Malayali cooking
The local Kerala food includes a lot of coconut as that is grown aplenty in the coastal areas. Grated coconut is included in virtually every dish.
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Coconut milk is used to make the gravies and lends a sweet tinge to the cooking.
The oil used for cooking also is mainly coconut or vegetable oil. Rice that grows well in this fertile soil is the staple food.
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Sea food such as fish, crabs, shellfish, lobsters are included in everyday cooking especially in the coastal regions.
Smaller varieties of fish are dried salted and pickled. They may or may not be fried before consumption. Sardines and Mackerel are the everyday fish.
The average Malayali is very liberal in his use of spices. The commonly used spices are green chillies, cumin, coriander, clove, cinnamon, cardamom, dried red chillies; and curry and coriander leaves added fresh provide a subtle yet irresistible flavor.
The food in Kerala is generally steamed and a light tempering, is possibly the most oil is used apart from the rare fried dishes. A great emphasis is laid on healthy cooking.
The cuisine of Kerala is linked in all its richness to the history, geography, demography and culture of the land. Because many of Kerala's Hindus are vegetarian by religion, and because Kerala has large minorities of Muslims and Christians that are predominantly non-vegetarian, Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes.
In recent times, influences from other parts of India and the USA are more visible, but the dishes this article talks about are mostly those that have a unique Kerala character through adapation.
For over 2000 years, Kerala has been visited by ocean-goers, including traders from Greece, Rome, the eastern Mediterranean, Arab countries, and Europeans (see History of Kerala). Thus Kerala cuisine is a blend of different dishes adapted to Kerala tastes.
Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are widely used in dishes and curries as a thickener and flavouring ingredient. Kerala's long coastline, numerous rivers and backwater networks, and strong fishing industry have contributed to many sea- and river-food based dishes.
Rice is grown in abundance, and could be said, along with tapioca, to be the main starch ingredient used in Kerala food. Kerala having been a big exporter of spices for thousands of years, it is not surprising that black pepper, cardamom, cloves, ginger, and cinnamon play a big part in its food.
Mallu movies
Cinema is the popular art form that has proved itself to be a good entertainer and a strong means of mass communication in Kerala since the last century. It has the elements of different art forms including architecture and sculpture in it.
Moreover, Malayalam films have their own existence in Kerala and is the most popular form of art enjoyed by the masses. Hence cinema has its own influence on their culture.
Mallu movies - The viewers in Kerala enjoy the films while comprehending the reality in it. They possess a high degree of insight and intuition and distinguish reality from fiction in the themes of experimentalism. Malayalam Cinema has contributed much to the creative and critical analysis sectors of Malayalam literature.
Kerala has a very rich art and cultural background. Its films are unique in several aspects. Unlike the other linguistic films, which have started off taking themes from the Puranas, Malayalam films have taken relevant social issues as its theme from the beginning.
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