Like other South-Indian cuisines, Kerala cuisine is predominantly spicy. Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are widely used in dishes and curries. Kerala's long coastline and strong fishing industry has contributed to many fish-based delicacies, particularly among the Christian community

The staple food of Keral is parboiled rice. Typical meals in Kerala includes four or five different curries, but feel free to make just one disk and have it with non-Indian food.  The idea is to bring new flavors and seasoning to any table and any meal.

Popular vegetarian dishes include sambar, aviyal, Kaalan, theeyal, thoran  puli-sherry, o-lan, erisherry, puli-inji, kappa (tapioca), etc.

Common non-vegetarian dishes include stew using chicken, beef, lamb, or fish, traditional chicken curry, fish moli, fried fish, etc.

Kerala is known for its traditional banquet or sadhya, a vegetarian meal served with boiled rice and a host of side-dishes. The sadhya is complemented by payasam, a sweet milk dessert native to Kerala. The typical Kerala is served on a banana leaf, and consists of many  vegetarian dishes, topped with `payasam'.