Search results
Results from the WOW.Com Content Network
Kerala cuisine is a culinary style originated in the Kerala, a state on the southwestern Malabar Coast of India. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish , poultry and red meat with rice as a typical accompaniment.
The culture of Kerala has developed over the past millennia, with influences from other parts of India and abroad. [1] [2] It is defined by its antiquity and the organic continuity sustained by the Malayali people. [3] Modern Kerala society took shape owing to migrations from different parts of India and abroad throughout Classical Antiquity ...
A Puffed bread, fried in oil, made from flour. A Bengali specialty: Malpua/Malpoa: Sweet Snacks notable in Northeast and East, specially in Odisha. Sweet Momo: 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 ...
Main page; Contents; Current events; Random article; About Wikipedia; Contact us
Puttu is a culinary specialty in Kerala. It is a steamed rice cake which is a favorite breakfast of most Malayalis. It is a steamed rice cake which is a favorite breakfast of most Malayalis. It is served with either brown chickpeas cooked in a spicy gravy, papadams and boiled small green lentils, or tiny ripe yellow Kerala plantains.
Malabar matthi curry, also known as fish curry, is a traditional Kerala dish.It is usually prepared with fish semi-stewed in a Kerala-style sauce that typically includes a blend of spices and assorted vegetables, such as okra or onions.
Kochi, is a city and port in the Indian state of Kerala. The culture of the city can be termed as predominantly South Indian. Residents of Kochi are known as Kochiites; they are an important part of the South Indian weltanschauung. Being the largest city in Kerala, the culture of Kochi is significantly more cosmopolitan than the rest of the ...
Map of South India. According to culinary historians K. T. Achaya and Ammini Ramachandran, the ancient Sangam literature dated from 3rd century BCE to 3rd century CE offers early references to food and recipes during Sangam era, whether it's a feast at king's palace, meals in towns and countryside, at hamlets in forests, pilgrimage and the rest-houses during travels.