essay on kerala food

Kerala Food Essay – List of Cuisines in Kerala

In this essay on Kerala food, you will know about various cuisine in Kerala. Below we have also provided the list of delicious food list. Students and children can take help from this essay for their exam and projects.

Table of Contents

Kerala Food Essay (1000+ words)

Food implies food, which is one of the primary prerequisites for the whole living on Earth , which is fundamental for each life one who is conceived in this world. In this manner, we ought not to squander food yet regard it. 

There are numerous kinds of food which are made in various manners all over like the way of life of that place. That culture makes their sorts of food flavor of that food as per that type. 

In any case, this nature accomplishes crafted by giving food to this entire life story. At that point, whether it is a vegetable, or a natural product, or rice, wheat crop; all that we get is because of the idea of this world. 

Encircled by the ocean, Kerala is celebrated worldwide for the way of life , conventions, and alluring excellence, just as its nearby food. Different desserts and non-veggie lover dishes can likewise be delighted in Kerala, aside from idli, dosa. Customary Kerala foods and tasty desserts are made during different celebrations and merriments. 

Rice, fish, and coconut are basic elements of practically all the acclaimed food in Kerala, and the flavors are upgraded with bean stew, curry leaves, mustard, turmeric, tamarind, dark pepper, cardamom, cloves, ginger, cinnamon, and asafoetida.

The variety of providing food in Kerala is as indicated by its geological, verifiable, and ecological. Coincidentally, it is essentially isolated into two sections, first the Masanori and the subsequent veggie lover.

While there is a great deal of utilization of flavors in non-vegan food, the assortment of vegetables with gentle flavors is found in veggie lover food.

The most significant thing in Kerala food is the utilization of coconut. Coconut oil, its water, and helpless three things are utilized around there. The formula is cooked in coconut oil, its sauce is made, and coconut is likewise utilized in dishes.

Sambhar is viewed as the character of Kerala. Sambhar vada, idli dosa, and other South Indian food are popular everywhere in the world, yet what is in the customary food here is no place else.

Kerala, known as God’s Own Country, is a famous vacationer location known for its flavors and non-vegan dishes and fish.

Karamani Fry

Karamani Fry is one of the customary dishes of Kerala. Karaman or Pearl Spot fish is exceptionally regular in Kerala backwaters, and this dish is set up with the assistance of a similar fish.

This dish is handily found anyplace in Kerala, even though you can feel a distinction in its taste, starting with one spot then onto the next. It is customarily a Syrian Christian dish; however, occasions in Kerala are viewed as inadequate without this dish.  

Malabari Parotta 

Whenever said in basic words, Malabari Parrotus will be the fluffiest paratha you will taste. Numerous layers of this paratha are made while making this paratha. With each layer, it gets considerably more delicate and delicious.

Coincidentally, you will get the chance to taste this Malabari parotta in various conditions of the nation; however, its actual taste can be discovered distinctly in Kerala. To make this parotta significantly softer, you can fill it with various stuffing.

Even though you may have tasted the flavor of espresso commonly, yet the Kerala duplicate is no answer. It is a sort of channel espresso, which is handily found at pretty much every café in Kerala. Kappi is popular with local people. You, too, should appreciate this espresso once.

If sweet is your shortcoming, remember to taste the payasam in Kerala. It is a pastry-like kheer, which is set up with the assistance of broken rice, vermicelli, saffron, cardamom, and the absolute best flavors.

It might resemble a kheer; however, its taste is unique, and even a spoonful of it takes you to an alternate world.

Puttu likes to eat as a nibble in Kerala. Putu implies separating in Malayalam. It is set up with rice and coconut assistance and is regularly loaded up with sweet or pungent inside. It is delicate to such an extent that it breaks up when set in the mouth. You probably won’t have to bite it. 

Appam made of rice flour can be had at lunch, supper, and breakfast whenever. It very well may be eaten with any veg and non-veg vegetable with sauce. 

source- https://www.kothiyavunu.com/2012/09/kerala-pathiri-ari-pathiri-soft-rice/

This is the most loved food of the individuals of Malabar, northern area of Kerala. It is produced using rice, which resembles a hotcake. It tends to be eaten with any sauce vegetable. 

Idiyappam and egg curry 

Idiyappam is noodles made of rice. Keralites eat them with egg curry with incredible intensity. A few people like to eat Idiyappam by plunging it in coconut milk. A few people additionally call it Nul Putu.

Malabar Chicken

Biryani is the most loved of Malayali individuals Malabar Chicken Biryani. The flavor of this biryani made with Malabar’s extraordinary flavors has now gotten acclaimed in the entire nation. You can eat it with raita and chutney.

Avial is a customary food arranged at each wedding and celebration in Kerala. This dish, which is made by blending various kinds of vegetables, is likewise called ‘Sadya.’ It is accepted this was first made by Bhima during his obscure living arrangement. 

Banana chips

Kerala and banana chips resemble the heart and its pulse. Chips of Kerala Food are such bites that are loved by pretty much every Indian. They are effectively found in each shop, truck, café, and even inns there. 

Overhauled 

This dish made of banana is made by filling coconut and jaggery inside. You can likewise consider it a stuffed banana. This is the most loved food of the individuals there. 

Porotta hamburger 

Parotta is feathery bread, which is eaten with meat with incredible intensity. There is no deficiency of its scent and its test darlings around the world. 

Kappa Kuzhachatu 

It is one of the primary dishes of Kerala. It is made by bubbling Tapioca and adding a few masalas to it. Individuals like to eat it with fish, hot chutney, and meat.

Pazam Pori 

This dish is made by browning bananas. Banana pakoras are the most loved tee-time nibble there. 

Kerala Veg Stew

It is a simple dish in Kerala; veg ashtu or stew is made by cooking coconut milk on low warmth. You can appreciate it with Idiyappam and Appam. 

10 lines on Kerala Food

• Rice is the staple food of Kerala. Malayali likes to eat rice blended in with vegetables made of greens, fish, meat, eggs, and so on 
• Kerala Food is commonly impactful and fragrant. 
• The act of eating banana leaves has been going on since old occasions. 
• Kerala has numerous food-related traditions. There is a unique kind of food served here.
• Coconut is utilized in an exceptionally high amount in Kerala food. 
• Kovalam seashore is well known around the world. The territory of Kerala is separated into 14 locales. Each state has its significance.
• Kerala has the most elevated education rate in India, and baby mortality is one of the least in the nation, and ladies have a higher populace than men. 
• Black pepper is the principal item in flavors, and Kerala is its biggest maker and exporter.
• Cardamom and ginger are additionally sent out from Kerala. 
• Rice is the primary harvest and staple food of Kerala. 

In the end, we can say that Kerala Foods are so healthy and delicious. In contrast to its neighbors, Kerala offers its not insignificant rundown of non-veggie lover food. On the off chance that you are partial to food alongside strolling, at that point, you should visit this state and taste the well-known neighborhood food of Kerala. 

To think about the famous and heavenly Kerala cooking, you should peruse this total article of our own. We have arranged for you a rundown of delectable Kerala food things that will doubtlessly grab your eye.

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Kerala Cuisine: A Melting Pot

Kerala, in the south-western part of India, is known for its rich heritage and cultural diversity. Situated along the Malabar coast, Kerala has had regular interaction with the West since ancient times. From the coming of the Arab traders to the Portuguese, and later the British, Kerala has witnessed it all. This greatly influenced the socio-cultural fabric of the region, making it one of the most diverse states of India.

Kerala Backwaters

Apart from the backwaters and its rich agricultural land, this state is popular for its mouthwatering cuisine. The cuisine of Kerala is known for its generous use of spices, coconuts and vegetables exclusively grown in the region. The variety of flavours in this cuisine range from spicy to mellow and sweet.

Kerala style fish fry ( Karimeen Fry)

The soil of this region is conducive to the growth of paddy, coconut trees and vegetables such as bitter gourd, plantains, tapioca (kappa) , taro (chembu) and elephant foot yam (chena) . Widely cultivated in various parts of the state, rice dominates the dietary practices of the region. Most breakfast dishes such as Idli and Iddiappam are prepared using rice flour. Lunch and dinner meals also include rice to a large extent. Coconuts form the chief ingredient of the cuisine. No dish is complete without a slight hint of coconut in it. Interestingly, it is believed that Kerala derives its name from the two words, Kera (Coconut) and Alam (Land), and is thus known as the 'Land of coconuts'.  From shredded coconut to coconut milk, this ubiquitous ingredient is used in different forms and gives this cuisine a distinct flavour.

One of the major advantages that Kerala has had, geographically as well as historically, is its close proximity to the Arabian Sea. The proximity to the sea resulted not only in the flourishing of trade but also the fishing industry. Hence, fresh fish is found aplenty in the region. The prominent delicacies of Kerala cuisine include fish in a variety of ways- in spicy, tangy curries or simply fried in fresh coconut oil.

Kerala’s historical past has greatly shaped the eating habits of the region. There is no one kind of cuisine that the state is popular for. Food habits differ among different communities and the respective regions that they dominate. The coming of the Arabs, Romans, Portuguese and the British has had a direct influence on the cuisine of Kerala.

Kerala’s cuisine is a combination of both vegetarian and non-vegetarian dishes. The Hindu community within Kerala consists traditionally of vegetarians, but today a large number of them also include chicken, meat and seafood in their diet. Some of the known delicacies among the Hindu community include Idiappam (rice-noodle dish), Puttu (steamed dish made of powdered rice and grated coconut) and Kadala (bengal-gram) curry, Appam, Idli and Dosa . Idli and Dosa are best had with Sambar and coconut chutney. The main meal usually consists of rice accompanied with a gravy dish, Sambar, Pulisherry (curd-based dish) or Rasam , and one or more side dishes such as Avial, Thoran, Erisherry, Olan, Kalan, Pachadi, Kichadi etc. A combination of all these dishes form the famous Sadhya - an elaborate feast prepared on auspicious occasions and festivals, especially Onam. The dishes prepared for a Sadhya are usually all vegetarian but many areas such as Kozhikode, Malappuram have a non-vegetarian version too.

Puttu and Kadala Curry

Snack items that are popular throughout Kerala include: the famous banana chips, Pazham Pori (sweet banana fritters), Unniappam (deep fried snack made of rice flour and jaggery) and Ela Ada (rice flour with a filling of jaggery and grated coconut, further wrapped in banana leaf and steamed).

Before Independence, Kerala was divided among the princely states of Travancore and Cochin in the South, and Malabar in the North. While Travancore and Cochin are known for the dishes popular among the Hindus and the Christians, Malabar is widely popular for its Mappila cuisine.

Malabar/ Mappila Cuisine

Kerala played a prominent role in the spice trade. With trade, came new religions, communities, traditions and food. Some of the earliest seafarers, such as the Arabs, reached this coastal region in search of exotic spices through the ancient port of Muziris. These traders who initially came only for trade, gradually started settling down and stayed on for centuries. This resulted in the rise of the Islamic community in various parts of the state. With this emerged a distinct cuisine, one with both Arabic and Persian influence, known as the Mappila Cuisine.

Colloquially, the Muslims of the region are known as the Mappilas. This cuisine is known for the extensive use of meat and seafood. For the people of the Malabar region, no meal is complete without at least one non-vegetarian dish. It is interesting to note that non-vegetarian variants for various common vegetarian dishes are found in this region. For example, Puttu , made of rice powder and shredded coconut is often served with a meat filling and even Pathiri (bread made of rice flour) is relished with either chicken or mutton curry. This cuisine is popular in the modern-day Malabar area, such as Kozhikode, Kannur, Malappuram and Kasargod. Out of these, Kozhikode is considered to be the hub which continues to serve the best version of this cuisine.

The most popular dish in Kozhikode is the ever-famous Malabar Biryani . This biryani is prepared using a particular small grained rice called the Kaima Rice, also known as the Biryani Rice. The liberal use of spices such as black pepper, cardamom, cinnamon, red chilies, coriander and ginger conjures up a rich flavour. It is prepared by first marinating the meat or chicken and placing it in layers with rice, on a  dum . This slow cooking process allows the rice and the chicken/meat to be cooked to perfection. Topped with fried onions and cashews, this biryani provides a gentle and subtle release of flavours in the mouth.

The Kozhikode Malabar Biryani is often in competition with the famous Thalassery Biryani . The two are similar, with the basic difference being that the chicken/meat in Thalassery Biryani is cooked separately and placed on the dum . Thus, while the Kozhikode Biryani is known as kacchi biryani , Thalassery Biryani is considered pakki biryani . The debate on which one is better remains unresolved!

A heavy meal of one or more plates of Malabar Biryani is concluded with a hot glass of Sulaimani . This Arab-influenced tea is a combination of different spices such as cardamom and cinnamon and a few drops of lemon. This golden-brown brewed goodness contains excellent digestive properties. It leaves a sweet and sour flavour lingering in the mouth.

Other specialities of the region include, Mandi , a one pot meal of chicken and rice, also known as Kuzhimandi , as it is prepared in a deeply dug pit. Pathiri is a flatbread made of rice flour. A variant of Pathiri is the Erachi Pathiri (with a meat filling). Of Arabic origin, Pathiri is said to be a variant of the Fateehas that the Arabs are fond of. One can never miss the famous Malabar Parotta - flaky shallow fried parathas , that are best had with chicken, meat or even fish curry.

Christian Community in Kerala and their Specialties

Owing to its trading relations with Egypt, Arabia and Portugal, Kerala witnessed the growth of Christianity. It is said that St. Thomas (Apostle of Jesus Christ) landed in Kerala sometime around the 1st century CE and converted native families to Christianity. The Portuguese, who came to Kerala in the 15 th century CE, brought with them potatoes, tomatoes, pineapple and other plants not known in this area before their arrival. Soon, they started settling down and formed local marital alliances. This blend of different cultures had a significant impact on the cuisine and eating habits of the region. One such example is the famous dish, Vindaloo which is the local pronunciation for the Portuguese dish, Carne de Vinha d’alhos , made using pork, wine, vinegar and garlic. Vinegar was not known to India prior to the advent of the Portuguese. In a very short time, Carne de Vinha d’alhos found a new home in Kerala and Goa with a little twist of its own that involved indigenous ingredients. Traditionally made only of pork, Vindaloo now has a chicken, mutton and even a vegetarian variant.

Areas such as Cochin, Thrissur, Kottayam, Pathinamtitta are known for delicacies popular in the Christian community. This cuisine includes extensive use of non-vegetarian items such as chicken, mutton, pork and seafood, along with the liberal use of coconut milk and other spices. All major celebrations such as Easter and Christmas call for elaborate feasts but the specialities vary from region to region. Some of the most popular dishes are Appam and Ishtu . Enjoyed on special occasions or even as a regular breakfast item, Appams are pancakes made of rice and coconut milk. While the sides are crispy and brown, they have a soft and spongy centre. These are best had with stew, locally known as Ishtu . It is a mild-flavoured, coconut milk-based gravy prepared with either chicken or mutton. Appam and Ishtu is a melt in the mouth combination. Some other delicacies include Kappa and Meen curry (tapioca with a spicy fish curry), Meen Pollichathu (fried fish wrapped in banana leaf), Meen Porichathhu (fried fish), Meen Moilee (mild flavoured, coconut milk-based fish curry). Other popular snack items include Achappam, Kozhukkatta, Vattayappam, Avalose Unda etc.

Appam and Ishtu

Kerala style Fish Curry

Kozhukkatta with coconut and jaggery filling.

Achappam , a Dutch influenced snack item.

Kerala’s culinary culture is enormously shaped by its history and interaction with various communities. Centuries of overseas influences have helped Kerala to develop a unique composite culinary culture. Food and culinary habits are not limited by religious boundaries among the Malayalis, and every delicacy is enjoyed with equal enthusiasm. This makes Kerala not just a state, but God’s own Country!

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The Kerala Food Story | Rich and Diverse Culinary Culture

Discover the story behind kerala's rich and diverse cuisine, blending indian, arab, and european flavors with a focus on spices, seafood, and vegetarian dishes. explore popular dishes like appam, puttu and kadala curry, kerala fish curry, and more.

Kerala food is one of rich history and cultural diversity. Located in the southern part of India, Kerala has been a hub for spice trade for centuries, attracting merchants from all over the world. This led to the development of a unique cuisine that blended Indian, Arab, and European flavors.

The geography of Kerala also played a significant role in shaping its cuisine. With its long coastline and abundant water resources, seafood has always been a staple of Kerala cuisine. Coconut, which is widely grown in the state, is another essential ingredient that is used in many dishes.

The people of Kerala have a strong tradition of vegetarianism, and many of the state's most famous dishes are vegetarian. However, meat and fish dishes are also popular, especially in the northern part of the state.

Kerala's cuisine is characterized by its bold use of spices, which are used to flavor dishes and give them a distinct aroma and taste. Some of the most common spices used in Kerala cuisine include black pepper, cinnamon, cardamom, cumin, and turmeric.

The state's most famous dish is probably the appam, which is a type of pancake made from fermented rice flour and coconut milk. Appam is typically served with a vegetable or meat stew and is a staple breakfast dish in Kerala.

Check the top 10 popular dishes of kerala

1. Appam with stew

Appam is a type of pancake made from fermented rice flour and coconut milk. It is usually served with a vegetable or meat stew.

2. Puttu and Kadala curry

Puttu is a steamed rice cake that is usually served with kadala curry, a dish made from black chickpeas and coconut milk.

3. Malabar Parotta with Chicken Curry

Malabar Parotta is a layered flatbread made from flour, oil, and water. It is usually served with spicy chicken curry.

4. Kerala Fish Curry

Kerala fish curry is a spicy and tangy curry made with fish, coconut milk, and a blend of spices.

5. Idiyappam and Egg Curry

Idiyappam is a steamed rice noodle that is usually served with egg curry, a dish made from boiled eggs, onion, tomato, and coconut milk.

6. Thalassery Biryani

Thalassery biryani is a popular biryani dish from the Malabar region of Kerala. It is made with fragrant rice, spices, and meat, usually chicken or mutton.

Avial is a vegetable dish made with a mix of vegetables like yam, raw banana, carrots, and beans cooked with coconut paste and yogurt.

Payasam is a sweet dish made from milk, rice, and sugar, and flavored with cardamom, saffron, and nuts.

9. Banana Chips

Banana chips are a popular snack in Kerala, made from thinly sliced raw bananas that are deep-fried and seasoned with spices.

10. Unniyappam

Unniyappam is a sweet snack made from rice flour, jaggery, banana, and coconut. It is usually fried in a special pan to give it a unique shape.

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• Kerala Cuisine: 21 Dishes That Make The State The King Of Culinary Art In 2024

25 Oct 2021

There’s a reason travelers go gaga over the varieties and flavours of Kerala cuisine ! Inspired by a fusion of Malabari, French, and Arabian influences and enhanced with a touch of Kerala’s unique culture, each dish in the state is an experience in itself that will leave you asking for more! From the enormous platters of vegetarian dishes like Sadya, the range of non-vegetarian dishes made with seafood, lamb, and beef, to the sweet and savoury delicacies, the food of Kerala will take you on a joyride! Our list of Kerala food images with name will bowl you over.

Kerala Cuisine: An Overview

The staple food of Kerala is greatly influenced by the history and culture of the state. It’s a blend of both vegetarian and non-vegetarian options, in which the latter is prepared a variety of items like fish, poultry and red meat. Rice, fish, and coconut are the most common ingredients of almost all Kerala famous food. The flavours are enhanced with chillies, curry leaves, mustard seeds, turmeric tamarind, black pepper, cardamom, clove, ginger, cinnamon, and asafoetida.

Image Source

Though the traditional food of Kerala, including Kerala Sadya prepared during festivals and celebratory ceremonies, is vegetarian, the contemporary food of the state includes non-vegetarian dishes. One might also be able to identify the taste of coconut in most dishes in Kerala, owing to the fact that blending grated coconut and its milk in food for thickening and flavouring is a common culinary practice in India.

So, for all those who think the special food of Kerala are idlis and dosas, you’re in for a surprise! Our Kerala food items list  and Kerala food photos will definitely grab your attention. Come over to this charming coastal town and indulge in the best gastronomic experiences that probably won’t let you leave!

Must Read: Kerala In January

Kerala Cuisine: 21 Popular Dishes

Here are some of the most popular dishes that Kerala boasts of! This list contains both vegetarian and non-vegetarian dishes that will make your things to do on Kerala trip exciting. Note them down and savour them on your next Kerala holiday. 

1. Idiyappam With Curry

One of the famous dishes of Kerala is Idiyappam which is relished by most of the people. Also known as Noolappam in Kerala cuisine, Idiyappam, food of Kerala, is made of rice flour, salt and water with a number of thin strands or sevai entwined together to make the lovely texture that this dish bears. It is this texture that makes it versatile. You can have it with all kinds of curries, but it tastes best with Egg Curry.

Pronounced as: E-di-ap-pam Best places to eat:  Saravana Bhavan, Jasmine Bay Average price:  INR 80

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2. Erissery (Pumpkin And Lentil Stew)

Image Courtesy: Nish Kitchen Erissery is one of the famous dishes of Kerala which is savoured by travellers as well as local people in Kerala. A hit in every kitchen of Kerala, this curry is made from either raw plantains or sliced yams. It is typically prepared by boiling slightly sweet pumpkins with salt, chillies or pepper, dried lentils, grated coconut, turmeric powder, cumin seeds and garlic, and is served on a bed of rice once cooked. A favourite Kerala food item on the menu of religious festivals like Onam, Erissery provides the perfect culinary for foodies who are always on the lookout for new flavours!

Pronounced as: Er-u-siri Best places to eat:  Kashi, Mezban Average price:  INR 400

Suggested Read: 6 Days In Kerala

3. Puttu And Kadala Curry

Puttu and Kandala curry is enjoyed by people of Kerala which is considered to be one of the popular traditional Kerala dishes . A famous breakfast recipe out of the many Kerala dishes, Puttu is a cylindrical steamed rice cake that is cooked in a mould with grated coconut. It can be served with ripe bananas, grated coconut, and kadala curry (the Keralite version of ‘Kala Chana’! Don’t be fooled by the simple appearance of this dish; Puttu can be very flavoursome!

Pronounced as: Put-tu and Ka-da-lai Best places to eat: Saravana Bhavan, Mezban Average price:  INR 70

4. Appam With Ishtu (Stew)

Appam with stew, one of the traditional Kerala dishes is flavoursome and yummy. A famous food of Kerala , made from fermented rice flour, coconut milk, coconut water, and a teensy bit of sugar, Appam is essentially a thin pancake with crispy edges. These crepe-like bowls are best enjoyed with Ishtu, a kind of stew that has been originally derived from the European stew and is made from coconut milk, cinnamon, cloves and shallots, and sometimes also mango pieces and vegetables. The aroma of spices with the sweet fragrance of coconut milk is enough to lure foodies to the kitchen!

Pronounced as: Ap-pam with I-sh-tew Best places to eat:  Villa Maya, Varsha, Ariya Nivaas Average price:  INR 175 Tip: Though it is originally a vegetarian dish, one can also have it with chicken or lamb.

Suggested Read: Places To Visit In Chengannur

5. Ela Sadya

Ela Sadya is one of the finest meals which is incorporated in traditional Kerala dishes whose aroma will water your mouth. Ela Sadya is the king of all Kerala food items ! With more options than you’d ever have seen on your platter, Sadya is prepared and served during religious and ceremonial occasions like festivals, weddings, and more. This royal lunch combination of dishes like pachadi, kichadi, pulissery, olan, sambar, varavu, thoran, aviyal, payasam, served with hot steaming rice on a banana leaf can give the enormous thali of Chokhi Dhani a run for its money any day!

Pronounced as:  E-la S-a-dh-ya Best places to eat:  Hotel Bharath, Chakara Average price:  INR 500

6. Parippu Curry (Dal Curry)

Image Courtesy: Yummy O Yummy If you are searching to have some good food to eat in Kerala then you must try out this delicacy of Kerala known as Parippu curry. Though unexpected, it is actually one of the most delicious of Kerala food items . The Dal Curry served in Kerala is made from small gram and ghee with a considerable amount of spices and chillies. Don’t skip on this one by mistaking it for your typical ‘ghar ki dal’! You will certainly be disappointed if you do so, trust us!

Pronounced as: Pah-roo-poo Best places to eat:  Padmavilasom Palace, Saravana Bhavan Average price:  INR 95

Suggested Read: 12 Festivals In Kerala

7. Dosa Ghee Roast With Kerala Style Sambar

Food connects us all and if you are looking to have the best food in Kerala then do try dosa Ghee roast with Kerala style Sambhar which will blast your mouth with awesome flavours. Listed among the ‘World’s 50 Most Delicious Foods’, dosa and sambar are among the famous cuisine of Kerala which make up for a deadly combination! Made from fermented rice and lentils, the ghee roast dosa is first cooked to perfection in pure ghee, and then roasted till it gets as crisp as it can. It is, no doubt, the best food in Kerala district .

Best places to eat: Jasmine Bay, Aditi Restaurant Average price:  INR 100

8. Idli Sambar

How about relishing some South Indian cuisine in Kerala? Idli Sambhar is one of the best foods in Kerala which is good to go for breakfast and the best healthy food in Kerala as well. Perhaps the most famous food of Kerala, idli sambar are fondly eaten in not just all households in Kerala, but everywhere else in India! The perfect combination of fermented rice cakes and a deliciously tangy curry of aromatic spices and vegetables like lentils. Apart from being a favourite of foodies for its taste, idli sambar is also universally accepted for the health benefits it bears.

Pronounced as: Id-lee S-aa-m-b-aa-r Best places to eat:  Aditi Restaurant, Ginger House Average price:  INR 65 Tip: Have it with coconut chutney for a flavourful experience!

Suggested Read: Kerala In June

9. Nadan Kozhi Varuthathu (Spicy Chicken Fry)

Image Source Want to add spice on your palate? Then, you must try one of the national foods of Kerala that is spicy chicken fry or Kerala style prawn curry as there is no single national food of Kerala . Served with onion, spices, garlic, and vinegar on a banana leaf, Nadan Kozhi Varuthathu is fried chicken made with a generous amount of spices. One can have it with chapattis, Kerala Porotta (a layered flatbread made from maida flour), appam or rice. It also serves as a popular street food in the list of Kerala dishes served with dosa. Have Nadan Kozhi Varuthathu on your next trip to Kerala and you’ll forget KFC for sure!

Pronounced as:  N-a-d-an C-oz-h-y V-a-ru-th-a-thu Best places to eat:  Spice Village, Fusion Average price:  INR 775

10. Kerala Style Prawn Curry

If you are in Kerala and a non-vegetarian, then it’s a treat for you to relish Kerala food culture by ordering Karimean Pollichathu for your meal. This traditional food of Kerala is a must-try for all prawn lovers! The traditional prawn curry of Kerala is sprinkled religiously with chilli and pepper, other than salt and turmeric, and is then cooked in whole coconut milk and jaggery before it is finally garnished with curry leaves. In fact, trying this exotic seafood dish is one of the best things to do in Kerala. One can have it hot with steaming rice or chapattis for a trip to heaven!

Best places to eat:  Adam’s Teashop, Fort House Restaurant Average price:  INR 725

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11. Karimeen Pollichathu (Fish)

Image Credit: Shobha Elizabeth John for Wikimedia Commons

When in Kerala then enjoy Kerala food culture and order for yourself Kerala style fish molee. One of Kerala’s most traditional delicacies, Karimeen Pollichathu is a dish made out of the Pearl Spot Fish, a speckled fish commonly found in the backwaters of this Alleppey and Kumarakom. Karimeen Pollichathu is originally a Syrian Christian delicacy but has now become part of the rich Kerala cuisine. The dish is prepared by marinating the fish in a mixture of lemon juice, red chillies, and other ingredients (most of which are varieties of spices!), and then wrapped and baked in plantain leaves. Its exotic style of preparation gives it a rich, unique flavour and leaves diners asking for more!

Pronounced as: K-a-ri-meen P-oh-li-chh-a-thu Best places to eat:  Oceanos, Adam’s Teashop Average price:  INR 645

12. Kerala Style Fish Molee

An absolutely sensational element of Kerala food, the Kerala Style Fish Molee is a favourite of all residing in and visiting Kerala. The significant flavour of coconut and kocoum, also know as Kudampuli will simply blow your senses! All seafood lovers must try this dish at least once in their life to take the concept of fine dining to a whole new level!

Pronounced as:  Fish Moli Best places to eat:  Fusion Bay, Harbour Restaurant Average price:  INR 900

Suggested Read: 15 Adventurous Water Sports In Kerala

13. Nadan Beef (Kerala Style Beef)

Image Source Kerala is perhaps the only place in India where you can still eat beef without any constraints or guilt. Nadan Beef is among the most popular Kerala dishes that is either roasted or cooked in thick gravy. It is cooked to perfection for that perfect melt-in-the-mouth consistency before being served with Porotta, chapatti, or rice. Beef lovers, here’s another fabulous reason for you to escape to Kerala!

Best places to eat:  Kerala House Restaurant Average price: INR 775

14. Thalassery Biryani

Biryani in Kerala? Hell yeah! It’s actually the most exotic Kerala cuisine. Among the various places in Kerala, Calicut and Thalassery offer the most irresistible varieties of biryani in Kerala. One can enjoy the taste of Chicken 65 or Chilly Chicken Stir Fry with a sumptuous platter of Kozhikode or Thalassery Biryani for the ultimate biryani experience.

Pronounced as:  Th-ul-ace-siri Best places to eat:  Fusion Bay, Suprabhatham Average price: INR 245

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15. Kallumakkaya Ularthiyathu (Mussel Stir Fry)

There’s no end to the varieties of seafood one can have in Kerala. Every seafood dish in Kerala holds a unique touch, thanks to the diversity of Kerala food recipes. The mussels are first cleaned out with care and then cooked in shallots, garlic, chillies, turmeric, garam masala, and a heavy dose of grated coconut. Though Kallumakkaya Ularthiyathu requires a lot of time and effort in its preparation, it’s totally worth the wait and will leave you licking the curry off your fingers!

Pronounced as:  K-u-l-m-uk-aya Ooll-er-thi-ye-the Best places to eat: Fishmongers, Curry Leaf Average price: INR 700

16. Erachi Varutharacha Curry (Fried-Ground Mutton Curry)

Image Source The king of non-vegetarian Kerala food recipes, Erachi Varutharacha is unlikely to be on the menu of any of the restaurants in Kerala . It is a traditional food of Kerala, oiginally of the Syrian Christian community. The preparation usually involves frying and grinding the spices before mixing them in a base of mutton, onions and tomatoes. We bet you’ve never had as delicious a dish of mutton as this!

Pronounced as: Ee-ra-chi V-a-ru-th-ur-a-cha Best places to eat: A Beach Cafe, Ali Baba & 41 Dishes Average price: INR 475

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17. Malabar Parota

Image Credit: Amanbedi1 for Wikimedia Commons

As the name suggests, Malabar Parota is a famous parota deriving its origin from Malabar region of the coast. It has a crispy, flaky along with crumbly texture leaving a sweet yet savoury taste within your mouth. This parota is a must try if you are visiting Kerala which will indeed become your all-time favourite for you as well as your family and friends.

Pronounced As: Ma-la-bar Pa-ra-tta Best Places to Eat: Paragon Restaurant, Jubilee Restaurant Sultan Bakery, Arippa. Average Price: Starting from INR 50/-

4 Popular Desserts In Kerala Cuisine

These lip-smacking desserts will force you to go into the kitchen and whip something up for yourself. You have to taste these delicious sweet treats pronto:

18. Palada Payasam

A delicacy amid the main food of Kerala that’s now won the hearts of foodies all over the country, Palada Payasam is a sweet rice kheer prepared with palada. The dish is usually prepared and served during auspicious occasions and festivals like Onam. Among the many varieties of payasam, Palada Payasam is the most popular and is made out of basic ingredients like rice ada, milk, sugar, and ghee.

Pronounced as:  P-al-a-da Pie-sum Best places to eat:  Saravana Bhavan, Curry Leaf Average price: INR 100

Suggested Read: Kerala In March

19. Ethakka Appam (Banana Fritters)

Pazham Pori or Ethakka Appam are both different, but equally delicious varieties of banana fritters that serve as a traditional teatime snack in the households of Kerala. They’re simply ripe bananas coated with plain flour and deep-fried in oil and serve as an integral part of Kerala cuisine. Make sure you don’t leave Kerala without trying some of these with your dose of evening tea or coffee.

Pronounced as:  Aye-the-ka Upp-am Best places to eat:  Any roadside vendor Average price: INR 50

20. Ada Pradhaman

Another of those lip-smacking varieties of payasam one can try as a part of food culture of Kerala is Ada Pradhaman chiefly contains pieces of rice batter (ada) and sweet coconut milk in which they are served. It is the favourite dessert dish in the list of Kerala food and one spoonful is all you need to fall in love with it!

Pronounced as:  Adda P-ra-dh-a-mun Best places to eat:  God’s Own Country Kitchen, Le Coffee Time Average price: INR 100

Suggested Read: 14 Heritage Places In Kerala

21. Chatti Pathiri

Image Courtesy: Suji’s Cooking

For vegetarians there are many options, but you must try out Palada Payasam which is a sweet delicacy. Enjoy some of the veg foods in Kerala . A layered pastry made in North Malabar and Malabar regions of Kerala, Chatti Pathiri is similar to the Italian lasagna. The difference is that, in the Keralite version, flat breads or pancakes made out of flour, eggs, oil and water are used instead of cheese sheets. The filling is the best part of these sugary Kerala dishes! Chatti Pathiri is filled with sweetened beaten eggs, nuts and raisins, and is seasoned with cardamom. You’ll surely forget your western versions of crepe pancakes and pastries once you bite into this one! It is, no doubt, one of the best food to eat in Kerala .

This water is made by boiling the heartwood of Pathimugam tree (East Indian redwood or ‘sappan wood’), a multipurpose tree which is popularly used for various medicinal purposes in Kerala. Pathimugam is being widely used since ancient days and is considered an excellent herbal medicine.

Pronounced as:  Ch-a-tti P-a-t-iri Best places to eat: Cochin Majlis, Saravana Bhavan Average price: INR 200

Further Read: Tourist Places In Thalassery

Still drooling? Give yourself the best culinary experience with this variety of Kerala cuisine to dive into! Book yourself a thrilling trip to Kerala with TravelTriangle and engulf in the truckload of experiences that this state has to offer. And don’t forget to share this with your foodie friends!

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Frequently Asked Questions About Kerala Cuisine

What is the traditional food of Kerala?

There are various types of food offered in different eating places of the Indian state of Kerala. The traditional food of Kerala contains various spices that make the food savory, including cinnamon, cloves, ginger, and black pepper. The dishes usually involve rice, coconut, and tapioca.

Which fish is famous in Kerala?

There are a number of fish available in Kerala but the one that is quite famous here is Pearlspot Karimeen fish. When it comes to sea food, people also prefer having lobster or prawn.

What can I buy in Kerala?

There are a number of things that you can buy when shopping in the south Indian state of Kerala, including: 1. Essential Oils 2. Sarees 3. Kathakali Masks 4. Jewelry 5. Banana chips 6. Coconut as well as coir products

What are some of the most popular snacks from Kerala?

Pazham Pori (banana fritters), Sugiyan, Bonda, Valsan, Unniyappam, Ela Ada, and Bread Pakoda are among the most popular snacks in Kerala that are usually served during the tea or coffee time in the evenings.

What is special about Kerala food?

The Kerala staple food revolves around an abundance of coconut, rice, tapioca, and spices like black pepper, cloves, cinnamon, and ginger. Kerala famous food also features a variety of seafood like fish, prawns, mussels, lobsters, and crabs owing to the state’s long coastline.

How costly is food in Kerala?

One can enjoy all the famous Kerala cuisine at very affordable rates. From dining at a budget restaurant to buying food items and making the various dishes of Kerala at home, the typical cost for two persons will usually range from INR 250/- to INR 1,000. From vegetarian cuisine, non-vegetarian dishes, snacks, desserts, beverages like tea and coffee, and other knick-knacks, food in Kerala is relatively inexpensive.

Why does the drinking water of Kerala appear pink?

The drinking water served at the many restaurants, hotels, and even homes in Kerala are the essential Kerala Ayurvedic Water. It’s usually hot and slightly pinkish in colour because of the Ayurvedic elements it bears. It is commonly used all across the state and considered crucial for health and well-being.

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Kerala Food – Special Dishes of South India

Kerala food:.

Kerala Food is very famous in South India. Here the spices are very favourite and known as the land of Spices. So the British came to Kerala to do Spicy business. We can find the herbs on this land abruptly. The food of Kerala is added with coconut stuff and coconut oil. Generally, Kerala food items are served to the Guests on a banana leaf. The unique dishes are made with tamarind spices to bring extra taste. The breakfast recipes are prepared with pepper-hot flavours and coconut.

Kerala Food Menu

Kerala Food is always fresh and flavoured. Most of the coastal sea area is spread in Kerala, so people prepare dishes with fish here. They ate rice with fish and combined vegetables also to these dishes. In the coastal areas, the leading food of Kerala is fish-based items. In Kerala, northern people and tribal people are fond of eating Meat. So the food recipes do not end with chillies, mustard seeds, tamarind and curry leaf.

 Sadya Special Food of Kerala

Sadya is one of the critical Kerala recipes of native Keralians. This is made with vegetables, green chillies, and coconut paste. Add a spoonful of fresh coconut oil at the end of the dish preparation. When the word is taken off the stove, stir and sprinkle the raw curry leaves immediately.

Kottu Curry:

This is an essential Kerala food menu item. This curry is prepared with potatoes, green chillies and onions. First, these three are cooked in coconut milk; add pumpkin and red grammes when the coconut milk turns thin. This is very tasty and spicy.

Tangy Rasam:

Tangy Rasam is another famous dish. Chilly peppercorn powders and tamarind juice are used to prepare Rasam. First, chilly peppercorns are boiled in diluted tamarind juice. Finally, the pulissery buttermilk is mixed with it.

Banana chips:

Banana chips are a very famous recipe in Kerala. These chips are fried deeply in coconut oil and covered with sugar or honey. Some Banana slices are added with salt and spicy for better taste and covered with chocolate flavours. These Banana chips have a great demand not only in domestic areas but also in international markets.

Payasam is an item of Kerala’s unique sweets. This is made with Rice, Wheat or Vermicelli. First, Rice, Wheat, and Vermicelli are boiled with milk and sweetened with sugar. Some called it ‘pal payasam’. Some use Dal or wheat instead of rice and add jaggery and coconut milk. After taking off from the flames, it finally added spices, making a delicious dish. During every festival season, this is one of the critical Kerala food items; people traditionally serve Payasam at the time of food serving.

Tapioca Fish Curry:

The leading non-vegetarian food is Tapioca Fish Curry. The people feel an interest in eating this dish. It is one of the spicy dishes along with other famous cuisines. Kappa and Meen curries are other delicious Non-vegetarian dishes made with garlic paste and red chillies and seasoned with mustard seeds and curry leaves.

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Food of Kerala

Cooking in Kerala is all about spices, aromas and textures. The cuisine is rather spicy and offers a large platter of opportunities for vegetarians as well as non-vegetarians. Generally, meat based dishes are all very spicy while vegetarian food is comparatively milder on the tongue. Keralan food is traditionally served on a clean green banana leaf and eaten with one's fingers. Coconuts grow all over the coastline of Kerala and consequently, coconut shells, grated coconut shavings and coconut milk are commonly used in dishes for thickening and flavoring. The long coastline, numerous rivers and inland tributaries have resulted in a strong fishing industry that supports the seafood obsession that most Keralites display. Boiled rice is a staple dish and is eaten with all sorts of gravies and curried accompaniments.

The staple accompaniment to most other main course dishes, a Dosa is technically a crepe or a pancake made from rice batter. The Kerala Dosa is slightly different from dosas found in other Southern Indian regions; it is smaller, thicker, softer and spongier. It is served with wet or dry chutneys and sambhar (spicy lentil soup)

Appams are bowl-shaped thin pancakes made from fermented rice flour. They derive their shape from the small Appachatti in which they are cooked. Appams are fairly bland to taste and are usually eaten as an accompaniment with a spicy curry or a dry dish.

Kerala Fish Curry

The most popular dish in Kerala, Fish Curry is fresh fish marinated in spices and cooked in coconut and tamarind gravy. The flavour of the curry varies depending on which part of Kerala you are traveling to!

Jaggery is the sweetener of choice in most Keralan sweets. It can be boiled and made into paste form or used as a sweet sauce with curd or fruit. Rice stewed in milk and sweetened with jaggery and coconut shavings, and vermicelli sweetened with jaggery are commonly eaten as sweets at festivals or at the end of meals on special occasions.

Street Food

Banana Chips, Tapioca Chips, Idlis (rice cakes) and Vadas (flying saucer shaped and made of dal, lentils or gram flour) are popularly eaten on the streets as fast food.

Rasam is a clear lentil soup flavoured with tamarind, lemon, tomato, lentils and pepper. It is usually very spicy and very thin in consistency and therefore had as an accompaniment with rice.

Kanji (Rice Gruel)

A thick porridge made of over-boiled rice, that has turned to mush, Kanji is most often accompanied by green lentils or chutney. Kanji may be made sweet (with sugar or jaggery boiled in) or salted and spiced, depending on preferences. Kanji is simple, yummy and incredibly light on the tummy!

Masala Fried Prawns

A Keralan delicacy, Masala Fried Prawns are jumbo prawns curried in fresh coconut milk and spiced with green chillies, ginger and curry leaves. A must try for the brave of palate and strong of stomach!

Coconut Toddy

Coconut water from a green coconut is poured into a hollow piece of bamboo and left to ferment in the sun for a while. After a day or so, an extremely strong alcoholic beverage known as coconut toddy is extracted. We hope you have the head to handle it!

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11 Dishes to Eat in Kerala India during a South Indian Adventure

Finding one’s culinary nirvana isn’t tricky in the South Indian state of Kerala, provided you know what to gourmandize.

One of the many joys of being from Kerala, India (of which people are known as “Keralite”) comes from the plethora of culinary delights that one can relish, not when one feels peckish but when one desires a more stirring sensation.

The tragedy experienced by those who categorize Indian food as solely consisting of North Indian items such as butter chicken, samosa and naan are lamentable. South Indian food, unlike its North Indian counterpart, is less spicy and a little tangier. Kerala owes its culinary practices to Hindu, Arab, European and other Asian influences , leading to an array of delicious dishes on both the vegetarian and non-vegetarian side, with seafood appearing quite often on the menu due to Kerala’s geographic proximity to the ocean.

Follow along on this culinary escapade that provides not just for the stomach but also for the spirit.

11 Delectable Dishes to Eat in Kerala, India

Table of contents, puttu and kadala curry, appam and stew, karimeen pollichathu, thalassery biryani.

I’d recommend this breakfast dish to those who believe taste and nutrition don’t go hand in hand. Made out of rice and coconut (Puttu) and served with chickpea curry (Kadala), Puttu and Kadala is my favourite breakfast dish to eat in Kerala. Served throughout South India, the dish’s flavorful, aromatic taste and substantial nutritional value have earned it a spot on Kerala’s breakfast club.

A state favourite. If you have a Keralite friend, chances are they’ll have introduced this to you already. The curry is prepared with beef, tomatoes, turmeric, shallots, ginger, and coconut. Believed to have been introduced to Kerala by the migration of Syrian Christians in ancient times, the dish is unquestionably a must-try. The spicy yet savoury taste of the curry leaves many desiring more.

If you think an Indian breakfast is a quick cup of hot spicy chai and a paratha, then you haven’t had a Keralite one. Appam is a form of pancake made from fermented rice batter. A regular on the breakfast table, the Appam is often served with stew or/and egg curry on the side. This breakfast is ideal for those who fancy a sweet and savoury breakfast without dealing with the thought of impending diabetic doom. Top it off with soothing coconut milk, and you’ve got one heck of a breakfast to wake up to.

Ela Sadhya is probably the quintessential Keralite meal. Also known as the “Maharaja of Meals,” this vegetarian dish represents not only a healing to hunger but also a temptation of taste. To many, this meal is a culinary representation of their Keralite heritage. The typical sadhya is served on a banana leaf and consists of at least 20-30 dishes in a single meal. The main dish is brown rice, topped with sambar (a masala stew of tomatoes, potatoes, and lentil).

Vegetarian Side dishes include:

• Olan – A light dish made of white gourd, coconut milk, and ginger
• Avial – A masala mixture of different vegetables
• Thoran – Dry vegetables with grated coconut
• Pickles – Mango pickle
• Koottukari – A sweet yellow curry of banana and coconut.
• Kichadi – Made of curd, cumin paste, and curry leaves
• Kaalan – Made of yoghurt, coconut, and yam

Served as a scrumptious side dish on a sadhya, avial is a delectable amalgamation of vegetables such as carrots, aubergines, beans, lentils etc. Often garnished with curry leaves and coconut, avial’s appeal is its tropical taste coupled with its healthy composition. According to local legend, avial was first prepared by the Hindu demigod, Bhima, to serve as meals for King Virata’s guests. Being raised upon this delight, it’s easy to see why even the gods savoured avial.

Who could forget the Idli? Sporting a healthy and nutritious spot in one’s diet, the idli is a staple of the Keralite household. This “rice cake” can be relished at any time of day. Made with steamed lentil and fermented rice batter, the dish’s bland taste makes it perfect for a condiment’s compliment. Traditional condiments include sambar, chutney, and a dried chilli mixture called “podi.”

Made out of the same batter as the idli, the dosa could be described as a form of “rice crepe,” The dosa is made by spreading the batter onto a hot pan that is greased with ghee (clarified butter). With its crispy, paper-like texture and smooth, satisfying taste, the dosa makes for a satisfying delight at any time of the day. Served with the same condiments as the idli, the dosa can also be stuffed with vegetables, thus further gratifying the taste buds.

Words are barely sufficient to describe Kerala’s fondness for Karimeen pollichathu, as this delicacy holds a special place in every Keralite’s heart, as well as their taste buds. This dish is also known as Pearl Spot Fish, which is prepared by deep-frying the green chromide fish and marinating it with spices. Served on a banana leaf, the passion for this dish knows no bounds. In fact, the state government called 2010 the “Year of the Karimeen” to commemorate its significance to Kerala cuisine.

For those unfamiliar with the delight, a Biryani is a rice dish cooked with meat or fish (depending on the region) and spices.  Although savoured throughout the South Asian world, what makes a Kerala style Thalassery Biryani unique is its use of Kaima rice instead of Basmati, thus granting it a more aromatic quality. Named after the seaport, Thalassery, the dish’s savoury blend of different flavours make it the ideal meal for any occasion.

Ah, fish molee, the Keralite grandma’s treasured pride and joy. Believed to have Portuguese-Malabari roots, this is every Keralite’s childhood yearn. Prepared with fish, a coconut-based curry, and grandma’s love, this seafood dish is often eaten with rice or bread to take advantage of the delicious, comforting gravy. What makes this delicacy unique is its seamless blend of sweet, silky coconut milk and the fish’s piquant taste. Fish molee is genuinely a delight in every sense of the word.

Time for some dessert and the final stop in this culinary journey through Kerala’s kitchen. Payasam (known as kheer in Northern India) is a pudding made by boiling rice, milk, and sugar together. Whilst many consume their payasam as it is, some choose to further complement its taste and texture with a sprinkling of cashews, raisins, shredded coconut, pistachios, etc. If this dessert is new to you, I recommend starting with the vermicelli payasam as it’s the most preferred kind.

Kerala’s cuisine is what one would call “An orchestra of flavours, emotions and experiences with each ingredient acting as a performer making their exotic attendance known whilst complimenting their fellow virtuosi.” When savoured, these dishes and delicacies found in Kerala, India, inspirit the very soul.

Special thanks to Maya of Yummy O Yummy for sharing her food photos with us.

Have you taste-tested any of these foods before? Which of these dishes to eat in Kerala is your favourite?

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Sidharth Krishna

Sidharth Krishna writes as an intern at Calculated Traveller. An aficionado of travel and nature, Sidharth revels in manifesting his escapades in his articles. Growing up as a precocious child in Dubai, he’d constantly pester his parents to take him sightseeing. Be it arduous road trips or a quick stop at the beach, Sidharth cherishes every moment of whatever journey he’d embark on. If you ask him what his prized possessions are, he’ll most certainly mention his camera as seen by his Instagram profile. When not on the road, he spends his time reading, working on his blog and listening to music. As of now, he finds himself in the automotive capital of Canada, Windsor, Ontario as he educates himself on the finesses of the journalistic discipline.

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Kerala Food Essay – List of Top Cuisines in Kerala (1000+ words)

In this essay, you will learn more about the different kitchens of Kerala. We also have a list of delicious dishes below. Students and children can get help to prepare this essay for exams and projects.

Kerala Power Test (1000+ words)

Food means food, which is one of the most important conditions for all life on earth, which is fundamental to all life in this world. That’s why we shouldn’t waste food but think about it.

There are many types of food prepared in different ways, as well as the lifestyle of the place. This culture ensures that their types of food taste the same.

In any case, this nature achieves its goal by cherishing the whole story of life. Right now, whether it’s a vegetable or natural product, or rice, or wheat; everything we get is connected to the idea of this world.

Surrounded by the ocean, Kerala is known all over the world for its lifestyle, conventions, and seductive excellence, but also for the food that can be found here. Various non-vegetarian desserts and dishes can also be enjoyed in Kerala, with the exception of idli, dosa. Ordinary dishes and delicious desserts from Kerala are prepared at various festivals and parties.

Rice, fish, coconut is the basis of almost every known Kerala dish, and the flavors are updated with a stew of beans, curry leaves, mustard, turmeric, tamarind, black pepper, cardamom, cloves, ginger, cinnamon, and asafoetida.

The diversity of food in Kerala is determined by the geological, controlled, and environmental characteristics of the region. It is in essence divided into two parts: first the Masanori, then the Vegetarians.

While a wide variety of flavors are used in non-vegetarian foods, a selection of vegetables with subtle flavors can be found in vegetarian foods.

The most important thing to eat in Kerala is the use of coconut. Coconut oil, water, and three impotent things are used around it. The recipe is cooked in coconut oil, a sauce is prepared and the coconut is also used in the dishes.

Sambhar is considered a Kerala character. Sambhar vada, idli dosa, and other South Indian dishes are popular all over the world, but the usual food has no place here.

Kerala, known as God’s Own Country, is a holiday destination known for its tasty, non-vegetarian food and fish.

Karamani Frye

Karamani Fry is one of the traditional dishes of Kerala. Karaman fish or pearlfish is an exceptionally regular dish in the backwaters of Kerala, and this dish is adapted with similar fish.

This dish can be found everywhere in Kerala, although the taste may vary from place to place. It is generally a Syrian-Christian court, but cases in Kerala are considered inadequate without it.

Malabari Parotta

Every time you say the basic words, Malabar Parrot will be the sweetest paratha you’ve ever tasted. Many layers are produced in the production process of this paratha. It becomes much more tender and tasty with each layer.

By the way, you have the opportunity to try this Malabar patotta in different parts of the country, but the real taste is undoubted to be found in Kerala. To make this patotta much softer, you can fill it with different kinds of fillings.

Even if you’ve tried espresso many times, double Kerala is not the solution. It is a kind of canal espresso that can be found in almost every coffee shop in Kerala. Kappi is very popular with the locals. You should enjoy that espresso sometime.

If sweets are your fault, you should definitely try Pailasam in Kerala. It is a noodle-shaped kheer adapted with puffed rice, vermicelli, saffron, cardamom, and the absolute best taste.

It may look like a kheer, but the taste is unique and a single spoon will take you to another world.

In Kerala, puttu is a very popular snack. Putu implies an establishment in Malayalam. It is adapted with rice and coconut and is regularly loaded with sweet or spicy inside. It’s so delicate it dissolves when you put it in your mouth. You probably don’t have to bite into it.

Rice flour appam can be eaten at any time for lunch, dinner, and breakfast. It can be eaten very well with any vegetable, vegetable or not, with a sauce.

Source – https://www.kothiyavunu.com/2012/09/kerala-pathiri-ari-pathiri-soft-rice/

It is the most popular food among the population of Malabar, the northern region of Kerala. It’s made with rice, which looks like a hot cake. It is usually eaten with any vegetable sauce.

Idiyappam and egg curry

Idiyappam is rice noodles. Keraliths eat them with egg curry of incredible intensity. Some people like to eat idiyappam by dipping it in coconut milk. Some people also call him Zero Putu.

Malabar Chicken

Biryani is the most popular Malabar Chicken Biryani. The taste of this biryani prepared with the extraordinary taste of Malabar is now famous throughout the country. You can eat it with Reita and chutney.

Avial is a traditional dish prepared at every wedding and celebration in Kerala. This dish, prepared by mixing different vegetables, is also called sadya. It is generally assumed that this was done for the first time by Bhima during his obscure stay.

Banana chips

Kerala and banana chips remind you of the heart and the heartbeat. Kerala chips are the kind of bites that almost all Indians like. They can be found in almost every shop, truck, coffee shop or even hotel.

This banana dish is made by filling the inside with coconut and jagging. It can also be considered a stuffed banana. It’s the most popular food among people.

Hamburger Porotta

Parotta is a feather bread eaten with the meat of incredible intensity. The smells and patterns are not lacking in the world.

Kappa Kujachatu

It’s one of Kerala’s staple foods. It is made by blanching the tapioca and adding some masalas. People like to eat it with fish, spicy chutney and meat.

This dish is prepared with fried bananas. The Banana Pacers are our favorite snack of the moment.

Read Also: Paragraph On Sunita Williams | Biography Of Sunita Williams

Vegetarian Stew

It is a simple dish in Kerala; the vegetable ash or stew is prepared by boiling coconut milk on low heat. You can enjoy this with Idiyappam and Appam.

10 lines to Kerala Food

• Rice is the staple food in Kerala. The Malali likes to eat rice mixed with vegetables, cooked with green vegetables, fish, meat, eggs, etc.
• Kerala food is usually a spectacular and tasty meal.
• Eating banana leaves has been practiced since ancient times.
• Kerala has many traditions related to food. The food here is unique.
• In Kerala, coconut is used in exceptionally large quantities in food.
• The Kovalam coast is known all over the world. The territory of Kerala is divided into 14 towns. Each state has its own meaning.
• Kerala has the highest level of education in India, infant mortality is one of the lowest in the country and the percentage of women in the population is higher than that of men.
• Black pepper is a staple food in the flavors and Kerala is its largest producer and exporter.
• Cardamom and ginger are also supplied by Kerala.
• Rice is the most important crop and staple food in Kerala.

In the end, you can say that Kerala Foods is so healthy and tasty. Unlike its neighbors, Kerala offers a considerable range of non-vegetarian food. If you happen to have a penchant for food and wandering, you should visit this state and try the famous neighborhood restaurant Kerala.

To think of the famous and heavenly cuisine of Kerala, you should read this general article. We have made a compilation of delicious Kerala dishes for you that will surely attract your attention.

About the Author: Prateek

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Culture of Kerala - Rich Culture & Traditions

• Food of Kerala
• Clothing and Traditional Dresses of Kerala
• Architecture of Kerala
• Folk Dance and Music
• Literature of Kerala
• Art and Craft in Kerala
• Festivals of Kerala
• Religion in Kerala
• Occupation of Kerala
• Rituals of Kerala
• Importance of Elephants
• Modern society
• Tourism in Kerala

1. Cuisine - Food of Kerala

2. Clothing and Traditional Dresses of Kerala

3. Architecture of Kerala

4. Folk Dance and Music

5. Literature of Kerala

6. Art and Craft in Kerala

7. Festivals of Kerala

8. Religion in Kerala

9. Occupation of Kerala

10. Rituals of Kerala

11. Importance of Elephants

12. Modern society

13. tourism in kerala.

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Essay on Kerala Flood

Students are often asked to write an essay on Kerala Flood in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.

Let’s take a look…

100 Words Essay on Kerala Flood

Introduction.

Kerala, a beautiful southern state in India, is famous for its green landscapes and backwaters. However, it faced a devastating flood in 2018.

The Devastation

The flood caused massive destruction. Hundreds of people lost their lives, and thousands were displaced from their homes. Infrastructure was severely damaged.

Heavy monsoon rains were the primary cause of the flood. The state received 75% more rainfall than usual, leading to overflowing rivers and landslides.

The Response

The government, NGOs, and citizens came together for rescue and relief operations. The unity displayed was commendable.

The Kerala flood was a tragic event but also showcased the power of unity during adversity.

Also check:

• Paragraph on Kerala Flood
• Speech on Kerala Flood

250 Words Essay on Kerala Flood

Kerala, a state in South India, is renowned for its scenic beauty and cultural heritage. However, it has been recurrently afflicted by catastrophic floods, with the most severe ones in 2018 and 2019. These floods have drastically impacted the socio-economic fabric of the state, prompting a need for comprehensive analysis and proactive measures.

Causes of the Floods

The primary cause of these floods is the monsoon rainfall. However, anthropogenic factors like deforestation, unregulated construction, and improper waste management have exacerbated the situation. Climate change, leading to unpredictable weather patterns, has also played a significant role.

The floods have had a profound impact on Kerala’s socio-economic structure. Lives were lost, properties destroyed, and infrastructure severely damaged. The agriculture sector, the backbone of Kerala’s economy, was hit hard, leading to a surge in unemployment and poverty rates. The floods also triggered health crises due to water contamination and the spread of diseases.

Management and Mitigation

The government and non-governmental organizations played a crucial role in rescue and relief operations. However, the events underscored the need for a robust disaster management system. It’s essential to focus on sustainable development, enforce stringent construction norms, and invest in early warning systems.

The Kerala floods serve as a stark reminder of the devastating impacts of climate change and unregulated human activities. It is an urgent call for us to rethink our relationship with nature and adopt sustainable practices. As we move forward, it’s crucial that we learn from these disasters to build a resilient and sustainable future.

500 Words Essay on Kerala Flood

Kerala, a southern state of India, known for its enchanting beauty and rich biodiversity, has been plagued by repeated floods over the years. The most devastating among these were the 2018 and 2019 floods, which resulted in massive loss of life and property. These floods serve as a stark reminder of the increasing vulnerability of geographical regions to climate change and environmental degradation.

The 2018 and 2019 Kerala Floods

In 2018, Kerala experienced the worst flood in nearly a century, followed by another in 2019. The 2018 floods were triggered by unusually high rainfall during the monsoon season, with a death toll of nearly 500 people and displacement of around a million. The 2019 floods, although less severe, added to the plight, causing further damage to the already fragile state.

The primary cause of the floods was the intense and incessant rainfall. However, the severity of the floods can be attributed to a combination of environmental, structural, and political factors. Deforestation, illegal stone quarrying, and unplanned construction have led to a significant reduction in the forest cover and the destruction of the natural drainage system. This has resulted in increased surface runoff, leading to landslides and soil erosion which further exacerbate the flooding.

Climate Change and Its Role

Climate change has likely played a significant role in these disasters. As global temperatures rise, the atmosphere holds more moisture, leading to increased rainfall during monsoon seasons. This pattern is consistent with the predictions of climate models, which forecast more frequent and severe extreme weather events.

Disaster Management and Response

The response to the Kerala floods showcased the power of community resilience. In the face of adversity, the people of Kerala came together to form an effective disaster response. Fishermen turned their boats into makeshift rescue vessels, and countless citizens opened their homes to the displaced. Technology also played a crucial role, with social media platforms being used for coordinating rescue and relief efforts.

The Road to Recovery

Recovery from the floods has been a slow and arduous process. Rehabilitation of displaced people, rebuilding infrastructure, and restoring livelihoods remain significant challenges. The floods have underscored the need for sustainable development and effective disaster management strategies.

The Kerala floods serve as a wake-up call to the urgent need for climate action and environmental conservation. They highlight the importance of sustainable development and the necessity for robust disaster management systems. As we move forward, it is crucial to learn from these events and work towards building a resilient and sustainable future.

That’s it! I hope the essay helped you.

If you’re looking for more, here are essays on other interesting topics:

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Idli 65: Transform leftover breakfast into instant snacking delight

Turn your leftover idlis into a spicy sensation with this effortless recipe for Spicy Idli 65! Perfect for those craving a quick and flavourful snack, this dish takes minimal effort and delivers maximum taste. Discover how to spice up your leftover idlis with a few simple steps below.

Ingredients 10 idlis 2 tsp Kashmiri chili powder 1 tsp cumin powder 2 tbsp rice flour 1 tbsp corn flour 3 tbsp yoghurt Oil to fry For the tempering ½ tsp mustard seeds ½ tsp fennel seeds 2 red chillies 1 tbsp ginger 1 tbsp garlic 1 tbsp curd 2 tsp Kashmiri chilli powder ½ tsp cumin powder 1 tsp coriander powder 3 tbsp oil Coriander leaves as required Curry leaves as required

Preparation Cut the idlis into small cubes Marinate them with salt, Kashmiri chilli powder, cumin powder, rice flour and corn flour Add the yoghurt too Mix well and keep aside for ten minutes Fry the marinated idli in hot oil You could enjoy this spicy fried idli as it is extremely delicious. However, in case you need to jazz it up a bit then do not forget the following steps Heat oil in a pan Splutter mustard seeds and fennel seeds Add red chillies, curry leaves, finely chopped ginger and garlic Sauté well Into it add the curd Give everything a good mix Now add coriander powder, cumin powder and Kashmiri chili powder Sauté until the raw smell of the powders is gone Add the fried idli Mix well Finally, garnish with chopped coriander leaves Delicious idli 65 is ready!

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Guest Essay

José Andrés: Let People Eat

By José Andrés

Mr. Andrés is the founder of World Central Kitchen.

In the worst conditions you can imagine — after hurricanes, earthquakes, bombs and gunfire — the best of humanity shows up. Not once or twice but always.

The seven people killed on a World Central Kitchen mission in Gaza on Monday were the best of humanity. They are not faceless or nameless. They are not generic aid workers or collateral damage in war.

Saifeddin Issam Ayad Abutaha, John Chapman, Jacob Flickinger, Zomi Frankcom, James Henderson, James Kirby and Damian Sobol risked everything for the most fundamentally human activity: to share our food with others.

These are people I served alongside in Ukraine, Turkey, Morocco, the Bahamas, Indonesia, Mexico, Gaza and Israel. They were far more than heroes.

Their work was based on the simple belief that food is a universal human right. It is not conditional on being good or bad, rich or poor, left or right. We do not ask what religion you belong to. We just ask how many meals you need.

From Day 1, we have fed Israelis as well as Palestinians. Across Israel, we have served more than 1.75 million hot meals. We have fed families displaced by Hezbollah rockets in the north. We have fed grieving families from the south. We delivered meals to the hospitals where hostages were reunited with their families. We have called consistently, repeatedly and passionately for the release of all the hostages.

All the while, we have communicated extensively with Israeli military and civilian officials. At the same time, we have worked closely with community leaders in Gaza, as well as Arab nations in the region. There is no way to bring a ship full of food to Gaza without doing so.

That’s how we served more than 43 million meals in Gaza, preparing hot food in 68 community kitchens where Palestinians are feeding Palestinians.

We know Israelis. Israelis, in their heart of hearts, know that food is not a weapon of war.

Israel is better than the way this war is being waged. It is better than blocking food and medicine to civilians. It is better than killing aid workers who had coordinated their movements with the Israel Defense Forces.

The Israeli government needs to open more land routes for food and medicine today. It needs to stop killing civilians and aid workers today. It needs to start the long journey to peace today.

In the worst conditions, after the worst terrorist attack in its history, it’s time for the best of Israel to show up. You cannot save the hostages by bombing every building in Gaza. You cannot win this war by starving an entire population.

We welcome the government’s promise of an investigation into how and why members of our World Central Kitchen family were killed. That investigation needs to start at the top, not just the bottom.

Prime Minister Benjamin Netanyahu has said of the Israeli killings of our team, “It happens in war.” It was a direct attack on clearly marked vehicles whose movements were known by the Israel Defense Forces.

It was also the direct result of a policy that squeezed humanitarian aid to desperate levels. Our team was en route from a delivery of almost 400 tons of aid by sea — our second shipment, funded by the United Arab Emirates, supported by Cyprus and with clearance from the Israel Defense Forces.

The team members put their lives at risk precisely because this food aid is so rare and desperately needed. According to the Integrated Food Security Phase Classification global initiative, half the population of Gaza — 1.1. million people — faces the imminent risk of famine. The team would not have made the journey if there were enough food, traveling by truck across land, to feed the people of Gaza.

The peoples of the Mediterranean and Middle East, regardless of ethnicity and religion, share a culture that values food as a powerful statement of humanity and hospitality — of our shared hope for a better tomorrow.

There’s a reason, at this special time of year, Christians make Easter eggs, Muslims eat an egg at iftar dinners and an egg sits on the Seder plate. This symbol of life and hope reborn in spring extends across religions and cultures.

I have been a stranger at Seder dinners. I have heard the ancient Passover stories about being a stranger in the land of Egypt, the commandment to remember — with a feast before you — that the children of Israel were once slaves.

It is not a sign of weakness to feed strangers; it is a sign of strength. The people of Israel need to remember, at this darkest hour, what strength truly looks like.

José Andrés is a chef and the founder of World Central Kitchen.

The Times is committed to publishing a diversity of letters to the editor. We’d like to hear what you think about this or any of our articles. Here are some tips . And here’s our email: [email protected] .

Follow the New York Times Opinion section on Facebook , Instagram , TikTok , WhatsApp , X and Threads .

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Lok sabha Election 2024

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LS Polls in Kerala: Nomination papers of 204 candidates found valid, 86 rejected

05 april 2024, 08:51 pm ist.

Thiruvananthapuram: After scrutiny of nomination papers in 20 constituencies in Kerala, the nominations of a total of 204 candidates have been found valid.

Meanwhile, 86 nomination papers were rejected during scrutiny by the returning officers for the April 26 Lok Sabha election in the state.

The deadline for withdrawing nomination papers ends on Monday. With this, the final list for each constituency will be prepared. Chief Electoral Officer Sanjay Kaul said that 290 candidates had submitted papers, but due to irregularities, 86 names were rejected.

Lok Sabha Constituency Wise Number of Existing Candidates, Number of Papers Rejected:

Thiruvananthapuram 13 (rejected 9), Attingal 7(7), Kollam 12(3), Pathanamthitta 8(2), Mavelikkara 10(4), Alappuzha 11(3), Kottayam 14(3), Idukki 8(4), Ernakulam 10(4), Chalakudy 12(1), Thrissur 10(5), Alathur 5(3), Palakkad 11(5), Ponnani 8(12), Malappuram 10(4), Wayanad 10(2), Kozhikode 13(2), Vadakara 11(3), Kannur 12(6), Kasaragod 9(4).

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