Kerala culture and traditions

Kerala culture and traditions.

Kerala culture. Kerala, as a state, came into existence 64 years ago. But the culture of Kerala is over 5000 years old. The culture of Kerala has developed over the past millennia, influenced by other parts of India and abroad. Kerala traces its non-prehistoric cultural genesis to its membership (around the AD 3rd century) in a vaguely defined historical region known as Thamizhagom — a land defined by a common Tamil culture and encompassing the Chera, Chola, and Pandya kingdoms. At that time, the music, dance, language (first Dravida Bhasha — "Dravidian language" — then Tamil), and Sangam (a vast corpus of Tamil literature composed between 1,500–2,000 years ago) found in Kerala were all similar to that found in the rest of Thamizhagom (today's Tamil Nadu). The culture of Kerala evolved through the Sanskritization of Dravidian ethos, revivalism of religious movements and reform movements against caste discrimination Kerala showcases a culture unique to itself developed through accommodation, acculturation and assimilation of various faculties of civilized lifestyle..

Performing arts. Native traditions of classical performing arts include Koodiyattam , a form of Sanskrit drama or theatre. Kathakali is a 500-year-old form of dance-drama that interprets ancient epics; a popularized offshoot of Kathakali is Kerala Natanam . Meanwhile, Koothu is a more light-hearted performance mode, akin to modern stand-up comedy; an ancient art originally confined to temple sanctuaries, it was later popularized by Mani Madhava Chakyar. Other Keralite performing arts include Mohiniyaattam ("dance of the enchantress"), which is a type of graceful choreographed dance performed by women and accompanied by musical vocalizations. Thullal , Thirayattam , Padayani , and Theyyam are other important Keralite performing arts.

Music. The ragas and talas of lyrical and devotional Carnatic music — another native product of South India — dominate Keralite classical musical genres. Swathi Thirunal Rama Varma, a 19th-century king of Travancore and patron and composer of music, was instrumental in popularising Carnatic music in early Kerala. Additionally, Kerala has its own native music system, Sopanam , which is a lugubrious and step-by-step rendition of raga-based songs. It is Sopanam , for example, that provides the background music used in Kathakali . The wider traditional music of Kerala also includes melam (including the paandi and panchari variants), as a style of percussive music performed at temple- centred festivals using an instrument known as the chenda . Up to 150 musicians may comprise the ensembles staging a given performance; each performance, in turn, may last up to four hours. Panchavadyam is a differing type of percussion ensemble consisting of five types of percussion instruments; these can be utilised by up to one hundred artists in certain major festivals. In addition to these, percussive music is also associated with various uniquely Keralite folk art forms. Lastly, the popular music of Kerala — as in the rest of India — is dominated by the filmi music of Indian cinema. The most remembered name in Kerala music culture is of Great Indian musician Sri K. J. Yesudas..

Food. The staple food of Kerala is greatly influenced by the history and culture of the state. It’s a blend of both vegetarian and non-vegetarian options, in which the latter is prepared a variety of items like fish, poultry and red meat. Rice, fish, and coconut are the most common ingredients of almost all Kerala famous food. The flavours are enhanced with chillies , curry leaves, mustard seeds, turmeric tamarind, black pepper, cardamom, clove, ginger, cinnamon, and asafoetida.Though the traditional food of Kerala, including Kerala Sadya prepared during festivals and celebratory ceremonies, is vegetarian, the contemporary food of the state includes non-vegetarian dishes. One might also be able to identify the taste of coconut in most dishes in Kerala, owing to the fact that blending grated coconut and its milk in food for thickening and flavouring is a common culinary practice in India.One of the famous dishes of Kerala is Idiyappam which is relished by most of the people. Also known as Noolappam in Kerala cuisine, Idiyappam, food of Kerala, is made of rice flour, salt and water with a number of thin strands or sevai entwined together to make the lovely texture that this dish bears. It is this texture that makes it versatile. You can have it with all kinds of curries, but it tastes best with Egg Curry..

One of the famous dishes of Kerala is Idiyappam which is relished by most of the people. Also known as Noolappam in Kerala cuisine, Idiyappam, food of Kerala, is made of rice flour, salt and water with a number of thin strands or sevai entwined together to make the lovely texture that this dish bears. It is this texture that makes it versatile. You can have it with all kinds of curries, but it tastes best with Egg Curry.Want to add spice on your palate? Then, you must try one of the national foods of Kerala that is spicy chicken fry or Kerala style prawn curry as there is no single national food of Kerala. Served with onion, spices, garlic, and vinegar on a banana leaf, Nadan Kozhi Varuthathu is fried chicken made with a generous amount of spices. One can have it with chapattis, Kerala Porotta (a layered flatbread made from maida flour), appam or rice. It also serves as a popular street food in the list of Kerala dishes served with dosa . Have Nadan Kozhi Varuthathu on your next trip to Kerala and you’ll forget KFC for sure!.

TRADITIONS AND CULTURES OF HIMACHAL PRADESH.

HIMACHAL PRADESH. The north Indian state Himachal Pradesh is a state that is largely influenced by the western culture. The state is multi-religious, multicultural, multilingual. Majority of the population of the state is of Hindus. Music and dance of a place resemble the eternity of the place, in Himachal Pradesh the dance and songs is a way of people to connect to god. The handicrafts which are made such as carpets, leather works, shawls etc are in high demand all over the country. Weaving, carving, painting are considered to be a main part of the people.

FOOD OF HIMACHAL PRADESH. They have lentil, broth, rice, vegetables and bread. Himachalis prefer non-vegetarian cuisine. Traditionally, Himachali cuisine is dominated by red meat and wheat bread. Thick and rich gravy, with aromatic spices, is used in abundance as the base of many dishes. Dham is the traditional food served in marriages or other functions. Siddu, Patrode , Cheele and Babru are the authentic snack dishes of the state. Steamed momos and noodles are also readily available..