The subtle flavors of Kerala’s cuisine and a multitude of both vegetarian and non vegetarian recipes are linked to its history, geography, demography and culture. For over 2000 years, Kerala has been visited by ocean-goers, including traders from Greece, Rome, the eastern Mediterranean, Arab countries, and Europe and thus its cuisine is a blend of indigenous and foreign influences dishes adapted to local tastes.

Having been a major production area of spices for thousands of years, black pepper, cardamom, cloves, ginger, and cinnamon play a large part in the food of the state. With coconuts growing in abundance in Kerala, grated coconut and coconut milk are widely used in dishes and curries as a thickener and flavoring ingredient. Cultural influences, particularly the large populations of Muslims and Syrian Christians have also contributed unique dishes and styles to Kerala cuisine, especially non-vegetarian dishes that include chicken, mutton and beef.