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Kerala cuisine
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Kerala cuisine
Kerala cuisine is a culinary style that originated in Kerala, a state on the southwestern Malabar Coast of India. It includes both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat, with rice as a typical accompaniment. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, asafoetida and other spices are also used in the preparation.
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.
In addition to historical diversity, cultural influences, particularly the large introduction of Muslims and Christians, have added dishes and styles to Kerala cuisine, especially non-vegetarian dishes. Some Hindus in Kerala do not consume beef and pork according to religious dietary restrictions. Most Muslims do not eat pork and other food forbidden by Islamic law. Alcohol is available in Kerala in many hotels, bars and liquor stores.
A traditional Kerala meal is the vegetarian sadya. A full-course sadya consists of rice with about 20 different accompaniments and desserts, and is the ceremonial meal usually eaten on celebratory occasions in Kerala, including weddings, Onam and Vishu. It is served on a plantain leaf.
Because of its rich trading heritage, over time, various indigenous Kerala dishes have been blended with foreign dishes to adapt them to local tastes. Coconuts grow in abundance in Kerala, so grated coconut and coconut milk are commonly used for thickening and flavouring.
Kerala's long coastline and numerous rivers have led to a strong fishing industry in the region, making seafood a common part of meals. Rice is grown in abundance along with tapioca and is the main starch ingredient used in Kerala's food.
Having been a major production area of spices for thousands of years, Kerala makes frequent use of black pepper, cardamom, clove, ginger, and cinnamon. Kerala also has a variety of breakfast dishes like idli, dosa, appam, idiyappam, puttu, and pathiri.
Well-known snacks from Kerala include:
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Kerala cuisine
Kerala cuisine is a culinary style that originated in Kerala, a state on the southwestern Malabar Coast of India. It includes both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat, with rice as a typical accompaniment. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, asafoetida and other spices are also used in the preparation.
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.
In addition to historical diversity, cultural influences, particularly the large introduction of Muslims and Christians, have added dishes and styles to Kerala cuisine, especially non-vegetarian dishes. Some Hindus in Kerala do not consume beef and pork according to religious dietary restrictions. Most Muslims do not eat pork and other food forbidden by Islamic law. Alcohol is available in Kerala in many hotels, bars and liquor stores.
A traditional Kerala meal is the vegetarian sadya. A full-course sadya consists of rice with about 20 different accompaniments and desserts, and is the ceremonial meal usually eaten on celebratory occasions in Kerala, including weddings, Onam and Vishu. It is served on a plantain leaf.
Because of its rich trading heritage, over time, various indigenous Kerala dishes have been blended with foreign dishes to adapt them to local tastes. Coconuts grow in abundance in Kerala, so grated coconut and coconut milk are commonly used for thickening and flavouring.
Kerala's long coastline and numerous rivers have led to a strong fishing industry in the region, making seafood a common part of meals. Rice is grown in abundance along with tapioca and is the main starch ingredient used in Kerala's food.
Having been a major production area of spices for thousands of years, Kerala makes frequent use of black pepper, cardamom, clove, ginger, and cinnamon. Kerala also has a variety of breakfast dishes like idli, dosa, appam, idiyappam, puttu, and pathiri.
Well-known snacks from Kerala include: