Ahhh Kerala, the spice coast of India.

In Kerala, black pepper or “black gold” along with many other spices, has been grown and exported in enormous quantities since the Greco-Roman era. Some Historians believe that this lush tropical paradise was partially responsible for the colonization of the Americas.

Cardamom, black pepper, cinnamon, red rice, coconut, banana and fresh fish are abundant and make up the predominant flavors of Kerala.  Local favorites include dishes like Fish Steamed in Banana leaves with Red Rice, Idli, and Beef Curry.

Wait… what? Beef Curry?
Mmmhmm.

“I’ve brought snacks!”  My mother exclaimed as she walked into our kitchen late one October evening. She unloaded her bag onto our kitchen table. Many little plates appeared, and she looked happy. Among the little white plates was a bright yellow cake, tiny and fluffy. Moistened with Syrup and topped with chili and small black seeds.

“What’s this?” I asked.

“That’s Dhokla, and it’s my favorite,” my mom replied with a smile.