What to Eat in Kerala 2026: Must-Try Dishes From Alleppey, Kochi & Munnar

The world has heard a lot about the food India has inherited from the Rajasthani and Mughal empires. But we often miss the Land of Spices, or should we say, God’s Own Country, Kerala, in the conversation. If Rajasthani and Mughlai-influenced food surprised us with bold, fiery flavours, Kerala won our hearts over with the balance it maintains in its cuisine – coconut, curry leaves, pepper, tamarind, with meat or seafood coming together effortlessly. After a point in time, what to eat in Kerala was never really a question.

During our 7 day trip in Kerala, we travelled to Alleppey, Kochi, and Munnar and had the privilege of eating what the locals recommended. Here are some top dishes that defined the beautiful state for us. You should try them to experience Kerala beyond its backwaters and beaches!

Sadya (aka Sadhya): Kerala Traditional Vegetarian Feast

Sadya isn’t just food – it’s an experience. Ever had at least 10 items on a plate in one go? I bet you think that’s impossible, but let me change your mind. Sadya is a multi-course vegetarian feast usually served at lunchtime during the harvest festival of Kerala, Onam. Traditionally, this feast is made with 24-28 food items that cater to balance the six tastes described in Ayurveda, i.e., salty, sweet, pungent, sour, bitter, and astringent. You may recognise some of the components – thoran, payasam, sambar, banana chips, papadam, among others. As coconut is abundant in Kerala, it is widely used to make most of the dishes.

Most restaurants, as well as many local eateries, offer Sadya in Kerala. I’d suggest planning this for lunch, as it’s typically made earlier in the day and often isn’t available beyond that. We had ours on the way from Kochi to Munnar, at Rasa Pure Veg, a local eatery just before driving up the hills of Munnar. The 2 days in Munnar were simply iconic, and from the very beginning!

Best enjoyed by: Eating with your hands! 

Karimeen Pollichathu: A Coastal Staple You Can’t Miss

If Kerala is represented by its fish, this is the dish you need to try. Roasted/pan-fried fish or Meen Pollichathu is a traditional Kerala delicacy. The fish is marinated in a blend of spices, lightly fried, and coated with ‘masala’ or spices made with onion and tomato-based gravy sautéed in thick coconut milk, curry leaves and green chillies. It’s then wrapped in a slightly roasted banana leaf before it’s left to slow-cook. The banana leaf plays a big role in infusing all the flavours and adding the smoky, tangy flavour we indulge in.

We enjoyed our Roasted fish in the beautiful backwaters of Kerala as we spent one night on a houseboat near Alleppey. Among the many appetising dishes we had on the houseboat, this one made our experience truly magical. Try roasted/pan-fried fish in Kerala wherever you get a chance, as this is definitely something you cannot miss!

Best enjoyed with: Flaky malabar parotta (bread), a thin pancake-like bread appam or rice with a garnish of lime, onion slices and papadam

Meen Moilee: Creamy Coconut Fish Curry from Kerala

Meen Moilee is a classic, mildly spiced Kerala fish stew, popular amongst the locals. It is made by marinating either white fish or prawns and is infused with the magic of curry leaves, coconut milk, ginger, and green chillies. You can taste the creamy, rich flavours from the thick, velvety coconut gravy and the subtle tanginess of vinegar. The curry leaves add distinctive freshness to it, making it so moreish that you almost can’t stop eating. 

All of Kerala’s authentic dishes can be found at various places in the state. But in my opinion, the best place to eat Fish Moilee is Fort Paragon Restaurant in Fort Kochi. The aromatic, creamy gravy so deliciously showcases the flavours of coconut, mustard, and curry leaves that you almost want to drink it like a soup.

Best enjoyed with: Malabar parotta, appam, crepe-like bread called dosa, or rice. 

Appam and Stew: A Classic Comfort Meal for Keralites

This was hands down one of our favourite meals in Kerala, and the one we still talk about the most. Kerala stew is a mild, coconut-based, and gently spiced white curry dish with whole spices like cinnamon, cloves, and cardamom. We tried both vegetable and meat versions, and while each was delicious, the real star of the dish is what it’s paired with, appam.

Appams are made from fermented rice batter and coconut milk, resulting in a soft, fluffy centre with crisp, lace-like edges. Having it with Appam felt like the perfect balance of texture and flavour; light, soothing, and quietly indulgent. This is the kind of meal you crave after a long day of exploring, when you want something comforting rather than fiery.

Fort Paragon Restaurant in Fort Kochi serves the best stew and appam we’ve tried. This quickly became our go-to dinner place during our 2 day stay in Kochi.

Best enjoyed by: Scooping up the stew with appam!

Malabar Parotta with Favourite Kerala Curries

One thing we absolutely devoured in Kerala was Malabar parotta paired with rich, flavour-packed curries. Soft, flaky, and slightly chewy, Malabar parotta is the kind of bread that’s made for scooping up gravy, and Kerala does gravy exceptionally well. Some of the standout curries we tried (and loved) were:

• Chemmeen curry
• Varutharachathu curry
• Mappas chicken
• Malabar fish curry

Each one had its own personality, but all of them were deeply aromatic, comforting, and impossible to stop eating. Varutharachathu, in particular, stood out to me for its boldness as it was definitely spicier than the rest, but in the best way. The kind of heat that makes you pause for a second… and then immediately go back for another bite. Honestly, just look at the photo; it says everything. These were the meals where conversation stopped, plates were wiped clean with parotta, and we just sat there appreciating how unbelievably good Kerala food can be.

We were so happy and, in fact, lucky to be staying at Panoramic Getaway, our hotel in Munnar, as we tried all of these curries there, and it was simply phenomenal!

Cafe Culture in Fort Kochi: Where to Slow Down

Fort Kochi is easily one of the chillest, most relaxed places I’ve ever been to. It almost feels European in the best way – compact, walkable, and slow. You can technically see the main sights in under an hour – the church, the Chinese fishing nets, the markets, the galleries, and the iconic architecture all come together to create this serene, leafy pocket of Kochi that just asks you to slow down.

We could genuinely live here for days. And if we did, one thing we’d make it our mission to do is try as many cafes as humanly possible. Fort Kochi’s cafes are artistic, laid-back, and effortlessly cool. Each one feels different, some more creative and eclectic, others simple and understated, but all of them are perfect for escaping the afternoon heat. The coffee is excellent, the desserts and pastries are indulgent, brunch is done right, and oh my… the smoothies. Genuinely to die for.

I’d 100% recommend cafe-hopping and visiting at least 2 to 3 spots, because every cafe has its own personality, interiors, and a deliciously different selection of cakes and drinks. During our 2 day stay in Kochi, we visited Kashi Art Cafe, Lila Art Cafe, and Teapot Cafe, and each one offered something unique. Honestly, you NEED to go!

Fish Fry

Kerala’s long coastline makes fish a daily staple rather than a luxury. Pearl Spot, a local Kerala fish from the backwaters, is marinated in pepper, garlic, chilli powder, sometimes vinegar for a special tang, and fried in curry leaves, coconut oil and mustard seeds for a special aromatic we know as Kerala Fish Fry or Fried Fish. 

There were several occasions where we were served delicious fish from around God’s Own Country, and yet every time was a warmly welcomed surprise. What really stood out was how clean the flavours felt. Spiced, yes – but never greasy or overwhelming. The warm, golden brown crisp on the outside and soft, flaky flesh on the inside that melted in our mouths. Our first time eating Fish Fry was on the houseboat near Alleppey, something I’d highly recommend if you’re visiting the state.

That said, if a houseboat isn’t on your itinerary, almost any restaurant or local eatery will serve it, as fish fry is woven into everyday life and cuisine here. It would really be a shame to miss it.

Banana Fritters (Pazham Pori): The Ultimate Tea Time Snack

I am a big fan of the fruit banana, but often struggle with anything made of it. Somehow, Kerala convinced me otherwise. Have you had fritters before? You probably have. But have you ever had banana fritters before? Lo and behold – it’s sweet, it’s tangy, it’s crunchy, it’s absolutely delicious! 

Kerala is abundant in coconuts and bananas, so why not put them together and cook something wonderful? It’s fried in coconut oil and specially made with ripe Nendran banana, a local variety, which is usually starchier and firmer than the regular ones we know. The fritters have a golden-brown crisp on the outside, caramelised softness on the inside and natural sweetness that needs no sugar. This is the ultimate afternoon snack you need! 

Best enjoyed with: Indian masala tea

Dosa – Golden Crepes of South Asia

One thing we would never skip when visiting India is dosa. No matter which part of the country I’m in, it somehow finds its way onto my plate, especially in the South. Dosa is a crepe-like bread made from fermented batter of lentils and rice. It is typically served with sambar (vegetable stew) and a selection of savoury chutneys, usually tomato and coconut. While the origin of dosa is debated, it is very much a part of Kerala cuisine. 

Almost every hotel we stayed at had soft and thin dosas as part of the hotel breakfast, and without fail, both Ben and I would grab one or two before starting our day. I usually go for the classic plain dosa while Ben goes for the potato-filled ‘masala’ dosa. It’s the kind of food you don’t need to hunt for; just look around, and you’ll find it. And honestly, it’s something you should absolutely eat while you’re there!

Best enjoyed by: Eating with your hands! 

Honourable Mentions We Want To Try Next Time

As much as I’d love to say we tried everything Kerala has to offer, we couldn’t. So you can imagine, we already want to go back. While we soaked in Kerala’s landscapes, backwaters, and coastal charm, we made a conscious effort to experience its food because no trip is complete unless you understand a place through its food, and what its people eat. 

We would happily return tomorrow just to eat all of the dishes above again (and yes, multiple times). But the 4 must try dishes of Kerala already firmly on our list for the next visit are:

• Puttu & Kadala Curry: Often described as the quintessential Kerala breakfast, puttu and kadala curry is one dish we can’t believe we missed. Steamed cylinders of rice flour layered with coconut, and paired with a rich black chickpea curry – a non-negotiable.
• Beef Fry: Kerala is renowned for its diverse beef dishes, and beef fry sits right at the top of that list. Slow-roasted beef cooked in coconut oil, curry leaves, and warming spices sounds like heaven on earth.
• Kerala Beef Curry: Another iconic beef dish known for its aromatic spices and rich gravy, typically served with appam, rice, or flaky parotta.
• Thalassery Biryani: Kerala’s own take on a classic, blending Mughlai influences with Malabari traditions.

Kerala gave us incredible food memories, but it also left us with unfinished business. Our take on this – eat locally, try what’s seasonal, and trust that Kerala will feed you well. But if you haven’t been to Kerala, or are you planning a trip soon, let us know what dishes you’re most excited to try – or what we should eat next time!

FAQs

This guide is based on our first-hand travels through Kerala, eating locally recommended food across Kochi, Alleppey, and Munnar.