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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.
South Indian 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.
Indian cuisine encompasses a wide variety of regional cuisine native to India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available ingredients such as: herbs, vegetables and fruits. The dishes are then served according to taste in either mild, medium or hot.
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.
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The Central Travancore-style sadya is known to be the most disciplined and tradition-bound. [15] There is usually an order followed in serving the dishes, starting from the chips and pickles first. [ 10 ] [ 9 ] However, different styles and approaches to making and serving the dishes are adopted in various parts of Kerala depending on local ...
As it is the only biryani recipe in Kerala cuisine, [21] [B] it can also be called Kerala biryani. [22] Thalassery biryani is the only type of biryani in the whole of Kerala which uses Kaima rice for preparation.
Kalathappam (കലത്തപ്പം) is a dish from the North Malabar and South Malabar regions of India, especially found in Kannur, Malappuram and Kasaragod.It is known as kalthappa by the Beary Muslims of Mangalore.