Puttu kadala curry

      This is the staple eaten all over the state. Puttu is a cylindrical steam rice cake cooked in a mould with  grated cocunut. It's usually served with Kadala curry.

Appam with stew

      Appam is a Kerala staple made from fermented rice flour and cocunut milk. It's similar to a thin pancake ith crispy edges.

Karimeen pollichath

       Karimeen or pearl spot, which is state fish of Kerala, is one of the most loved fresh water fishes here. Pearl spot baked with cocunut shards and ivy gourd is delicious and easy to cook as well. This dish is extremely healthy as only a spoon of oil is added in it. It is filling meal and tastes best when served hot.

 Parotta with Beef

      Layered flat bread that originated in the malabar region called parotta is made by maida, egg,oil or ghee water. The dough is beaten and later shaped into a spiral with thin layers. The ball is rolled flat and roasted into a parotta with ghee. This is then eaten with beef curry.

 Erisseri

     This is the poppular curry in kerala made by either raw plantains sliced yams. It also usually includes slightly sweet pumpkin that has been boiled in water with salt, chillies or pepper, dried lentils grated cocunut, turmeric powder cumin seed and garlic, served on a bed of rice. 

 Palada paayasam

      A sweat ricekheer prepared with palada is a delicacy made in almost all Kerala house holds during the festivals onam and many other special occasions.

 Chemmeen curry

        This is the signature dish of the stat. A prawn curry from the malabar region made with the blend of fenugreek, blackmustard, fennelseed, cocunut milk and green chilly. It also include a special ingredient called kudampuli to give it a sour taste, plus it uses marinated prawn, drumstick, and raw mango to give it a spicy tangy flavour.

 Thalassery Biriyani

       A rice biriyani is the most common dish of the muslim community. Thalassery biriyani uses a unique, fragrant, small grained, thin rice variety named kaima. The biriyani masala and cooked rice are arranged in layers inside the dish. Meat is cooked with the masala on a low heat and layered with the rice before the lid of the container is sealed with the dough. Hot charcoal is then placed above the lid.

 Fish moilee

      A famous Kerala fish stew made with cocunut milk which is typical syrian christian delicacy. The curry is prepared in a traditional Manchatti.

   Banana Fritters

     Pazhamppri or ethhakkappam are juicy Banana fritters. The features as a traditional tea time snack. They are available  throughout  kerala and are simply ripe banana coated with plain flour and deep fried in oil.