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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.
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.
Native traditions of classical performing arts include koodiyattom, a form of Sanskrit drama or theatre and a UNESCO-designated Human Heritage Art.Kathakali (from katerumbu ("story") and kali ("performance")) is a 500-year-old form of dance-drama that interprets ancient epics; a popularized offshoot of kathakali is Kerala natanam (developed in the 20th century by dancer Guru Gopinath).
6. Canning With Boiling Water Preserves Food Safely. This is a myth — or a misunderstanding, at least — and one that it’s important to understand. Canning by boiling safely preserves only ...
Arrack-distilled from a wash of palm Jagger, herbs etc. from Kerala; Bangla – a distilled country liquor made from starch and sold in West Bengal by government licensed vendors. [5] Bhang thandai; Bhang lassi – prepared from leaves and buds of female cannabis plant; Bitchi – a drink consumed mostly by Garo tribals
Myth #6: Don’t eat after 6 p.m. or 7 p.m. (or when the sun has set) “Your body doesn’t have an internal clock that yells to your cells, ‘It’s 6 p.m., time to store this food for weight ...
Puttu with chickpea curry. Puttu principally consists of coarsely ground rice, grated coconut, little salt and water. It is often spiced with cumin, but may have other spices.. The Sri Lankan variant is usually made with wheat flour or red rice flour without cumin, whereas the Bhatkal recipes have plain coconut or masala variant made with mutton- or shrimp-flavoured grated cocon
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history , which focuses on the origin and recreation of specific recipes.