Finding one’s culinary nirvana isn’t tricky in the South Indian state of Kerala, provided you know what to gourmandize.
來自印度喀拉拉邦的許多歡樂之一（人們稱其為“喀拉利特人”）來自人們可以享受的多種烹飪樂趣，而不是當人感到啄食時，而是當人們想要一種更加激動人心的感覺時。
那些將印度食品歸類為僅由北印度食品組成的悲劇，如黃油雞，samosa和 馕 可悲的。與北印度食物不同，南印度食物不那麼辛辣，也更辛辣。喀拉拉邦的烹飪方式歸功於印度教徒，阿拉伯人，歐洲人和其他人 亞洲的影響，不僅在素食方面也為非素食方面帶來了許多美味佳餚，而由於喀拉拉邦在地理位置上與海洋相鄰，海鮮經常出現在菜單上。
Follow along on this culinary escapade that provides not just for the stomach but also for the spirit.
11 Delectable Dishes to Eat in Kerala, India
目錄
Puttu和Kadala咖哩
I’d recommend this breakfast dish to those who believe taste and nutrition don’t go hand in hand. Made out of rice and coconut (Puttu) and served with chickpea curry (Kadala), Puttu and Kadala is my favourite breakfast dish to eat in Kerala. Served throughout South India, the dish’s flavorful, aromatic taste and substantial nutritional value have earned it a spot on Kerala’s breakfast club.
咖哩牛肉
國家的最愛。如果您有一位Keralite朋友，那麼他們很可能已經向您介紹了這一點。咖哩用牛肉，西紅柿，薑黃，蔥，薑和椰子製成。相信這是古代敘利亞基督徒的遷徙帶給喀拉拉邦的菜，毫無疑問，這道菜是必不可少的。咖哩的辛辣而又鹹的味道使許多人更加渴望。
阿帕姆燉菜
If you think an Indian breakfast is a quick cup of hot spicy chai and a paratha, then you haven’t had a Keralite one. Appam is a form of pancake made from fermented rice batter. A regular on the breakfast table, the Appam is often served with stew or/and egg curry on the side. This breakfast is ideal for those who fancy a sweet and savoury breakfast without dealing with the thought of impending diabetic doom. Top it off with soothing coconut milk, and you’ve got one heck of a breakfast to wake up to.
伊拉·薩迪亞（Ela Sadhya）
Ela Sadhya可能是典型的Keralite餐。也被稱為“用餐大王”，這道素食不僅代表了對飢餓的治療，而且還代表了對口味的誘惑。對許多人來說，這頓飯代表了他們的鉀鹽傳統。典型的Sadhya放在香蕉葉上，單餐至少包含20-30道菜。主菜是糙米，上面放有水鹿（一種西紅柿，土豆和小扁豆的馬薩拉燉菜）。
素食配菜包括：
- Olan – A light dish made of white gourd, coconut milk, and ginger
- Avial – A masala mixture of different vegetables
- Thoran – Dry vegetables with grated coconut
- Pickles – Mango pickle
- Koottukari – A sweet yellow curry of banana and coconut.
- Kichadi – Made of curd, cumin paste, and curry leaves
- Kaalan – Made of yoghurt, coconut, and yam
Avial
Served as a scrumptious side dish on a sadhya, avial is a delectable amalgamation of vegetables such as carrots, aubergines, beans, lentils etc. Often garnished with curry leaves and coconut, avial’s appeal is its tropical taste coupled with its healthy composition. According to local legend, avial was first prepared by the Hindu demigod, Bhima, to serve as meals for King Virata’s guests. Being raised upon this delight, it’s easy to see why even the gods savoured avial.
伊德利
Who could forget the Idli? Sporting a healthy and nutritious spot in one’s diet, the idli is a staple of the Keralite household. This “rice cake” can be relished at any time of day. Made with steamed lentil and fermented rice batter, the dish’s bland taste makes it perfect for a condiment’s compliment. Traditional condiments include sambar, chutney, and a dried chilli mixture called “podi.”
多薩
用與idli相同的麵糊製成的dosa可以形容為“大米可麗餅”。dosa是通過將麵糊攤開到塗有酥油（澄清的黃油）的熱鍋上製成的。憑藉其酥脆的，類似於紙張的質地以及光滑而令人滿意的味道，dosa可以在一天中的任何時候為您帶來令人滿意的愉悅。佐餐食品與idli調味品相同，也可以塞滿蔬菜，從而進一步滿足味蕾。
Karimeen Pollichathu
Words are barely sufficient to describe Kerala’s fondness for Karimeen pollichathu, as this delicacy holds a special place in every Keralite’s heart, as well as their taste buds. This dish is also known as Pearl Spot Fish, which is prepared by deep-frying the green chromide fish and marinating it with spices. Served on a banana leaf, the passion for this dish knows no bounds. In fact, the state government called 2010 the “Year of the Karimeen” to commemorate its significance to Kerala cuisine.
Thalassery Biryani
For those unfamiliar with the delight, a Biryani is a rice dish cooked with meat or fish (depending on the region) and spices. Although savoured throughout the South Asian world, what makes a Kerala style Thalassery Biryani unique is its use of Kaima rice instead of Basmati, thus granting it a more aromatic quality. Named after the seaport, Thalassery, the dish’s savoury blend of different flavours make it the ideal meal for any occasion.
魚魔力
Ah, fish molee, the Keralite grandma’s treasured pride and joy. Believed to have Portuguese-Malabari roots, this is every Keralite’s childhood yearn. Prepared with fish, a coconut-based curry, and grandma’s love, this seafood dish is often eaten with rice or bread to take advantage of the delicious, comforting gravy. What makes this delicacy unique is its seamless blend of sweet, silky coconut milk and the fish’s piquant taste. Fish molee is genuinely a delight in every sense of the word.
Payasam
Time for some dessert and the final stop in this culinary journey through Kerala’s kitchen. Payasam (known as kheer in Northern India) is a pudding made by boiling rice, milk, and sugar together. Whilst many consume their payasam as it is, some choose to further complement its taste and texture with a sprinkling of cashews, raisins, shredded coconut, pistachios, etc. If this dessert is new to you, I recommend starting with the vermicelli payasam as it’s the most preferred kind.
喀拉拉邦的美食就是所謂的“一支由各種成分，風味和情感組成的樂團，每一種成分都扮演著表演者的角色，使他們的異國情調的出席率得到了讚譽，同時也讚揚了他們的同伴。”品嚐時，在印度喀拉拉邦發現的這些菜餚和美味佳餚啟發了靈魂。
特別感謝 美味的瑪雅O美味 與我們分享她的美食照片。
Have you taste-tested any of these foods before? Which of these dishes to eat in Kerala is your favourite?
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