What Is the Difference Between Kerala Style Caterers and south Indian Caterers_.pdf

South Indian food offers a variety of choices that are as diverse as the region itself. South India consists of a number of states, each with its own unique culinary traditions and styles. Among them, Kerala stands out for its unique food culture.

1. What Is the Difference Between Kerala Style Caterers
and South Indian Caterers?


Introduction
South Indian food offers a variety of choices that are as diverse as the region itself.
South India consists of a number of states, each with its own unique culinary traditions
and styles. Among them, Kerala stands out for its unique food culture. While Kerala
style caterers and general South Indian caterers may appear similar at first glance,
there are several notable differences between their culinary offerings, preparation
methods, and presentation styles. In this blog, we’ll explore what sets Kerala style
caterers apart from other South Indian caterers.
Culinary Influence and Regional Specialties
Kerala style catering is deeply rooted in the traditions of God's Own Country. Kerala
cuisine is influenced by its coastal geography, resulting in rich seafood dishes. While
many South Indian states also feature seafood, Kerala use of fresh fish, prawns, and
crabs in its culinary offerings is unmatched. In contrast other South Indian caterers from
states like Tamil Nadu, Andhra Pradesh, and Karnataka may focus more on vegetarian
dishes, rice, and lentils. The Role of Coconut Oil and Spices
One of the most defining elements of Kerala cuisine is coconut, both fresh and dried.
Kerala caterers emphasize coconut oil, coconut milk, and grated coconut in their dishes,
infusing curries and gravies with a rich and creamy texture and unique sweetness. For

2. example Avial a popular Kerala vegetable dish prepared in coconut abundance and is
seasoned with coconut oil. The majority of South Indian cuisine doesn't use coconut.
For instance Tamil cuisine uses tamarind and curry leaves to flavor its sambar, rasam,
and dry chutneys. Coconut use in Tamil, Telugu, and Kannada cuisine is not as
dominant as in Kerala cuisine.
Rice vs Roti
Another key difference lies in Kerala's staple foods versus other South Indian states.
While rice is a common base for meals in South India, Kerala style caterers emphasize
boiled rice or Matta rice (a red rice variety) in their meals. This rice variety is nutty and
has an unusual texture that pairs perfectly with Kerala dishes rich, spicy curries. A
traditional Kerala meal, or sadhya, is typically served on a banana leaf. The meal
revolves around rice as the main component, accompanied by side dishes like pachadi,
Kaalan, and Sambar. The Influence of Vegetarianism.
Kerala style caterers emphasize vegetarian and non-vegetarian dishes. Kerala’s rich
cultural heritage is evident in its wide array of vegetarian dishes, many inspired by
ancient temple practices and Ayurvedic principles. Dishes like Sambar, Avial, Kootu,
and Puli Inji a tangy ginger and tamarind relish are central to Kerala meals and offer a
balance of flavors that reflect the state's natural abundance of vegetables and fruits.
South Indian caterers from other regions also focus on organic food especially in Tamil
Nadu where the Chettinad cuisine has a strong vegetarian influence. Meal Structure Sadhya vs Thali
One of the major differences between Kerala style caterers and other South Indian
caterers is the presentation and structure of their meals. Kerala is famous for its
traditional sadhyas, which are elaborate feasts that are served during festivals and
weddings. There is a fixed menu for the sadhya, which is served on a banana leaf. It
includes a variety of dishes from rice and curries to pickles, chutneys, and desserts,
creating a well-balanced experience of flavors, textures, and colors. In contrast, South
Indian caterers from other regions often offer a thali (plate) meal where the dishes are
presented on a single plate typically with rice or a rice-based dish like veg biryani.
Beverages and Desserts
Beverages and desserts also differ between Kerala style caterers and South Indian
caterers from other regions. Kerala is known for refreshing beverages like Kudampuli

3. Rasam (a tamarind-based drink), Paal Payasam (a rice pudding), and Elaneer (tender
coconut water). Kerala cuisine desserts are generally light and coconut based, with
jaggery playing a central role in many sweet dishes. In comparison, other South Indian
regions may favor sweets like Kesari (a semolina sweet), Laddus, and Jalebi, which are
rich in ghee and sugar.
Conclusion
The major difference between Kerala style caterers and general South Indian caterers
lies in how the prepared ingredients are prepared and the overall dining experience.
Kerala style caterers focus on seafood, coconut based dishes, and ceremonial meals
like the Sadhya. This creates an immersive cultural experience that highlights Kerala
unique culinary traditions.
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