Kerala cuisine
Kerala cuisine refers to the diverse culinary traditions that originated from the Indian state of Kerala. The cuisine is characterized by its sophisticated use of spices, including turmeric, black pepper, cardamom, and cloves, and is known for its emphasis on serving meals on banana leaves.
History[edit | edit source]
The history of Kerala cuisine can be traced back to the 7th century AD, when the region was a major hub for spice trade. The cuisine has been influenced by a variety of cultures, including the Arabs, Portuguese, Dutch, and British, who introduced new ingredients and cooking techniques to the region.
Ingredients[edit | edit source]
The staple food of Kerala is rice, which is served with a variety of side dishes. Coconut is used extensively in Kerala cuisine, in the form of grated coconut, coconut milk, and coconut oil. Seafood, particularly fish, is also a major component of the cuisine due to Kerala's long coastline.
Dishes[edit | edit source]
Some of the popular dishes in Kerala cuisine include sadya, a vegetarian meal served on a banana leaf; puttu, a breakfast dish made of steamed cylinders of ground rice layered with coconut; appam, a type of pancake made with fermented rice batter and coconut milk; and malabar biryani, a version of biryani unique to the Malabar region of Kerala.
Beverages[edit | edit source]
Traditional beverages in Kerala include toddy, a fermented drink made from the sap of palm trees, and chai, a spiced tea with milk.
See also[edit | edit source]
New Swagath Cafe, Kottappadi, Malappuram
Pappadam eaten in Kerala
Menu displayed at Indian Coffee House, Mananthawady, Wayanad, Kerala
Sadya 2019
Idiyappam with Egg Masala Curry
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