Photo Courtesy of Chiara Goia
Three big influences dominate Kerala’s culinary culture: Hindu vegetarian preparations, which include the festive sadhya—a banquet of at least 20 dishes served on banana leaves—and popular rice-based snacks such as dosas and idlis; the Islamic influences of Malabar cuisine, known for its aromatic biryanis and flatbreads served with beef fry; and Syrian Christian flavors, with roast duck, stews, and crepes, as well as rich Christmas cakes. All three styles of cuisine make good use of coconut, both grated and in milk form. Seafood and root vegetables are also common, as are an assortment of homegrown spices.