The cooking style in Kerala of Southwest India reflects the history and culture of that region which has been influenced for over 2000 years by sailors and travelling traders. Today, only around half of the population of Kerala are Hindu. They have contributed the enormous variety of vegetarian meals. The remaining population consists of Christians (mostly with ancestors from Syria and Portugal) and Muslims who brought Arabian food such as pastries and meals with fish, meat and sea food into the cuisine of Kerala. Even commercial travelers of Southeast Asia have left marks in the cooking style of Kerala.
Due to the climatic conditions, the vegetarian cuisine of Kerala includes vegetables and fruits that are not commonly used in other Indian regions, such as pumpkin, plantains and taro. Meals such as "Pathiri", a rice pancake usually served with a meat curry, "Porotta“, a layered flat bread, and the Kerala versions of the traditional "Biriyani" curries are all based on cultural influences of Southeast Asia and Arab countries.
Cooked vegetable curries with rice are a typical South Indian lunch. They are usually being prepared with coconut oil. Instead of using plates, the curries and chutneys are often served on fresh green banana leafs. This is usually done in a very elaborated way called “Sadhya” during religious festivals such as "Onam”. Typical festival dishes which are being served this way include "Aviyal", a cream made from various vegetables, coconut, curd and sometimes fresh curry leafs, "Sambar", a lentil dish including tomatoes and spices such as Masala, and "Kaalan", which is made of yoghurt, coconut and a particular kind of vegetable for instance plantains or manioc.
With Meera, it is also possible:
Maximum Duration: 2 weeks (for longer duration, you can work in the kitchen of a restaurant of high standards)
Language Requirements: English
Location: Cochin/Kerala, India
Price: In Tab "Rate"