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Kerala Cuisine
     
Pickles and other side-dishes 
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5 DAYS AT MARIA HERITAGE PREMIUM BOUTIQUE HOMESTAY
Build a lifetime of memories of your journey together, through a Garden of Eden in God"s Own Country. Whatever your heart desires, this God"s own Country will take care of it all.
 
The cuisine of Kerala is linked in all its richness to the history, geography, demography and culture of the land. Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and meat.

For over 2000 years, Kerala has been visited by ocean-goers, including traders from Greece, Rome, the eastern Mediterranean, Arab countries, and Europe (see History of Kerala). Thus, Kerala cuisine is a blend of indigenous dishes and foreign dishes adapted to Kerala tastes. Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are widely used in dishes and curries as a thickener and flavouring ingredient. Kerala"s long coastline, numerous rivers and backwater networks, and strong fishing industry have contributed to many sea- and river-food based dishes. Rice is grown in abundance, and could be said, along with tapioca (manioc/cassava), to be the main starch ingredient used in Kerala food. Having been a major production area of spices for thousands of years, black pepper, cardamom, cloves, ginger, and cinnamon play a large part in its food.

Kerala, the God’s Own Country, is also referred to as the, ‘Land of Spices’. As a major portion of its cuisine is hot and spicy. Coconut too is considered to the be the inevitable part of almost all dishes prepared in Kerala. Staple food for the people of Kerala is rice. The food is made even more interesting with lip-smacking chutneys and pickles. Inhabitants of the state lay a great emphasis on health aspect of their food. Use of oil, sugar and artificial additives is kept to a minimum.
 
Kerala Homestay
Kerala Homestay
Kerala Backwater
Kerala Backwaters
Ayurveda Spa
Ayurveda Spa
Yoga Meditation
Yoga Meditation
 
 
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