The cuisine of Kerala is linked in all its richness to the history, geography, demography and culture of the land. Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and meat.
As with almost all Indian food, spices play an important part in Kerala cuisine. The main spices used are cinnamon, cardamom, ginger, green and red peppers, cloves, garlic, cumin seeds, coriander, turmeric, and so on. Few fresh herbs are used, unlike in European cuisine, and mainly consist of the commonly used curry leaf, and the occasional use of fresh coriander and mint.
Also the Cuisine of Kerala is characterized by the use of coconut, either chopped or grated and used as garnishing, coconut milk or paste is used to thicken gravies and coconut oil is used for cooking.
Seafood is very popular in Kerala and consumed with every meal. Various fish including sardines, mackerel, tuna, rays and shark are eaten, as are crabs, mussels and oysters. "Karimeen" or fried fish is a popular dish as is fish curry called "Fish Moilee."
This time Christmas in Singapore is more scrumptious for the food lovers in Singapore. As Swadhisht Restaurant @ Little India is serving its Christmas Feast with a wide variety of mouth-watering Kerala dishes. The appetizing dishes includes Cutlet, Paal Appam (Coconut Milk Hopers) , Iddiyappam, Kuttanadan Duck Curry, Duck Stew, Duck Roast, Chicken stew, Mutton Stew, Vegetable stew, Meen Pollichathu, Thalassery Biriyani and some selected wines.
The Christmas Feast is served from December 23 to December 25 and Swadhisht welcomes all food lovers in Singapore to savour its delicious feast.
Please contact for booking and order : Swadhisht, 47 Chandar Road, Little India Conservation Area, Singapore Tel: 6392 0513 / 9880 1680
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