the land where season never ends !

Kerala offers several gastronomic opportunities. Spices that flavour the local cuisine give it a sharp pungency that is heightened with the use of tamarind, while coconut gives it its richness absorbing some of the tongue-teasing, pepper-hot flavours. As in much of South India, there is a tendency towards vegetarian restaurants. However there is a good deal of sea food available, and the prawn curries in their beds of coconut gravy are exceptionally good. Curries are eaten usually with plain steamed rice.The hotels in the larger towns serve a variety of international cuisines too, and these include Chinese as well as selected Continental choices.
Kerala cuisine is light and fresh and easy to eat and digest.  The bases are rice and coconut. Breakfast:  Small, steamed rice cakes called IDLIS and the crepe-like pancakes called DOSAS served with Chutney and Sambar are the usual menu for a typical Kerala breakfast. Other delicacies include "Appams", a puffy variation of ' Dosa" (Fermented coconut-water or Toddy is mixed for making appams) and can be had either with chutny or Egg Masala.

Lunch & Dinner

Traditional meals are served on large stainless steel plates (Thalis) or on a Banana-leaf. The menu is usually vegetarian.  Boiled rice is the main dish. The accompaniments are ' Rasam' (Soup), Sambar, Pickles, Pappads, Curd and Aviyal, a typical Kerala dish cooked with an assortment many vegetables.

Keralites like non-vegetarian food very much.  Fish is a main dish in most of the Kerala homes. The Malabar region prefers seafood while the Travancore belt, river and backwater fish.  Karimeen a dotted, flat fish is a speciality of the backwaters, Keralites prefer coconut oil to do their cooking, which is aromatic and tasty.