Photo credits: Kannadas KD
Bilimbi is an evergreen tree native to tropical Asia, grown for its edible fruits. The trees are commonly found in the high ranges of Kerala and the fruits are mainly used in making pickles, soups, sauces and curries. Continue reading
Sambar is an example of a traditional South Indian spiced vegetable stew. It is a classic dish made with lentil and tamarind based broth, usually served with plain rice, Idli or Dosa, or an element in thali (banana leaf) meals. Each state of South India prepares it with a typical variation adapted to its culture and taste. Continue reading
Kokam is endemic to the tropical evergreen forest of the Western Ghats and the Malabar coast. It is a slender tree with drooping branches and edible seeds. A member of the mangosteen family, the fruit ripens from green to orange-yellow, and when dried for use in cooking it assumes a near black colour. It has a sour taste with an underlying astringency.
Curry Leaf is a small deciduous tree that grows profusely all over the India. It has been part of Kerala cuisine from the dawn of civilization. It is impossible to describe the aroma and flavour of curry leaves, but it helps define the sensory experience of an India market. Continue reading
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