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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.
Thalassery also occupies a special place in the modern history of Kerala as the pioneer of its bakery industry, since the first bakery was started by Mambally Bapu in 1880 and the Western-style cakes were introduced in 1883. [6] [7] [8]
Kerala State Beverages (Manufacturing & Marketing) Corporation Ltd (BEVCO) is a public sector company fully owned by the Government of Kerala, it started under Civil Supplies Department in 1984 under the Minister N Sreenivasan (Excise Minister), K Karunakaran Ministry.
Rum and brandy are the preferred drinks in Kerala in a country where whisky outsells every other liquor. Taxes on alcohol was a major source of revenue for the state government, but of late, it has been showing a declining trend. Only 4.2% of revenues for its annual budget come from liquor sales.
Rice: It is the main item in a sadya. It is always the Kerala red rice (semi-polished parboiled brown [15] [18]) which is used for the sadya. Kerala matta rice is sometimes used. [19] Parippu: A thick curry lentil dish. Sambar: A thick gravy made of lentils, tamarind, vegetables like drumsticks, tomato, yam etc., and flavored with asafoetida.
Aval Milk or Avil Milk [1] is a Kerala cuisine drink sold in the streets of the Malabar region of Kerala, India. Aval milk is made with aval which is essentially poha or beaten rice flakes, along with ripe bananas, milk of any kind, and nuts. [2]
Food & Wine 'Night-grazing' is the Persian tradition that keeps food lovers up all night long. Food. Cheapism. The best fast-food family meal deals to feed a crowd for less. Lighter Side.
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