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India Cooking India, Kerala

 
 
Area : 15005  sq.mi - Population 33000000 hab.
India, Kerala

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Cooking India, Kerala

 Gastronomy

The huge diversity of dishes depends on the state, the origin of the population and their respective castes. The only common ingredients are rice and tea, curry is also the basis of several dishes. The cuisine of southern India has more spices and pepper than in the north, so you may need to add yoghurt (tayre) to make the food milder.
Take advantage of the amount of fish on offer and try the traditional thalis, a mix of vegetarian dishes with rice, diverse vegetable curries, condiments, puris or chapatis (wheat pancake used as bread). Also, try the chutneys (macerated vegetables or fruits); idlis (rice balls often served with a spicy yoghurt sauce: dahin idli); dosas (peameal pancakes) or masa dosas (stuffed spiced vegetables) which always make good snacks.
You should not miss the opportunity to try coconut and mango-based dishes, and dishes made with sun grown fruits, they're delicious!
For desert, try the kheer, the rice pudding, and the kulfi, a kind of smooth pistachio ice cream and drink a payasam, a beverage which mixes coconut milk with mango pulp, cashew nuts and spices. A piece of advice: avoid stands and deserted restaurants, but taste the many cheap dishes sold by pedlars in the streets.