By Pamela Nandi | Jun 27, 2025

Kerala, often referred to as “God’s Own Country,” is not just a destination of scenic backwaters and misty hill stations—it’s a mosaic of traditions, spices, and unforgettable flavors. During my recent journey through this lush southern state, I embarked on a vibrant culinary adventure that awakened my senses and deepened my appreciation for India’s diverse food culture. From heritage breakfasts and coastal delicacies to spice-scented plantations and historic dinners, Kerala offered a taste of its soul in every bite.

Sips of Kerala: A Beverage Trail Through God’s Own Country

Beyond the backwaters, beaches, and spice-scented breezes, Kerala serves up a fascinating story through its beverages — steeped in tradition, rooted in Ayurveda, and bursting with tropical freshness. From ancient herbal concoctions to chilled toddy sipped under palm trees, every drink I tasted in Kerala was a reflection of its land, people, and soul.

Tender Coconut Water – Nature’s Elixir

Where: Everywhere — beaches, streets, resorts
Highlight: Hydrating, sweet, and straight from the shell

You haven’t truly arrived in Kerala until you’ve sipped ilaneer (tender coconut water) straight from the source. Whether I was lounging at The Leela in Kovalam or on the beach, a chilled green coconut always made its way into my hands. Refreshing, rehydrating, and so authentically Kerala.

Tart, Tangy & Therapeutic Kokum Juice – A Drink With Heritage

Where: Punnamada Resort, Alleppey
Highlight: Deep red hue Kokum

Recommendations (Availability) : Restaurants & Cafés, Shops to Buy Bottled Kokum Juice/Syrup

In Kerala’s coastal and Malabar regions, kokum juice — locally known as punna puli vellam — is more than just a beverage. It is a home remedy, an Ayurvedic elixir, and a traditional welcome drink in many households and eco-resorts. The flavor? A sweet-sour-tangy explosion with subtle notes of spice and smokiness, especially when the dried kokum rinds are sun-cured before preparation.

Tropical Zing Passion Fruit – A Toast to Timeless Hospitality:

Where: Brunton Boatyard, Fort Kochi
Highlight: Sweet, tart, and citrusy passion fruit drink

Recommendations (Availability) : Munnar, Kochi, Shops to Buy Bottled Kokum Juice/Syrup

A warm welcome awaited with fragrant flower garland and the passion fruit welcome drink feels like a liquid representation of that ethos — bold, refreshing, and unmistakably Kerala. Golden-orange in hue with specks of passion fruit seeds swirling like confetti, the drink was tangy, slightly sweet, and invigorating. Delivered the perfect tropical jolt after a long coastal drive.

Travel Foodie Note – Kerala Beverages

Kerala’s beverage culture is as rich and diverse as its spice gardens and paddy fields. Whether hot and healing or cold and celebratory, every sip carried a story — of heritage, health, and harmony with nature. In Kerala, you don’t just drink — you connect.

Appetizers with a Coastal Soul: Kerala’s Flavorful First Bites

In Kerala, appetizers are not just a prelude — they’re an invitation into the region’s rich culinary tapestry. Whether you’re dining at a luxury resort or a heritage home, the starters speak of spice-laden coasts, coconut groves, and deep culinary wisdom.

Vazhappu Cutlet: Kerala’s Floral Delight on a Plate

Where: Poovar Island Resort, Poovar
Highlight: Nutrient rich, earthy, savoury, and comforting Banana Flower Cutlet

Recommendations (Availability) :

A humble yet flavorful dish crafted from banana blossom (vazhappu), a much-loved local ingredient. Banana flower, known for its fibrous texture and nutrient richness, is finely chopped, sautéed with onions, coconut, spices, and then shaped into patties. These are coated in breadcrumbs and shallow- or deep-fried to golden perfection. Crispy on the outside, soft and spiced within.

Kerala-Style Pani Puri – Street-Style with a Twist

Where: Poovar Island Resort, Poovar
Highlight: Local delights-infused Pani Puri

A playful twist on the street food classic, featuring tangy water and spicy chickpea-potato filling.

Kerala-Style Beef Fry – A Surprising Star

Where: Munnar
Highlight: Beef slow-cooked in coconut oil with curry leaves

While not strictly seafood, this dish deserves a mention for its bold use of Kerala’s signature spices. The beef was cooked in coconut oil with black pepper, shallots, and roasted coconut flakes. A must-try for spice seekers.

Travel Foodie Note – Kerala Appetizers

Kerala doesn’t wait for the main course to impress. From the first bite, the appetizers set the tone—bold, earthy, and full of coastal soul.

Waking Up in God’s Own Country: A Kerala Breakfast Affair

There’s something sacred about mornings in Kerala. The sun filters softly through coconut groves, temple bells chime in the distance, and kitchens across the state wake up with the aroma of curry leaves sizzling in coconut oil. Breakfast here isn’t just a meal — it’s a cultural ritual, deeply rooted in tradition, Ayurveda, and hospitality.

Join me as I relive my most unforgettable breakfast moments from my journey across this lush, soulful state.

Watermelon Juice Mornings – A Slice of Sunshine

Unlike most parts of India where tea takes the crown, Kerala often lets fresh fruit juices lead the way — especially during the humid months. And among them, watermelon juice stands out for its cooling effect, vibrant colour, and light sweetness that pairs perfectly with the state’s hearty and spicy breakfast fare.

Filter Coffee Magic – Kerala Morning Rituals

Where: The Leela Kovalam & Brunton Boatyard, Fort Kochi

The filter coffee was as much about the experience as the brew. The frothy top, the deep caramel hue, the ceremonial pouring from tumbler to cup — every sip felt like a gentle reminder: Slow down. You’re in Kerala.

Crispy Dosas and Kerala Mornings – A Match Made in Heaven

Where: Everywhere – streets, resorts

The golden crackle as the spatula lifts a dosa off the griddle, the steam rising from coconut chutney, and the soft murmur of waves in the background — welcome to breakfast in Kerala.

While dosas are beloved across South India, there’s something uniquely satisfying about enjoying a crispy, paper-thin dosa in Kerala, served hot off the tawa with local accompaniments that elevate the experience.

But what truly sets it apart is the accompaniment game – Fresh coconut chutney (cool and slightly sweet), Spicy tomato or red chilli chutney, a vegetable-loaded sambar.

Idly & Sambar – Steamed Simplicity

Where: Everywhere – streets, resorts

There’s a certain magic in starting your day with something as simple and soulful as idly and sambar — especially when you’re in Kerala. A steaming plate of soft, fluffy idlis paired with tangy, aromatic sambar becomes more than just breakfast.

Accompaniments that elevate – White coconut chutney – cool, fresh, and slightly sweet, Red chilli chutney – a spicy, tangy punch and Gunpowder (molagapodi) with ghee – for those who love heat and depth.

Vada Mornings – Crispy, Golden, and Soulful

Where: Everywhere – streets, resorts

Crispy on the outside, fluffy inside, and infused with a perfect balance of spices, made from urad dal – vada is not just a snack — it’s a South Indian legacy that holds its own in every traditional Kerala breakfast spread.

Puttu & Egg Curry – The Power of Simplicity

Where: Poovar Island Resort, Poovar
Highlight: Perfect balance of protein and carbs

A traditional favorite across Kerala homes, Puttu is a steamed cylinder of rice flour layered with coconut. Served alongside Egg Curry — a robust curry — this humble combination packed a punch of protein and warmth. The earthy spices made it a nourishing start to a beachy day in Poovar.

Semiya Upma – Mornings Made Gentle

Where: Everywhere — streets, resorts
Highlight: Soft, comforting

Kerala has a beautiful way of making the simplest things shine — and Semiya Upma is a perfect example. A humble, home-style breakfast dish made with roasted vermicelli, it’s soft, savory, and soothing — the kind of comfort food that gently wakes your palate.

Uttapam – Sunrise and Savory Comfort

Where: Brunton Boatyard, Fort Kochi
Highlight: Indian Pizza made from Urad Dal batter

Often referred to as the “South Indian pancake,” Uttapam is thicker than a dosa, but with a similar fermented rice-lentil base. What sets it apart is its topping — finely chopped onions, tomatoes, green chilies, and coriander, seared into the batter as it cooks on the griddle. It’s crispy on the outside, fluffy inside, and a total flavor bomb with every bite.

Vegetable Stew paired with Kallappam – A Hug in a Bowl

Where: Brunton Boatyard, Fort Kochi
Highlight: Duet that celebrates the delicate flavors and coastal heritage

One dish that embodies the soul of Kerala’s breakfast culture, it’s Kallappam with Vegetable Stew. Also known as Vellayappam — is a soft, spongy rice pancake made with fermented rice batter and a touch of coconut. Slightly tangy, delicately sweet, and incredibly fluffy, it’s a cherished breakfast staple across Kerala’s Syrian Christian households.

Paired perfectly with Vegetable Stew, this dish becomes a mild yet aromatic medley. The stew is -lightly spiced with cinnamon, cloves, and green cardamom, creamy from fresh coconut milk, studded with vegetables like carrots, beans, and potatoes, all slow-cooked to melt-in-the-mouth perfection.

Poori Bhaji – A Classic with a Kerala Twist

Where: Punnamada Resort, Alleppey
Highlight: Light and comforting duo

When in Kerala, even familiar comfort foods like Poori Bhaji come with a distinct regional flair. Unlike the North Indian version, Kerala’s take on this classic breakfast is simpler, lighter, and beautifully spiced with local flavors.

The Pooris are golden, puffed, and crispy-edged, made with whole wheat flour. Fried to perfection in coconut oil, giving them a subtle coastal aroma.

The Bhaji is mildly spiced potato masala, cooked with mustard seeds, curry leaves, green chilies, and turmeric. served hot and comforting, perfect to scoop up with the warm pooris.

Travel Foodie Note – Breakfast

In Kerala, breakfast isn’t rushed. It’s about sitting down, soaking in the surroundings, and savoring food prepared with love, local ingredients, and a touch of tradition. Whether you’re sipping tea in a hill station, dining on a houseboat, or enjoying a minimalist banana leaf meal — each morning brings a new story.

Sacred Mornings: Temple Traditions & Breakfast

In Kerala, temple traditions extend far beyond rituals and chants — they seep into the culinary culture, especially the sacred act of breakfast. Kerala’s temples, especially in towns like Guruvayur, Vaikom, and Ettumanoor, are known not just for spiritual solace but also for serving simple, sattvic (pure) meals as offerings or prasadam — a divine culinary experience that reflects purity, devotion, and balance.

Where: The Leela Kovalam
Highlight: Satvik (pure vegetarian)

Kanchipuram Idli – Kerala Meets Tamil Nadu

Originating from the Varadaraja Perumal Temple in Kanchipuram, Tamil Nadu, this idli is no ordinary breakfast fare. Steamed in mandharai leaves, it’s infused with crushed black pepper, cumin seeds, dry ginger powder, curry leaves, and a hint of ghee — giving it a distinctly spiced, aromatic profile unlike the soft, plain idlis most are familiar with.

Idiyappam – A Temple-Style Morning Ritual

Among the most cherished offerings in a temple-style breakfast is the delicate and divine Idiyappam, also known as Nool Puttu. A soft, lace-like rice noodle nest, steamed to perfection and served with reverence. It’s light on the palate yet soul-satisfying — paired with a gentle vegetable stew simmered in coconut milk.

Ven Pongal – A Sacred Start to the Day

Ven Pongal is one such soulful dish that exemplifies this spiritual connection. A comforting mix of rice and moong dal, tempered with ghee, black pepper, ginger, cumin, and cashews, is traditionally served in temples across southern India, including parts of Kerala. It’s a dish that carries the blessings of the temple kitchen — or madappura — and reflects Ayurvedic wisdom through its grounding, sattvic ingredients.

Travel Foodie Note – Kerala Temple Traditions

Kerala’s temple breakfasts aren’t just about the food — they’re a ritual in reverence, an offering to the body and soul. Experiencing one is like tasting a piece of Kerala’s spiritual heartbeat — simple, sacred, and deeply satisfying.

Tea Tales from the Western Ghats: High Tea Experiences

In the emerald embrace of Kerala’s Western Ghats, time slows down, and teatime becomes a ritual of reflection, refinement, and indulgence. From mist-draped Munnar estates to backwater verandas, high tea in Kerala isn’t just about sipping — it’s about soaking in heritage, hospitality, and Himalayan-grade serenity.

Pazham Pori – Sweet Golden Crisps by the Backwaters

Where: Punnamada Resort, Alleppey
Highlight: Nostalgic and comforting

A golden delight that’s synonymous with Kerala evenings — Pazham Pori, or banana fritters, is the state’s favorite tea-time snack. Comes piping hot — ripe Kerala bananas dipped in a light batter of rice and all-purpose flour, then deep-fried to golden perfection. Crisp on the outside, soft and naturally sweet inside, every bite evokes nostalgia and comfort.

Ulli Vada – Crispy Monsoon Comfort

Where: Punnamada Resort, Alleppey
Highlight: Crispy, golden and generously spiced

Ulli Vada, Kerala’s beloved onion fritters. Freshly sliced onions are mixed with green chilies, curry leaves, and gram flour, then deep-fried until golden and crackling. The fritters arrive crisp and aromatic, their edges deliciously craggy, carrying the warmth of Kerala’s spice-laced hospitality.

High Tea – Colonial Charm on a Plate

Where: Brunton Boatyard, Fort Kochi
Highlight: Miniature sandwiches, British-style scones and tea cakes, Madakku

Madakku – A Crispy, Sweet Delight

Also known as Madakku San a- delicately rolled pancake made from maida or wheat flour, thinly spread and folded over a sweet coconut filling, jaggery, and a touch of cardamom for fragrance. Crispy on the outside, soft and chewy inside.

A true taste of Kerala’s soul – to keep you warm in the misty hills of Munnar with a steaming cup of Ginger Lemon Tea, Jaggery Chips , and Crispy Banana Chips.

Hot Ginger Lemon Tea — Munnar’s way of saying ‘slow down and sip’

The zesty citrus paired with the warmth of fresh ginger cuts through the mountain chill, awakening the senses with every sip. It’s more than a drink — it’s a comforting ritual, best enjoyed with a view of rolling tea gardens and drifting clouds.

Crisp Banana Chips – A bowl of Nostalgia

Where – Everywhere – temple offerings, roadside stalls, resorts

In Kerala, Banana Chips aren’t just snacks — they’re tradition, hospitality, and nostalgia wrapped in every crunchy bite. Made from raw Nendran bananas, thinly sliced and deep-fried in coconut oil, these golden delights are seasoned with just salt or sometimes spiced for a zesty kick.

Saekaravettu – When In Kerala… Crunch Into Tradition

Saekaravettu (pronounced Chekkaravettu in some regions) is the deep-fried banana fritters generously coated in molten jaggery. A sweet, sticky indulgence that tastes like temple prasad and festive memories rolled into one bite.

Travel Foodie Note – Kerala High Tea

Kerala’s high tea is not just about what’s poured into your cup, but where you are and what surrounds you — misty mountains, palm-lined backwaters, or colonial verandas. Whether it’s a luxury resort, a spice-scented estate, or a floating tea session on a houseboat, every experience left me deeply nourished — not just with flavor, but with feeling.

Savoring the Sea

With over 600 km of coastline, Kerala isn’t just God’s Own Country — it’s a seafood lover’s paradise. From beachside shacks in Kovalam to colonial grills in Fort Kochi, every bite tells a story of spice, sea, and soul. Here’s a curated journey through Kerala’s most unforgettable seafood experiences.

Seafood Sheekh Kebabs – A Coastal Twist on a Classic

Where: Poovar Island Resort, Poovar
Highlight: Light, flavourful Seafood Sheekh Kebabs

In Kerala, the traditional sheekh kebab gets a coastal makeover, infused with the bold, aromatic flavours of the Arabian Sea. Imagine delicately minced seafood—prawns, seer fish, or squid—blended with curry leaves, green chilies, ginger, garlic, and coconut, then skewered and grilled to perfection.

Lobster Spring Rolls – Fusion at Its Finest

Where: The Leela, Kovalam
Highlight: Lobster Spring Rolls with Sweet Chili Dip

Crispy rice paper rolls bursting with tender lobster chunks, noodles, and garden-fresh veggies, served with a sweet chili dip that elevated the whole experience. The view of the Arabian Sea made this beachside bite all the more magical.

Lobster Dreams – Cracking into Coastal Luxury

Where: The Tide, Leela Kovalum
Highlight: Lobster in Shell with Lemon-Garlic-Butter Glaze

Perched along the cliff in Kovalam, my birthday dinner at the beach side restaurant The Tide feels like stepping into the land of south-east Asian flair . My standout dish? A searing hot lobster in its shell, glazed with lemon-garlic butter. The richness of the lobster was perfectly balanced with fresh greens and pan-seared broccoli. A celebration of indulgence and elegance on the Malabar Coast.

Prawn Pathiri – A Malabar Classic

Where: History & Terrace Grill, Brunton Boatyard, Fort Kochi
Highlight: Prawns wrapped in deep-fried rice pancakes

This dish defines the Malabar region’s culinary finesse. The prawns were delicately spiced with coconut and red chili, encased in crispy rice pancakes that crackled with every bite. Fragrant, fiery, and unforgettable.

Alleppey Fish Curry – A Tangy Tribute

Where: Punnamada Resort, Alleppey
Highlight: Fresh fish in coconut milk & raw mango gravy

Floating through the backwaters, I was served a plate of heritage on a houseboat — the iconic Alleppey Fish Curry. The creamy coconut milk mingled with the tartness of raw mango, enveloping the fish in a tangy, spicy gravy that defined coastal comfort.

Travel Foodie Note – Kerala SeaFood

From ocean-fresh lobsters and fiery prawns to soulful fish curries, Kerala’s seafood offerings are as rich and diverse as its landscapes. Each dish not only satisfied my taste buds but also deepened my connection to Kerala’s coastal culture. Whether you’re dining under the stars in Fort Kochi or enjoying a quiet meal on a houseboat, the sea is always on your plate in this stunning part of India.

A Symphony of Spice: The Curries of Kerala

Kerala is a land of stories – some told through its art and heritage, and others whispered through the steam rising from a simmering pot of curry.

With every region, every coastline, and every community, Kerala’s curry traditions evolve — yet what unites them all is the alchemy of fresh coconut, earthy spices, and an unwavering love for flavor. During my journey through this stunning state, I tasted some of the most memorable curries of my life — bold, nuanced, and layered like the land itself.

Railway Mutton Curry – A Colonial Legacy on a Plate

Where: History & Terrace Grill, Brunton Boatyard, Fort Kochi
Highlight: Slow cooked Mutton Shank

This curry dates back to the British Raj, originally crafted by railway chefs to suit the palates of British officers — mildly spiced yet rich and comforting. Infused with whole spices, curry leaves, and a hint of vinegar — capturing the Portuguese and Anglo-Indian influence on Kerala’s cuisine. Mutton Shank, slow-cooked to perfection. A lightly spiced, coconut milk-based gravy, balancing warmth and subtle sweetness.

Came paired with soft Jowar Roti and Pilaf, and each bite told a story of cross-cultural culinary evolution.

Chicken Varutharacha Curry – Rustic Kerala on a Plate

Where: Poovar Island Resort, Poovar
Highlight: Spice-roasted chicken in coconut gravy

In the cool hills of Munnar, I indulged in the robust Chicken Varutharacha Curry — made with a base of freshly roasted coconut, fennel, and garam masala. The slow-cooked chicken absorbed every note of the spice blend, creating a curry that was rich, deep, and indulgent — perfect after a misty morning in the plantations.

Kerala-Style Chicken Curry – A Fiery, Fragrant Southern Delight

Where: Everywhere – restaurants, resorts
Highlight: Chicken slowly cooked in coconut gravy

A robust, spice-laden dish that beautifully showcases the essence of the state’s coastal cuisine.Tomato and shallots slowly cooked to a sweet, caramelized finish, offering depth and sweetness to the heat. A creamy blend of fresh coconut milk or roasted coconut paste gives it richness and body with a great symphony of aromatic Indian spices.

Travel Foodie Note – Kerala Curries

Kerala’s curries are more than just meals — they’re memory-makers. Whether it’s a slow-simmered seafood dish on a houseboat or a vegetarian classic during a temple festival, each curry tells a story of geography, history, and heart. With every dish I tasted, I didn’t just discover ingredients — I uncovered emotions, legacies, and a little more of what makes Kerala truly magical.

Divine Dessert: The Sweet Finale

The perfect end to a Kerala meal? Kerala’s desserts aren’t just sweet—they’re soulful, festive, and rooted in tradition. Every bite feels like a celebration of heritage, harvest, and home.

Payasam – The Soul of Kerala’s Sweet Traditions

Where: Alleppey
Highlight: Silky, creamy, and slow-cooked rice flakes

Whether it’s a temple feast, an Onam sadhya, or a luxury breakfast at a heritage resort, Payasam finds its place, gracefully rich and soulfully nostalgic. The royal version made with slow-cooked rice ada, milk, sugar, and ghee. Silky, mildly sweet, and often served warm—it evokes the charm of temple kitchens and family celebrations.

Ela Ada – Wrapped in Leaves, Steeped in Tradition

Where: Munnar
Highlight: Rice flour dough filled with a mix of jaggery and grated coconut

A sweet surprise of rice flour and coconut-jaggery filling, gently steamed in banana leaves. Kerala’s timeless treat, unwrapping nostalgia one bite at a time.

Travel Foodie Note: Kerala Desserts

Kerala’s dessert scene is a poetic journey through coconut groves, jaggery mills, and temple kitchens. Here, sweetness isn’t just sugar—it’s memory, ritual, and soul.

A Sip of Heritage: Ripple Tea Factory & The Garden of Spice

Where: Munnar

I visited the Ripple Tea Factory, part of the Kanan Devan Hills Plantations perched amid the mist-clad slopes of Munnar. The journey from leaf to cup was mesmerizing. The manicured tea gardens, some dating back to the 1880s, were poetry in green.

What to Expect:

• Guided factory tours unveil the journey from withering leaf to packaged tea with aromatic dust and leaf varietals processed onsite .
• Explore the Chai Bazaar at KDHP House—a cozy café-meets-showroom where you can sip fresh teas, indulge in kulfi, muffins, and buy Ripple’s famed blends wanderlog.com+3wanderlog.com+3top-rated.online+3.
• Tea types range from strong CTC dust, rich black teas, delicate white tips, to flavored blends like rose, masala, and jasmine—all plantation-packed right here rippletea.com+3

Equally enchanting was The Garden of Spice, an organic plantation where I explored the roots of Kerala’s famed spices—cardamom, pepper, cloves, cinnamon, and nutmeg—while learning about their Ayurvedic significance and culinary secrets.

What to Expect on the Tour

• Guided walks through plantation trails where local experts explain cultivation, harvesting, and traditional Ayurvedic uses. You’ll learn how aromatic oils are extracted and spices are dried on-site tripadvisor.com.
• A chance to smell, touch, and identify spices like pepper vines climbing tall trees or cardamom bushes under the canopy.
• The experience is often paired with a small tasting session and a visit to an on-site store offering estate-fresh spice blends to take home.

Final Reflections

Kerala’s cuisine is not just food—it’s memory, culture, and storytelling on a plate. Each dish I tried was steeped in heritage, passed down generations, and brimming with local flavors. Whether sipping coconut water on the coast or savoring Railway Mutton Curry in Fort Kochi, every experience brought me closer to the essence of this magical land.

From spice gardens and tea trails to temple breakfasts and seafood feasts, my journey through God’s Own Country was nothing short of a culinary pilgrimage—and one I’ll carry with me, flavor by flavor.

Have you been to Kerala or is it on your bucket list?

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