The cuisine of Kerala is linked in all its richness to the history, geography, demography and culture of the land. Because many of Kerala's Hindus are vegetarian by religion, and because Kerala has large minorities of Muslims and Christians that are predominantly not vegetarians, Kerala cuisine has a multitude of both vegetarian and dishes prepared using meat, poultry & fishes. In recent times, influences from other parts of India and the USA are more visible, but the dishes this article talks about are mostly those that have a unique Kerala character through adaptation.

For over 2000 years, Kerala has been visited by ocean-goers, including traders from Greece, Rome, the eastern Mediterranean, Arab countries, and Europeans (see History of Kerala). Thus Kerala cuisine is a blend of different dishes adapted to Kerala tastes. Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are widely used in dishes and curries as a thickener and flavouring ingredient. Kerala's long coastline, numerous rivers and backwater networks, and strong fishing industry have contributed to many sea- and river-food based dishes. Rice is grown in abundance, and could be said, along with tapioca, to be the main starch ingredient used in Kerala food. Kerala having been a big exporter of spices for thousands of years, it is not surprising that black pepper, cardamom, cloves, ginger, and cinnamon play a big part in its food.

G uests are also provided the opportunity to enjoy a meal with an Indian family whereby they can enjoy delicious food in homely ambience. They also get an opportunity to interact personally with members of the family and therby experience the nuances of a joint family system. The unique experience brings tourists in close touch with the traditions, values and cultural ethos of this enchanting land.
Backwaters of Kerala