12 Dishes You Must Eat in Kerala: A Culinary Journey Through God’s Own Country

The monsoon rain drums softly on the palm-frond roof as you sit cross-legged on a polished wooden floor. Before you, a banana leaf unfurls like a canvas, soon adorned with vibrant curries, pickles, and golden pappadams. This is Sadya, Kerala’s grand feast—a symphony of flavors that embodies the soul of India’s spice coast. From backwater villages to bustling markets, Kerala’s cuisine is a love letter to coconut, curry leaves, and freshly caught seafood. Let’s embark on a journey through 12 unmissable dishes that define this tropical paradise.

1. Sadya: The Festive Feast on a Banana Leaf

What It Is: A vegetarian banquet served during festivals like Onam, featuring 20+ dishes.
Must-Try:
- Avial: Mixed veggies in coconut-yogurt sauce.
- Olan: Pumpkin and lentils simmered in coconut milk.
Where to Try: Ariya Nivaas (Kochi) for an authentic experience.
Pro Tip: Eat with your hands—it’s tradition!

2. Appam with Stew: Breakfast of Champions

The Story: Fermented rice pancakes (appam) paired with creamy coconut stew.
Best Combo: Chicken or vegetable stew with caramelized onion center.
Where to Try: Villa Maya (Thiruvananthapuram).

3. Karimeen Pollichathu: The Backwater’s Treasure

Signature Dish: Pearl spot fish marinated in spices, wrapped in banana leaf, and grilled.
Fun Fact: Karimeen is Kerala’s state fish.
Where to Try: Lakeside shacks in Alleppey.

4. Puttu and Kadala Curry: Comfort in a Cylinder

What It Is: Steamed rice cakes (puttu) served with black chickpea curry.
Local Twist: Pair with ripe banana or papaya for sweetness.
Where to Try: Street stalls in Thrissur.

5. Malabar Parotta with Meat Curry: Flaky & Fiery

The Secret: Layered parottas made with maida, paired with spicy Meat curry.
Pro Tip: Dunk the parotta in curry for maximum flavor.
Where to Try: Paragon Restaurant (Kozhikode).

6. Kerala Prawn Curry: Coconut Milk Magic

The Vibe: Juicy prawns in tangy tamarind-coconut gravy with kodampuli (fish tamarind).
Pair With: Steamed red rice.
Where to Try: Fort House Restaurant (Kochi).

7. Idiyappam: String Hoppers Delight

What It Is: Steamed rice noodles, often served with egg curry or coconut milk.
Local Hack: Sprinkle sugar for a sweet version.
Where to Try: Arul Jyothi (Munnar).

8. Thalassery Biryani: A Royal Affair

The Legacy: Fragrant short-grain rice with spiced chicken, influenced by Arab traders.
Key Spice: Star anise and cashew paste.
Where to Try: Paris Restaurant (Thalassery).

9. Palada Payasam: Sweet Endings

The Classic: Rice ada (dumplings) in sweetened milk, garnished with ghee-fried nuts.
When to Eat: Served at weddings and celebrations.
Where to Try: Krishna Sweets (Palakkad).

10. Banana Chips: Kerala’s Crunchy Obsession

The Snack: Thinly sliced bananas fried in coconut oil, salted or sweetened.
Pro Tip: Buy fresh from vendors at Kochi’s Broadway Market.

11. Unniyappam: Bite-Sized Bliss

The Treat: Jaggery-coated rice flour balls with banana and sesame.
Best Time: Evening tea accompaniment.
Where to Try: Temple stalls in Guruvayur.

12. Kappa and Meen Curry: Rural Heartbeat

Comfort Food: Tapioca (kappa) with spicy fish curry, a staple in Kerala homes.
Local Secret: Use your fingers to mash kappa into the curry.
Where to Try: Homestays in Kumarakom.

FAQs: Your Kerala Food Curiosities

Q1: Is Kerala food very spicy?

A: Spice levels vary! Dishes like Meat curry pack heat, but coconut-based curries are milder.

Q2: Are there vegetarian options?

A: Absolutely—Sadya, avial, and puttu are vegetarian staples.

Q3: What’s the best time for food festivals?

A: Visit during Onam (August–September) for grand Sadya feasts.

Q4: Can I learn to cook Kerala dishes?

A: Yes! Kochi and Alleppey offer cooking classes with local chefs.

Q5: What’s a must-try drink?

A: Sulaimani—spiced black tea with lemon, perfect after a meal.