Cuisine in Kerala has roots in the history, geography and culture of the land. These can be classified under the two standard headings - vegetarian and non-vegetarian dishes. While the non-vegetarian dishes are all heavily spiced, the vegetarian repertoire is mildly spiced and feels especially easier on the non-native tongue.
| Vegetarian dishes | |
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Avial | | Sambar | | Pavakka Varuthathu | |
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Parippu | | Kalan | | Vellarikka Kichadi | |
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Mango Pickle | | Pappadam Thoran | | Ada Pradaman | |
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Paal Paaasam | | Erissery | | Ghee Rice (Neichoru) | |
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Kai Mezhukkupuratti | | Kappa Puttu | | Koottu Curry | |
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Olan | | Pazham Pulissery | | Pineapple Madhura Pachadi |
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Non-vegetarian dishes
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Beef Fry | | Chicken Curry | | Meen Peera | |
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Fish Mappas | | Prawns Masala | | Kerala Fish Curry | |
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Fish Moilee | | Mutton Stew | | Pork Peralan | |
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Fish Masala Wrapped in Banana Leaf | | Chicken Thoran | | Dry Prawns with Cabbage | |
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Egg Koottu | | Malabar Mutton Biriyani | | Netholi Vazhayilayil Pollichathu | |
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