The Kerala Cuisine

Firstly, Foreign influence on the cuisine of Kerala marks, by each religion from Muslims to Syrian Christians developing their own cuisine and style of preparation. This article discusses the Kerala Cuisine.

Secondly, The Moplah cuisine of the Malabar region has a distinct flavor, borrowed from the traders who regularly visited the region.

Thirdly, Kerala cuisine has an abundance of coconut, rice, tapioca and spices like black pepper, cloves, cinnamon and ginger.

The Portuguese introduced cassava, now widely eaten in Kerala. The region is also famous for its Sadhya, served at the Hindu festival Onam.

It consists of boiled rice and a host of vegetarian dishes on a banana leaf. Kerala cuisine also features a lot of seafood like:

• fish
• prawns
• mussels and crabs

because of its long coastline.

Top 10 dishes: 

Do not leave Kerala, without trying these:

• Puttu – Kadala Curry
• Appam and stew
• Kareemeen Pollichadhu
• Malabar Parotta & beef curry
• Pumpkin & lentil curry
• Palanda Payasam
• Chemmen curry
• Thalaserry Biriyani
• Meen moilee
• Banana fritters

The Kerala staple food revolves around an abundance of coconut, rice, tapioca, and spices like black pepper, cloves, cinnamon, and ginger.

Kerala famous food also features a variety of seafood like fish, prawns, mussels, lobsters, and crabs owing to the state’s long coastline.

Kerala food is so special due to the spicy and delicious.

The main property of the food is, Kerala believes  in tradition and culture of India and celebrates it throughout.

The staple food of Kerala is greatly influenced by the history and also by the culture of the state.

It’s a blend of both vegetarian and non-vegetarian options.

ALSO READ: The Pasta Story

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