cuisine of Kerala :
The cuisine of Kerala, a state in the south west of India, is linked to its history, geography, demography and culture. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice a typical accompaniment. Chillies, curry leaves, mustard seeds, tamarind and asafoetida are all frequently used.
Kerala is known as the "Land of Spices" because it traded spices with Europe. Food is traditionally served on a banana leaf and almost every dish has coconut and spices added for flavour, giving its cuisine a sharp pungency that is heightened with the use of tamarind. Seafood is the main diet in coastal Kerala, whereas vegetables are the main diet on the plains. Meat is served as the main course in tribal and northern Kerala. Dishes range from simple 'kanji' (rice gruel) to extravagant feasts or 'sadyas'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). Thus, Kerala cuisine is a blend of indigenous dishes and foreign dishes adapted to Kerala tastes.
Pre-independence Kerala was basically split into the princely states of Travancore and Kochi in the south, and Malabar district in the north. This erstwhile split is reflected in the recipes and cooking style of each area. Both Travancore and northern Malabar cuisine consists of a variety of vegetarian dishes using many vegetables and fruits that are not commonly used in curries elsewhere in India including plantains (Nenthrapazham or vazha-ppazham or ethaykka), bitter gourd ('pavaykka' in Travancore and 'kayappakka' in northern Malabar), Yam ('chena'), Colocasia ('chembu'), Ash gourd (Kumbalanga), etc. However, their style of preparation and names of the prepares dishes may vary. Northern Malabar has an array of vegetarian and non-vegetarian dishes such as pathiri (a sort of rice-based pancake, at times paired with a meat curry), porotta (a layered flatbread, said to come from south east Asia), and the Kerala variant of the popular biriyani, from north India/Pakistan. Travancore region boasts of a parade of dishes like appam that is largely identified with the Christians of the region.
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. The meat eating habits of the people were historically limited by religious taboos. Brahmins eschew non vegetarian items. However, most of modern day Hindus do not observe any dietary taboos, except a few of those belonging to upper castes who do not consume beef or pork.[1] Most Muslims do not eat pork and other items forbidden by Islamic law.
Historically, Kerala was part of the Tamil-speaking area, and Tamilian influence is seen in the popularity of sambar, idli and dosa. European influence is also reflected in the numerous bakeries selling cakes, cream horns, and Western-style yeast-leavened bread, and in Anglo-Indian cuisine. The import of potatoes, tomatoes, and chilli peppers from the Americas led to their enthusiastic use in Kerala, although except for the ubiquitous peppers, the other ingredients are used more sparingly.
The cuisine of Kerala, a state in the south west of India, is linked to its history, geography, demography and culture. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice a typical accompaniment. Chillies, curry leaves, mustard seeds, tamarind and asafoetida are all frequently used.
Kerala is known as the "Land of Spices" because it traded spices with Europe. Food is traditionally served on a banana leaf and almost every dish has coconut and spices added for flavour, giving its cuisine a sharp pungency that is heightened with the use of tamarind. Seafood is the main diet in coastal Kerala, whereas vegetables are the main diet on the plains. Meat is served as the main course in tribal and northern Kerala. Dishes range from simple 'kanji' (rice gruel) to extravagant feasts or 'sadyas'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). Thus, Kerala cuisine is a blend of indigenous dishes and foreign dishes adapted to Kerala tastes.
Pre-independence Kerala was basically split into the princely states of Travancore and Kochi in the south, and Malabar district in the north. This erstwhile split is reflected in the recipes and cooking style of each area. Both Travancore and northern Malabar cuisine consists of a variety of vegetarian dishes using many vegetables and fruits that are not commonly used in curries elsewhere in India including plantains (Nenthrapazham or vazha-ppazham or ethaykka), bitter gourd ('pavaykka' in Travancore and 'kayappakka' in northern Malabar), Yam ('chena'), Colocasia ('chembu'), Ash gourd (Kumbalanga), etc. However, their style of preparation and names of the prepares dishes may vary. Northern Malabar has an array of vegetarian and non-vegetarian dishes such as pathiri (a sort of rice-based pancake, at times paired with a meat curry), porotta (a layered flatbread, said to come from south east Asia), and the Kerala variant of the popular biriyani, from north India/Pakistan. Travancore region boasts of a parade of dishes like appam that is largely identified with the Christians of the region.
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. The meat eating habits of the people were historically limited by religious taboos. Brahmins eschew non vegetarian items. However, most of modern day Hindus do not observe any dietary taboos, except a few of those belonging to upper castes who do not consume beef or pork.[1] Most Muslims do not eat pork and other items forbidden by Islamic law.
Historically, Kerala was part of the Tamil-speaking area, and Tamilian influence is seen in the popularity of sambar, idli and dosa. European influence is also reflected in the numerous bakeries selling cakes, cream horns, and Western-style yeast-leavened bread, and in Anglo-Indian cuisine. The import of potatoes, tomatoes, and chilli peppers from the Americas led to their enthusiastic use in Kerala, although except for the ubiquitous peppers, the other ingredients are used more sparingly.
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