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Kerala cuisine is very hot and spicy.(Guess, one would expect
that in the spice capital of the world!).Like most
places in india, food is traditionally eaten by the hand and served on a banana
leaf. Another interesting feature is the abundant use of coconut oil,
mustard seeds, curry leaves, and coconut milk.
Kerala also has it's own
fermented beverages -the famous "kallu" or (toddy) and "patta charayam"
(arrack). Arrack is extremely intoxicating and is usually consumed with
spicy pickles and boiled eggs (patta and mutta). Unlike the west, where
food is consumed by courses, along with the appropriate wines, most indian
dishes do not follow courses and do not go along with any alcohol, with
the exception of beer.
As with many aspects of keralan culture, the cuisine has been influenced by numerous tradition. It is a creative anddelectable combination of vegetables , meats and seafood flavoured with a variety of spices and almost always cooked in coconut milk. The result is delicately prepared dishes, which are healthy and exciting.
Some believe the cuisine of Kerala has been influenced by Ayurvedic philosophies, which prescribed combination of ingredients with the particular purpose of promoting health and vitality. |
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