The History of Indian Cuisine

India is a land of many cultures, each of which has contributed to the development of Indian cuisine. Each new wave ofsettlers brought with them their own culinary practices. The local Hindus, the Muslims from the Middle East and CentralAsia, Portuguese, the Persians and the British have all ,made important contributions to the Indian culinary scene. It was the British who started the commercial cultivation of tea in India. The Hindu vegetarian tradition is widespread in India, although many Hindus eat meat now. The Muslim tradition is most evident in the cooking of meats like kebabs and kormas.

There are regional differences in the food as well.
A typical North – Indian meal would consist of chapatis (unleavened bread baked on a griddle) or paranthas (unleavened bread fried on a griddle) rice and an assortment of accessories like dals, fried vegetables, curries, curd, chutney, and pickles.
Rice is the staple diet and forms the basis of every meal. It is usually served with Sambhar, Rasam (a thin soup), dry and curried vegetables. Coconut is an important ingredient in all South Indian food. The South Indian dosa ( rice pancakes), idly ( steamed rice cakes) and vada, which is made of fermented rice and dal, are now popular throughout the country.

The History of Kerala

Location and Area-Kerala is located on the southernmost tip of India and embraces the coast of Arabian sea on the west and is bounded by the Western Ghats in the east.
Kerala is known as God’s own country. This beautiful land is blessed with moderate climatic conditions thanks to the evergreen forests and the Western Ghats. The state ids blessed with approximately on average 3000mm rain every year, The abundant water flows through small canals, streams rivers, backwaters and reaches seas. 41 west flowing and three east flowing rivers originate from the Western Ghats of Kerala that make up a total length of 32000 Km.
British Influence on Indian food makes a Spicy display. British cooking offers variety and thus gourmet Indian food are typically associated with the food cooked in the courts of Indian royalty during the British era. British convinced an influence of the Christian religion in Indian kitchen. Indian food is all about variety and is an example of ancient tradition . The cuisine of the country is characterized by elaborate cooking techniques and the use of expensive ingredients. Indian cuisine was introduced European cooking styles to India exhibiting British Influence on Indian food. In that period, flexibility and diversity was introduced to the cuisine of India. The English brought not only food but also introduced various beverages. The English brought whisky to India and tea prepared with an assortment of spices such as ginger, nutmeg, cinnamon, cloves, and licorice.