Metroplus » Food

Updated: April 9, 2010 14:29 IST

Kerala cuisine to feature on U.S. food show

print   ·   T  T  
Appam and curry on display. File photo: S. Gopakumar
The Hindu Appam and curry on display. File photo: S. Gopakumar

Kerala's culinary specialities have won over master U.S. chef Anthony Bourdain who will showcase food like appam, puttu and karimeen curry on the popular American travel and food show "No Reservations" on the Travel Channel.

The sixth season of Travel Channel's culinary programme hosted by Bourdain will telecast the specialities of Kerala cuisine in July.

Bourdain has already shot the episode in Kerala for "No Reservations" which is in its sixth season.

"By showcasing authentic Kerala food in the homes of ordinary people, Anthony Bourdain is also reaffirming that delicious food and hospitality is not just special to upscale restaurants and hotels but is something that is customary throughout the state," said Kerala Tourism secretary V. Venu.

"It was wonderful to have such a high profile television host championing street and home cooked food," he said.

"When it comes to spices and variety, Kerala is right up there in my alley," the release said quoting Bourdain, 53, the author of "A Cook's Tour-In Search of the Perfect Meal".

For the Kerala episode, the master chef landed in Kochi at the fag end of March and travelled to Alappuzha to savour the backwaters’ cuisine. He stayed in a houseboat where he tried mussels and kappa (tapioca), a Kerala sadhya (feast) and the spicy karimeen or pearl spot fish, the release said.

"I am also very impressed with the high standard of food in Kerala, especially the street food," says the chef, who earlier hit the streets in Kochi to taste the varieties.

Bourdain also enjoyed home cooked puttu (a steamed rice powder preparation), meen curry (fish cooked in coconut milk) and some other vegetarian dishes with actor Mammootty, when he visited the superstar during the shooting of his forthcoming film "Pokkiri Raja", the release said.

The versatile poha adapts itself to a South Indian favourite- vadai »

The seeds and leaves of this Mediterranean native are part of our cuisine for good reason. »

Six simple steps to a crunchy, yet chewy, rich cookie. »

A sour and spicy affair from the stable of South Indian cuisine »

Latest in this section



Recent Article in Food

Pritha Sen and her dishes served at the recently Goalondo Steamer food festival in Gurgaon

Gaining steam, moving ahead

We live in interesting times. If you are a good cook and want to showcase your food, you don’t have to run or own a restaurant or a cater... »