The state of Kerala has a large and
delectable culinary repertory of it own. Most of its dishes and sweets are
popular amongst foodies all over the country.
Mix
population of the state comes as a boon to the cuisine of Kerala. Hindus in
the state excel in the preparation of vegetarian dishes while kitchens of
Muslim households offer a rich variety in non-vegetarian dishes. Christians
on the other hand have given some interesting fish recipes to the coastal
state.
Cuisine of Kerala changes from region to region. People living in coastal
Kerala consume more sea food, while those living in plains depend take more
vegetables in their regular meals. However, tribals and people living in
northern part of the state take meat in the main course. An impact of
voyagers from Greece, Italy, France, China and Africa can also be seen on
the coastal Kerala.
Kerala, the God’s Own Country, is also referred to as the,
‘Land of Spices’. As a major portion of its
cuisine is hot and spicy. Coconut too is considered to the be the inevitable
part of almost all dishes prepared in Kerala. Staple food for the people of
Kerala is rice. The food is made even more interesting with lip-smacking
chutneys and pickles. Inhabitants of the state lay a great emphasis on
health aspect of their food. Use of oil, sugar and artificial additives is
kept to a minimum.
There is also a very special style of serving
sadya
(feast) in Kerala. Food is served on soft banana leaves and is eaten with
hands. There is also a prescribed order of serving various dishes on the
banana leaf. People usually sit in rows of mats at the time of the sadya as
a tradition.
