After a 16-year hiatus, I revisited India, spending one week in the South Indian state of Kerala.
Although it sounds like a short trip, I was able to cram a lot of different meals into those days, spread out over three primary locations: Kovalam, Trivandrum (aka Thiruvananthapuram), and Kochi (aka Cochin).
Starting with Kovalam, a beach-centric suburb of Trivandrum in the southern part of the state of Kerala, one particular lunch was a feast; I can gladly say that it was one of the best fish dishes I’ve ever had, the bizarre presence of grape juice notwithstanding.
A typical South Indian set meal is called sadya (സദ്യ, in the predominant Kerala language of Malayalam), and is served with a variety of vegetable curries surrounding a heaping portion of white rice. You scoop it all up with your hands, and can even ask for refills!
If you’d like to see me embarrass myself struggling with the chilies while attempting to scoop up rice, check out the video below–
Although it’s much easier to find North Indian-influenced cuisine in the United States due to immigration patterns, I’d highly recommend seeking out sadya, or even try preparing one yourself … though banana leaves might be in short supply!
Finding Food Fluency 