One of the best ways to connect with the places that one travels through, is to sample the local cuisine. A meal almost always is the most memorable experience that we have on all our travels. If we think about it, there is a memorable experience both good and bad, associated with food on each of our travels.
Today we look at the state of Kerala in India. The people of Kerala have been sea farers, trading with civilizations of western Asia and Europe. The cuisine of this state has combined these influences to create some of the most lip smacking dishes.
The cuisine of Kerala is characterized by the use of coconut, either chopped or grated and used as garnishing, coconut milk or paste is used to thicken gravies and coconut oil is used for cooking. Being the land of the spice trade, the food here is flavoured with a variety of spices.
Seafood is the main diet in coastal Kerala, whereas vegetables are the main diet on the plains. Meat is served as the main course in tribal and northern Kerala. Dishes range from simple 'kanji' (rice gruel) to extravagant feasts or 'Sadya'.