The land of Kera (coconut) became Kerala. Some say coconut came to the state from Malaya. Another school of thought vouches that it was the Dutch who introduced scientific coconut cultivation here. Either way, coconut and coconut oil are essential ingredients on Kerala's famed cuisine list.
xUmpteen varieties of porridge (Kanji) is a USP of the state. And this staple food of the masses is deeply intertwined with the historic struggles that the state witnessed in its evolution. Perhaps, Kanji was the elixir that gave the courage of conviction to the farm laborers to fight against their feudal lords and thus usher in a social transformation. Kanji definitely dictated the trajectory of Kerala's history.
xThe state had trade links with the Arabs from time immemorial. Thus Biriyani, Neychoru (Ghee rice) and Halwa made their way to Kerala's exquisite cuisines. In return, Kerala gifted its spices to the Persians.
xSteamed rice cake (Puttu) is a unique delicacy that has a stamp of Kerala all over it. Legend has it that Puttu set foot in the state from Sri Lanka. And Tandoori, they say, is an import from Pakistan.
xThe climatic conditions of the state which has humidity, rain and dew have spawned a host of cool drinks – butter milk, lemon juice and Nannari (Indian sarasaparilla) sharbat, a herbal drink. As years passed by, milk shake and water melon juice have sort of stepped into those glasses.
xTapioca is the toast of the layman and a dish which can be relished with a variety of add-ons like fish, beef and Kanthari (bird's eye chilli) chammanthi. Over the years, tapioca shed its frugal tag to emerge into the luxurious environs of star hotels. The Portuguese first unleashed the legacy of tapioca. During world war II, as famine spread its tentacles in the state, it was Vishakham Tirunal of Travancore royal family who moved heaven and earth to bring Tapioca saplings from Malaya.
xAs Kerala's galaxy of expats returned to their roots, they also brought with them the lingering warmth of exotic delicacies. Shavarma, Kuboos and Kuzhimanthi became household names. It was laborers who returned from Sri Lanka who unravelled the magic of what was called Ceylon parotta. Keralites later tweaked it to Kerala Porotta.
xWith their frequent travels to neighboring states, Keralites also embraced their unique dishes. Dosa, Idli and Idiyappam (string hoppers) thus traversed through the boundaries of Karnataka, Tamil Nadu and Andhra to set foot in Kerala. And behind the famous Ramassery Idli's lingering taste are the settlers from Thanjavur who made Palakkad their home town.
xHow is it that a variety of food like Sambar, Aviyal, Toran, Kichadi, Pulissery, Olan and, Inji curry are commonplace in God's own country. It can only be because of its fertile soil that offers an abode to a reservoir of fruits, vegetables and rice varities.
xFrom the forests came a host of unique dishes. The tribesemen are pioneers when it comes to dishing out an exquisite palate. Steamed fish, Ragi, meat baked in bamboo shoots and a host of other unique dishes come from their palate.
xKerala has a long coastline. And waterbodies are omnipresent. So, it is only natural that a host of fish delicacies like Meen Thalakkary, Meen pollichathu (shallow fried fish), dry fish dishes, fish pickles, Koonthal fry (squid fry), Karimeen curry, Kerala crab roast, mussels, sardine, tiger prawns, pomfret, mackerel and giant snake head fish items adorn our palate.
xCelebrations, festivities, and rituals form an integral part of our culture. For all marriages, a heavenly feast awaits you. The Aranmula boat feast and Ambalappuzha Palpayasam are the contribution of our temples. With the warmth of Ramzan, comes a host of lingering food varieties from Malabar. And Christmas brings with it Appam, stew and a bunch of variety food which you cannot find anywhere else in the world.
xThe memories of invasion can only be bitter. But invaders also leave some sweet delicacies. The Bristish colonial masters, for instance, left an array of baked food. And the Portuguese gifted us tapioca and cashew.
xTraditional recipes are being hung up, thanks to the fast-paced life of the modern Malayali. In the process, we unbottled the nostalgic tender mango pickle from the huge old earthen urns into packets. The freshly ground dosa and idly batter has transformed into instant powders and ready-to-cook, over-the-counter, frozen packets and dry desiccated coconut in plastic bottles come handy enough to churn up delicious milk anytime, anywhere. Despite this, there are still some who find their calling in the slow, perfect art of cooking and these masters are essaying a mouth-watering virtual world of tastes on Youtube and Facebook.
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