Vijayakrishna Restaurant

According to Hindu mythology, the land of Kerala was recovered from the sea by Parasurama, an avatar of Vishnu; hence Kerala is also called Parasurama Kshetram (“The Land of Parasurama”). Parasurama was an axe-wielding warrior sage. He threw his axe across the sea, and the water receded as far as it reached.

The cuisine of Kerala is characterized by the use of coconut, either chopped or grated and used as garnishing, coconut milk or paste is used to thicken gravies and coconut oil is used for cooking. Though one can’t imagine Kerala food without chilies, curry leaf, mustard seed, tamarind and asafetida.

Various locally available vegetables such as tapioca, cassava and yam form part of the cuisine of Kerala. Seasonal fruit such as papaya, jackfruit, mangoes and lime are eaten at different times of year. Bananas and coconut are available year round and are a staple of the Kerala diet. The refreshing juice of the tender coconut is a delightful drink, which you can enjoy on Kerala Tours with Kerala Backwater.