Kerala which is situated on the southwest coast of India, now referred to as ‘Gods Own Country’, has coconuts growing in abundance and as a result, coconut has become a significant aspect within Keralan cooking. Coconut milk, cream and kernel (grated or sliced) are commonly used within dishes for flavouring and thickening, in turn reducing the amount of oil/ghee that is required when cooking. Spices are a fundamental element within the cuisine of Kerala and enable each dish to encompass its own distinctive flavour. Those spices most commonly used are black pepper, cardamom, chillies, cloves, coriander, ginger, tamarind and turmeric, all of which are cultivated in profuse amounts within Kerala.
South Indian cuisine offers a variety of healthy, vegan friendly and gluten free option.
Taste of Kerala Kitchen is a style of restaurant that offers some of the finest South Indian cuisine within New York. It is our humble attempt to introduce a variety of authentic dishes especially light and simple authentic curries from the land which has adopted the slogan "Gods Own Country"