Kerala cuisine
Kerala Cuisine
Kerala cuisine (pronunciation: /kɛrələ kwiˈzin/) is a style of cuisine originating from the Indian state of Kerala, located in the southern part of the country. The cuisine is characterized by its rich and diverse use of spices, fresh ingredients, and a variety of cooking techniques.
Etymology
The term "Kerala cuisine" is derived from the region of its origin, Kerala, which is named after the word 'Kera' in Malayalam (the local language) meaning coconut, and 'Alam' meaning land or location. Thus, Kerala is often referred to as the "land of coconuts", which is a staple ingredient in the cuisine.
Ingredients
Kerala cuisine is known for its heavy reliance on a variety of spices such as black pepper, cardamom, cloves, ginger, and cinnamon. Coconut, in all its forms, is a key ingredient used in many dishes. Rice is the staple food, and fish is also widely consumed due to Kerala's long coastline.
Dishes
Some of the popular dishes in Kerala cuisine include Sadya, a vegetarian feast served on a banana leaf; Appam, a type of pancake made with fermented rice batter and coconut milk; and Malabar biryani, a version of the popular biryani dish, unique to the Malabar region of Kerala.
Dietary Practices
Kerala cuisine caters to both vegetarians and non-vegetarians. The cuisine also has strong influences from the dietary practices of the Hindu, Muslim, and Christian communities in the region.
Influence
Kerala cuisine has been influenced by a multitude of cultures including the Arab, Brahmin, Zamorin, and Chera cultures. The cuisine also reflects the state's history of trade with foreign countries.
External links
- Medical encyclopedia article on Kerala cuisine
- Wikipedia's article - Kerala cuisine
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