The Great India Tour Company takes you along Taste of Kerala, a gastronomical tour for 8 nights and 9 days across various places in Kerala such as Calicut, Thalassery, Vythiri, Cochin and Alleppey. This tour lets the traveler experience the diverse tastes that constitute the traditional cuisine of Kerala. Made from natural products, the typical Kerala food is made of fruits, vegetables, coconut and spices. The traveller can learn of the ingredients, see the methods of preparation and finally experience the tickle of taste buds while savouring the dishes.
The Kerala cuisine share with the other South Indian cuisines certain common ingredients such as rice, lentils, coconuts, the indigenous spices and snacks such as dosas, vadas, idlis, rice preparations and vegetable curries. A variety of Kerala dishes are available for breakfast ranging from the soft and fluffy idlis, the ghee-rubbed crisp dosas, appams, idiyappams and puttu made of rice flour and eaten with vegetable curries or mashed bananas. The Christians of Kerala make appam, which is served mainly along with vegetable stews, chickens stews or fish moilee that is made by adding fresh coconut milk to boiled fish. The red fish curry with boiled tapioca is a favourite in Kerala.
The traditional feast known as the sadya consists of vegetarian dishes that are followed by payasams or sweet dishes. The items of the sadya are carefully chosen and scientifically proven to enhance health and longevity according to the various rules of Ayurveda. Laid out on a banana leaf, the dishes such as pappadam, ghee, thoran, kalan, olan, pachadi, pickles, ripe banana, cooked rice, banana chips, buttermilk, sambar, aviyal and payasams provide a visual as well as culinary delight.
Most of the delicacies are spiced up with cinnamon, cardamom, ginger, cloves garlic, cumin, coriander and turmeric. Most of the Kerala vegetarian dishes such as aviyal, thoran and pulisheri have a coconut base. Aviyal is a mixed vegetable curry that has boiled vegetables mixed with ground coconut and spices.
The Kerala cuisine share with the other South Indian cuisines certain common ingredients such as rice, lentils, coconuts, the indigenous spices and snacks such as dosas, vadas, idlis, rice preparations and vegetable curries. A variety of Kerala dishes are available for breakfast ranging from the soft and fluffy idlis, the ghee-rubbed crisp dosas, appams, idiyappams and puttu made of rice flour and eaten with vegetable curries or mashed bananas. The Christians of Kerala make appam, which is served mainly along with vegetable stews, chickens stews or fish moilee that is made by adding fresh coconut milk to boiled fish. The red fish curry with boiled tapioca is a favourite in Kerala.
The traditional feast known as the sadya consists of vegetarian dishes that are followed by payasams or sweet dishes. The items of the sadya are carefully chosen and scientifically proven to enhance health and longevity according to the various rules of Ayurveda. Laid out on a banana leaf, the dishes such as pappadam, ghee, thoran, kalan, olan, pachadi, pickles, ripe banana, cooked rice, banana chips, buttermilk, sambar, aviyal and payasams provide a visual as well as culinary delight.
Most of the delicacies are spiced up with cinnamon, cardamom, ginger, cloves garlic, cumin, coriander and turmeric. Most of the Kerala vegetarian dishes such as aviyal, thoran and pulisheri have a coconut base. Aviyal is a mixed vegetable curry that has boiled vegetables mixed with ground coconut and spices.
