A Taste of Kerala at The Dining Room, Cinnamon Lakeside
Saturday, 8 February 2014 00:00
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Cinnamon Lakeside Colombo’s February food festival will feature several mouth-watering speciality dishes from Kerala – India. Each day starting from 10 February till 19 February is dedicated to the specialities of exotic vegetarian and non-vegetarian dishes from diverse cuisines across Kerala will be made available during for Dinner.
Kerala cuisine is distinctly different from food elsewhere in India. Like the unique cultural and natural heritage of the state, the cuisine of each district is also unique. The recipes, taste, name and cooking style of each food item across the district in Kerala varies. Although all styles of food can be found throughout the state, the food will be most authentic within each given district. In addition to this there are special dishes only available in certain districts.
Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and meat. Some of the cuisine from each district in Kerala consists of a variety of vegetarian dishes using many vegetables and fruits that are not commonly used in curries elsewhere in India. The style of preparation and names of the prepared dishes vary according to the district.
Districts in Malabar has an array of vegetarian and non-vegetarian dishes such as pathiri (a sort of rice-based pancake, at times paired with a meat curry), famous Kerala porotta (a layered flatbread), and the district variant of the popular Chicken, Mutton, Mussels and Fish biriyani’s. Districts in Central Travancore region boasts a parade of dishes that are largely identified with a particular community. We will showcase most of the variants across Kerala during the 10 days long food festival.
There are utensils that are used in Kerala which are significant to some of the cuisine in Kerala. For example Fish curry prepared in Mun Chatti a cooking pot made from clay will be completely different when it is prepared in any other pots. Likewise there are spices, meat and fish variants which are only available in Kerala and need to be prepared in its freshness.
Along with these imported items there will be selected specialised master chef BIjimon specially flown from Kerala to prepare these dishes. Among some of the special dishes he will prepare, Kappa -Kappa Vevichathu, Sukkiyan - Cheru Payir Sukiyan, Pazaham Pori – Nendram, Upperi- Sweet - Shakara Upperi and Pachadi - Vendakayya Pachadi will be some of them.
