Rice being the staple food of Kerala, over centuries various preparations of marine and fresh water fish has taken a leading share in the diet. This can be attributed to the extensive stretch of coastal belt and a network of estuaries, lakes, canals and rivers. Kerala style preparations of prawn, lobster, cuttlefish, squid, crab and clams have well acclaimed the praise of international food lovers. As seen in any tropical coastal area, palm trees are abundant in Kerala also, but the presence of coconut is much more abundant in native food varieties. Spices such as cinnamon, cardamom, ginger, cloves, garlic, cumin, coriander, turmeric etc form regular ingredients in Kerala dishes.

Probably Kerala may be a state which uses curry leaves lavishly in food preparations than any other place in the world. Apart from adding taste and aroma to food, curry leaves are a remedy to many minor ailments. Last, but not the least, banana chips (fried chips from green plantain without adding any spices, but salt) is again a common snack item of a Keralite. Try it once, you’ll love it for ever.