Tropical, tranquil, and tantalising — Kerala has always charmed travellers with its backwaters and beaches. But now, it’s making waves for something even more irresistible: its food.
In Lonely Planet’s list of the 25 Best Travel Experiences for 2026, only one Indian entry made the cut — exploring Kerala’s culinary culture. It’s a fitting tribute to a region that has turned the art of cooking into a cultural celebration, steeped in history, spice, and soul.
Cradled between the Arabian Sea and the lush Western Ghats, Kerala is where centuries of trade brought together Arab, Portuguese, Dutch, and British influences, blending them into a vibrant culinary identity. Here, food isn’t just eaten — it’s experienced.
A Flavourful Journey Through God’s Own Country
Kerala’s culinary landscape is as diverse as its geography. From the rich biryanis of Malabar to the coconut-laced stews of Travancore, every region tells a different story through its dishes. Start your morning with a crisp masala dosa and a strong cup of kaapi, savour a banana leaf-wrapped meen pollichathu, and end the day with a sweet, comforting payasam.
One of the best places to begin your food journey is Kochi — a centuries-old port city that has been at the heart of the global spice trade. Join a food walk through the lanes of Mattancherry, where the scent of cardamom mingles with roasting coffee, and stories unfold over plates of spiced seafood and flaky parottas.
The Spice Routes That Shaped Kerala’s Kitchen
Kerala’s legendary connection to spices made it a global culinary hub long before modern tourism arrived. Pepper, cardamom, cinnamon, and cloves once drew traders from Arabia and Europe, and those influences are still savoured in its recipes today.
Arab traders introduced fragrant biryani and flatbreads; the Portuguese brought cashews and vinegar; the British left behind a love for bakeries and tea culture. Yet through every era, Kerala’s food has remained rooted in its local bounty — fresh fish, coconut, rice, and garden-fresh vegetables — creating a cuisine that’s simultaneously global and deeply local.
Regional Flavours: A Feast of Diversity
- Malabar (North Kerala): Known for rich, ghee-laden biryanis, spiced fish curries, and Mappila cuisine that combines Arabic and local flavours.
- Central Kerala: Home to the Christian culinary heritage, where dishes like ishtu (coconut milk stew), appam, and duck roast dominate festive tables.
- Southern Kerala: Influenced by Tamil and Syrian Christian traditions, the region’s star attraction is the Onam Sadya — a lavish vegetarian feast of 20+ dishes, served on a banana leaf.
Coconut, in all its forms — grated, ground, or as oil — is the golden thread running through Kerala’s cuisine, lending every meal its signature aroma and taste.
Food as a Cultural Experience
In Kerala, food is more than sustenance — it’s storytelling. The Onam Sadya celebrates abundance and community, served in precise order on banana leaves. In the backwaters, toddy shops serve kappa and meen curry, fiery and full of character. Up in Munnar’s misty hills, locals sip on fresh-brewed tea with hearty stews to ward off the chill.
Every meal in Kerala is a cultural immersion — a way to understand its people, its faiths, and its festivals. Whether you’re dining at a family-run thattukada (street stall) or indulging in a coastal seafood platter at a luxury resort, Kerala’s flavours will stay with you long after you leave its shores.
Why Kerala’s Cuisine Belongs on Every Traveller’s Bucket List
This recognition of Kerala’s culinary scene is no surprise to those who’ve tasted it. It’s not just about the food — it’s about the connection between land, people, and tradition. The crackle of mustard seeds in hot oil, the rhythm of coconut grating, the communal joy of sharing a sadya — each moment is an experience to savour.
So, if you’re planning your 2026 adventures, skip the predictable and follow the scent of spices southward. Because in Kerala, every meal is a story — and every story is unforgettable.
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