When you think of Kerala, images of serene backwaters, lush green landscapes, and sandy beaches instantly come to mind. But Kerala is not just a treat for your eyes—it’s a true paradise for your taste buds as well. Known for its liberal use of coconut, aromatic spices, seafood, and rice-based delicacies, Kerala cuisine promises a unique and unforgettable experience.
If you’re planning a trip to Kerala, make sure to indulge in the traditional flavors of this region. To help you out, we’ve listed the top 10 Kerala dishes you must try during your visit.
Nothing beats the heavenly combination of fluffy, lacy appams paired with a creamy vegetable or chicken stew.Made with fermented rice batter and coconut milk, appam is a soft pancake with crispy borders and a light interior. The stew is mildly spiced with cardamom, cloves, and cinnamon, cooked in coconut milk for a delicate flavor. This dish is a breakfast favorite in Kerala but is equally enjoyed at dinner.
Where to try: Most homestays and restaurants in Kochi, Alleppey, and Munnar serve fresh appams with stew.
Read More: Experience the Magic of Kerala Backwaters on a Houseboat
One of Kerala’s most iconic breakfasts, puttu is a steamed cylindrical dish made from rice flour layered with grated coconut. It is tender, substantial, and goes well with kadala curry, which is a black chickpea dish cooked in a masala made from coconut. The contrast of fluffy puttu and spicy curry makes it a wholesome meal that locals swear by.
If you want to experience the grandeur of Kerala cuisine, nothing comes close to the Sadya. Traditionally served on a banana leaf, Sadya is a vegetarian feast featuring over 20 dishes in one sitting. You’ll find rice served with sambar, avial, thoran, olan, pachadi, pulissery, pickles, pappadam, and the famous dessert—payasam.
Sadya is most popular during Onam, the harvest festival of Kerala, but many restaurants serve mini-Sadya platters year-round.
Must-try: The variety of flavors—sweet, sour, spicy, and tangy—all balanced in one meal.
Kerala’s backwaters are home to karimeen, also known as pearl spot fish, a delicacy you simply cannot miss. Fish marinated with spices, wrapped in a banana leaf, and pan-fried till juicy and flavorful is the hallmark of Karimeen Pollichathu. The dish is magically enhanced by the smoky scent of the banana leaf.
Best enjoyed at: Houseboats in Alleppey or Kumarakom, where it’s freshly caught and cooked.
A specialty from North Kerala, the flaky, multi-layered Malabar parotta is a true crowd-pleaser. It’s usually paired with spicy and rich beef curry, though you’ll also find it served with chicken or mutton. The crispy yet soft parottas soak up the curry beautifully, making every bite irresistible.
Insider tip: Don’t miss this combo if you’re traveling through Calicut or Kannur.
A comfort food of Kerala, Erissery is a mildly spiced curry made with pumpkin or yam, combined with lentils and flavored with grated coconut. It’s simple yet hearty and usually a part of the traditional Sadya. The sweetness of pumpkin and the crunch of roasted coconut make it stand out.
Best for: Vegetarians looking for authentic Kerala flavors.
Keralan biryani has its own distinct flavor, and the Thalassery Biryani is well-known for it. Made with short-grain kaima rice instead of the usual basmati, it’s less oily and has a subtle aroma. Unlike other biryanis, it is mildly spiced but extremely flavorful, often cooked with chicken or mutton.
Fun fact: The state’s capital of biryani is Thalassery in North Kerala.
Palada Payasam is the most popular dessert in Kerala, and no meal would be complete without it. This creamy pudding is made with rice ada (flakes), milk, and sugar, slow-cooked to perfection. The rich, velvety texture and subtle sweetness make it a festive favorite.
Where to enjoy: Served as the grand finale in Sadya or at temple feasts.
If you’re a non-vegetarian, this dish will quickly become your favorite. Nadan Kozhi Varuthathu is spicy fried chicken marinated with chili, turmeric, coriander, and curry leaves, then fried until crispy. It’s often served with parottas, rice, or even as a snack with tea.
Pair with: A glass of hot chai or Kerala toddy for a local experience.
Kappa (tapioca) is a staple in many Kerala households, and when paired with spicy red meen curry (fish curry), it becomes a soul-satisfying meal. The curry is usually prepared with tamarind or kokum, giving it a tangy, fiery flavor that balances the starchy kappa perfectly.
Local secret: This dish tastes even better the next day when the flavors have fully absorbed.
With access to abundant spices, coconut groves, fresh seafood, and fertile rice fields, the cuisine is naturally diverse and flavorful. The balance of spices, the use of coconut in almost every dish, and the tradition of serving meals on banana leaves make Kerala cuisine unique.
Food in Kerala is not just about taste; it’s about tradition, hospitality, and a sense of community. Whether you’re enjoying a simple puttu with curry at a roadside eatery or savoring karimeen pollichathu on a luxury houseboat, every meal tells a story.
Kerala cuisine is a delightful journey through flavors, textures, and aromas that perfectly mirror the state’s rich cultural heritage and natural bounty. Each dish has its own charm, whether it’s the simplicity of puttu, the grandeur of Sadya, or the boldness of karimeen pollichathu.
So, when you plan your Kerala trip, make sure your itinerary includes not just places to see but also dishes to taste. After all, exploring Kerala through its food is just as rewarding as exploring its landscapes.
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