Lonely Planet ranked Kerala cuisine among the top global travel experiences for 2026. It is the only entry from India in the list released by the travel guide under the title “25 Best Experiences in 2026,” recognizing Kerala for its distinctive food culture. The editorial team prepared the list to guide travellers planning for the year ahead and to identify destinations where culinary traditions form an essential part of travel.
Culinary Heritage Linked to Trade and Geography
Kerala, located in southwestern India between the Arabian Sea and the Western Ghats, developed a distinct food identity through centuries of maritime exchange. Interaction with Arab, Portuguese, Dutch, and British traders introduced new ingredients and cooking techniques that merged with regional customs.
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Pepper, cardamom, turmeric, cinnamon, and cloves form the foundation of this cuisine and were once central to global trade and exploration.
Arab merchants introduced biryani and various breads to local meals. Portuguese arrivals brought cashew and vinegar. British influence added bakery traditions that remain part of daily life in towns and coastal markets. Despite outside influences, the foundation of Kerala cooking remains rooted in local produce that includes seafood, rice, coconut, and seasonal vegetables.
Regional Food Traditions
The northern Malabar region is recognized for aromatic meals that include Malabar biryani and seafood found in Kozhikode and Kannur. Central areas such as Kochi and Kottayam feature Christian culinary heritage through dishes like ishtu, appam, and duck roast. In the south, Travancore kitchens combine Tamil and Syrian Christian influences and prepare elaborate vegetarian meals known as sadya.
These feasts, traditionally served on banana leaves, include avial, olan, thoran, sambar, and payasam. Coconut, whether grated, ground, or in oil form, provides unity across regional cooking styles.
Food as Cultural Practice
Eating in Kerala functions as a communal and ceremonial act. The Onam sadya, prepared during the harvest festival, begins with salt and ends with payasam sweetened with jaggery. In backwater areas, toddy shops serve kappa with spicy meen curry.
Highland towns such as Munnar prepare stews paired with locally grown tea. Hindu, Christian, and Muslim communities contribute distinct ingredients and cooking methods that create an interconnected culinary network.
Street stalls called thattukadas add another layer to daily life by serving quick meals late into the night in open-air spaces.
Iconic Pairings
Kerala cuisine includes a variety of pairings that balance spice, texture, and gentle sweetness. Appam, a fermented rice pancake, accompanies mild stews made with vegetables, chicken, or mutton in coconut milk. Puttu, a steamed rice and coconut cylinder, is eaten with kadala curry prepared from black chickpeas and roasted spices.
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Idiyappam, also known as string hopper, pairs with spiced egg curry. Malabar parotta, a flaky layered flatbread, is served with coconut-based kurma, pepper chicken, or mutton fry. Coastal cooking features prawn roast and fish recipes flavored with tamarind and turmeric.
Pathiri, a thin rice flatbread, goes with chicken, mutton, or fish gravies. Ghee rice with meen moilee, a mild turmeric and coconut fish curry, remains common across homes and restaurants. Vegetarian meals combine red rice with sambar and side dishes such as avial, thoran, erissery, and pachadi. Kappa with tangy fish curry, thattu dosa with chutneys made from coconut or ginger, and pazham pori with tea complete a typical Kerala meal.
A Living Heritage of Spices and Community
Food culture in Kerala illustrates how cuisine, geography, and trade history connect in daily life. Each meal carries traditions passed through generations while adapting to contemporary influences. Coastal towns focus on seafood shaped by maritime history.
Backwater villages prepare meals tied to harvest cycles. Urban centers such as Kochi and Kozhikode combine heritage recipes with modern dining. Local markets provide fresh spices, while family kitchens maintain techniques refined over centuries.
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