A Flavorful Cuisine
The intensive use of coconut and the proximity to the coast shape the contours of a unique cuisine in India. Kerala, the epicenter of pepper and spice production, has seen its culinary culture influenced by trade exchanges with other continents. Less spicy than that of the North, it offers an astonishing array of flavors for a modest price.
The thali, a meal served on a banana leaf consisting of rice, several saucy dishes, and sometimes fish or shrimp, is traditional for lunch. A wide variety of fish and seafood, such as red snapper, kingfish, damselfish, swordfish, shrimp, lobster, and squid, enrich the menus. You can choose from the catch of the day and decide on the preparation: in coconut curry, grilled or tandoor-cooked. Fruits like mango, papaya, banana, and pineapple are also consumed in fresh juices or in a lassi.