In the 16th century, Brahmins from the Konkan region began making their way further south, seeking refuge from religious persecution and forced conversions at the hands of the Portuguese. As this community, part of a larger denomination called the Goud Saraswat Brahmins, assimilated into the local culture of their new homes, their cuisine too, came to be influenced by the geographical realities.

Prabha Kamath, 79, a food blogger and author of Prabha's Kitchen —A Treasure Trove of Konkani Cuisine Part 1 (Notion Press) available on Amazon Kindle (R350), wants to preserve the unique culinary traditions of the GSB community in Kerala. "What makes our cuisine different from that of the Saraswat community in Goa, Mangaluru and other regions, is that it is vegetarian," she explains. "We also use coconut generously in all our recipes. After all, Kerala is known as the land of coconuts."