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A toddy shop is a drinking establishment seen in some parts of India (particularly Kerala) where palm toddy, a mildly alcoholic beverage made from the sap of palm trees, is served along with food.
The food served with toddy is very spicy and hot with chilies. The main dish is tapioca with red fish curry. [1] There are some toddy shops which serve specific taste of toddy along with signature dishes.
Palm wine, known by several local names, is an alcoholic beverage created from the sap of various species of palm tree such as the palmyra, date palms, and coconut palms. It is known by various names in different regions and is common in various parts of Africa, the Caribbean, South America, South Asia, Southeast Asia and Micronesia.
Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian Subcontinent, Southeast Asia, and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. It is similar to the Latin American panela, also known as piloncillo in Mexico. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres. Jaggery is very similar to muscovado, an important sweetener in Portuguese cuisine and British cuisine. The Kenyan Sukari ngutu/nguru has no fibre; it is dark and is made from sugar cane and also sometimes extracted from palm tree.
Feni is a spirituous liquor indigenous to the state of Goa, India. The two most popular types of feni are Cashew feni and Coconut feni, depending on the original ingredient; however, many other varieties are sold. The small-batch distillation of feni has a fundamental effect on its final character, which still retains some of the delicate aromatics, congeners, and flavour elements of the juice from which it was produced.
Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centered around many varieties of rice, as well as coconut which is an ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish. As a country that was a hub in the historic oceanic silk road, contact with foreign traders brought new food items and cultural influences in addition to the local traditions of the country's ethnic groups, all of which have helped shape Sri Lankan cuisine. Influences from Indian, Indonesian and Dutch cuisines are most evident with Sri Lankan cuisine sharing close ties to other neighbouring South and Southeast Asian cuisines.
Borassus is a genus of five species of fan palms, native to tropical regions of Africa, Asia and Papua New Guinea.
Toddy may refer to:
Parassinikadavu Muthappan temple is a temple, located at Parassinikadavu in Anthoor Municipality on the banks of the Valapattanam river about 10 km from Taliparambu and 16 km from Kannur City in Kannur District, Kerala, India. Principal deity of the temple is Sree Muthappan, whose divinity is presented as a ritualistic theyyam enactment in two versions called Thiruvappan and Vellattam. According to the local tradition the presiding deity is a manifestation of Lord Shiva.
Muthappan is a deity commonly worshiped in the Kannur, Kasargod, Kozhikode, Malapuram region of Kerala and Coorg region of Karnataka in India. Muthappan is considered as the personification of two Hindu gods — the Thiruvappan or Valiya Muttapan (Vishnu) and the Vellatom or Cheriya Muttapan (Shiva).
Puttu, alternatively spelled pittu, is a dish native to the South Indian states of Kerala, Tamil Nadu, and parts of Karnataka, as well as Northern Province in Sri Lanka. Puttu means "portioned" in Tamil and Malayalam. It is made of steamed cylinders of ground rice layered with coconut shavings, sometimes with a sweet or savory filling on the inside. Puttu is usually a breakfast dish served hot with either sweet side dishes such as palm sugar or banana, or savoury with chana masala, chutney, rasam, or meat curries.
The Ezhavas are a community with origins in the region of India presently known as Kerala, where in the 2010s they constituted about 23% of the population and were reported to be the largest Hindu community. They are also known as Ilhava, Irava, Izhava and Erava in the south of the region; as Chovas, Chokons and Chogons in Central Travancore; and as Thiyyar, Tiyyas and Theeyas in the Malabar region. Some are also known as Thandan, which has caused administrative difficulties due to the presence of a distinct caste of Thandan in the same region. The Malabar Ezhava group have claimed a higher ranking in the Hindu caste system than do the others, although from the perspective of the colonial and subsequent administrations they were treated as being of similar rank.
A banana fritter is a fritter made by deep frying battered banana or plantain in hot oil. It is a common dish across Southeast Asia and the Indian subcontinent.
Borassus flabellifer, commonly known as doub palm, palmyra palm, tala or tal palm, toddy palm, wine palm or ice apple is native to the South Asia and Southeast Asia. It is reportedly naturalized in Socotra and parts of China.
Neera, also called palm nectar, is a sap extracted from the inflorescence of various species of toddy palms and used as a drink. Neera extraction is generally performed before sunrise. It is sweet, translucent in colour. It is susceptible to natural fermentation at ambient temperature within a few hours of extraction, and is also known as palm wine. Once fermented, Neera becomes toddy. Neera is widely consumed in India, Sri Lanka, Africa, Malaysia, Indonesia, Thailand, and Myanmar. Neera is not the juice made from palm fruit.
Sanna and plural Sannas are spongy steamed savoury rice cakes originating from the west Coast of the Indian subcontinent. They are popular in Goa and Mangalore in India, especially among the Goans, the Konkani diaspora of Karnataka and of a small community settled in Kerala, and the East Indians and the Kupari community based in and around Mumbai.
Kue putu or putu bambu is an Indonesian kue. It is made of rice flour called suji and coloured green with pandan leaves, filled with palm sugar, steamed in bamboo tubes, and served with desiccated coconut. This traditional bite-sized snack is commonly found in maritime Southeast Asia, particularly in Java, Indonesia, where it is called putu bumbung. Kue putu is usually sold by street vendors and can be found in traditional markets, along with other kues. Kue putu can also be found in the Netherlands due to its colonial ties with Indonesia.
Khanom tan is a local popular Thai dessert which can be found in the provinces that have sugar palm, such as Phetchaburi, Nakhon Pathom and Suphanburi.
P. Thilothaman is an Indian politician.He served as a member of the 14th Kerala Legislative Assembly and former minister for Food and Civil Supplies Department of Kerala. He belongs to Communist Party of India and represented Cherthala constituency. He was previously elected to Kerala Legislative Assembly in 2006 and 2011.
Nipa palm vinegar, also known as sukang sasâ or sukang nipa, is a traditional Filipino vinegar made from the sap of the nipa palm. It is one of the four main types of vinegars in the Philippines, along with coconut vinegar, cane vinegar, and kaong palm vinegar. It is usually sold under the generic label of "palm vinegar".
Kaong palm vinegar, also known as irok palm vinegar or arengga palm vinegar, is a traditional Filipino vinegar made from the sap of the kaong sugar palm. It is one of the four main types of vinegars in the Philippines, along with coconut vinegar, cane vinegar, and nipa palm vinegar. It is usually sold under the generic label of "palm vinegar".
Htanthi mont is a traditional Burmese snack or mont. It bears resemblance to the Chinese fa gao.
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