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LONDON, ENGLAND, December 22, 2002: It was dubbed Britain’s Indian summer, a period when all things touched by the Indian subcontinent were deemed to be in vogue, from “Bombay Dreams” and Bollywood, to sari-inspired fashion shows. Now, as winter approaches, the trend shows no signs of abating, thanks to the ever-increasing popularity of Indian cuisine. Kerala restaurants are opening almost daily in Britain, and not only the new restaurants but also many established eateries are adding more South Indian dishes. When direct flights from London to Thiruvananthapuram began a few years ago, knowledge of Kerala’s cuisine began to rise in England. That profile will get even more help with direct flights from London to Kochi beginning this month. However, there is something else about Kerala which seems to resonate with the British, who are lovers of India’s spicy cuisine. “Our food is very healthy, far more so than the traditional Indian dishes that are served over here,” says head chef Sriram of the Taj-owned Quilon. “We don’t use cream or butter, and when we use coconut oil, it is always very sparingly. The British have become very health conscious, and our cooking accommodates their needs.”

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