Top Breakfasts

• Puttu and kadala curry is a staple, featuring steamed rice cylinders layered with coconut served alongside black chickpea curry.
• Appam with ishtu pairs lacy fermented rice pancakes with creamy coconut stew, often made with veggies or meat.
• Idiyappam, steamed rice noodles, goes well with fish moilee for a light, flavorful start.

Iconic Mains

• Malabar parotta, flaky layered flatbread, shines with beef curry or Thalassery biryani using fragrant spices and chicken.
• Kerala prawn curry (chemmeen curry) mixes prawns with coconut milk, tamarind, and spices for a tangy kick.
• Karimeen pollichathu wraps pearl spot fish in spicy masala and banana leaf for grilling.
• Unniyappam or palada payasam offers sweet rice-based treats, especially during Onam.

Must-Try Feast

• Sadhya, a vegetarian banquet on banana leaves, includes rice, sambar, avial, thoran, payasams like palada pradhaman, and banana chips—perfect for festivals.

Snacks & Sweets

• Pazham pori, fried banana fritters, is a monsoon favorite with tea.
• Unniyappam or palada payasam offers sweet rice-based treats, especially during Onam.