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A restaurant menu in Kerala Traditional Kerala sadhya Idiyappam served with egg. One of the traditional Kerala dishes is vegetarian and is called the Kerala sadya.A full-course sadya, consists of rice with about 20 different accompaniments and desserts, and is the ceremonial meal of Kerala eaten usually on celebratory occasions including weddings, Onam and Vishu.
Goan cuisine consists of regional foods popular in Goa, an Indian state located along India's west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, bread, pork and local spices are some of the main ingredients in Goan cuisine. Use of kokum and vinegar is another distinct feature.
South Indian cuisine, also known as Dravidian cuisine, includes the cuisines of the five southern states of India—Tamil Nadu, Andhra Pradesh, Karnataka, Kerala and Telangana—and the union territories of Lakshadweep, and Pondicherry. There are typically vegetarian and non-vegetarian dishes for all five states.
Originally from Tibet, it is a popular snack/ food item in India. Muri Naaru: A sweet Bengali specialty. Pani Tenga: a pickled dish made from mustard. Sunga Pitha: A Sweet Assamese specialty: Alu Pitika: a dish made of mashed potato. Masor tenga: An Assamese fish stew cooked with any of a variety of sour fruits including tomatoes. [5] Bengena ...
Starchy food like Rice and tapioca forms the major part of Kerala's staple food. [120] Having been a major region of spice cultivation and trade for thousands of years, the spices like black pepper, cardamom, clove, ginger, cumin and cinnamon finds extensive use in Kerala cuisine.
Kerala spicy fish curry Tamarind Andhra fish curry. Fish curries are also eaten in Sri Lanka [2] and other countries. The dish is also mass-produced, processed and packaged in cans and flexible pouches for consumer purchase. [3] [4]
The name "Thalassery biryani" (Malayalam: തലശ്ശേരി ബിരിയാണി, Tamil: தலச்சேரி பிரியாணி, Hindi: त लश्शेरि बिरयानी, Arabic: برياني تلشیری) originates from Thalassery, a town in the coastal Malabar region in North Kerala, India.
They originated in Goa and Damaon, Mangalore, Bombay and Bassein (Vasai), and are especially popular among Goans, both the Goan Hindus and Goan Christians, and also among the Konkani migrants outside Konkan in Karachi, Sindh, Gujarat, Karnataka and Kerala.