most South Indian cuisine, be it seafood
or rice and other cereal dishes, the emphasis
is on 'healthy food', less use of oil, sugar,
and artificial additives, and more use of
natural herbs, spices flavorings, and coconut.
The Kumbalangi cuisine is known for its
spicy and hot foods. Traditionally, in Kumbalangi
food is served on a banana leaf. Almost
every dish prepared in Kerala has coconut
and spices to flavour the local cuisine
giving it a sharp pungency that is heightened
with the use of tamarind, while coconut
gives it its richness, absorbing some of
the tongue-teasing, pepper-hot flavours.
Tender coconut water is a refreshing nutritious
thirst quencher. The crunchy papadam, banana
and jackfruit chips can give french-fries
a run for their money any day.