Wedged between the Western Ghats on the East and the Arabian Sea on the West, the narrow strip of land known as Kerala is a destination of a lifetime. The timeless beauty of the palm fringed beaches of Kovalam and Varkala, the majesty of the undulating hills of Munnar and Vagamon, the serenity of the pristine backwaters of Kumarakom & Kuttanad and the enchanting woods and forests of Thekkady and Silent Valley will have you bowled over.
Every district in Kerala has it's own unique culture and characteristics. Thiruvananthapuram is known for it's beach- Kovalam, the Sri Padmanabhaswamy Temple and various museums and palaces; Alappuzha for it's backwaters, Thrissur, the cultural capital, Kottayam for it's ancient churches, Kozhikode for it's old world charm and the entrancing Ponmudi or Golden valley.
The average minimum and maximum temperature of Kerala is as given below. The best time to visit Kerala is also specified..
Food is not for the faint hearted in god’s own country. Every dish, every recipe is an elaborate concoction of varied spices, coconut and hard labour – meticulously ground and fried. And the results are usually spectacular.
Foreign influence on the cuisine of Kerala is marked, with each religion from Muslims to Syrian Christians developing their own cuisine and style of preparation. The Moplah cuisine of the Malabar region has a distinct flavour, borrowed from the traders who regularly visited the region.
Erachi Varutharacha Curry (fried-ground mutton curry) - Karimeen Pollichathu (Steamed Pearlspot) - Puttu & Kadala - Beef Fry & Parottha - Muringayila erissery - Mutton stew - Kerala Pomfret-Fry - Pazham Pori (Banana fritters)
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