A WORLD WHERE EVERY DISH IS A DELICACY
The cuisine of the Great Backwaters is distinct in terms of aromas,
colours and flavours and has been influenced by Kerala’s ancient trade ties.
1.
PEARL SPOT (KARIMEEN) enjoys pride of place in
the backwater cuisine of Kerala. This famous local delicacy is made by
marinating the fish in a mixture of red chilies, pepper, turmeric etc….. After
which it is deep fried until crisp and golden brown. Best enjoyed with steamed
tapioca, Karimeen is easily available in the many quaint eateries that dot the
backwaters.
2.
Fish moilee in coconut milk, prawn and scampi
preparations, and duck roasts and curry and Kerala fish curry with kudampuli (gamboge)
are other backwater specialties.
3.
The backwaters are also the best place to enjoy
Kerala’s renowned breakfast. It includes puttu, kadala curry , appam, chicken
stew , idiappam and vegetable stew , to mention a few.
4.
The backwaters are famous for its small kallu
shaaps. They serve the local palm toddy known as kallu, made from the sap of
the coconut tree flower before it blooms. The kallu shaaps are popular for the
amazing food it serves Njandu curry (Crab curry) , Kakka erachi ( Mussels fry),
Karimeen porichathu( fried pearl spot) to name a few.
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