SUMMER NTCC REPORT

ON

CULINARY TOURISM OF KERALA

SUBMITTED TO

AMITY INSTITUTE OF TRAVEL AND TOURISM

AMITY UNIVERSITY, UTTAR PRADESH

For the partial fulfilment of the requirement for the degree of

Bachelor of Arts (Tourism Administration)

SUBMITTED BY: JIJO VARGHESE

ENROLLMENT NO: A1707216049

BATCH: 2016-2019
UNDER THE GUIDANCE OF

External guide Internal guide

Prof.(Dr.) Manohar Sajnani DR. Parmendr Bisht(Asst. prof.)
Director, AITT Internship mentor B.A SEM-6th
Amity University Amity University

Noida (Uttar Pradesh) Noida (Uttar Pradesh)

 AMITY INSTITUTE OF TRAVEL AND TOURISM

AMITY UNIVERSITY, UTTAR PRADESH

CERTIFICATE BY THE GUIDE

This is to certify that the report entitled “CULINARY TOURISM IN KERALA ” is a

bonafide research work carried out by JIJO VARGHESE , which is submitted in partial
fulfillment for the award of the degree of B.A (Travel Administration ) in the AMITY
UNIVERSITY, NOIDA.

Dr. Parmendr Bisht

DATE:

NODIA

UTTAR PRADESH
 DECLARATION BY THE CANDIDATE
I hereby declare that the matter in the project report entitled “Culinary tourism of kerala “ is
submitted to Dr. parmendr Bisht , ASSISTANT PROFESSOR , AMITY INSTITUTE OF
TRAVEL AND TOURISM, Amity university , and Noida is a bonafide and genuine research
project under the guidance of Dr.Parmendr Bisht The work done in the report is original and
has not been submitted earlier for the award of any degree , diploma or fellowship of any
other university or institution.

NAME: JIJO
VARGHESE

ENROLLMENT NO: A1707216049

DATE:
 SYNOPSIS

AMITY UNIVERSITY

-----UTTAR PRADESH -----

AMITY INSITUTE OF TREVAL AND TOURISM

STUDENTNAME – Jijo Varghese

ENROLLEMENT NO- A1707216049

PROGRAMME -BA (TA)

Kerala known as one of the best destination as four tourist people and best adventure peak . It
has a many to see it and experience the culture of kerala . especially the cuisne and the
culture of kerala and the way of living .
In this it basically says about the culture and the history . From where it is originated and all
the way behind all this .How the culture and religious things and the way of people living in
the village and other areas . what are the main forms of kerala dishes how and where it all be
made .
Here it says about the future of food and about the fusion ho wthey create with the different
recepie and all. What all are things are changing up and the new styles and forms are made .
New things were introduced and all from the old . and can see about the sweet dishes and all
how it is all made .
In the last says about the how culture adopted all this things and how this get attracted
to people living in all parts of the world and what all changes can be put on here can see
all by this segment .
 -----PROJECT IMFORMATION ------

(1) TOPIC –

 Knowing about Kerala

 HISTORY AND CULTURE

 Different type of cuisine in south

 Fusion Of food

 SWEET DISHES

(3) PROJECT OBJECTIVE

To learn about the various dishes and get to about culture of it and
how it is adopted and how it has changed the food culture of kerala
and its way of presenting each dishes and the use of spices to add up
the flavor .

(4) METHODOLOGY TO BE ADOPTED

This is kind of like which one should have when they visit to the
south .
 TABLE OF CONTENT

Chapter Title Page

Number
ACKNOWLEDGEMENT CHAPTER

Chapter -1 INTRODUCTION

Chapter-2 CULINARY TOURISM IN

KERALA
Chapter-3 HISTORICAL AND CULTURAL
EFFECTS
Chapter-4

FUSION OF FOOD

Chapter -5 CUISINE FROM TAMIL NADU

Chapter -6
SWEET DISHES

Chapter -7 DRINKS OF KERALA

Chapter -8 CONCLUSION
 ACKNOWLEDGEMENT

I would like to express my greatest gratitude to our director,

Prof. (DR) Manohar Sajnani for giving me opportunity to work on this
project and also to enhance my knowledge.
I would like to thank my project mentor DR. Parmendr Bisht who has helped
& supported me throughout my project. I am grateful for his continuous support
for the project, from initial advice & contacts in the early stages of conceptual
inception & through on-going advice & encouragement to this day.
I also wish to express my gratitude to the officials and other staff members who
rendered their help during the period of my project work

SUBMITTED BY :JIJO VARGHESE

 CHAPTER: 1

INTRODUCTION

Kerala was formed on November ONE .Kerala is the thirteenth largest Indian state by its
population and have 14 disticts with the capital Thiruvananthapuram .malayalm is the most
speaken language in kerala .It is a state on indias tropical Malabar coast .Its main production
is on tea and coffee kerala is known as the most beautifull place through out its cuisine ,
festivals dances ,religious things ,and wildlife and national parks like eravikulam ,periyar and
the wayanad are home to elephants, tigers, and birds .

Many states are promoting their states through different promotional strategies but kerala is
promoting in a unique way through its natural beauties . Many tourist people use to come and
visit the place and revist some for tourist purpose or some for medical purpose like for
ayurvedic treatment or some for the research work .

Many big mnc’s are there in kerala and some are starting up with their new projects in kerala
Kerala is known as the destination with highest brand thing and adds . kerala have a less
population with literate people almost all the area In India the food are very famous with
different culture, India is always the best to the food in different way according to their states
and culture there are different culinary forms with different style Several foods in Kerala are
today popular worldwide especially the Parotta and beef the classical food of Kerala takes a
special place in the history of its tradition and its culture Kerala food forms are the oldest and
most popular in the world wide this is because in every part there are south Indian people
they follow their their tradition in their rituals .

Last year when my father came from Dubai he was saying about the tradition of malayalee
people there different groups and at the several festivals they follow their tradition like for
onam they have the cuisine of that festivals and classical dance are famous in that areas and
the cities this is because there are many malayalee peoples in GCC nations .

Saudi Arabia and khatar is the place where many south Indian peoples there and they follow
their tradition at their places without any problems .Cuisine have its own uniqness and
different ways while it comes by the people many delicious food are expressed in the way of
love and some are portrayed in their own style.
 CHAPTER – 2
CULINARY TOURISM IN KERALA

kerala – “the land of greenery and natural beauty” has been one of the most cultured and
peace loving states in india has considerably influenced by the huge number of people from
the malayalis and dravidians race. beside the many religions , kerala is eminent for its diverse
martial arts, exquisite dance forms, music and art and craft.

The 300-year-old classical dance form “kathakali” developed in kerala which combine the
performing art forms of opera, ballet, masque, and pantomime. other dance forms which are
famous in kerala and entice across globe are krishnanattam, mohiniyattam, thullal,
koodiyattam, kolkali, thiruvathirakali, kakkarissi natakam, oppanna and chavittunatakam.

Apart from the dance forms, kerala has noted particularly for an ancient form of martial art
named as “kalaripayattu”. no wonder everyone stuck with culture of kerala and different
music ranges from entertainment songs to film songs, classical to devotional songs and other
which are really harmonious or melodic and a perfect relish to the ears. here people have
groups of songs for every event, they sung entertainment songs during festivals like “onam”
which retain the atmosphere vigorous, spirited and full of life and film songs which are sung
during functions and family gatherings like marriages and birth ceremonies no doubt add
enthusiasm to the full affair.

Here famous devotional song “sopana” are sung so pleasingly that it is no less than a divine
experience if listening to them carefully and the song sung during manual work like
harvesting, farming etc. relieve the burden and exhaustion of working constantly. so
unquestionably kerala music has a profusion of ragas and talas that joined together to form
music for the soul.

kerala is a land of artistic people; here you will find many elaborate designs and the range of
arts and crafts. in fact, kerala is famous for its carvings in metal and wood like rosewood and
sandalwood, metal jewellery, granite statues, coconut shell and coir products, snake boat
model, wood refined and polished coconut ashtrays, lamp stands, vases, coir carpets and floor
mats, purses, cane furniture and other statues and paintings of elephants etc.

Handicrafts are very popular in kerala and there is a whole festival in kerala dedicated just to
handicrafts. a very famous item of handicraft is the wooden face of a kathakali dancer in
several of colours, sizes and shapes. so make sure that you purchase a work of art as a
souvenir for yourself to remember you of kerala, which is appropriately named god's own
country.
From kids to adults, the south indian breakfast is an all time favourite ranging from the
humble upma to kerala's popular appam served with a delicious vegetable stew. let's face it,
nothing beats waking up to the aroma of crackling curry leaves and the sound of sputtering
mustard seeds. and since we can't decide whether we love the cuisine from andhra pradesh,
karnataka, kerala, tamil nadu or telangana more, we bring all of south india to you. you can
happily kick start your day with some steamed spruced up with coconut chutney and a bowl
of piping hot sambar - simple, healthy and timeless. indeed, there are infinite ways to
transform your mundane mornings the south indian way, but we've listed our top 13 best
south indian breakfast recipes which will never fail to impress. if you're racing against time
and can't have a leisurely breakfast you can always recreate the classics in the comfort of
your home and pack them for work

CHAPTER -3

Historical and cultural effects

in addition to historical diversity, cultural influences, particularly the large percentages

of muslims and christians, have also contributed unique dishes and styles to kerala
cuisine, especially non-vegetarian dishes. the meat eating habits of the people were
historically limited by brahmins eschew non vegetarian items. however, most modern-
day hindus do not observe any dietary taboos, except a few of those belonging to upper
castes who do not consume or most muslims do not eat pork and other items forbidden
by islamic law. alcohol is available in kerala in many hotels and over a thousand bars
and liquor stores, but state authorities plan to close the vast majority of these outlets in
a ten-year plan, beginning in 2014, to combat problem drinking .

An Overview
One of the traditional kerala dishes is vegetarian and is called the kerala sadya, which is
an elaborate banquet prepared for festivals and ceremonies. a full-course sadya , which
consists of rice with about twenty different accompaniments and desserts is the
ceremonial meal of kerala eaten usually on celebratory occasions including marriages,
onam and vishu . it is served on a plantain leaf.

Because of its rich trading heritage, over time various cuisines have blended with
indigenous kerala dishes with foreign dishes adapted to local tastes. coconuts grow in
abundance in kerala, so grated coconut and coconut milk are commonly used for
thickening and flavouring. kerala's long coastline and numerous rivers have led to a
strong fishing industry in the region, making seafood a common part of meals. rice is
grown in abundance along with tapocia .
It is the main starch ingredient used in kerala's food Having been a major production area
of spices for thousands of years, the region makes frequent use of black pepper, cardamom,
clove, ginger, and cinnamon. Kerala also has a variety of breakfast dishes like idilli , dosa
, appam, idiyappam , puttu , and pathiri .

Hindu cuisine
Many of Kerala's Hindus, except certain communities and ovolacto vegetarians, eat fish and
chicken. Some communities, on the other hand, are famed for their vegetarian cuisine
consisting of milk and dairy-based dishes, especially various varieties of sambar and rasam .
In most Kerala households, a typical meal consists of rice, fish, and vegetables. Beef,
contrary to the outlook of the remaining Indian society, also plays a prominent role in Kerala
cuisine. The meat is featured in Hindu, Christian and Islamic communities of Kerala.

Sadhya
Food offerings in rituals
Food is extremely important when it comes to rituals or festivals. Food offerings in ritual are
important in Kerala and throughout South India. Food offerings are often related to the gods
of religions. In India, there are numerous offerings for Hindu gods and there are many
differences between food offerings in North and South India. Most offerings contain more
than one type of food. There are many reasons why people use the practice of food offerings.
Some are to express love, or negotiate or thank gods. It can also be used to "stress certain
structural features of Hinduism" Of course, not every ritual’s gods require food offerings.
Most have a liking for certain foods. For example, butter is one of the preferred foods by the
god Krishna. Also, wild orange and a sugarcane stalk are related to Ganapati.

There is a division of the Hindu pantheon into pure and impure deities which is stressed, but
shaped by food offerings. Pure deities are offered vegetarian foods while impure deities are
offered meat due to their craving for blood. A specific dish is offered to both pure and impure
deities. That is a flour lamp which is made of sweetened rice-flour paste which is scooped out
and packed with ghee.

The flour lamp is only partially baked and then eaten. Another aspect of food offerings is the
hierarchy that foods have. It may seem strange that there is a hierarchy for foods, but it is
because there is a dual opposition between the pure and impure deities which is
hierarchal. There are two gods which have this dual opposition. They are Vishnu and Siva.
Ferro-Luzzi explains that Vishnu is viewed as kind while the offerings that are given to Siva
are more frugal'.
An offering to Siva might be likely to be plain rice with no salt or other toppings, while an
offering to Vishnu may resemble a South Indian dish which can consist of rice with other side
dishes. Specifically in South Indian offerings, they are offered in numbers. For example, the
number three is important in Kerala offerings. There are the trimadhura which translates into
'the three sweets'
Cuisine Of The Syrian Christians
Syrian christians, or mar thoma christians, of kerala have their own cuisine. particularly
well-developed are the snacks and savouries of syrian christians such as "achappam' and
"kuzhalappam". a favourite dish of kerala christians is "mappas", or chicken stew . for
this dish, chicken, potatoes and onions are simmered gently in a creamy white sauce
flavoured with black pepper, cinnamon, cloves, green chillies, lime juice, shallots and
coconut milk. lamb and duck can replace chicken in the stew recipe.

Other dishes include piralen (chicken stir-fries), meat thoran (dry curry with shredded
coconut), sardine and duck curries, and meen mole (spicy stewed fish) this is eaten with
another dish known as appam . appam, kallappam, or vellayappam are rice flour
pancakes which have soft, thick white spongy centres and crisp, lace-like edges. "meen
mulakittathu" or "meen vevichathu" (fish in fiery red chilly sauce) is another favourite
item

"Pidi", a type of rice dumplings in thick gravy, is a famous syrian christian delicacy.
"pidi" is paired best with chicken curry.in addition to chicken and fish, syrian christians
along with a section of hindus and all muslims in kerala eat red meat. "irachi ularthiathu
is a beef dish cooked with spices

Highlights Of Malabar
Malabar's cultural and social mix has bewildered and enlightened all who have traversed
its landscape for centuries. from the mighty bharathapuzha river that nourishes it shores,
to the trademark malabar cuisine whose spice mix is now legendary across the world,
and even the art forms that seem to adopt an unheard of mysticism of their own, it is
rather hard to pinpoint why and where this unique way of life originates. all we know is
that these are the many shades of malabar, and they have enriched our lives for eons.

Malabar Cuisine
The cuisine of malabar is distinctive due to the deep influenceof the confluence of
various cultures that have blended into the very fabric of this region. it has incorporated
the flavours of arab, brahmin, zamorin and chirakkal, rendering it fantastic in its
uniqueness. kozhikode and thalassery are known as the centres of malabar cuisine.
malabar cuisine consists of a plethora of vegetarian and non-vegetarian dishes that carry
its distinctive flavour and aroma.

Malabar biriyani (mutton, chicken, lamb or prawn) tops the list of delicacies. the 'dum'
preparation is used to cook it where heat is applied both to the top and the bottom of the
cooking vessel. kallummakkaya (mussels) curry, erachi (meat) puttu, parottas (soft,
flatbread), pathiris (a type of rice pan cake) and ghee rice are some of the other
specialties.The snacks include unnakkaya (deep-fried, boiled ripe banana paste covering
a mixture of cashew, raisins and sugar), pazhamnirachathu (ripe banana filled with
coconut grating, molasses or sugar), muttamala made of eggs, chattipathiri, a dessert
made of flour like baked, layered chappatis with rich filling, arikadukka and so on. the
malabari cuisine also includes a massive range of seafood delicacies that would make
anyone's mouth water.
Cuisine Of the Syrian Christians
Syrian christians, or mar thoma christians, of kerala have their own cuisine. particularly well-
developed are the snacks and savouries of syrian christians such as "achappam' and
"kuzhalappam". a favourite dish of kerala christians is "mappas", or chicken stew . for this
dish, chicken, potatoes and onions are simmered gently in a creamy white sauce flavoured
with black pepper, cinnamon, cloves, green chillies, lime juice, shallots and coconut milk.
lamb and duck can replace chicken in the stew recipe.

Other dishes include piralen (chicken stir-fries), meat thoran (dry curry with shredded
coconut), sardine and duck curries, and meen mole (spicy stewed fish) this is eaten with
another dish known as appam . appam, kallappam, or vellayappam are rice flour pancakes
which have soft, thick white spongy centres and crisp, lace-like edges. "meen mulakittathu"
or "meen vevichathu" (fish in fiery red chilly sauce) is another favourite item "pidi", a type of
rice dumplings in thick gravy, is a famous syrian christian delicacy. "pidi" is paired best with
chicken curry.in addition to chicken and fish, syrian christians along with a section of hindus
and all muslims in kerala eat red meat. "irachi ularthiathu is a beef dish cooked with spices

Highlights Of Malabar
Malabar's cultural and social mix has bewildered and enlightened all who have traversed its
landscape for centuries. from the mighty bharathapuzha river that nourishes it shores, to the
trademark malabar cuisine whose spice mix is now legendary across the world, and even the
art forms that seem to adopt an unheard of mysticism of their own, it is rather hard to
pinpoint why and where this unique way of life originates. all we know is that these are the
many shades of malabar, and they have enriched our lives for eons.

Malabar Cuisine
The cuisine of malabar is distinctive due to the deep influenceof the confluence of various
cultures that have blended into the very fabric of this region. it has incorporated the flavours
of arab, brahmin, zamorin and chirakkal, rendering it fantastic in its uniqueness. kozhikode
and thalassery are known as the centres of malabar cuisine. malabar cuisine consists of a
plethora of vegetarian and non-vegetarian dishes that carry its distinctive flavour and aroma.

Malabar biriyani (mutton, chicken, lamb or prawn) tops the list of delicacies. the 'dum'
preparation is used to cook it where heat is applied both to the top and the bottom of the
cooking vessel. kallummakkaya (mussels) curry, erachi (meat) puttu, parottas (soft,
flatbread), pathiris (a type of rice pan cake) and ghee rice are some of the other specialties.
the snacks include unnakkaya (deep-fried, boiled ripe banana paste covering a mixture of
cashew, raisins and sugar), pazhamnirachathu (ripe banana filled with coconut grating,
molasses or sugar), muttamala made of eggs, chattipathiri, a dessert made of flour like baked,
layered chappatis with rich filling, arikadukka and so on. the malabari cuisine also includes a
massive range of seafood delicacies that would make anyone's mouth water.

CHAPTER -4
 FUSION FOOD
God;s Own Country, Kerala seems to live up to the exquisite title that has been given to it as
it takes you on a gastronomical journey of mind-boggling food items which are so tasty
that they appear to be right out of 'God's Own Kitchen'! Surrounded by the sea, Kerala
is home to numerous lip-smacking dishes prepared out of seafood, some of which
include mussels, crab, tiger prawns, king prawns, tiny prawns, oysters, sardines,
mackerel, tuna and gorgeous red lobsters. One just cannot stop salivating when walking
the streets of Kerala. Unlike its neighbours, Kerala takes a lot of pride in its long list of
non-vegetarian food that the state has to offer to its perpetually hungry tourists! I am
not taking any sides here, but Kerala food includes everything ? chicken, mutton, beef,
fish, pork and the thrilling variety of seafood as already mentioned. So let's begin the
herculean task of listing down some of its greatest Kerala food dishes

1.Puttu and Kadala Curry

As cute as its name sounds, puttu is a cylindrical steamed rice cake cooked with coconut
shavings. This is an extremely popular breakfast item and staple food of Kerala. This
Kerala food item is usually served with kadala curry which is essentially black
chickpeas but can be eaten in whichever way it tastes good!.

2. Appam with Stew

Ask anybody from Kerala what their favourite dish is from back home and they will swear
by appam and stew! I think it's justified for them to do so because appam is just something
that seems to be a revolution in the food world. It is a rice pancake with a soft and thick
centre and a crispy, paper thin outside. No matter what you eat it with, appam will increase
that dish's taste value beyond hundred! However, it is usually paired with a southern style
stew where chunks of any kind of meat in smothered in a silky, rich, dreamy coconut curry
which will leave you sad when it finishes.

3.Spicy Chicken Fry

You can never go wrong with chicken fry! YouYou take a chicken which is the favourite meat
of 99% of the entire population and fry it! Who doesn't love fried stuff?! So, this version of a
chicken fry is something that is out of this world. Served on a banana leaf, the chicken is fried
with onion, garlic, chilli, vinegar and coriander. The fiery taste of this popular Kerala
food item on your tongue will leave you craving for more!
4.Beef Fry or Kerala Style Beef Fry
This delicious Kerala food dish in a lot of ways, defines what Kerala is. The paralyzing
flavours of this dish will make it extremely difficult to fall out of love with this place and
with what it has to offer to its guests. The dish is coated with curry leaves, ginger garlic paste
and mustard leaves generously.

5.Malabar Parota

This is a mouth-watering street food originating from the Malabar region of the coast. It has a
flaky, crispy and crumbly texture which melts in your mouth and leaves behind a sweet
yet savoury taste. It is an all-time favourite among all age groups

6.Sadhya

The traditional authentic Kerala meal, Sadhya is served with rice and 12-20 dishes in a fresh
plantain leaf. The most popular festival in Kerala Onam is incomplete without this
traditional meal.

The side dishes are collectively called as ?Kootan? and the traditional rice as ?choru?. Achar
(pickle), puli inji (ginger-tamarind paste), pappadam, pazham (banana),
kayyavarathathu (banana chips), moru (buttermilk) and parippu (dal and ghee paste) are
other dishes served with ?kootan?.

Kootan differs in preparation and flavour. If you have never tried having an authentic Kerala
sadhya, don't forget to give it a try next time when you visit the state. The preparations
for sadhya is simple and so it is the mostly served meal for weddings and other
functions in Kerala

7.Biryani

The prominent cuisine from Thalassery the northernmost town in Kerala is a special biryani
with relishing aroma and taste. Made of kaima or biryani rice, authentic masala made of
specific spices and dry nuts and stuffed meat, this dish is made especially during the
celebration of Eid in Malabar region of Kerala. The dish is especially savored with
curd, lime pickle (naranga achar) and salad. If we go to any place we will have this
cuisine at every part of the world .

8.Seafood & Coconut

Of course the coastal regions of the South have a variety of seafood similar to what I get
living in Goa and also from what I had cooked similar (like a rava fry): kingfish, snapper, and
ladyfish being very common. Coconut dishes might be more Goan, but there is a big amount
of coconut oil used and coconut milk in even Keralan dishes

If we see in today’s context they are different types of cuisine which are made up to different
styles and forms.India is a place where large variety and styles of cuisine are made …. India
have got with many culture and religion , each religion are of different styles and forms these
foods are classified according to their styles and rituals .

Each festivals has there own type of cuisine and all . But if we talk about south Indian dishes
there are lot to say about it . specially if we say about northern part of India . we can see
many south Indian food like – Masala Dosa ,iddili , Vada and coconut curry and many more .
these created a huge impact on cuisine as If we see in today’s context they are different types
of cuisine which are made up to different styles and forms. South India is known for its
varied range of spices, many of which are being exported to different nations for centuries.
The most important spices produced in South India are cinnamon, cardamom, nutmeg, cloves
and pepper.

The region is famous for a wide range of spicy foods with each state differing others
predominantly from the spiciness of food, its different varieties and method of cooking. The
staple food of locals of the region including some Brahmin communities is rice which is best
savoured with Sambhar or curry.

Tampering of different South Indian dishes remains almost the same with primary ingredients
being mustard seeds, red chillies, curry leaves and oil among others. Availability of different
root tubers, coconut and huge variety of fish has witnessed use of such items in various
regional dishes.

Ingredients like chana dal, urad dal, plantain, tamarind, ginger, garlic, coconut and snake
gourd along with fresh green chillies and dried red chillies are used extensively in preparing
South Indian cuisines. Ragi (Eleusine coracana) also forms a staple diet in southern
Karnataka while in northern Karnataka and Telangana, jowar (Sorghum) and bajra (Pearl
millet) are consumed widely.

CHPATER – 5
 Cuisines from Tamil Nadu

The staple food of Tamil Nadu is rice which forms part of a typical Tamil meal and savoured
with different mildly or richly spiced vegetarian and non-vegetarian dishes. Although most
of the Tamilians barring the Brahmins and certain non-Brahmin communities are non-
vegetarians, they usually consume vegetarian meals with meat intake being quite infrequent
compared to other non-vegetarians across the globe.
The various Tamil dishes can be categorised in different groups starting from the regular
meals, the light meals, snacks, desserts and different accompaniments.

Different Gravies and Curries

Traditionally, several dishes are served during the main meal that is typically savoured with
rice as staple. These include:
 Sambar or sambhar, a very popular South Indian stew that is prepared with lentils,
vegetables and tamarind.
 Rasam, a tamarind-based soupy dish prepared with tomato, cumin, pepper, chilli
pepper and can also comprise of any combination of vegetables with lentils.
 Kuzhambu, a gravy dish made of toor dal, urad dal, tamarind and other spices that
can include different vegetables.
 Thayir that is curd which when taken with rice is called ‘Thayir Sadam’ where Sadam
means rice.

Each of these dishes has a number of varieties for instance under the category of rasam there
are Kattu Saaru, Poondu Rasam, Koli Saaru, Inji Rasam and Kadalai Rasam among others
while varieties of kuzhambu includes Mor Kuzhambu, Puli Kuzhambu and Molagu
Kozhambu among others.

Side Dishes
These are basically accompaniments of the main meal which includes dishes like kootu, a
semi-solid like preparation made of vegetables and lentils; poriyal, a fried or sautéed
vegetable dish that usually forms a side dish of a three-course rice meal comprising of
sambar, rasam and thayir; pappadam roundish and crispy appetizer made of dal or sago or
potato either deep fried or roasted; and oorkai or pickles.
 CHAPTER -6
Sweet Dishes & Other Accompaniments

The sweet dishes served as the last course of a meal includes items like thirukannamidu,
Kesari and kheer. After the meal bananas are offered to the guests followed with paan
comprising of nicely folded betel leaves consisting of lime and betel nuts that is considered
to have digestive value.
Snacks
Snacks items like vada, bhaji, and bonda are quite popular in this region and are relished
with different varieties of chutneys and thayir Pachadi.

A mini Tamil veg meal may comprise of variety of rice preparations like tamarind rice,
sambar rice and curd rice along with flat pan fried bread called chappathi complimented
with a gravy dish, a Sweet Pongal and chips. A non-vegetarian meal includes biriyani,
which can be of varied forms and non-vegetarian gravy items. A traditional South Indian
meal is served on a banana leaf.

Tamil cuisine conventionally proposes of including all the six tastes that any food can be
categorised into, namely sweet, sour, salt, pungent, bitter and astringent into the main meal
so as to get complete nutrition and balanced digestion. Traditionally there are two variants
of Tamil food restaurants, the Brahmin restaurants that serve pure vegetarian food and the
Military restaurant that serve vegetarian as well as non-vegetarian food, both of which
welcome people from all caste, religion and communities. Tea and coffee are usually served
as staple drinks in these restaurants.

Banana chips

A batter of fermented rice and lentils is ladled on to a griddle. Chopped tomato, onion,
chillies, carrot, coconut and other toppings are then sprinkled on. The result is a fluffy,
porous, delicious uttapam, softer than a dosa, and tastes great with chutneys or without.

Vadas: doughnut
Made from a batter of black lentils, gently spiced with peppercorns, curry leaves, cumin,
chilli and onion, this crunchy fritter tastes best when smeared generously with coconut
chutney.
Dosas: paper-thin crepes

A traditional breakfast food made of fermented rice-and-lentil batter, a dosa is much like a
crispy thin crepe. It’s accompanied by sambar (a hot lentil soup) and coconut chutney.
Masala dosas are stuffed with a spicy mash of potato and onion; plain dosas are hollow; rava
dosas are made from semolina; and some new-age variants get creative with fillings such as
cottage cheese or mixed vegetables.

Kaapi: filter coffee

The coffee is then brewed in a steel filter, mixed with hot milk and poured vigorously
between two tumblers from a great height to create a frothy strong brew, served in a stainless
steel glass.

Payasam

Similar to Kheer in Northern parts of India, payasam is a traditional sweet drink (pudding
type) in Kerala. It is served during various occassions like birthdays, marriages, other
festivals and special days.

Chettinad Food
Among the different regions of Tamil Nadu, cuisines of Chettinad, a region that falls in the
Sivaganga district situated in southern part of the state, has earned huge fame for its spicy
and aromatic dishes, particularly the non-vegetarian ones. The meaning of Chettinad itself is
a social caste that is skilled in preparing food and the Chettinads are regarded as great chefs.
The unique hot and pungent flavour of the dishes seasoned with grounded spices, the boiled
egg toppings on the meals, the salted vegetables and sun-dried meat are some of the distinct
features of this cuisine.

Some of the popular vegetarian dishes of the area include dosa, sambar, rasam, thayir
sadam, paniyaram, kozhakattai and adikoozh. Different non-vegetarian dishes are made of
chicken, mutton, crab, fish, prawn and lobster, some of the selected ones are fish fry,
Chettinad pepper chicken and karuvattu kuzhambu.

Different vegetarian dishes include aviyal, sambar, rasam, kichadi, pachady and olan to
mention a few. There is a wide variety of non-vegetarian dishes with some of the popular
ones being Malabari Fish Curry, Pork Mappas, Malabar Biriyani, Meen Thoran – a fish
preparation with coconut, Duck Curry, Pork Vindallu, Shrimp Coconut Curry, Fish Fry and
Fish Curry. The various snacks items are banana fry, cutlets, cakes, halwas and payasam
among others.
 CHAPTER -7
South Indian Drinks
One of Kozhikode’s busiest food and drink stalls typifies ‘hole in the wall establishment’.
It’s easy to find him; just ask any local for the sherbet stall opposite Paragon, one of the
city’s most emblematic food institutions and not even enough glasses to cater to the never-
ending lines of customers. His talent for making the perfect sherbet are only matched by his
incredible skills to recycle glasses at breakneck speed. Kozhikode’s reputation as a juice
and milkshakes destination is now legendary – the Sharjah shake (certainly not an Arab
recipe) with generous quantities of dates and other dried fruits is one of the city’s most
popular summer flix . Almost every part of South India has its own ‘go to’ drink for the
summer

ButterMilk

Every home has its own version of the quintessential summer cooler. In Tamil Nadu – neer
more (or watery butter milk) is also a Sri Rama Navami special. My recipe involves
‘tempering’ mustard and curry leaves, then adding finely chopped green chillies and ginger
with a smidgen of asafoetida to a diluted butter milk. It is the perfect way to finish your
breakfast on a summer day with all the cooling properties and the probiotic goodness of glass
of butter milk

One of Kozhikode’s busiest food and drink stalls typifies ‘hole in the wall establishment’. It’s
easy to find him; just ask any local for the sherbet stall opposite Paragon, one of the city’s
most emblematic food institutions. No seating, no signage (he doesn't have a name for the
establishment) and not even enough glasses to cater to the never-ending lines of customers.
His talent for making the perfect sherbet are only matched by his incredible skills to recycle
glasses at breakneck speed. Kozhikode’s reputation as a juice and milkshakes destination is
now legendary – the Sharjah shake (certainly not an Arab recipe) with generous quantities of
dates and other dried fruits is one of the city’s most popular and almost every part of South
India has its own ‘go to’ drink for the summer.

Here’s highlighting a few summer drinks you must try.

Nannari Sherbet

Many homes in kerala make their own Nannari (Ananthamool in Ayurveda and sometimes
referred to as Indian Sarsaparilla) sherbet with Nannari roots. The syrup is crafted by boiling
the roots with sugar, water and a hint of lime. It’s easy to find the syrup in many
supermarkets especially during summer. Just stir the syrup with water and a lime The sherbet
stall in Kozhikode also serves a version with milk while it’s also common to find versions
with sabja (sweet basil seeds). The Nannari root is loaded with health benefits and anti-
inflammatory properties.

Panakam

In many parts of South India this drink is traditionally associated with Sri Ram Navami that
is usually celebrated in the beginning of summer .

CHAPTER-8
Conclusion
As we all seen the different styles and variety of south Indian food at every part of south
with their fusion and all. Starting from the small dishes to heavy meals . These are the main
south Indian food as these food depecits each religious and other things . If we look similar to
other cuisine and all there are also several types and all with different taste and all . But if we
look into the south Indian sweet dishes and all some are very different but some are quite
same with the other sweet dishes according to other culture . In today if we go to any part of
the world there are different types of food are made but are made with up of different fusion
and all .

South Indian food are made of highly spicied up with lot of ingridients and other related
things which makes a different taste and all ,there are different refreshing drinks which are of
like gives much relaxation and gives strengthen to the body . If we see to the all the north
Indian restaurants and other restaurants at any part there you some south Indian cuisine which
gives you a better taste as well as better interest to it especially all the different types of
massala dosa and idili and curry these are most common dishes u find many of restaurants in
all parts of the world . And if we talk of the heavy meals and all the most loved food of every
south Indian as well as others is Biryani which are made according to different places and
style. These all are the different south Indian cusine which every people enjoy according to
their interest and taste .