Kerala is an Indian state located on the Malabar Coast of south-west India. Thiruvananthapuram is the state capital, and Malayalam is the language spoken in the state.Kerala is a popular tourist destination, famous for its beautiful backwaters, yoga and Ayurvedic treatments. With its natural beauty and rich traditions, Kerala is fondly known as “God’s Own Country.”

Onam is one of the most important traditional festivals of Kerala. It falls between August and September and celebrates the annual homecoming of King Mahabali.The festival is celebrated over ten days, with colourful floral carpets known as Pookalam arranged in front of homes.

A traditional vegetarian feast called Sadhya is served during Onam, especially on the ninth and tenth days. The meal is served on a banana leaf in the traditional Kerala style, with around 20 to 28 dishes.

Vishu is another important traditional festival of Kerala, marking the traditional astronomical New Year in the Malayalam calendar.The occasion holds great significance for Hindus in Kerala, who associate Vishu with prosperity, happiness and new beginnings.

Celebrated in April, Vishu is considered an auspicious occasion. On this day, families come together to enjoy a traditional meal, often including a special Sadhya prepared at home.

Kerala cuisine is known for its spices, fresh ingredients and distinctive cooking methods. Most traditional dishes are prepared using ingredients available locally.Kerala is the home of the Kera, or coconut tree, which grows abundantly across the state. Coconut is the base of many dishes and is one of the most widely used ingredients in Kerala cooking.

Coconut oil, extracted from dried coconut, is commonly used for cooking. Grated coconut and coconut milk are also widely used to add flavour and thickness to curries and other preparations.Rice and tapioca (cassava) are among the most important foods in Kerala. Many traditional dishes are prepared using these ingredients, which grow well in the fertile soil of the region.Seafood is another important part of Kerala food culture. Fish, crabs, shellfish, lobsters and prawns are used in everyday cooking. Sardines and mackerel are particularly popular varieties of fish. Seafood and meat preparations are generally served as side dishes with rice.

Kerala breakfast offers a rich variety of dishes, many of which are made using rice flour.Some popular breakfast dishes include Appam, Idiyappam, Idli, Dosa and Puttu. These are often served with coconut-based curries and other traditional side dishes.

For lunch and dinner, boiled rice is traditionally the main dish, accompanied by one or more curries and side dishes.Kerala cuisine includes a wide variety of vegetarian and non-vegetarian preparations.

Popular vegetarian dishes include Sambar, Rasam, Aviyal, Kaalan, Olan, Erissery, Pulissery, Thoran, Pachadi and Kichadi.Many Kerala dishes are steamed or prepared with a light tempering of spices. Some are mild, while others are known for their strong and spicy flavours.

Non-vegetarian dishes commonly include chicken, fish and lamb. These ingredients are prepared as curries, fries and ularthiyathu (stir-fried preparations).Chapatis and other wheat-based foods have also become common dinner choices in Kerala. Grains such as ragi and millet are traditionally used in some parts of South India.

Kerala is famous for its traditional banquet known as Sadhya.It is a completely vegetarian meal, with boiled rice as the main dish and a wide variety of curries and side dishes.Sadhya is prepared for festivals, weddings and other special occasions. The food is traditionally served on a banana leaf.Payasam, a traditional sweet preparation, is served as part of the feast

Spices have an important place in Kerala cooking. They give traditional dishes their distinctive flavour and aroma.In ancient times, spices were considered as precious as gold and diamonds. India has long been known for producing many varieties of spices, and Kerala is particularly famous for its spice cultivation and trade.

Kerala cooking makes generous use of spices, both for flavour and as part of its traditional food culture.Commonly used ingredients include cumin, green chillies, coriander, cinnamon, cloves, cardamom, black pepper, dried red chillies, curry leaves, coriander leaves, ginger, garlic, mustard seeds and asafoetida.