Cuisines made to your liking.
Kerala’s cuisines have evolved over the yearswith the influence of customs and traditions governed by its three major religious groups; the Hindus, Christians and Muslims. With the exception of a few traditional vegetarian cuisines, many of the rest of them have developed through outside influences. Kerala has over 2000 yearsof overseas trading history. It has been regularly visited by traders from Greece, Rome, Eastern Mediterranean, Arab countries and Europe. Because of this, Kerala’s cuisine is also a blend of indigenous dishes and foreign dishes adapted to Kerala tastes.
Kerala has bothpure vegetarian and non-vegetarian dishes.Vegetarian dishes are prepared using a variety of locally available vegetables and pulses. Non-veg preparations use fish, poultry and meat. Seafood preparations are highly recommended, as it is available fresh out of the Arabian Sea, and also from the fresh water lakes and rivers linking every part of Kerala. As coconut is abundant in Kerala, coconut kernel (sliced or grated), coconut cream and coconut milk are widely used in dishes to make the gravy thick, rich, and to add flavor.
The main dish for lunch and dinner is boiled rice, and other wheat products like ‘Chapatti’. The most popular breakfast is Dosa (like a pancake) or Idly (steamed rice cakes); both made from a creamy blend of fermented raw rice and black gram. This is widely accepted as a nutritious breakfast because of its balanced constitution of carbohydrates and protein. The breakfast also has a variety of steamed preparations using rice flour or fresh or dried Cassava. It is perhaps due to the availability of a variety of fresh locally harvested spices, that the Kerala cuisine is richly spicy with chili, black pepper, cardamom, cloves, turmeric, coriander, ginger, garlic, cinnamon etc.
Kerala is well known for its traditional banquet or ‘Sadhya’, a full course vegetarian meal served with boiled rice and a host of side-dishes served especially during special occasions and festivals. The Sadhya is complimented by ‘Payasam’, a sweet dessert native to Kerala. There are different types of ‘Payasam’ based on the ingredients used. The Sadhya, as per custom, is served on a banana leaf.
It is quite possible that you are not a ‘spice’ enthusiast. If you do not wish to experiment with food preparations that are alien to your taste, please let us know. Travel Cart will address the issue to the chef to make sure that he serves the food to your own liking. Please note that at some resort restaurants continental food is also served.