Kerala is also famous for its distinctive cuisine, which is uniquely different from other parts of Indian cooking. Kerala cuisine truly reflects the rich diversity of its agricultural products. Religious and cultural factors also play a significant role in the variety of cuisine in Kerala. Coconut, an integral part of their lives, is used in various forms in cuisine. A second essential ingredient is seafood, which is used in Kerala's traditional cuisine. Curry leaves, tamarind, chilies, mustard seeds, and asafetida are the vital ingredients of spicy Kerala dishes. Rice is the staple food of Keralites and is eaten in different forms in the main course, snacks, and breakfast.
In a different part of the state, the mixed population lends a unique characteristic to the cuisine. Vegetarian cuisine is a specialty of Hindus, while Christians and Muslims excel in non-vegetarian food preparations. Appam, rasam, fish curry, and payasam are some of the most popular dishes in Kerala. Kerala cuisine is also famous for its traditional sadhyas'—a vegetarian meal comprising boiled rice and several side dishes. The cuisine also has a variety of chutneys, pickles, banana chips, jackfruit chips, pappadums, etc.
Keeping this tradition alive, most of Kerala's restaurants offer homegrown food as their chief attraction. So it is worth trying these delicacies on your trip to Kerala.
