Kerala is also famous for its distinctive cuisine, which is uniquely different from the cuisines in other parts of India. Kerala cuisine truly reflects the rich diversity of its agricultural products. Religious and cultural factors also play a major role in diversity of cuisine in Kerala. Coconut being the integral part of their lives is used in various forms in cuisine. Second important ingredient is seafood which is used in Kerala’s traditional cuisine. Curry leaves, tamarind, chillies, mustard seeds, asafetida are the vital ingredients of spicy Kerala dishes. Rice is the staple food of Keralites and eaten in main course, snacks and breakfast in different forms.
In different part of state the mixed population lends a unique characteristic to the cuisine. Vegetarian cuisine is specialty of Hindus while Christians and Muslims excel in non-vegetarian food preparations. Appam, rasam, fish curry and payasum are some most popular dishes of Kerala. Kerala cuisine is also famous for its traditional `sadhyas´ - a vegetarian meal comprising of boiled rice and a number of side-dishes. The cuisine also has a variety of chutneys, pickles, banana chips, jackfruit chips, pappadums etc.
Keeping this tradition alive, most of Kerala's restaurants offer homegrown food as their chief attraction. It is worth trying these delicacies on your trip to Kerala.
