Kerala, situated on the south western tip of India is an enchanting combination of magnificent sea coasts, lush lagoons, fertile paddy fields, and stunning highlands, with a cuisine to match.

It was the centre of spice routes, influenced by trading races and inhabited by early Christians and Jews, as well as Muslims and Hindus.

The gastronomic legacies have resulted in one of the hidden jewels in the Indian culinary crown, and in three distinct cuisines with different influences. The Christian dishes have European ingredients – vinegar, duck and beef. The Arab traders influenced the Muslim cuisine. The Hindu cuisine is partly Brahmin vegetarian in origin. Coconuts pepper, cloves, garlic, tamarind, raw mangoes, and curry leaves are used, and rice takes many forms.

Images from this region

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