Here are 8 traditional delicacies from Kerala kitchens that truly capture the essence of Kerela.

Kerala Chicken Roast, a semi-dry, spicy chicken dish slow-roasted with coconut oil, curry leaves, and garam masala.

Avial, a thick, mixed vegetable dish cooked in coconut, yogurt, and curry leaves, a must-have in every kerala sadya.

Kerala Sadya, a grand vegetarian feast served on a banana leaf with rice, 20+ side dishes like sambhar, thoran, pachadi, and payasam.

Meen Pollichathu, marinated fish wrapped in banana leaves and pan-cooked, smoky, spicy, and uniquely coastal.

Chemmeen Curry, prawns simmered in a tangy, coconut-milk gravy with tamarind and spices, best paired with matta rice.

Appam with Stew, the soft, lacy appams served with coconut-rich veg or chicken stew, light, fragrant, and comforting.

Kalan, a thick, creamy curry made with raw banana, yam, yogurt, and coconut, part of the Onam Sadya.

Palada Payasam, a rich rice-flake dessert cooked in milk and sugar, sweet, creamy, and celebratory.