Sheilas: Making Seasonal, Small-Batch Preserves in Kerala
Sheilas makes preserves and pickles from produce grown in and around Mundakayam in the Kottayam district in Kerala.
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Kerala
23 posts
Malabar Se: Making Small-batch Kerala-inspired Snacks in Palakkad
Showcasing Kerala-inspired small-batch snacks made with locally sourced, chemical-free produce using age-old techniques.
Sardine Kudampuli Curry
This recipe from sustainable seafood initiative InSeason Fish celebrates the bold flavours of sardine, paired with kudampuli—or Malabar tamarind—reflecting Kerala’s vibrant coastal traditions.
Ariputtu
Puttu, a widely popular dish consumed across Kerala is said to have been a Portuguese import according to Sarala Thomas Palivathukkal. While modern conveniences may have changed the preparation style over the years, puttu-making is still a tradition in many Syrian-Christian households.
Chemeen Pada
The 'pada’ is a popular Portuguese pickling tradition born out of long voyages. The acidity from vinegar is combined with the spiciness of paprika to create a delicious pickle.
Ingredients, Cooking Techniques, Utensils: How Trade Routes Influenced Kerala’s Food As We Know It
Among the many ingredients introduced by the Portuguese upon their arrival in India in the 15th century, vinegar was a prime influencer of Kerala cooking, writes Tanya Abraham in Eating With History, a book tracing the influence of ancient trade and colonisation on the cuisines of Kerala.
To Ensure High-quality Spices, Traceability is Everything
Where can our spices be traced back to? Aswin Prasannakumar and Yathi Kumar, co-founders of Nilgiri Marten Spices,talk to Yashvi Shah about good spices, sourcing their produce, and how sweetening their tea with Marayoor jaggery has become a habit.
The Locavore Meetup, Kochi
At this bilingual meetup, in collaboration with the Kerala Museum, we explored the culinary and ecological experiences of forest-dwelling communities.
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