1.
‘THE GODS OWN COUNTRY”
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2.
SUBMITTED TO,
Navneet Kaur
Assistant Professor
SUBMITTED BY,
NAME : Akhila. V
Reg No. : 11605668
ROLL No. : 7
SECTION : L1601
COURSE : B.A, LL.B(Hons)
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3.
Capital : Thiruvananthapuram
Language : Malayalam
Area : 38,863 sq. km (15,005 square mile)
Population : 33,387,677
Economy : Agricultural
Literacy : 93.9
Districts : 14
Nickname(s): God's Own Country, Spice Garden of India,
Land of Coconuts
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4.
According to Hindu mythology,
Kerala was created by Lord
Parasurama, an incarnation of
Lord Vishnu by throwing his
axe across the sea to create
new land for his devotees to
live peacefully. So, Kerala is
God's own creation, hence it is
called
Every nook and corner in
Kerala you will see Hindu
temples, Muslim mosques and
Christian Churches; and unlike
many other parts of India,
people live happily without
communal riots and great
religious tolerance. Hence it is
#1
God's own country!
God's own paradise…
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5.
Nestled between the pristine waters of the Arabian
sea on the west and the lush Western Ghats
mountains on the east, its intense network of rivers
and lagoons, thick forests, exotic wildlife, tranquil
stretches of emerald backwaters and a long
shoreline of serene beaches make it
#3
a traveler's paradise.
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6.
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Kerala is a land of arts and festivals. It has everything to entertain the
people all over the world. Kerala, has an enriched tradition of arts and
cultural forms. The heritage of Kerala has been rooted with the art and
culture and these ancient facets are the back born of Kerala. There are
hundreds of art forms and rituals in Kerala. The Kerala temples are a
good venue for many art form expressions.

7.
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8.
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Kerala is known as the "Land of Spices“. The cuisine of Kerala is linked to
its history , geography demography and culture. Kerala cuisine offers a
multitude of both vegetarian and non-vegetarian dishes prepared
using fish, poultry and red meat with rice a typical accompaniment .Rice and
cassava (Tapioca) form the staple food of Kerala. All main dishes are made
with them and served along with Kootan; the side dishes which may be
made from vegetables, meat, fish or a mix of all of them. The main dish for
lunch and dinner is boiled rice.

9.
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Sadhya is a variety of dishes traditionally served on a banana leaf in Kerala
India. Sadhya means banquet in Malayalam. A normal Sadhya can have about
24-28 dishes served as a single course. In cases where it is a much larger one
it can have over 64 items .
Sadhya- Traditional food of kerala

10.
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Traditional clothing of Kerala reflects the simplicity and inherent lifestyle of
Malayalis. Most of the people of both genders commonly wear white attires.
The main dresses which individuals wear are highly traditional. The form of
costume worn by the people like Neriyathu and Mundu has a white cloth
piece having golden zari borders representing royalty for men and women.

11.
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•The spices of Kerala date back to thousands of years in the history of the state.
In the ancient times, Kerala rose to fame all around the world solely on the
basis of the riches brought into the state, because of its monopoly over spices.
•In the last 10 years, international spice trade has grown to around 500,000
tonnes of spices and also of herbs of over 1500 million US dollars. It is no
exaggeration that a major chunk of this trade is still from Kerala.
“They took away our pepper but…They cannot take our
RAIN which God showers on us..”

12.
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13.
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