Syrian Christian Cuisine

(In the best possible Sattvic & Organic practices)

In the Syrian Christian Cuisine most importantly, the spices does not dominate the taste & flavor of the main/chief constituent of the dish, but only compliments the dish.

From the time the Nazarene Jewish followers of Yeshu, the 72 Knanaya Families under the leadership of Knai Thoma landed in Kodungallur in 345 AD, a new form of cuisine started taking shape in the God’s Own Country. They with the help of the St. Thomas converts of the land gave a new face to their Middle Eastern Semitic Cuisine complimenting their dish with spices freely available in the new land. Thus a new cuisine was formed. In the early days of its evolution, they used only hints of spices to their then cuisine so as to avoid monotony of taste. In the years to come the cuisine did undergo changes to come to its present form. The cuisine was derived with an incentive to the health of a human being, as the various complimenting spices balanced the basic ingredients and chief constituent of the dish to the human body through his stomach.

Today with exposure to the outside world in a growing Tourist environment of the land of Kerala, the cuisine has become very popular almost all over the world and is attracting new palate.