The Cuisine of ‘Gods Own Country’
The Cuisine of Kerala is linked in all its richness to the land’s history, geography & culture. It has a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and meat, which differentiate kerala from rest of the main land.
Due to its abundance, coconut is widely used in most of the regional dishes of Kerala. Dishes from Rice & Tapioca form the main course of malayali’s daily food, and are served along with side dishes (Kootan). The side dishes which may be made from vegetables, meat, fish or a mix of all of them.
Kerala’s long coastline, numerous rivers and backwater networks have contributed many fresh and sea water fish based dishes, and has become avoidable side-dish to common man’s daily diet. Owing to the weather and the availability of spices, the Kerala cuisine is richly spicy especially the hot ones chili, black/green pepper, cardamom, cloves, ginger and cinnamon.
Kappa (Tapioca) Biriyani
Achappam
