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TAMIL NADU – Poshan Maah – 28 Days, 28 States
Post Views: 2,261 Tamil Nadu is famous for its deep belief that serving food to others is a service to humanity, as is common in many regions of India. The region has a rich cuisine involving both traditional vegetarian, as well as non-vegetarian dishes. The food from down South is very different from North India – much lighter and dominated by spices, seafood, and vegetables. Rice is a staple and a type of short-grained, fluffy variety called Ponni is used most often. Tamil cuisine in its authentic form is that of the Iyengars or Tamil Brahmins which remains true to its roots. It originated from the ritual of Annadana, a…
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KERALA – Poshan Maah – 28 Days, 28 States
Post Views: 1,871 The history of the cuisine of Kerala trails back to its trade of spices with European civilizations; making it a Land of Spices. Foreign influence on the cuisine of Kerala is marked, by each religion from Muslims to Syrian Christians developing their own cuisine and style of preparation. Inspired by a fusion of Malabari, French, and Arabian influences and enhanced with a touch of Kerala’s unique culture, each dish in the state is an experience in itself. The cuisine here caters to both vegetarians and non-vegetarians, in which the latter is prepared with a variety of items like fish, poultry, and red meat. Rice, fish, and coconut…
