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A TRUE TASTE OF KERALA FOOD ,Authentic South Indian Restaurant and Bar

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Balham has a new & totally unique South Indian Restaurant where the wonderful taste of Kerala comes alive.Click on relevant links for further information.

Kerala is located on the south western tip of India with the Arabian Sea on the west and Western Ghats towering 500-2700m on the east. The State is divided into three regions - the coastal lowlands, the fertile midlands and the highlands. The lowlands of Kerala are networked by endless backwaters and the deltas of forty-four rivers. The midlands are rich with cashew, coconut, areca nut, tapioca, banana, rice, ginger, pepper, sugarcane and vegetable plantations. The forested high lands abound in tea, coffee, rubber and spice plantations and wildlife reserves.

The name Kerala widely known as the "the land of coconuts", derived from the Malayalam word "kera" which means coconut. It is also known as the 'God's Own Country' boasting its physical and natural attributes that attract a lot of tourists every year from India as well as abroad.

Kerala is known for its delectable vegetarian and seafood cuisine. Meals in Kerala are traditionally eaten using the fingers, from a plate that consists of a fresh banana leaf. With coconut and coconut milk liberally used to thicken curries and the legendary spices of Kerala adding a dash of flavor to various dishes, the cuisine of Kerala is sure to leave you licking your fingers and asking for more. These people put to good use whatever the land offers and the result is a marvelous cuisine that is simple yet palate tickling.

Coconuts in Kerala Cuisine:From time immemorial, the coconut tree has been an integral part of life for the people of Kerala and nowhere is this more visible than in their food. Coconuts in Kerala are used extensively in the delicious cuisine of this state. The juice of the tender coconut is drunk fresh, the soft flesh of the tender coconut is eaten raw, and the mature flesh is grated and added to curries or added as garnishing in either fresh or fried form. Coconut oil is extracted from the dry flesh of the coconut and is used for cooking as its distinctive taste adds a special touch to the cuisine of Kerala. The dried and desiccated flesh of the coconut, called copra, is stored for use in cookery and as offerings in temples. A favorite drink made in Kerala is toddy or fermented palm wine, which is extracted from the coconut palm. Coconuts in Kerala are essential for the preparation of favorite dishes such as coconut chutney, avial (mixed vegetable curry) and fish moilee. A true Malayalee cannot imagine what life would be like without coconuts in Kerala.

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