Cuisine of Kerala is admired worldwide for its scenic backwaters, beaches and hill stations.

Kerala is also famous for its distinctive cuisine, which is uniquely different from the cuisines in other parts of India.

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The Cuisine of Kerala is mildly flavored and gently cooked, and characterized by the use of coconut.

Kerala cuisine encompasses an interesting combination of vegetables, meats and seafood flavored with a variety of spices, and cooked mostly in coconut milk.

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The juice of the tender coconut is a favorite drink in every part of Kerala, and it leaves you thoroughly refreshed.

Kerala being a coastal state, the land is extensively covered with green paddy fields and grows an abundance of spices. Bananas and coconuts are available all through the year and form an integral part of the cuisine of Kerala.

The main spices used in the various Kerala dishes include cinnamon, cardamom, ginger, green and red peppers, cloves, garlic, cumin seeds, coriander, turmeric, etc.

The mixed population of Kerala lends a unique character to the cuisines in the different parts of the state. Hindus in Kerala specialize in the preparation of vegetarian cuisine; while the Muslims and Christians excel in an eclectic array of non-vegetarian food preparations like `pathiri' and ‘kozhi curry’ (chicken), ‘biriyani’ and fish recipes. Some popular vegetarian items of the cuisine of Kerala are ‘rasam’, ‘olan’, ‘kalan’, ‘pachadi’, ‘kichadi’, ‘avial’, ‘thoran’, etc.

Rice is the staple diet of the people of Kerala. A typical Kerala breakfast may comprise specialties made from ground rice and pulses that have been steamed or fried in various ways.

A popular breakfast item is "Puttu" - a dish of steamed rice powder garnished with coconut and eaten generally with stew, curry, or bananas. Some popular South Indian specialties like ‘dosas’, ‘idlis’, ‘sambhar’ and ‘uttapam’ also form part of the breakfast cuisine of Kerala.

The main course for lunch and dinner in Kerala may consist of rice, ‘dal’ - a gravy made of pulses, various seasonal vegetables cooked with coconut and flavored with spices, a seafood curry, and a sweet a desert such as "payasam", to end the meal. ‘Payasam’ is cooked with milk, coconut extract, sugar, cashews, dry grapes, etc.

Kerala cuisine is also famous for its traditional ‘sadhyas’ – a vegetarian meal comprising of boiled rice and a number of side-dishes. The cuisine also boasts of a variety of pickles and chutneys, and crunchy ‘pappadums’, banana chips, jackfruit chips, etc.

The Dominican people and their customs have origins in a unique mix of African, Taino and European roots. The Dominican Republic was the first Spanish colony in the New World. The newly-arrived Europeans killed many of the native

Culture Dominican Republic Taino people through enslavement and the introduction of diseases previously unknown to the native inhabitants, although many Tainos fled into the mountains where along with African escapees they formed Maroon colonies.

The colonizers imported African slaves to replace the natives. After the Haitian liberation of the entire island, slavery was abolished and free blacks (and those of mixed race) could be found all over the islands Culture Dominican Republic.

However, there are some differences in class and education that separate different groups. The wealthy privileged status elite are mostly of European descent, while the majority of the poor are of mixed race and of African descent Culture Dominican Republic.

The metropolitan culture available to the upper class and vanishing (due to economic turbulence as of late) middle class is often comparable to the life of city dwellers in the rich countries of Western Europe and the United States. But this metropolitan culture doesn't reach the poorest people, who may not have the most basic amenities, necessities, running water, electricity, sanitary facilities nor consumer electronics.