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The ultimate trigger to taste buds - Nasrani Cuisine

Food is extremely important when it comes to rituals and festivals. Food offerings are often related to the Gods of religions. In India, there are numerous offerings for Hindu Gods and there are many differences between food offerings in North and South India. Food offerings may contain more than one type of food. There are many reasons why people use the practice of food offerings. Some are to express their love, or negotiate or thank Gods. [1]

Kerala cuisine is complex and varied and each ethnic/religious community has their unique cuisine. The Nasrani Christians are an old community in the state of Kerala, on the southwest coast of India. [2] Nasrani Christians of Kerala have a unique cuisine. There is always a refinement in their flavors. Probably it is not the easiest cuisine to get into; wide range of flavors and the routines and rituals of combination and order to serve and eat are still more complex. For instance, you never eat yogurt until right at the end of the meal. [2]

Kerala is known as “Land of Spices” because they traded Spices with Europe as well as many other ancient civilizations. [1] Kerala spices stand first in triggering the taste buds. Hence Kerala cooking has received and is still receiving its share of kudos, but most people would be surprised by the consistency of its values -- perfectly cooked, soft and tender fish and meat, vegetables, unpolished red rice, and a wide variety of breads. [2]

Nasrani cuisine starts with the spice base turmeric, red chilly & coriander and then with fresh base – ginger and garlic–paste / grated / crushed. On this foundation of spices and fresh aromatics comes whatever makes a dish different: the fish or meat and the special flavors. [2] Apart from that, Kerala Cuisine makes frequent use of black pepper, cardamom, clove, ginger, cinnamon, aniseed, fennel, fenugreek, nutmeg, Malabar tamarind, asafetida, curry leaves, coriander leaves, mint leaves etc. [1]

Coconut grows in abundance in Kerala and consequently, coconut kernel (sliced or grated), coconut cream and coconut milk are widely used in dishes for thickening and flavoring. [1]

Rice and Tapioca is the staple food of Kerala. All main dishes are made with them and served along with appropriate side dishes (kootaan); the side dishes which may be made from vegetables, meat, fish or a mix of selected grains and vegetables. The main dish for lunch and dinner is boiled rice. The Kerala breakfast shows a rich variety; the main dishes for which are made from rice flour- wide varieties of Appam, Idli, Dosai, Puttu, Idiyappam or fresh or dried tapioca. [1]

Traditional Kerala food is vegetarian and includes Kerala Sadhya, which is a ceremonial meal prepared for festivals and ceremonies, but contemporary Kerala food also includes Non-vegetarian dishes. A full-course Sadhya, consists of rice with about twenty different accompaniments and desserts. Sadhya is eaten usually on celebratory occasions including Hindu marriages, Onam and Vishu festivals. [1]

Nasrani cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry, beef and mutton. [1]

Come and join us for the harvest festival to enjoy and experience the best of the rich and spicy variety of the Kerala cuisine. You will not regret it!!!!




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