"There is no sincerer love than the love of food."
-George Bernard Shaw
Kerala, the land of diverse culture, offers extraordinary cuisine to its guests that definitely highlights the culinary proficiency of the Keralites. The state is considered to be the source of some of the world’s most famous and flavoursome dishes on earth. The hot and peppery cuisine of Kerala is abounding with coconuts. The Keralites are indeed the varied connoisseurs of their cuisines. The recipes are usually crisp, aromatic and tangy.
The best thing about Kerala cuisine is that you can find every blessing of the land in their preparations. Kerala cuisine are prepared with coconuts, chillies, curry leaves, mustard seed, tamarind and asafoetida. Interestingly, a dash of tamarind can act as a wonder and an appropriate replacement of tomatoes, however there is no true alternative for curry leaves. Coconuts comprise an essential part of the cuisine of Kerala since ages.
A few of the specialties of Kerala cuisine are:
Apart from the main course dishes, the creamy and tempting sweet dishes form an integral part of the meals in Kerala. These mainly include a variety of Payasam - a thick fluid dish of brown uncrystalised sugar syrup, coconut milk and spices, embellished with cashew nuts and raisins which are dished up halfway during the meals.