Photo credits: Shymon
Banana leaves are used in many traditional dishes in South India, often wrapped around the food before it is cooked. Food wrapped in banana leaves can be grilled, steamed or deep fried. In Kerala, banana leaves are frequently used as a completely biodegradable “plate” in a Sadya (traditional Kerala meals), but they serve many other purposes as well. Continue reading
Photo credits: Renjith
Chiratta Puttu is a variety of the Kerala Puttu that is steamed in a tube shaped vessel. The traditional method requires soaking the rice for about one hour. Next clean a half coconut shell and make a hole in the “eye” portion. Boil the water in the Puttu vessel. Continue reading
Photo credits: Shaji MN
Kerala offers an amazing diversity of dishes for every meal and every occasion. Food is an important indicator of a region’s history, and with a rich and vibrant ancient culture greatly influenced by civilizations from almost every corner of the globe down the ages, Kerala is indeed the proverbial melting pot. Continue reading
Photo credit: Ranjith
The Kerala speciality Vattayappam is a steamed rice cake made with rice flour, sugar, yeast, cashews, raisins and coconut milk infused with the wonderful aroma and taste of cardamom. This is a traditional tea time snack.
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