APPAM – STEW. In fact, Fort Kochi itself dates back to the 15th century that coincides with the advent of the Portuguese. Kerala is every food-lover's paradise. Hemmed in on the west by the mountains, the peoples who occupied the Malabar Coast, modern Kerala, have always looked seaward. When he threw axe into the sea from Kanyakumari it was dropped near Gokarna, then the land separated from the ocean and formed into Kerala. Theresa says when she wrote that chapter, her focus was on showing how despite tourism being such a major income earner, people had not changed either their lifestyle or food habits to cater to outsiders. The rice consumed in traditional Keralite homes is the unpolished rice. Cuisine Kerala attempts to do that by trying to discover spice routes that have made the cuisine what it is today. Indian cuisine is about as easy to explain as thermodynamics. For over 2000 years, Kerala has been visited by ocean-goers, including traders from Greece, Rome, the eastern Mediterranean, Arab countries, and Europe (see History of Kerala). Snippets of interesting information garnish the main serving of the historical and socio-economic patterns that have had a decisive influence on the food of Keralites. Numerous strands of vermicelli … I made contacts that I tapped for this book. “Ah, the humble banana! The Hindu has always stood for journalism that is in the public interest. 3. So I really had to research and talk a lot more to people for the section ‘Food of the Moplahs.’”. The Cheras transformed Kerala into an international trade centre by establishing trade relations across the Arabian Sea with all major Mediterranean and Red Sea ports as well those of the Far East. However, we have a request for those who can afford to subscribe: please do. DIVERSITY OF INDIAN CUISINE. Namboodri who are the Brahmins. Bengaluru-settled Theresa Varghese traversed the length and breadth of Kerala … Rather than native Kerala food, today Kerala has a multicultural cuisine. The cuisine also boasts of a variety of pickles and chutneys, and crunchy `pappadums´, banana chips, jackfruit chips, etc. One of the famous dishes of Kerala is Idiyappam which is relished by most of … urged to relax travel norms for businessmen It has helped us keep apace with events and happenings. From small onions or shallots, to cocumstar, red chillies and red chilli powder, cinnamon, cardamom, ginger, cloves, garlic, coriander and cumin makes their cuisine spicy, tangy and lip smacking. Whichever region, whatever the religion, caste or economic background, there is a common ethos across the state. Be it famous international restaurant chains or local eateries, we have everything a foodie could ask … Your support for our journalism is invaluable. The most popular legend would have it that the land crust that forms the State was raised from the depths of the ocean. Sea food is a staple diet, along with beef, pork, poultry and mutton in the non-vegetarian sections. The delicacies of Kerala could be classified on the basis of the castes in the State. Geography played a major role in shaping Kerala's history and culture. Cooking could be classified as Hindu cooking, Mappilah cooking, and Christian cooking. Kerala is a confluence of Christian, Hindu and Muslim population that leaves it tinge in the cuisines as well. In the last centuries bce this region became famous among the Greeks and Romans for its spices (especially pepper). It’s Toddy – a fermented coconut drink that does justice to a tapioca and fish curry meal. Its delicious and tastes fantastic as a fry or a curry form. Tantalising glimpses of cuisines of communities who came to trade but stayed on in Kerala is an interesting read. It took her six months to complete the research on the book, which broadly divides the cuisine on the basis of communities. It’s a support for truth and fairness in journalism. Other popular drinks are, Photo Write-Up Contest: Entry No. Sometimes, people I interviewed during my research gave pointers on who could best showcase the community’s recipes.”. FOOD SPECIALITIES Yellow banana chips fried in coconut oil and lightly salted are … In-home meal: (1-6 guests) Using freshly-picked garden vegetables, from pungent ginger to snappy green beans, in recipes handed down from generation to generation, Leela focuses on traditional Kerala Syrian Christian feast cuisine. Seer fish, nanga, cuttle fish, king fish etc are other popular favourites here. Apart from this, the Portuguese, Dutch and European influences have also left an indelible mark on Keralite cuisine. This applies to feasts, as well as day to day cooking. The ancient history of Kerala is shrouded in the mists of tradition. Architecture of Kerala. There are some interesting additions like food trends, a chapter on how many Malayalis, especially those living in suburban areas, still turn to their backyards and kitchen gardens for certain vegetables, curry leaves, banana leaves; a section on feasts and so on. Rice and coconut form the basis of Kerala food. Theresa Varghese, author of 'Cuisine Kerala' Evocative photographs of food and cooking never fail to whet the appetite. In fact, the earliest written records are dated as back as the 2nd and the 4th century BC. For instance, there is a mention about how Malayalis are fastidious about the kind of plantain they use for different dishes and events. Kerala, southwestern coastal state of India. Many civilizations and rulings, influenced the culture of Kerala. Idiyappam. Though one can't imagine Kerala food without chilies, curry leaf, mustard seed, tamarind and asafetida. And showcasing the cuisine of a state like Kerala, seasoned by flavours brought in by trade winds from different parts of the world, is not an easy one. However, the popular kappa (tapioca) has been relegated to a side table while the vivid and spicy fare of erstwhile southern Travancore is conspicuous by its absence. In the ancient past, voyagers from Greece, Italy, China, France and Africa came to the spice coast of Malabar in southwest India. I myself am not choosy but have met enough people who have waxed eloquent on this fruit so I know how important choosing a variety is for the Malayali,” she adds. To look into the history of Kerala, many museums and cultural house… Now that is inside information that can only come from an author who has a close connection with the food of the region. The local halwa that melts in mouth is not just popular in Kerala, but has grabbed fame even in Arabia, Persia, and London as well. The food items have a distinct flavour of spices and of course, the coconut! Kerala Food. The only other place I have seen something similar is in West Bengal.”. Kerala is known to have several mythical as well as historical facts about its origin. All the three communities have different styles and traditions. MOPLAH CUISINE: Moplah cuisine holds its origin to the numerous Arab traders, who used to visits Kerala, eventually got married to local ladies and paved way for moplah style of cooking. SPECIAL FEATURES Four distinct groups in kerala are Syrian Christians. “I think Kerala was a front runner in serving ‘ethnic cuisine’ without dressing it up to suit foreign palates. Enter your email address to subscribe to us and receive notifications of our new posts by email! Its strategic location at the southern tip of India, nestled very close to the Malabar Coast, has attracted several explorers to Kerala. 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