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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.
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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.
Staple Food. Rasagola/Roshogolla: A sweet dessert using cottage cheese, flour and sugar syrup. Originated independently in different versions and taste in Odisha and West Bengal: Shondesh: A dessert with milk and sugar. A signature Bengali Dish: Shukto: A Bengali cuisine.
Delhi has people from different parts of India, thus the city has different types of food traditions; its cuisine is influenced by the various cultures. Punjabi cuisine is common, due to the dominance of Punjabi communities. [74] Delhi cuisine is actually an amalgam of different Indian cuisines modified in unique ways.
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]
Kannur cuisine is a blend of traditional Kerala, Persian, Yemenese and Arab food culture. [55] This confluence of culinary cultures is best seen in the preparation of most dishes. [ 55 ] Kallummakkaya ( mussels ) curry , irachi puttu ( irachi meaning meat), parottas (soft flatbread), [ 55 ] Pathiri (a type of rice pancake) [ 55 ] and ghee rice ...
Malabar cuisine is a blend of traditional Kerala, Persian, Yemenese and Arab food culture. [116] This confluence of culinary cultures is best seen in the preparation of most dishes. [ 116 ] Kallummakkaya ( mussels ) curry , irachi puttu ( irachi meaning meat), parottas (soft flatbread), [ 116 ] Pathiri (a type of rice pancake) [ 116 ] and ghee ...