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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.
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 .
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.
After India's independence in 1947, South Indian cuisine became gradually popular in North India. In New Delhi, the Madras Hotel in Connaught Place became one of the first restaurants to serve South Indian cuisine. [7] [8] Dosas, like many other dishes of South Indian cuisine, were introduced in Ceylon (Sri Lanka) by South Indian emigrants ...
Awadhi cuisine (Hindi: अवधी खाना) is from the city of Lucknow, which is the capital of the state of Uttar Pradesh in Central-South Asia and North India, and the cooking patterns of the city are similar to those of Central Asia, the Middle East, and other parts of North India. The cuisine consists of both vegetarian and non ...
The Thalassery cuisine refers to the distinct cuisine from Thalassery city of northern Kerala, which has blended in Arabian, Persian, Indian and European styles of cooking as a result of its long history as a maritime trading post. Thalassery is known for its Thalassery biryani [2] (in local dialect, biri-yaa-ni). [3]
[20] [21] [22] It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, and is often regarded as a fiery, spicy dish. [23] Keema matar (English: "peas and mince"), [24] also rendered "keema matar", is a dish from the Indian subcontinent, made from minced meat and peas.
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