Kerala has been honored on Lonely Planet’s Best in Travel 2026 list, with its culinary culture recognized as one of the world’s top travel experiences. This recognition celebrates Kerala not just for its scenic backwaters and lush greenery, but for how deeply food is woven into its way of life.
Kerala’s cuisine is a living narrative of history, shaped by Arab traders, Portuguese settlers, and local communities along the Malabar Coast. The dishes capture a fusion of flavors that balance heat, aroma, and texture. Karimeen Pollichathu, the state’s signature fish dish, is marinated with spices and grilled inside banana leaves, creating a smoky, tangy masterpiece. Malabar Biryani, distinct with its short-grain rice and layers of fried onions, embodies North Kerala’s culinary artistry. Appam with vegetable or chicken stew represents Kerala’s coastal Christian influence, while Puttu and Kadala Curry remains a beloved breakfast staple across homes.
Kappa and Meen Curry bring together humble tapioca and fiery red fish curry, a symbol of Kerala’s comfort food culture. The Thalassery Biryani, flavored with jeerakasala rice, offers a lighter, aromatic alternative that reflects Mughal and Arab influences. Vegetarian delicacies like Erissery, Avial, and the elaborate Onam Sadya showcase the harmony of local produce, coconut, and spices.
Beyond food, Kerala’s culinary experiences are deeply immersive, from toddy shops serving spicy seafood to houseboats offering traditional meals along tranquil backwaters. Spice plantations in Thekkady and local cooking tours in Fort Kochi give visitors a glimpse into the journey of pepper, cardamom, and clove, the treasures that once connected Kerala to the world.
With this recognition, Kerala cements its place as not just a destination for scenic beauty but a paradise for food lovers, where every meal is a celebration of tradition, community, and history served on a banana leaf.
