Kochi (Cochin), the Queen of the Arabian Sea, is situated on the west coast of India in the beautiful state of Kerala.Kochi is known as the Queen of the Adriatic. It is also referred to as the Gateway of South India.

Fish Pollichathu

Pachakam

Pachakam is a Malayalam word that means cooking or preparation of food.

The culinary skills of the different communities of Kerala make the dishes distinct in taste and in variety. Almost every dish that is prepared in the Kerala style has coconut and spices added to it. The main spices used are cinnamon, cardamom, ginger, green and red peppers, cloves, garlic, cumin seeds, coriander, turmeric, etc. The vegetarian food includes sambar, rasam, olan, kalan, pachadi, kichadi, avial, thoran, etc.

Biriyani, a Mughal dish, was popularised by the Keyi family in Kerala. Biryani is a dish of rice cooked along with meat, onions, chillies and other spices. Karimeen pollichathu and fish moilee are seafood delicacies.

The main dishes are served with rice and at the end of each meal the dessert, payasam, is served. Payasam is prepared from milk, coconut extract, sugar, cashews, dry grapes, etc. Paal payasam is the speciality.

The Kerala paratta is a flatbread with layers that is served with both vegetarian and non-vegetarian dishes.

A typical Kerala breakfast may be Puttu, which is rice powder and grated coconut steam cooked together, Idli and Sambar, dosa and chutney,Idiyappam (string hoppers - also known as Noolputtu), or Vella Appam, a kind of pancake made of rice flour fermented with a small amount of toddy (fermented sap of the coconut palm) which is circular in shape, edged with a crisp lacy frill. It is eaten with chicken or vegetable stew or Kadala curry.

Kerala cuisine also has a variety of pickles and chutneys, and crunchy pappadums, banana chips, jackfruit chips, kozhalappam, achappam, cheeda, and churuttu.

Kanji (rice congee) and payaru (mung bean), kappa (tapioca) and fish curry are traditional favourites of Keralites.

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