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Current Issue
July, 2019
Volume 45, Number 2
  
18 July 2014
Greg Kandra




A senior chef and his students at the Naipunya Institute proudly exhibit their entrees. (photo: Peter Lemieux)

Several years ago, we took readers on a culinary adventure to discover the cuisine of Kerala enjoyed by Christians, Hindus and Muslims:

“If you enjoy food, you should come to Kerala!” said Father Sebastian Kalapurackal, a Syro-Malabar Catholic priest and director of Naipunya Institute of Management and Information Technology, which boasts one of the state’s top hotel management programs. Each year, the program graduates some 100 students, many of whom land jobs with five-star hotels, major cruise lines and airline companies.

Keralites unquestionably take great pride in their local cuisine — and for good reason. Its diversity and sophistication have earned the state worldwide fame.

What is more, it is unique. A narrow strip of coastland bounded to the east by the Western Ghats (mountains) and to the west by the Arabian Sea, Kerala has been largely disconnected from the rest of India for much of its history. Isolated from the prevailing trends of Indian cooking, Keralites developed a distinct culinary tradition unlike any other on the subcontinent.

Read more about What’s Cooking in Kerala — and discover some recipes — in the November 2008 issue of ONE.



Tags: India Kerala Cultural Identity Syro-Malabar Catholic Church Cuisine