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Kerala cuisine can be divided into two distinct forms. North Kerala Cuisine (or popularly known as Malabar Cuisine) and South and central Kerala cuisine (popularly known as Kerala Cuisine). Cuisine is Kerala is most distinct and combines fruits, vegetables, spices, traditional mixes, seafood and meat. Kerala cuisine is as interesting and extensive for vegetarians as much it is for non-vegetarians. Cuisines here as does most of the ethnic cuisine elsewhere in India uses extensively uses ingredients that are fresh and sourced from local markets.
CGH Earth has extensively researched local cuisine and serves dishes made out of these recipes at all its retreats. There is Curry and Rice Holiday itinerary where guests can explore all aspects of Kerala Cuisine. Most other Kerala resorts pride in exposing guests with local recipes as well and inadvertently guests are likely to be exposed to some local cuisine during their Kerala stay.
A Houseboat cruise typically offers best of ethnic cuise as it’s catered to individual tastes. Karimeen (Fish) is one of the sought after item for seafood lovers. Homestays around Kerala are another source where one can find most authentic local recipes and extensive cuisine range. There are homestays such as Nazarani Tharavad in Pala that specialize in Syrian Catholic meals and are the preferred stopover for many Inbound groups enroute.
There are number of homestays around Thattekad, Thodupuzha, Thekkady, Wayanad and Alleppey that offer cookery lessons and culinary centric stays.
Fort Cochin area offers eclectic restaurants that offer a tinge of romance and character. Ethnic cuisine is mixed with world cuisine to offer a unique set of dining experiences.