CuisineCookingHolidays

Cuisine Indian and Kerala
Kerala's highly palatable cuisine is just as
distinctive as its colourful cultural life and
religious coastline - and flavoured by the
ubiquitous coconut. One enriched with
exotic tropical fruits, vegetables, cereals,
and herbs, garnished with the
unmistakable aroma of pepper, cardamom
chilies and cloves.
A holistic and natural cuisine that follows
the tenets of Ayurveda, mildly flavoured,
gently cooked and with a certain genteel
delicacy on the stomach. In short, it's a
cuisine that's
truly in harmony with the divine!

Next to rice, dhal or gram is the most
widely used staples. These are beans and
peas in many shapes, colours, and sizes
(dhal is whole, gram is split). A good
source of protein, they are often ground
into flours, added to rice dishes, and
cooked with vegetables and meats.
Two of Kerala's favourite dishes are made
from slightly fermented dhal and rice,
steamed dumplings called Idlis and thin
crisp pancakes called Dosas.
Kerala, most curries have these
ingredients: curry leaves (the fragrant
leaves of a small wild tree), coriander
seeds, cumin seeds, mustard seeds, black
pepper, hot chilies, fenugreek, turmeric,
cardamom, and often cinnamon and cloves.
These are all toasted in a pan and then
ground on a flat stone with a stone hand
grinder (or put in an electric blender). To
make a dish, the curry is usually fried in a
little oil or
clarified butter (called ghee) and then the
rest of the ingredients are added and
cooked. Indian cooks say that the freshly
ground spices taste better and that frying
them before anything less makes the
flavours more vivid.

Kerala has a distinctive cuisine, very
unusual and different from the rest of
India. Cooking in Kerala is all about
discoveries, aromas and colours. Kerala
cuisine is aromatic and spiced tastefully,
offers several gastronomic opportunities to
those willing to experiment with the local
cuisine. So, if you are planning to travel to
Kerala, don't miss out on the opportunity to
savour the cuisine of Kerala.If you want to
learn about this here is the opportunity .

The culinary of Indian cuisine has
developed over thousands of years. The
Indian Cuisine in both vegetarian and Non
Vegetarian Indian food, has an unmatched
charm because of the extravagant spices,
thus India is better understood as "HOME
OF THE SPICES". The art of preparing
authentic Indian food involves the delicacy
and mixing of the right spices in right
quantities. India is a land of diverse
religions, customs, festivals, culinary
flavors and climatic conditions. Thus each
part of India has added and enhanced the
flavor of its dishes by blending spices,
herbs and condiments to make the dish
more exquisite, ------------- More