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Boat Yard's Restaurant
Many Rajas came to Kerala’s and Each Group that Came to Kerala arrived with their own culinary traditions, yet these cuisine’s took new forms as they adapted to the South Indian climate and its fruits, vegetables and spices. So the port city became a melting pot of new ideas and ingredients. The Portuguese for example, came for Kerala’s black pepper an left behind the new world “Chili”, for ever changing the character of Indian cooking. Arab traders brought with them a taste for dried fruits and nuts, and rich dishes like ‘biriyani’. The Syrian Christians had a knack for combining their meat curries with ‘appams’, the rice-based South Indian Pancakes. And while the Jews maintained a Kosher diet, they integrated seasonings like coriander and curry leaves into their cooking.
The collection of dishes is the result of the tireless efforts of our Chef’s who convinced the descendants of some of Fort Cochin’s oldest families to share their prized recipes. We hope it is the most delicious history lesson you ever have.
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