SEASONED BY NATURE
KERALA CUISINE HAS A
LOT TO DO WITH ITS UNIQUE GEOGRAPHY AND BOUNTIFUL NATURE
Blessed with a unique geography the majestic Western Ghats
in the east and the mighty Arabian Sea on the west – Kerala has a natural
bounty that is truly unparalleled. Cardamom, nutmeg, pepper , tea and coffee in
the high ranges. Clove, ginger m turmeric etc at lower elevations. Paddy
fields, tapioca and a variety of vegetables
such as yam, gourd , drumstick , etc in the midlands. Coconut palms and
paddy fields in the lowlands. Plus a variety of tropical fruits like banana,
jackfruit , mango , pineapple and
cashew……nature has bestowed its best on Kerala and almost all of it goes into
its cooking pots.
FISHING FOR MORE
A 650 KM coastline, 44 rivers and a 900 km long backwater
stretch……little wonder then that fish reigns supreme in the Kerala menu. From
prawns, sardines, pomfrets and squids to the celebrated karimee (pearl spot)
from backwaters, fish make up an important part of every meals as spicy
curries, stews and fried delights.
GARNISHED BY
DIVERSITY
THE CUISINE OF KERALA
SHOWS CLEAR REGIONAL AND RELIGIOUS DIFFERENCES
Be it breakfast, lunch or dinner, Kerala offers a platterful
of choices –both in number and variety. With the astounding selection of
vegetables and fishes available , Kerala conjures up some of the most
delightful vegetarian and non-vegetarian
dishes.
SADYA, the traditional Kerala meal aptly showcases Kerala
cuisine at its diverse best. With over 40 vegetarian dishes accompanying rice,
Sadya is an exciting potpourri of curries, fried vegetables, pappadams,
pickles, chutneys and desserts like payasams and prathamas.
Interestingly,
there are also 6 flavours in the Sadya, ranging from sweet to sour and bitter –
which in accordance with the Ayurvedic principle of shad rasas ( 6 tastes) aims
at aiding digestion.
Climatic changes also play a role in Kerala’s culinary
choices. KARKIDAKANJI, a medicinal rice soup, is popular during the monsoon
season ( karkidakam) and is said to have
a special effect in warding off illnesses. However, what sets Kerala
cuisine apart from the rest are the changes in flavor according to region and
religion.
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