Gods Own Country

See Our Heaven

God’s own country. Or a heaven on earth. Place full of mountains, greenery and streams, Oh kerala! God create you with utmost care.– Rekha Menon –

Kerala, the state in Southern India called ”Gods Own Country” is known as a tropical paradise of waving palms and wide sandy beaches. It is a narrow strip of coastal territory that slopes down the Western Ghats in a cascade of lush green vegetation and reaches to the Arabian sea. Kerala borders the states of Tamil Nadu to the east and Karnataka to the north. It is also known for its backwaters, mountains, coconuts, spices and art forms like Kathakali and Mohini Attam. The state is also considered to be one of the safest regions of India. Kerala has high standards of living compared to its neighbours and other Indian states and has social lifestyle indices such as education and healthcare that are on par with developed countries. Each community in Kerala has its own unique Malayalee culture which will not be found anywhere outside Kerala. The Buddhist influence brought Ayurveda into a prominent position as well as Kalaripayattu (Kerala’s traditional martial art).

Spices have always played an integral part of Kerala’s history. Our cooking is all about spices, aromas and textures Our food is an example of the very same and we have offerings for people from all over the world. Be it famous international restaurant chains or local eateries, we have everything a foodie could ask for prepared with that special Kerala taste to it. The cuisines cater to vegetarians and non-vegetarians alike. Keralan food is traditionally served on a clean green banana leaf and eaten with one’s fingers. Coconuts grow all over the coastline of Kerala and consequently, coconut shells, grated coconut shavings and coconut milk are commonly used in dishes for thickening and flavoring. The long coastline, numerous rivers and inland tributaries have resulted in a strong fishing industry that supports the seafood obsession that most Keralites display. Boiled rice is a staple dish and is eaten with all sorts of gravies and curried accompaniments.