South Indian Cuisine Trilogy Books :

Vindu: Andhra Cuisine (Part 1 of South Indian Trilogy)

Saappadu: Tamil Cuisine (Part 2 of South Indian Trilogy)

Sadya: Malayali Cuisine (Part 3 of South Indian Trilogy)

Kerala, lovingly called ""God¿s own country"" is truly a land of eternal bliss and a tropical Eden with the mesmerizing beauty of its sun bathed golden seashores edged with abundant coconut trees, the zigzag rocky terrain of the Western Ghats, straggling plantations and paddy fields, the cerulean lagoons and the bountiful rivers and mighty waterfalls, fascinating bio - diversity of its flora and fauna. The age - old heritage and tradition, bright festivals and dances, and elating boat races are among Kerala's prime attractions. Kerala is an epicurean paradise and the Keralian cuisine is one of the cuisine that enjoy worldwide recognition and appreciation, which one can describe as extremely exotic and relishing. Kerala has been influenced by many culinary methods in past which are deeply rooted in the traditional Keralian cuisine in the lives of people. It is indeed true that the geography culture and to some extent history play an important role in giving the cuisine of Kerala some unforgettable flavour. Kerala cuisine is famous for its mouthwatering recipes and authentic Malayali dishes. Kerala food is spicy and delectable. Kerala has its own distinctive cuisine using the ingredients locally available. Sea food is popular among Malayalis.