The small coastal state of Kerala is aptly dubbed God’s own country for its unspoilt natural beauty. Think quiet beaches, lush farmlands, lazy lagoons, swaying palm fronds, flowing waterfalls and sprawling tea estates. One of the biggest draws for travellers is the rich tapestry of culture, including cuisine. But knowing Kerala’s gastronomic heritage is much more than just tasting a meal. Consider a deeper dive...take a food trail with an expert storyteller, or go behind-the-scenes in a family kitchen.

Coconut is king

This ubiquitous ingredient from the revered ‘Kalpavriksha’ (wish yielding divine tree) practically rules the home and hearth in Kerala. It even gives the state its name (‘Kera+Alam or coconut+land). From shredded coconut to coconut milk, coconut forms the foundation for most dishes, especially curries. Delicate, mildly sweet and loaded with deliciousness! Another important avatar of the coconut is as fragrant natural coconut oil. Packed with flavour and bursting with health benefits.

Spices rule

Who would have imagined that the humble spices of ancient Kerala would take the lead in shaping world history? Centuries ago, conquerors, explorers and traders were lured by these exotic, aromatic spices. Even today, black pepper, cinnamon, clove, nutmeg, cardamom, ginger, and nutmeg define the recipes of Kerala. Traditional households swear by the digestive and immunity-boosting qualities of several of these spices.

Vessels matter

Many ancestral homes in Kerala proudly display traditional cooking vessels. The Uruli (large brass wok) is a popular choice for cooking and serving food since it can retain heat and preserve the flavour of ingredients. Another common sight in kitchens, especially while preparing large quantities for family feasts, is the Varpu, a bronze cauldron. Other bronze vessels like Kinnam and Ottukalam are also used in some houses to store food or water.

Cooking differently

One of the signature techniques for cooking curries in Kerala is stewing. Vegetables or meats are slow-cooked in a liquid to make stews or Ishtews, eaten with Chapati (bread) and Appam (fermented rice pancakes). Steaming is another popular technique used to impart food a moist texture and retain nutrients. Steamer pots can be found on every kitchen shelf. A necessity for breakfast staples like Idli and Idiyappam (rice dumplings and string poppers)

Food is a feast-ival

Every dish comes with its own little story, but an ensemble star cast comes together in a grand feast as part of an annual 10-day harvest festival. The return of the mythical King Mahabali is celebrated in the Onam Sadya. Over two dozen classic vegetarian dishes are prepared for this elaborate banquet. The meal is served on a banana leaf and eaten with hands. Par-boiled red rice, side dishes, curries, savouries, pickles and desserts appear in a predetermined sequence.

Take a crash course in Kerala’s culinary heritage with our unique food tour, Menus & Melting Pots in Mattancherry and Fort Kochi, Cochin. (link to Kochi experiences page)