 | This article needs additional citations for verification .(March 2010) |
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 trees 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, North America, Central America, Brazil 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 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, British and French cuisine. The Kenyan Sukari ngutu/nguru has no fibre; it is dark and is made from sugarcane and also sometimes extracted from palm tree.
Feni is a spiritous liquor type originating in Goa, India. The two most popular types of feni are cashew feni and coconut feni. Depending on the ingredients; however, other varieties and newer blends are also sold by distilleries. 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 is produced.
Toddy may refer to:
Parassini Madappura Sree Muthappan temple is a temple located at Parassinikadavu in Anthoor municipality on the banks of the Valapattanam river about 10 km (6.2 mi) from Taliparamba and 20 km (12 mi) from Kannur town 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, Malappuram region of Kerala and Coorg region of Karnataka in India. Muthappan is considered as the personification of two Hindu gods — the Thiruvappan or Valiya Muthapan (Vishnu) and the Vellatom or Cheriya Muthapan (Shiva).
Idiyappam, also known as indiappa, noolappam, santhagai, or ottu shavige, is a string hopper dish originating from southern India. It consists of rice flour pressed into noodles, laid into a flat disc-like shape and steamed. The dish also spread to Southeast Asia, where it is called putu mayam in Malaysia and Singapore, and putu mayang in Indonesia.
An appam or hoppers is a type of thin pancake originating from South India and Sri Lanka. It is made with fermented rice batter and coconut milk, traditionally cooked in an appachatti, a deep pan similar in shape to a wok. It is part of Tamil cuisine and Kerala cuisine found in the Indian states of Tamil Nadu and Kerala, and in Sri Lanka. Appam is most frequently served for breakfast or dinner, often with a topping such as an egg.
The Ezhavas, also known as Thiyya or Tiyyar in the Malabar region, 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. The Malabar Ezhava group has claimed a higher rank in the Hindu caste system than the other Ezhava groups but was considered to be of a similar rank by colonial and subsequent administrations.
A banana fritter is a fritter made by deep frying battered banana or plantain in hot cooking oil. It is a common dish across Southeast Asia and South India.
Arenga wightii is a species of flowering plant in the family Arecaceae. It is native to the Southern Western Ghats in Kerala in India. This palm has various uses in its communities. Local tribal communities depend on this plant for starch and religious ceremonies. It is also used to cover the roofs of houses due to its string resemblance to coconut leaves. Scientists have discovered that this palm has medicinal value. It is said to have antimicrobial and antioxidant phytochemicals. It is threatened by habitat loss.
Indian Singaporean cuisine refers to food and beverages produced and consumed in Singapore that are derived, wholly or in part, from South Asian culinary traditions. The great variety of Singapore food includes Indian food, which tends to be Tamil cuisine and especially local Tamil Muslim cuisine, although North Indian food has become more visible recently. Indian dishes have become modified to different degrees, after years of contact with other Singapore cultures, and in response to locally available ingredients as well as changing local tastes. The local forms of Indian food may be seen as localised or even regional variations of Indian food, or in some cases, a form of hybrid Indian-Singaporean cuisine. Popular 'Indian' dishes and elements of Indian cuisine include:
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.
A sanna is a spongy, steamed, and savoury unfilled dumpling originally made of red rice, black lentil and coconut in the Konkan region, by the western coast of the Indian subcontinent. They originated in Goa and Damaon, Mangalore, Bombay and Bassein (Vasai), and are especially popular among Goans, both the Goan Hindus and Goan Christians, and also among the Konkani migrants outside Konkan in Karachi, Sindh, Gujarat, Karnataka and Kerala. They are also loved by the people of the Konkan division, such as the Kupari of the Bombay East Indian community.
Kerala or Keralam are called ‘alam’ meaning ‘the land of’, and ‘kera’ meaning ‘coconut’. Jammed between the sea and coastal mountains, Kerala is subject to the monsoon rains that flood the land and the rice paddies on the subcontinent’s southern tip. Long growing seasons yield a coconut crop every 40 days, with each tree producing 20 to 30 coconuts per harvest. Keralites, most of whom seem to have at least four or five trees on their small plots of land, claim they are Kalpa Vriksham —“the trees of heaven.” They use the coconuts themselves for food, tender coconuts for water and spirituous toddy for drinking; the fronds for mats and roofs; the oil for cooking; and the husk fibre for a thriving rope industry. They are intrinsically tied to the culture and folklore well. It is a part of every celebration —as an ingredient in the Keralan delicacies prepared, as offering to the gods and to mark an auspicious occasion . Various terms like copra and coir are derived from the native Malayalam language.
Parotta or porotta is a layered South Asian flatbread made from refined flour, eggs and oil. It is commonly seen in South India, especially in the states of Kerala, and Tamil Nadu, as well as in Jaffna in Sri Lanka Variants of the bread spread by Indian Muslim traders and by indentured labourers from the British Raj are popular in South Asian, South East Asian and Caribbean countries like Malaysia, Indonesia, Singapore, Thailand, Brunei, Mauritius, Maldives, Guyana and Trinidad and Tobago under the names roti canai, roti prata, roti thitchu, farata, oil roti or buss up shut.
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.
{{cite web}}: CS1 maint: numeric names: authors list (link)  | This article related to Kerala is a stub. You can help Wikipedia by expanding it. |
 | This restaurant-related article is a stub. You can help Wikipedia by expanding it. |