Kerala

Kerala cuisine is rich, aromatic, and heavily influenced by the state’s tropical climate and coastal geography. Coconut is a key ingredient, used in various forms such as grated, oil, and milk, giving the dishes a unique flavor and texture. Rice is the staple food, often served with a variety of vegetable curries, fish, and meat dishes. One of the most famous meals is the Kerala Sadya, a festive vegetarian feast served on a banana leaf, featuring an array of dishes like sambar, avial (mixed vegetable curry with coconut), thoran (coconut stir-fry), and payasam (sweet dessert). Popular breakfast items include Puttu (steamed rice cake layered with coconut) and Appam (fermented rice pancakes), usually enjoyed with coconut milk-based stews or chickpea curry. Seafood plays a prominent role along the coast, with delicacies like Karimeen Pollichathu (pearl spot fish grilled in banana leaves) and Fish Moilee (coconut milk fish curry). Kerala cuisine beautifully balances spicy, tangy, and sweet flavors, making it both healthy and delicious.