Like its Culture, Kerala cuisine has also been influenced by various traditions. Kerala is a coastal state, it is a covered with emerald green paddy fields and has plantations where spices that have been exported worldwide for centuries, are grown. Add to this mixture a touch a coconut and a bunch of bananas and you're halfway to a recipe for Kerala cuisine, which you can try on Kerala Backwater tours. The cuisine of Kerala is characterized by the use of coconut, either chopped or grated and used as garnishing, coconut milk or paste is used to thicken gravies and coconut oil is used for cooking. Breakfast specialties of the cuisine of Kerala are usually made from ground rice and pulses that are steamed or fried in different ways.

Kerala is also famous for its variety of pancakes and steamed rice cakes made from pounded rice. Though the same ingredients are used all over the state, each of the communities has its own specialties. For the Muslims, the lightly flavored biryani - made of mutton, chicken, egg or fish-takes pride of place is famous. In seafood, mussels are a favorite. For the Christians, who can be seen in large concentration in areas like Kottayam and Pala, ishtew (a derivation of the European stew), with appam is a must for every marriage reception. There would also be beef cutlets with sallas (a salad made of finely cut onions, green chilies and vinegar), chicken roast, olathan erachi (fried mutton, beef or pork), meen moilee (a yellow fish curry), meen mulligattathu (a fiery red fish curry), and peera pattichathu (a dry fish dish of grated coconut). Another interesting feature is the abundant use of coconut oil, mustard seeds, curry leaves, and coconut milk. Kerala also has its own fermented beverages -the famous kallu or (toddy) and patta charayam (arrack). Arrack is extremely intoxicating and is usually consumed with spicy pickles and boiled eggs (patta and mutta).