Indian cuisine incorporates various regional cuisines which differ according to the local culture, climate, traditions and availability of ingredients.
South Indian cuisine is the term used to represent those dishes originating from the four southern states of India – Andra Pradesh Karnataka, Kerala and Tamilnadu…
Welcome to Kerala Restaurant, where you will find the culinary art of cooking Kerala cuisine at its best in the region. Kerala, the land of Gods own country, as it is known, has a history of more than 2000 years of culinary art, a blend of indigenous dishes and foreign dishes adopted to the local taste. Kerala cuisine is basically split into Travancore and Northern Malabar dishes consisting of vegetarians and non-vegetarian including fish varieties.
In addition to historical diversity, cultural influence of Hindus, Muslims and Christian have contributed towards the unique dishes in Kerala cuisine. Availability of indigenously cultivated spices and herbs such as cinnamon, cardamom, ginger, green and red peppers, cloves, garlic, cumin seeds, coriander, turmeric, mint, fenugreek, cashew nuts, etc. etc. have played a great role in formulating Kerala’s unique cuisine. The plenteously available of coconut, plantain, various unique fruits and vegetables, tamarind, lime, “kodampuli (garcinia cambogia)-which is only available in Travancore region, have its own peculiar role in formulating regional dishes. In Kerala Restaurant, we bring to you a taste of various dishes from Travancore and of Malabar region.
You will be able to find a blend of vegetarian and non-vegetarian dishes, made to order to your palate, whether mild, medium, spicy or even if you wish to be adventurous in trying very spicy! Please feel free to ask any questions before you order and enjoy the meal.