Kerala is one of the most beautiful states of the south-western India. The state is surrounded by Tamil Nadu and Karnataka in the west, and the east borders the Arabian Sea. This state is famous for its sprawling backwaters and spa. Rice is the staple crop apart from cashew nuts and spices such as mustard, cardamom, cinnamon, asafoetida, black pepper and nutmeg. It is called the land of spices.
Coconut is grown in plenty therefore; coconut oil is the only medium of cooking whereas coconut milk and grated coconut is used for thickening curries. The state is dominated by Hindu, Christian and Muslim cuisines. Tamarind and red chillies are used in almost all the dishes. Emphasis is given on six different tastes – salty, sweet, sour, pungent, bitter and astringent in every meal.
Bamboo Chips and jackfruit chips are common snacks apart from Cheeda (fried rice and moong dal patties) and kazukatta(salted coconut dumplings) A variety of payasams made rice and cow milk or coconut milk, sugar, and molasses are served as sweet dishes just before the main meal.
Sea food is plenty in coastal areas and variety of dishes including crabs, lobsters, shrimps and fish are available. The Syriyans and Muslims introduced the non-vegetarian food, khozikodan biriyani, meen polichettu, Malayali fish curry, Prawn masala, Meen mo lee, Kerala also has its own fermented beverages the famous kallu (toddy) and patta charayam are usually consumed with spicy pickles and boiled eggs(patta and mutta).
