From traditional to continental to inter-continental and back in search of the roots: A culinary journey of the typical Malayalee

Abstract

Identity, culture, tradition, and heritage define our basic food habits. From tapioca and fish curry served on a leaf platter; cold rice and mango pickle served in an earthen pot; black coffee with jaggery served in a porcelain cup; fish wrapped in a banana leaf and barbequed in firewood; the Malayalee shifted his palate to the taste of the neighbouring state's idli, sambhar and vada; to the North Indian dishes, Mughalai dishes, continental, and inter-continental dishes served in steel plates to Chinese porcelain to western crockery. But after savouring dishes pan world, the typical Malayalee is back in search of his roots. This paper aims to delineate that search and identify the various traditional dishes now understood to be healthy, and tasty and anchoring the community to the roots of food culture. This study involves an in-depth observation and analysis of food culture, identity, heritage, cooking techniques and ingredients used. The change in the culinary aspects of a typical Malayalee's life is understood and his search back to his roots is portrayed through this article. Therefore, this study highlights the gastronomical journey of the Malayalee to the traditional roots of Kerala cuisine in the modern age of globalization. The Valorisation of established classic dishes from the margins to the table top of the finest restaurants is also analysed.