The cuisine of Kerala is linked in all its richness to the history, geography, demography and culture of the land.

Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat. Etymologically Keram means coconut and alam means land, therefore Kerala has come to
mean the land of coconut, which has been widely accepted in view of the fact that the land is evenly and exquisitely populated by the emerald green coconut trees. Kerala is a very diverse, culturally, geographically and from a culinary point of view. Cooking styles are varying not only from place to place and religion to religion but also from caste to caste. Historically, the Kerala cuisine has had many influences. Kerala is a very diverse, culturally, geographically and from a culinary point of view. Cooking styles are varying not only from place to place and religion to religion but

Vegetarian meals in Kerala usually consist of multiple courses, each involving rice as a main dish accompanied by several side dishes. On festivals and special occasions, traditional vegetarian food is served on banana leaves and is a grand affair where as many as eleven different types of side dishes are served. Common non-vegetarian dishes include stews (using chicken, beef, lamb or fish), traditional chicken and fish curries, fried fish and seafood. Biriyani, a Mughal dish consists of rice cooked along with meat, onions, chillies and other spices.
also from caste to caste. Historically, the Kerala cuisine has had many influences.