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Written by STS
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Saturday, 28 June 2008 |
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Like other South-Indian cuisines, Kerala cuisine is predominantly spicy. Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are widely used in dishes and curries. Kerala's long coastline and strong fishing industry has contributed to many fish-based delicacies, particularly among the Christian community
 The staple food of Keral is parboiled rice. Typical meals in Kerala includes four or five different curries, but feel free to make just one disk and have it with non-Indian food. The idea is to bring new flavors and seasoning to any table and any meal.
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Last Updated ( Monday, 30 June 2008 )
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Written by STS
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Saturday, 28 June 2008 |
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 The ultimate comfort food and the national dish of Vietnam is Phở (fuh) a beef noodle soup. This dish was heavily influenced by both Chinese and French cooking. Rice noodle and spices were imported from China; the French popularized the eating of red meat. In fact, it is believed that "phở" is derived from "pot au feu" a French soup. Vietnamese cooks blended the Chinese, French and native influences to make a dish that is uniquely Vietnamese.
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Last Updated ( Monday, 30 June 2008 )
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Written by STS
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Monday, 30 June 2008 |
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 I love southern/soul food cooking and enjoy delighting my guest with feast of Southern staples.
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Last Updated ( Monday, 30 June 2008 )
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