Food is not Rational.. Food is Culture, Habit, Craving and
Identity, Jonathan Safran Foer.

 

To understand a culture we need to understand its cuisine.
Every place is known to have flavors unique to their own that are well worth
exploring. Experiencing those tastes is like time travel and reveals an era
where predecessors were conjuring up the techniques, textures, aroma, and
tastes that span through centuries which eventually unfold itself as the
culturally rich cuisine of Kerala. Kerala is known to have several mythical and
historical elements to its origin. This land of abundant vegetation, rivers and
placid back-waters (lagoons), is well known for its pictorial beauty and
natural bounty. The unique cuisine of Kerala is the influence of many rich
cultures that have coexisted in the land for a long time. Colonialism and trade
also brought new foods from other countries and foreign cultures like the
Europeans, the Arabs and many others have contributed the flavors of their
cultures to help create the ensemble we find on our traditional Kerala kitchen
table. But even after all this time the coconut remains the king of the Kerala
kitchens. Other than chicken and meat, Kerala cuisine also features an array of
sea foods from fish and prawns to mussels and crabs. Kerala is basically
divided into two areas Malabar and Travancore. There are also critical
differences in ingredients, preparation and flavors that stem from differences
in life and culture.  Many Keralean
dishes use coconut and different spices to flavor the local cuisine giving it a
sharp pungency that is heightened with the use of tamarind. Coconut gives it
its richness, absorbing some of the tongue-teasing, pepperhot flavors. The
cuisine of Kerala brings to the fore the culinary expertise of the people of
Kerala, producing some of the tastiest foods on earth. The people of Kerala are
gourmets with a difference. At the Kerela Express we intend to highlight the
union of authentic, traditional and natural ingredients. We strive to plate the
diverse and edible heritage that has shaped the Travancore cuisine and left
marks of the food we so savor today. But in the end, it is not random. It is a
kind of genius. It is its own thing. They say to understand a culture you need
to taste it, keep it pure, simple and reflective of the creations reminiscent
from your Grandmothers pot and that’s what we do!