Sadya to Malabar Biryani: 12 iconic dishes of Kerala/Keralam every foodie should try

The state of Kerala, often called God’s Own Country, is known for its lush greenery, culture, traditions and tourism. Today, the state is in the news after the Union Cabinet on Tuesday (February 24, 2026) approved renaming the State of “Kerala” to “Keralam”. On June 24, 2024, the Kerala Assembly unanimously passed a resolution urging the Union government to rename the State as “Keralam”. In November 2025, the state made it to the "25 Best Experiences In 2026" list released by Lonely Planet, the reputed global travel guide, which reflected the state's rich culinary culture. The state is known for its spices including pepper, cardamom, turmeric and aromatic dishes. From the rich Mappila cooking of the northern Malabar region to the south coast's coconut-laden stews mopped up with fluffy appam (rice pancake), the state offers dishes for every palate. Take a look at twelve iconic dishes of Kerala, that every foodie should try.

It refers to a soft and lace-edged crepe-like treat paired with a creamy, mildly spiced vegetable or chicken stew. The coconut milk base makes this a light yet aromatic delicacy.

It is an integral part of the Kerala feast, it is the traditional vegetarian meal served on a banana leaf, featuring dishes like avial, thoran, olan, pachadi, sambar, and payasam. As per experts, Sadya is a festival of flavours that beautifully balances sweet, sour, tangy, and spicy.

This rice dish hails from North Kerala and refers to the Malabar biryani, which is fragrant, gently spiced, and cooked with ghee, fried onions, and juicy meat. It’s less intense than typical biryanis.

It is a crispy, spicy delicacy from Thalassery—a chicken preparation that also uses fennel, shallots, curry leaves, and homemade masalas to create a crunchy, flavor-packed treat also enjoyed as a snack.

Native to Kerala, this creamy coconut milk-based fish curry is delicately spiced with turmeric, ginger, garlic, and green chilies. It offers a perfect balance of flavors.

It is a combination of boiled and mashed kappa (tapioca) paired with spicy red meen curry (fish curry) cooked in a tangy tamarind base, making it one of Kerala’s most rustic and beloved meals.

This is a slow-cooked meat curry that also uses roasted coconut and spices to develop a deep, smoky flavour. It’s especially popular in Christian households.

This is a deep-fried golden fritter made with ripe bananas and is a popular evening snack that pairs well with masala chai or filter coffee.

It refers to silky payasam made with rice ada, jaggery, and coconut milk. It is often called the king of Kerala desserts and is a festival essential and an unforgettable treat.

It is Kerala’s traditional chicken curry, which is rich in coconut, black pepper, and curry leaves, and is aromatic, spicy, and wonderfully comforting; it goes well with appam, idiyappam, and even parotta.

This is a backwater region specialty where karimeen refers to pearl spot fish, which is marinated in spices, wrapped in a banana leaf, and roasted. The technique seals in flavour, making this dish a seafood lover’s dream.

This is a famous breakfast delight where puttu, steamed rice-and-coconut cylinders are served with spicy kadala curry (black chickpeas) and bring together earthy flavours and wholesome nutrition.