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DESTINATIONS |
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KERALA - GOD'S OWN COUNTRY
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CUISINE |
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Kerala's cuisine reflects its diverse religious tradition, its seaboard location and the ubiquitous presence of the coconut. Uniquely in India, for example, beef is widely eaten, although seafood is far more common. In addition to deep sea fish, prawns, shrimps and crustaceans are prepared in a wide variety of dishes. Coconut based dishes such as thoran, a dry fish dish, mixed vegetables chopped very small, herbs and a variety of curry leaves, with avail, similar to thoran but cooked in a sauce, are widely eaten. Jack fruit, pineapples, custard apples and a seemingly endless variety of bananas-also play a vital part in many dishes.
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| Rice is the staple cereal, around which in the typical South Indian thali will be a range of vegetables, served with pappadum, rasam (a thin clear pepper water or soup), and curd which is mixed with plain boiled rice to finish off the meal. Traditional meals are eaten with the fingers, and on ceremonial occasions off banana leaves, though more commonly today off large stainless steel plates. |
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