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Also known as the spice coast of India, Kerala is known for its aromatic spices such as cardamom, ginger, pepper, cinnamon, curry leaves, nut meg, tamarind, chillies and many more. It is the flavour that these spices lend, that makes the cuisine of Kerala, an epicurean delight.

The food of Kerala is not just famed for its taste but also for its nutritive value. For the health-conscious, there are several breakfast dishes such as idli, puttu, idiyappam, and paalappam which are completely oil free and steam-cooked. Cooked tapioca with fish curry is also a favourite snack. There are also some steamed sweet dishes such as Kozhukatta and Ada which are made by steaming rice flour balls with a stuffing of grated coconut, and jaggery.

The nadan (traditional) chicken curry and fish moli are also some famous dishes. Kerala is well known for its sea food specialities such as Karimeen Pollichathu, and Kallumekkaaya. However, it is the Naadan Sadya (Traditional Feast) which is the most popular. The main course is rice and there are several vegetable dishes complementing it. The Sadya served in plantain leaves is a sumptuous affair with dishes such as Sambar, Avial, Thoran, Pullissery, Puli Inji, Pachadi, Kaalan, Pappadam and several types of pickles.

Kerala is also popular for Payasam, the warm dessert (which also tastes good when chilled), usually served after a Sadya. Prepared with milk, and/or coconut milk, and topped with raisins and cashew nuts, Payasams are of various kinds. Paalada Prathaman, made with milk, sugar and flattened rice is the most popular Payasam. Payasam can also be made without milk, using jaggery and coconut milk.

Thus, Kerala cuisine has an assortment of lip smacking delicacies, that you just can\'t seem to have enough of. The flavour will linger on your taste buds, reminding you of your trip to God’s own country where you savoured some of the finest recipes

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