South Indian Cuisine Trilogy Books:
Vindu: Andhra Cuisine (Part 1 of South Indian Trilogy)
Saappadu: Tamil Cuisine (Part 2 of South Indian Trilogy)
Sadya: Malayali Cuisine (Part 3 of South Indian Trilogy)
Kerala, lovingly called ""God‟s own country"" is truly a land of eternal
bliss and a tropical Eden with the mesmerizing beauty of its sun bathed
golden seashores edged with abundant coconut trees, the zigzag rocky
terrain of the Western Ghats, straggling plantations and paddy fields,
the cerulean lagoons and the bountiful rivers and mighty waterfalls,
fascinating bio - diversity of its flora and fauna. The age - old
heritage and tradition, bright festivals and dances, and elating boat
races are among Kerala's prime attractions. Kerala is an epicurean
paradise and the Keralian cuisine is one of the cuisine that enjoy
worldwide recognition and appreciation, which one can describe as
extremely exotic and relishing. Kerala has been influenced by many
culinary methods in past which are deeply rooted in the traditional
Keralian cuisine in the lives of people. It is indeed true that the
geography culture and to some extent history play an important role in
giving the cuisine of Kerala some unforgettable flavour. Kerala cuisine
is famous for its mouthwatering recipes and authentic Malayali dishes.
Kerala food is spicy and delectable. Kerala has its own distinctive
cuisine using the ingredients locally available. Sea food is popular
among Malayalis.
