Kerala, the land of backwaters, spice gardens, and misty hill stations, is as extraordinary on the plate as it is to the eye. Tucked along India's southwestern coast, this lush state has been at the crossroads of ancient spice trade routes for millennia, and its cuisine tells that story in every bite.
From the aromatic coconut-laden curries of the coast to the hearty rice meals of the highlands, Kerala's food is a celebration of land, sea, and tradition.
If you're planning a trip to Kerala, consider this your essential food guide: a journey through the dishes, flavours, and culinary experiences you absolutely cannot miss.
The Soul of Kerala Cuisine
Kerala cooking is built on a handful of core ingredients: coconut (in every form (oil, milk, grated, and toasted)), curry leaves, mustard seeds, green chillies, tamarind, and an extraordinary variety of spices grown right here in the Western Ghats. Black pepper, cardamom, ginger, turmeric, and cloves aren't just seasonings; they are the backbone of the cuisine.
Must-Try Kerala Breakfast Dishes
Breakfast in Kerala is something of a ritual. It's hearty, comforting, and deeply regional, the kind of meal that fuels a day of exploring.
Puttu and Kadala Curry
Puttu is a steamed cake made from coarsely ground rice flour layered with coconut. Served alongside kadala curry (a black chickpea curry simmered in coconut milk and spices) or ripe banana, it is the quintessential Kerala breakfast. Simple, filling, and utterly delicious.
Kallappam and Mutta Roast
Kallappam is a soft, lacy rice pancake fermented overnight with coconut toddy or yeast, giving it a slightly airy texture. Paired with mutta roast, a boldly spiced egg masala, it's a breakfast combination that has stood the test of time.
Idiyappam and Beef Curry
Idiyappam are delicate string hoppers made from pressed rice flour, known for their light, soft, almost cloud-like texture. When paired with a slow-cooked beef curry spiced with whole pepper, cloves, and fennel, the contrast is extraordinary. This is one of the most iconic Kerala breakfast combinations, especially beloved in the hill districts and among Kerala's Syrian Christian communities.
Appam with Stew
Appam is a bowl-shaped rice crepe, crispy at the edges and soft and pillowy at the centre. The traditional accompaniment is a mild coconut milk stew with vegetables or chicken. The gentle sweetness of the stew against the tang of the appam is a flavour combination unique to Kerala.
Lunch
Sadya
No food guide to Kerala is complete without talking about the Sadya, a grand vegetarian feast served on a banana leaf. Traditionally prepared for festivals like Onam and Vishu, the Sadya consists of rice served alongside 20 to 30 side dishes including:
Avial, a mixed vegetable curry cooked in a mildly spiced, semi-thick coconut gravy.
Olan, which is ash gourd and black-eyed peas in coconut milk
Thoran, dry-cooked vegetables with grated coconut
Sambar and rasam
Pickles, pappad, and banana chips
Payasam, the sweet finale made with jaggery, coconut milk, and rice or lentils
The Sadya is eaten with one's right hand, seated on the floor, in the most communal and joyful of settings. It's not just a meal; it's a cultural immersion.
Chattichor: The Clay Pot Meal
For a more rustic experience, try Chattichor, a hearty all-in-one meal of rice and curries cooked and served together in a clay pot. The earthenware infuses the food with a subtle, smoky depth that no modern vessel can replicate.
Seafood: The Pride of Kerala's Coast
Kerala's coastline stretches over 580 kilometres, and the Arabian Sea generously supplies the state's kitchens with an extraordinary variety of fish and shellfish. For travellers visiting the coastal regions, seafood is a non-negotiable part of the experience.
Karimeen Pollichathu (Pearl Spot Fish)
Kerala's state fish, karimeen, is marinated in a masala paste of chilli, turmeric, and tamarind, then wrapped in banana leaf and cooked until the spices meld into the flesh. The banana leaf imparts a faint herbal fragrance that elevates the dish to something truly special.
Seafood Claypot
Fresh catch slow-cooked with spices in traditional claypots is a preparation that marries technique with flavour. The claypot retains moisture while concentrating the spice blend, producing a deep, smoky, intensely flavoured curry that pairs beautifully with steamed rice or Kerala parotta.
Prawns Moilee
A light, coconut milk-based curry with fresh prawns, turmeric, and green chillies, moilee is the gentler face of Kerala's seafood repertoire. It's aromatic without being overwhelming and pairs perfectly with appam or rice.
The Malabar Biryani
Kerala's Malabar region is the birthplace of one of India's most celebrated biryanis. Unlike the Hyderabadi style or the Lucknowi dum biryani, Malabar biryani uses Khyma rice, short-grained and fragrant varieties that absorb the spices without becoming heavy.
The meat (usually chicken, beef or mutton) is cooked separately and layered with rice infused with caramelised onions, whole spices and ghee. The result is light, deeply perfumed, and wholly addictive.
Kerala Parotta and Its Curries
Kerala parotta, a flaky and layered flatbread made with maida and cooked on a tawa, is fundamentally different from the North Indian paratha. It's almost croissant-like in its laminated texture, pulled apart at the table in a satisfying ritual.
Paired with rich, spicy gravies like beef curry, mutton kurma, or chicken in coconut milk, it is a combination that defines roadside dhabas and upscale resort restaurants alike.
Sweets and Desserts of Kerala
Kerala's sweet repertoire is as layered as its curries, though the state tends to favour subtler, less cloying desserts.
Payasam
Kerala payasam, whether made with rice, ada (rice flakes), or semolina, is cooked in coconut milk and sweetened with jaggery is the definitive Kerala dessert. It is the note on which every celebration, ceremony, and Sadya ends.
Banana-Based Sweets
Kerala's numerous varieties of banana yield an array of sweets: pazham pori (banana fritters coated in a turmeric-tinged batter and deep-fried), unnakaya (small fried rice cakes with bannana and grated coconut), and the simple pleasure of a ripe nendran banana eaten alongside puttu.
Drinks
No food journey through Kerala is complete without exploring its drinks.
Estate-Grown Tea: The hills of Munnar, Peermade, and Wayanad produce some of India's finest teas. Orthodox varieties like Orange Pekoe First Flush and aromatic blends like Earl Grey Blue Flower and Arabian Nights are gifts from the plantation to the cup. Misty Mountain Plantation Resort offers its own estate-grown teas, allowing guests to taste the terroir of the Peermade hills in a single sip.
Filter Coffee: Strong, dark, and served frothed, Kerala filter coffee is an experience unto itself.
Coconut Water: Fresh from the tree, it's the best natural hydration in the tropical heat.
Toddy (Kallu): Freshly tapped palm toddy, mildly fermented and sweet, is a traditional Kerala beverage tied to the culture and the cuisine.
Tips for Food Travellers in Kerala
Eat at local toddy shops (kallu shaaps) for the most authentic Kerala seafood experience at incredibly low prices.
Visit during Onam (August-September) to experience a full traditional Sadya.
Try to eat rice meals at lunchtime; most Kerala restaurants serve their best rice meals between noon and 3 PM.
Don't be shy to eat with your hands, as it's customary and genuinely improves the experience.
In the hill stations, look out for resort restaurants that incorporate estate-grown produce, since the freshness and provenance add a remarkable dimension to the food.
Taste Kerala at Its Finest
If you want to experience the full spectrum of Kerala's culinary heritage in one place, spanning traditional breakfast staples and heritage clay pot meals to coastal seafood and contemporary plantation desserts. The Misty Mountain Experience in Peermade is where your journey belongs.
Set among the misty tea gardens of the Western Ghats, the resort is home to two exceptional restaurants: Teyla Plantation Restaurant, offering a world-spanning multi-cuisine menu including continental classics, oriental bowls, and freshly baked breads; and Elam Restaurant, a soulful Indian dining space where the bold spices, slow-cooked gravies, and home-style meals of Kerala take centre stage.
The resort's in-house bakery and patisserie adds another layer of indulgence, from the Misty Mountain Pepper Chocolate Cake crafted with locally sourced plantation pepper to the White Chocolate Filter Coffee Cake made from estate-grown beans. And before you leave, take home a piece of the hills with their premium orthodox teas and signature blends, each one a liquid memory of the plantation.
Final Thoughts
Come with an appetite. Leave with a memory. Plan your Kerala culinary escape at Misty Mountain Plantation Resort, where every bite reflects the care, creativity, and passion of a team devoted to feeding your soul as much as your stomach.
Book your stay at Misty Mountain Plantation Resort today and let every meal become part of your Kerala story.
People Also Search:
Best Resort in Kuttikkanam, Kuttikkanam Resorts, Peermade Resorts, Misty Mountain Resort
Kerala, the land of backwaters, spice gardens, and misty hill stations, is as extraordinary on the plate as it is to the eye. Tucked along India's southwestern coast, this lush state has been at the crossroads of ancient spice trade routes for millennia, and its cuisine tells that story in every bite.
From the aromatic coconut-laden curries of the coast to the hearty rice meals of the highlands, Kerala's food is a celebration of land, sea, and tradition.
If you're planning a trip to Kerala, consider this your essential food guide: a journey through the dishes, flavours, and culinary experiences you absolutely cannot miss.
The Soul of Kerala Cuisine
Kerala cooking is built on a handful of core ingredients: coconut (in every form (oil, milk, grated, and toasted)), curry leaves, mustard seeds, green chillies, tamarind, and an extraordinary variety of spices grown right here in the Western Ghats. Black pepper, cardamom, ginger, turmeric, and cloves aren't just seasonings; they are the backbone of the cuisine.
Must-Try Kerala Breakfast Dishes
Breakfast in Kerala is something of a ritual. It's hearty, comforting, and deeply regional, the kind of meal that fuels a day of exploring.
Puttu and Kadala Curry
Puttu is a steamed cake made from coarsely ground rice flour layered with coconut. Served alongside kadala curry (a black chickpea curry simmered in coconut milk and spices) or ripe banana, it is the quintessential Kerala breakfast. Simple, filling, and utterly delicious.
Kallappam and Mutta Roast
Kallappam is a soft, lacy rice pancake fermented overnight with coconut toddy or yeast, giving it a slightly airy texture. Paired with mutta roast, a boldly spiced egg masala, it's a breakfast combination that has stood the test of time.
Idiyappam and Beef Curry
Idiyappam are delicate string hoppers made from pressed rice flour, known for their light, soft, almost cloud-like texture. When paired with a slow-cooked beef curry spiced with whole pepper, cloves, and fennel, the contrast is extraordinary. This is one of the most iconic Kerala breakfast combinations, especially beloved in the hill districts and among Kerala's Syrian Christian communities.
Appam with Stew
Appam is a bowl-shaped rice crepe, crispy at the edges and soft and pillowy at the centre. The traditional accompaniment is a mild coconut milk stew with vegetables or chicken. The gentle sweetness of the stew against the tang of the appam is a flavour combination unique to Kerala.
Lunch
Sadya
No food guide to Kerala is complete without talking about the Sadya, a grand vegetarian feast served on a banana leaf. Traditionally prepared for festivals like Onam and Vishu, the Sadya consists of rice served alongside 20 to 30 side dishes including:
Avial, a mixed vegetable curry cooked in a mildly spiced, semi-thick coconut gravy.
Olan, which is ash gourd and black-eyed peas in coconut milk
Thoran, dry-cooked vegetables with grated coconut
Sambar and rasam
Pickles, pappad, and banana chips
Payasam, the sweet finale made with jaggery, coconut milk, and rice or lentils
The Sadya is eaten with one's right hand, seated on the floor, in the most communal and joyful of settings. It's not just a meal; it's a cultural immersion.
Chattichor: The Clay Pot Meal
For a more rustic experience, try Chattichor, a hearty all-in-one meal of rice and curries cooked and served together in a clay pot. The earthenware infuses the food with a subtle, smoky depth that no modern vessel can replicate.
Seafood: The Pride of Kerala's Coast
Kerala's coastline stretches over 580 kilometres, and the Arabian Sea generously supplies the state's kitchens with an extraordinary variety of fish and shellfish. For travellers visiting the coastal regions, seafood is a non-negotiable part of the experience.
Karimeen Pollichathu (Pearl Spot Fish)
Kerala's state fish, karimeen, is marinated in a masala paste of chilli, turmeric, and tamarind, then wrapped in banana leaf and cooked until the spices meld into the flesh. The banana leaf imparts a faint herbal fragrance that elevates the dish to something truly special.
Seafood Claypot
Fresh catch slow-cooked with spices in traditional claypots is a preparation that marries technique with flavour. The claypot retains moisture while concentrating the spice blend, producing a deep, smoky, intensely flavoured curry that pairs beautifully with steamed rice or Kerala parotta.
Prawns Moilee
A light, coconut milk-based curry with fresh prawns, turmeric, and green chillies, moilee is the gentler face of Kerala's seafood repertoire. It's aromatic without being overwhelming and pairs perfectly with appam or rice.
The Malabar Biryani
Kerala's Malabar region is the birthplace of one of India's most celebrated biryanis. Unlike the Hyderabadi style or the Lucknowi dum biryani, Malabar biryani uses Khyma rice, short-grained and fragrant varieties that absorb the spices without becoming heavy.
The meat (usually chicken, beef or mutton) is cooked separately and layered with rice infused with caramelised onions, whole spices and ghee. The result is light, deeply perfumed, and wholly addictive.
Kerala Parotta and Its Curries
Kerala parotta, a flaky and layered flatbread made with maida and cooked on a tawa, is fundamentally different from the North Indian paratha. It's almost croissant-like in its laminated texture, pulled apart at the table in a satisfying ritual.
Paired with rich, spicy gravies like beef curry, mutton kurma, or chicken in coconut milk, it is a combination that defines roadside dhabas and upscale resort restaurants alike.
Sweets and Desserts of Kerala
Kerala's sweet repertoire is as layered as its curries, though the state tends to favour subtler, less cloying desserts.
Payasam
Kerala payasam, whether made with rice, ada (rice flakes), or semolina, is cooked in coconut milk and sweetened with jaggery is the definitive Kerala dessert. It is the note on which every celebration, ceremony, and Sadya ends.
Banana-Based Sweets
Kerala's numerous varieties of banana yield an array of sweets: pazham pori (banana fritters coated in a turmeric-tinged batter and deep-fried), unnakaya (small fried rice cakes with bannana and grated coconut), and the simple pleasure of a ripe nendran banana eaten alongside puttu.
Drinks
No food journey through Kerala is complete without exploring its drinks.
Estate-Grown Tea: The hills of Munnar, Peermade, and Wayanad produce some of India's finest teas. Orthodox varieties like Orange Pekoe First Flush and aromatic blends like Earl Grey Blue Flower and Arabian Nights are gifts from the plantation to the cup. Misty Mountain Plantation Resort offers its own estate-grown teas, allowing guests to taste the terroir of the Peermade hills in a single sip.
Filter Coffee: Strong, dark, and served frothed, Kerala filter coffee is an experience unto itself.
Coconut Water: Fresh from the tree, it's the best natural hydration in the tropical heat.
Toddy (Kallu): Freshly tapped palm toddy, mildly fermented and sweet, is a traditional Kerala beverage tied to the culture and the cuisine.
Tips for Food Travellers in Kerala
Eat at local toddy shops (kallu shaaps) for the most authentic Kerala seafood experience at incredibly low prices.
Visit during Onam (August-September) to experience a full traditional Sadya.
Try to eat rice meals at lunchtime; most Kerala restaurants serve their best rice meals between noon and 3 PM.
Don't be shy to eat with your hands, as it's customary and genuinely improves the experience.
In the hill stations, look out for resort restaurants that incorporate estate-grown produce, since the freshness and provenance add a remarkable dimension to the food.
Taste Kerala at Its Finest
If you want to experience the full spectrum of Kerala's culinary heritage in one place, spanning traditional breakfast staples and heritage clay pot meals to coastal seafood and contemporary plantation desserts. The Misty Mountain Experience in Peermade is where your journey belongs.
Set among the misty tea gardens of the Western Ghats, the resort is home to two exceptional restaurants: Teyla Plantation Restaurant, offering a world-spanning multi-cuisine menu including continental classics, oriental bowls, and freshly baked breads; and Elam Restaurant, a soulful Indian dining space where the bold spices, slow-cooked gravies, and home-style meals of Kerala take centre stage.
The resort's in-house bakery and patisserie adds another layer of indulgence, from the Misty Mountain Pepper Chocolate Cake crafted with locally sourced plantation pepper to the White Chocolate Filter Coffee Cake made from estate-grown beans. And before you leave, take home a piece of the hills with their premium orthodox teas and signature blends, each one a liquid memory of the plantation.
Final Thoughts
Come with an appetite. Leave with a memory. Plan your Kerala culinary escape at Misty Mountain Plantation Resort, where every bite reflects the care, creativity, and passion of a team devoted to feeding your soul as much as your stomach.
Book your stay at Misty Mountain Plantation Resort today and let every meal become part of your Kerala story.
People Also Search:
Best Resort in Kuttikkanam, Kuttikkanam Resorts, Peermade Resorts, Misty Mountain Resort
Author
Team Misty Trails
Date
26 February 2026
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