Situated along the Malabar coast, Kerala has had regular interaction with the West since ancient times. Kerala / Kerala Culture & Cuisine / Politics & History. Kerala cuisine is also famous for its traditional `sadhyas´ - a vegetarian meal comprising of boiled rice and a number of side-dishes. This cuisine includes extensive use of non-vegetarian items such as chicken, mutton, pork and seafood, along with the liberal use of coconut milk and other spices. There are practically no geographical boundaries when you visit Kerala on a food tour, because you can see how the land has adapted… Some other delicacies include Kappa and Meen curry (tapioca with a spicy fish curry), Meen Pollichathu (fried fish wrapped in banana leaf), Meen Porichathhu (fried fish), Meen Moilee (mild flavoured, coconut milk-based fish curry). The cuisine of Kerala is linked in all its richness to the history, geography, demography and culture of the land. Favorites are briyani, aleesa, podi pathri etc. This amazing confluence of two culinary cultures is best seen in the preparation of pathiri. The debate on which one is better remains unresolved! Topped with fried onions and cashews, this biryani provides a gentle and subtle release of flavours in the mouth. This is where Vasco da Gama landed in the quest for India's prized spices. Kerala’s historical past has greatly shaped the eating habits of the region. 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 staple food of Kerala is greatly influenced by the history and culture of the state. • Kerala culture and traditions have survived through the centuries. From the coming of the Arab traders to the Portuguese, and later the British, Kerala has witnessed it all. The food is traditionally eaten by hands and served in banana leaves. [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. No dish is complete without a slight hint of coconut in it. Culture of Kerala. A brief note of Adiraja Mariyumma – The new head of Arakkal royal family and a few tales from past. Appam served with chickpea curry from Kerala, Karimeen Pappas, Green chromide Fish baked in banana leaf. Food and culinary habits are not limited by religious boundaries among the Malayalis, and every delicacy is enjoyed with equal enthusiasm. Other specialities of the region include, Mandi, a one pot meal of chicken and rice, also known as Kuzhimandi, as it is prepared in a deeply dug pit. Kerala is every food-lover's paradise. The holistic healing system of Ayurveda, which is diet-based to a certain extent, is one of Kerala’s lasting gifts to the world. Kerala sparkles with cuisine from various cultures and lands. The cuisine of Kerala, a state in the south of India, is linked to its history, geography, demography and culture. V. Mithran. Some of the most popular dishes are Appam and Ishtu. Many civilizations and rulings, influenced the culture of Kerala. April 25, 2020. Muslim cuisine or Mappila cuisine is a blend of traditional Kerala, Persian and Arab food culture. Areas such as Cochin, Thrissur, Kottayam, Pathinamtitta are known for delicacies popular in the Christian community. 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. Rich in culture, cuisine and, capabilities, excelling in education, sports and unique martial arts, yes, this is the blessed land of Kerala indeed. Kerala cuisine offers a multitude of dishes, ranging from the traditional sadya to seafood delicacies. This cuisine is popular in the modern-day Malabar area, such as Kozhikode, Kannur, Malappuram and Kasargod. Kerala showed drastic improvement over the years and by the year 1991, it became the first Indian state to get the 100% literacy rate. Keralites are true-blue gourmets with a unique food culture. It is served on auspicious days in Kerala cuisine. Kerala is a highly politicised region. A brief note of Adiraja Mariyumma – The new head of Arakkal royal family and a few tales from past. Kerala Cuisines. KERALA CUISINE. In Central Kerala this is made only with Beef or lamb, the usage of Chicken in stew is very rare. Coconut is used in almost every dish in Kerala’s cuisine, including snacks, main courses, and desserts. Kerala cuisine has an abundance of coconut, rice, tapioca and spices like black pepper, cloves, cinnamon and ginger. The literacy rate in Kerala is also high. As a result, Kerala culture has foreign influence also. 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. It always attracts travelers from all parts of the country. One such example is the famous dish, Vindaloo which is the local pronunciation for the Portuguese dish, Carne de Vinha d’alhos, made using pork, wine, vinegar and garlic. Kerala has a cuisine as distinctive as its cultural life. Other popular snack items include Achappam, Kozhukkatta, Vattayappam, Avalose Unda etc. To create a global identity for Kerala cuisine with a unique experince of its food, art and culture at affordable prices. The lifestyle in Kerala is very simple yet the quality of life is high. To call Kerala India's spice hub is not an exaggeration. A variety of non-vegetarian dishes are also a part of the cuisine. It’s a blend of both vegetarian and non-vegetarian options, in which the latter is prepared a variety of items like fish, poultry and red meat. Kerala is every food-lover's paradise. The proximity to the sea resulted not only in the flourishing of trade but also the fishing industry. Traditional Kerala cuisine is known for its delicious food, which is rich in coconut and rice. The traditional food in Kerala is served on banana leaves and is eaten with right hand. The Portuguese introduced cassava, now widely eaten in Kerala. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, and asafoetida are all frequently used. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, and asafoetida are all frequently used. The cuisine of Kerala is linked in all its richness to the history, geography, demography and culture of the land. Also, in the present scenario, Kerala has become one of the fastest-growing states of the country in terms of tourist attraction and tourism. "Pidi", a type of rice dumplings in thick gravy, is a famous Christian delicacy. The dishes prepared for a Sadhya are usually all vegetarian but many areas such as Kozhikode, Malappuram have a non-vegetarian version too. Name is Required. Though these are facts about Kerala that everyone knows, there is still something about her that not every visitor knows. Soon, they started settling down and formed local marital alliances. Kerala cuisine, a distinctive and unique cuisine, has been formed by blending the Indian n Western, along with the traditional Kerala cuisine Apart from … It is prepared by first marinating the meat or chicken and placing it in layers with rice, on a dum. The cuisine of Kerala, a state in the south of India, is linked to its history, geography, demography and culture. Unnakai is a spindle shaped sweet dessert made chiefly of plantain. A variant of Pathiri is the Erachi Pathiri (with a meat filling). [9] Lamb and duck can replace chicken in the stew recipe. The variety of flavours in this cuisine range from spicy to mellow and sweet. Some of the earliest seafarers, such as the Arabs, reached this coastal region in search of exotic spices through the ancient port of Muziris. These are best had with stew, locally known as Ishtu. An introduction to the Moplah or Muslim food culture in Kerala is with this famous dish made of rice flour called Pathiri. Homemade wine is typically used. Because of its rich trading heritage, over time various indigenous Kerala dishes have been blended with foreign dishes to adapt them to local tastes. 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. From simple vegetarian food to sophisticated sea food, all occupy a prized place in Kerala cuisine. The two are similar, with the basic difference being that the chicken/meat in Thalassery Biryani is cooked separately and placed on the dum. The Kozhikode Malabar Biryani is often in competition with the famous Thalassery Biryani. The main food of the people of Kerala is rice. One of the major advantages that Kerala has had, geographically as well as historically, is its close proximity to the Arabian Sea. Arakkal royal family, also known as the Kingdom of Kannur is the only Muslim royal family of the state of Kerala. Kerala has a diverse gastronomic landscape. Kerala Style Fish Molee. Coconut and fish are available in abundance, so are widely consumed. The cuisine in Kerala is a totally different art. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, and asafoetida are all frequently used. Kerala is every food-lover's paradise. Vivinga is a coconut cake, made with wheat flour, coconut and spices. For the people of the Malabar region, no meal is complete without at least one non-vegetarian dish. Kerala’s unique culture can see in various arts, crafts, language, history, festivals, martial arts, dress, etc a lot. Due to seasonality, and taxes prices of the tour are subject to change without due notice. To look into the history of Kerala, many museums and cultural house… Arabs are fond of breads and Keralites cannot think of a meal without rice. Kerala / Kerala Culture & Cuisine / Politics & History. This resulted in the rise of the Islamic community in various parts of the state. Mappas Recognizing the ongoing need to position itself for the digital future, Indian Culture is an initiative by the Ministry of Culture. It has the Arab influence. 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). While the sides are crispy and brown, they have a soft and spongy centre. Kerala Dances. Kerala is tantalizingly attractive, so is its cuisine, tilted towards the liberal use of fresh coconuts and spices. A south-Indian cousin of the pancake, this particular delicacy is best enjoyed with a mild coconut-based curry. 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. The culture of Kerala is undoubtedly worth experiencing, and everyone must visit this paradise. Kerala is known as the "Land of Spices" because it traded spices with Europe as well as with many ancient civilizations with the oldest historical records of the Sumerians from 3000 BCE. The food that we cook is basically divided into two – vegetarian food and non-vegetarian food. Kerala has its own distinctive cuisine using the ingredients locally available. The portal has been created and developed by the Indian Institute of Technology, Bombay. Known for its rich and generous use of coconut and rice, traditional Kerala cuisine is not to be missed. A heavy meal of one or more plates of Malabar Biryani is concluded with a hot glass of Sulaimani. Visitors come from across the globe seeking soulful experiences. With this emerged a distinct cuisine, one with both Arabic and Persian influence, known as the Mappila Cuisine. Top Brochure of Kerala Kayaking, Culture and Cuisine . Chutneys and pickles seem to be an inevitable part of the cuisine. [5] Kerala's long coastline and numerous rivers have led to a strong fishing industry in the region, making seafood a common part of meals. This greatly influenced the socio-cultural fabric of the region, making it one of the most diverse states of India. In most Kerala households, a typical meal consists of rice, fish, and vegetables. Kerala people are the combination of Hindus, Muslims and Christians. Sadya is a traditional rice and vegetable curry platter in banana leaf. Kerala Style Prawn Curry. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, and asafoetida are all frequently used. In fact, Kerala has now made it to the Airbnb's Top Trending Destinations of 2020. 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'. This cuisine is known for the extensive use of meat and seafood. From spicy curries to rice-based dishes, the state has it all on offer. Lunch and dinner meals also include rice to a large extent. Non-vegetarian food is generally cooked with plenty of spices while vegetarian dishes tend to be comparatively less spicy.