Kerala, often referred to as the "Land of Spices," offers a tantalising culinary experience that blends spices, coconut, and seafood. The influence of Kerala's rich cultural heritage and geographical diversity on its cuisine has resulted in a unique blend of delightful flavours and dishes.
Malayali Cuisine: Malayali food is renowned for its diverse flavours and locally sourced ingredients. Rice, a staple, is served with sides like Sambar, Rasam, Thoran, Avial, and Pachadi, featuring vegetables like coconut, drumstick, yam, pumpkin, plantain, and beans. Aromatic spices enhance the depth and complexity of flavours.
Mappila Cuisine: Influenced by Arab traders on the Malabar Coast, Mappila cuisine blends Indian and Arabian flavours with dishes like Biryani, Pathiri, Mutton Stew, and Kozhi Varutharacha Curry.
Syrian Christian Cuisine: Kerala's Syrian Christian community boasts distinctive culinary traditions, emphasising seafood. Local favourites like Meen Pollichathu (spiced fish wrapped in banana leaves) and Karimeen Mappas (pearl spot fish in coconut milk gravy) are relished by residents and visitors.
Appam with Stew: A classic Kerala breakfast, Appam is a soft pancake made from fermented rice batter paired with vegetable or meat stew for a delightful culinary experience.
Karimeen Pollichathu: Pearl Spot fish, or Karimeen, marinated in spices and pan-fried or grilled, offers a succulent dish highlighting the freshness of local seafood.
Puttu and Kadala Curry: A staple breakfast, steamed rice cake Puttu is served with Kadala Curry, a thick curry with black chickpeas in a flavourful spice blend.
Avial: A mixed vegetable curry with coconut-yogurt sauce, Avial complements rice with seasonal vegetables like drumsticks, pumpkin, carrots, beans, and brinjal.
Unniyappam: Sweet fritters made from ripe bananas, jaggery, rice flour, and coconut bits, Unniyappam is a festive snack during occasions like Onam.
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