Dining in Kerala

Sampling Local Cuisine

Kerala is a traveler’s and gourmand’s paradise.  Blessed with scenic natural beauty, exotic shopping locales, heritage architecture, holiday options ranging from jungle safaris to mountain retreats, beaches, and temples, Kerala has something to offer all tourists.  Often called “Gods own country,” the state’s rich and vibrant cultural heritage is reflected in the hot and spicy local cuisine, considered to be among the best in the country.  The food here relies heavily on red and green chillies, curry leaves, asafoetida, tamarind, mustard seeds, and coconut to lend it its distinctive aroma and medley of flavours.

What to Eat

Most medical tourism destinations across Kerala offer a wide variety of restaurants from to choose.  Though a selection of international cuisine is available at most upscale restaurants, make it a point to try some of the local favorites. Rice (the red variety, not the polished kind) is a staple at every menu and can be served with rasam (a thin broth of pepper, chillies, tamarind juice and crushed tomatoes), fish curry, or lamb stew.  Seafood is plentiful for those who enjoy spicy curry.  Unlike northern cuisine, Keralite food doesn’t usually include wheat-based breads; instead there’s a soft and spongy rice-based pancake called appam.  Made by fermenting rice batter, appam is traditionally served with a stew made of vegetables, chicken or mutton.   

Sadya is an elaborate dish reserved for special occasions, probably due to the extravagant culinary skills involved.  Thick, creamy desserts called “payasam,” “adapradhaman,” and “palppayasam” form an integral part of Keralite cuisine and include generous helpings of the local staples--rice, jaggery, and coconuts. In short, the simple yet exotic cuisine of Kerala is a reflection of the beauty of the state and its inhabitants.  Take special precautions when you eat, however.  Make sure to stick with bottled, alcoholic, or boiled beverages, and avoid the ice unless you can sure it was made from treated water.