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

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 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.