Kerala’s highly palatable cuisine is just as distinctive as its colourful cultural life and religious traditions. It’s a cuisine influenced by the long coastline – and flavoured by the ubiquitous coconut. One enriched with exotic tropical fruits, vegetables, cereals,  and herbs, garnished with the unmistakable aroma of pepper, cardamom chillies and cloves. A holistic and natural cuisine that follows the tenets of Ayurveda, mildly flavoured, gently cooked and with a certain genteel delicacy on the stomach. In short, it’s a cuisine that’s truly in harmony with the divine! Next to rice, dhal or gram is the most widely used staples. These are beans and peas in many shapes, colours, and sizes (dhal is whole, gram is split). A good source of protein, they are often ground into flours, added to rice dishes, and cooked with vegetables and meats. Two of Kerala’s favourite dishes are made from slightly fermented dhal and rice, steamed dumplings called Idlis and thin crisp pancakes called Dosas. Kerala, most curries have these ingredients: curry leaves (the fragrant leaves of a small wild tree), coriander seeds, cumin seeds, mustard seeds, black pepper, hot chillies, fenugreek, turmeric, cardamom, and often cinnamon and cloves. These are all toasted in a pan and then ground on a flat stone with a stone hand grinder (or put in an electric blender). To make a dish, the curry is usually fried in a little oil or clarified butter (called ghee) and then the rest of the ingredients are added and cooked. Indian cooks say that the freshly ground spices taste better and that frying them before anything less makes the flavours more vivid.

Kerala has a distinctive cuisine, very unusual and different from the rest of India. Cooking in Kerala is all about discoveries, aromas and colours. Kerala cuisine is aromatic and spiced tastefully, offers several gastronomic opportunities to those willing to experiment with the local cuisine. So, if you are planning to travel to Kerala, don’t miss out on the opportunity to savour the cuisine of Kerala. If you want to learn about this here is the opportunity .

The culinary of Indian cuisine has developed over thousands of years. The Indian Cuisine in both vegetarian and Non Vegetarian Indian food, has an unmatched charm because of the extravagant spices, thus India is better understood as “HOME OF THE SPICES”. The art of preparing authentic Indian food involves the delicacy and mixing of the right spices in right quantities. India is a land of diverse religions, customs, festivals, culinary flavors and climatic conditions. Thus each part of India has added and enhanced the flavor of its dishes by blending spices, herbs and condiments to make the dish more exquisite, exotic and heavenly.

“To indulge in Indian cuisine is to enjoy a glimpse of heaven and an unforgettable culinary experience.” -Chef & Author Komal Taneja

The culinary efforts of the different communities of Kerala come out in distinctly different dishes of great variety. While Hindus specialise in delicious vegetarian food such as sambar, rasam, olan, kaalan, pachadi, kichadi, aviyal and thoran.The Muslims and Christians excel in non vegetarian cuisine. The pathiri, a sort of pancake made of rice flour, and biriyani which is a mouthwatering dish of rice cooked with meat, onions, chillies and other spices are Muslim culinary delights. Christians have interesting recipes to make an array of fish dishes such as meen pollichathu, fish molee and so on. Christian cookery specially caters to people with a sweet tooth – crunchy kozhalappam, achappam, cheeda and churuttu. A typical Kerala breakfast may be puttu, which is rice powder and grated coconut steam cooked together, idli and sambar, dosai and chutney, idiappam (string hoppers), or the most delicious of them all, the appam. Appam is a kind of pan cake made of rice flour fermented with a small amount of toddy (fermented sap of the coconut palm) which is circular in shape and edged with a crisp lacy frill. It is eaten with a chicken or vegetable stew. Kanji (rice gruel) and payaru (green gram), kappa (casava) and fish curry are traditional favourites of Keralites. Almost every dish prepared in Kerala has spices added to it – spices such as cinnamon, cardamom, ginger, cloves, garlic, cumin, coriander, turmeric etc. Spices are used in Kerala to tone up the system the way wines are in western cuisine. The juice of tender coconut is a refreshing and nutritious thirst quencher. Kerala cuisine also has a medley of pickles and chutneys. And the crunchy papadams, banana chips and jack chips can bring a smile any day.