INDIA- THE KERALA CULINARY TRAIL
Perhaps no other cuisine in the world can lay claim to such
an intricate, extensive and holistic culinary experience as Kerala. In the
cuisine of this land can be found traces of its eventful history, the richness
of its culture, the singularity of its geography and the openness of its
people. A look into what makes Kerala cuisine different.
BLENDED BY TRADITION
COOKING IN KERALA IS
A RITUAL, A PASSION AND A WAY OF LIFE.
What makes Kerala cuisine different is also what makes it
popular. Though times have changed, Kerala makes absolutely no compromises on
its cuisine – be it the way food is cooked or served; be it the ingredients or the
cooking utensils. Cooking in Kerala is still what it used to be years ago- an
elaborate affair. Which is why you will see the adupu (smoky country hearth)
and the ammi (traditional mortar and pestle) still occupying pride of place
with microwave ovens and food processors. Food is still slow cooked, the spices
freshly ground, the coconut scraped fresh……
great emphasis is laid on details
like the manner of cooking and even the nature of the fire used. For instance,
the meen peera pattichathu made with small fish like sardines, is slowly cooked
in an earthenware pot on woodfire and is never stirred. Equal attention is paid
to the utensils used- like the puttu kutti, appam chatti or the quintessential
meen chatti, which no Kerala kitchen can do without.
MARINATED IN HISTORY
ONCE THE WORLD’S
IMPORTANT SPICE TRADING HUB, KERALA’S CUISINE CARRIES THE WHIFF OF HISTORY
The most significant feature of Kerala cuisine is perhaps
its assimilation of the different flavours and tastes from across the world,
contributed by its trade relations. At the centre of this relationship was the
spice of the land. The lure of the spices was so strong that historical evidence
has it that even before the time of Christ there were Greeks, Arabs , Romans ,
Jews and Chinese merchants trading with Kerala. The Roman nobility is said to
have depleted the treasury with their greed for pepper.
The Sangam literature
also refers to Roman ships coming to Kerala’s shores, laden with gold as
exchange for pepper. What is perhaps noteworthy is that, like the rulers who
welcomed visitors from across the world with open arms, the people of the land
were quick to imbibe the various cultures they were introduced to,
wholeheartedly.
THE POTPOURRU
In Kerala cuisine can be seen the many influences of various
cultures. If Appam has Dutch roots m the porotta is Moplah and so on. The
Kerala Kitchen also showcases this magnanimity in its cheena chatti (Chinese
work), the Cheena bharani (Chinese Jar)etc. The humble kappa (tapioca), that
sparks the Keralites’ collective nostalgia, has Portuguese roots.
THE SPICE ROUTE
Referred to as the Spice Coast of India,Kerala or its
cuisine wouldn’t have been what it is today but for the spices which besides
adding flavor to Kerala’s history give a distinct taste to its food. Today,
Kerala is the largest producer of spices in the world.
No comments:
Post a Comment