rise of the Islamic community in various parts of the state. Widely cultivated in various parts of the state, rice dominates the dietary practices of the region. Sadya is a traditional rice and vegetable curry platter in banana leaf. Thalassery Biriyani the only version of biriyani in Kerala. The Kerala cuisine is hot, spicy and aromatic. Usually travellers go crazy over the varieties and flavours of Kerala cuisine. Centuries of overseas influences have helped Kerala to develop a unique composite culinary culture. [8] Some communities, on the other hand, are famed for their vegetarian cuisine consisting of milk and dairy-based dishes, especially various varieties of sambar and rasam. To call Kerala India's spice hub is not an exaggeration. Interestingly, it is believed that Kerala derives its name from the two words, Kera (Coconut) and Alam (Land), and is thus known as the 'Land of coconuts'. The cuisine of Kerala is known for its generous use of spices, coconuts and vegetables exclusively grown in the region. Data has been provided by organisations of the Ministry of Culture. Pathiri is a flatbread made of rice flour. Hence, fresh fish is found aplenty in the region. This biryani is prepared using a particular small grained rice called the Kaima Rice, also known as the Biryani Rice. For this dish, chicken, potatoes and onions are simmered gently in a creamy white sauce flavoured with black pepper, cinnamon, cloves, green chillies, lime juice, shallots and coconut milk. Its cultural heritage is clear in its different martial arts, art forms and cuisine. Soon, they started settling down and formed local marital alliances. which are popular. The holistic healing system of Ayurveda, which is diet-based to a certain extent, is one of Kerala’s lasting gifts to the world. Additionally among the Anglo Indian and Latin Communities, they have their own dishes in which reflect a strong Portuguese colonial heritage. [1][2], In addition to historical diversity, cultural influences, particularly the large percentages of Muslims and Christians, have also contributed unique dishes and styles to Kerala cuisine, especially non-vegetarian dishes. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice a typical accompaniment. A heavy meal of one or more plates of Malabar Biryani is concluded with a hot glass of Sulaimani. Muslims of Kerala are called as MOPLAHS. A brief note of Adiraja Mariyumma – The new head of Arakkal royal family and a few tales from past. A brief note of Adiraja Mariyumma – The new head of Arakkal royal family and a few tales from past. Cuisine Food habits of any given population are determined by the geographical features of the land they occupy, its climatic conditions, and the people’s aesthetic sense. Read about it here. KERALA CUISINE. It is made with a liberal amount of black pepper and coconut milk with the accompaniment of pieces of big cuts of Duck meat. Neyyappam. It always attracts travelers from all parts of the country. They are rich, flavourful and include a pool of regional spices that make the cuisine stand out in the lot. T here are so Appam and Ishtu is a melt in the mouth combination. An overview. Arabs are fond of breads and Keralites cannot think of a meal without rice. Cutlets, salads, pork, vindaloo, fish molly, duck roast and musand‌ (mustard and muringa (drumstick tree) bark grinded in vinegar) are common dishes on most celebrations. Beef (Buffalo), contrary to the outlook of the remaining Indian Hindu society, also plays a prominent role in Kerala cuisine. Coconut milk is a common ingredient in most veg and non-veg recipes. The Indian Culture Portal is a part of the National Virtual Library of India project, funded by the Ministry of Culture, Government of India. Kerala Cuisines. Kerala showed drastic improvement over the years and by the year 1991, it became the first Indian state to get the 100% literacy rate. Kerala Style Fish Molee. While the sides are crispy and brown, they have a soft and spongy centre. With a multitude of dishes ranging from the traditional sadya to seafood delicacies and beef curries, each dish is a unique experience in itself. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, and asafoetida are all frequently used. For its unique specialties and qualities, certain products of Kerala are famous worldwide. A platform that hosts data of cultural relevance from various repositories and institutions all over India. "Irachi ularthiathu" is a beef dish cooked with spices.[9]. Influenced by its long coastline and flavored by the all-pervasive coconut, it is enriched by exotic fruits,vegetable and seafood and garnished with the distinctive aroma of spices.Kerala cuisine has a combination of both vegetarian and non-vegetarian dishes prepared using fish, poultry and meat. The proximity to the sea resulted not only in the flourishing of trade but also the fishing industry. Seafood is very popular in Kerala and is served with almost every meal. One of the traditional Kerala dishes is vegetarian and is called the Kerala Sadya, which is an elaborate banquet prepared for festivals and ceremonies. For the people of the Malabar region, no meal is complete without at least one non-vegetarian dish. Kerala is tantalizingly attractive, so is its cuisine, tilted towards the liberal use of fresh coconuts and spices. Kallummakkaya (mussels) curry, erachi puttu (erachi means meat), parottas (soft flatbread), pathiris (a type of rice pancake) and ghee rice are some of the other specialties. For example, Puttu, made of rice powder and shredded coconut is often served with a meat filling and even Pathiri (bread made of rice flour) is relished with either chicken or mutton curry. 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