Like most South Indian cuisine, be it seafood or rice and other cereal dishes, the emphasis is on 'healthy food', less use of oil, sugar, and artificial additives, and more use of natural herbs, spices flavorings, and coconut. Spices that flavor the local cuisine of Kerala give it a sharp pungency that is heightened with the use of tamarind.

In the Kerala kitchens, be it of any of the various communities living there, simple methods and the locally available foodstuff are used to dish out mouthwatering delicacies. Even the ordinary tapioca root, for example, becomes a main course when boiled and sautéed with coconut and spices, a snack when sliced fine, salted and fried, and a sweet dish when steamed with coconut and jaggery.

Kerala is noted for its variety of pancakes and steamed rice cakes made from pounded rice. Though the same ingredients are used all over the state, each of the communities has its own specialties.

For the Muslims, the lightly flavored biryani-made of mutton, chicken, egg or fish-takes pride of place. In seafood, mussels are a favorite. A concoction of mussel and rice flour, cooked in the shell is called arikadaka. The Arab influence on the local cuisine is very visible in the rich meat curries and desserts. A community of Muslims who live in an area called Kuttichara, have a special dish-a whole roasted goat stuffed with chickens inside which are eggs.

For the Christians, who can be seen in large concentration in areas like Kottayam and Pala, ishtew (a derivation of the European stew), with appam is a must for every marriage reception. There would also be beef cutlets with sallas (a salad made of finely cut onions, green chilies and vinegar), chicken roast, olathan erachi (fried mutton, beef or pork), meen moilee (a yellow fish curry), meen mulligattathu (a fiery red fish curry), and peera pattichathu (a dry fish dish of grated coconut). Another interesting feature is the abundant use of coconut oil, mustard seeds, curry leaves, and coconut milk.

Kerala also has it's own fermented beverages -the famous kallu or (toddy) and patta charayam (arrack). Arrack is extremely intoxicating and is usually consumed with spicy pickles and boiled eggs (patta and mutta).

The method of serving a sadya or meal in Kerala is very precise. The leaves to be eaten from are always the end section of the plantain leaf. When it is laid on the table, the narrow part of the leaf must always be on the left side. Serving begins from the bottom left half of the leaf on which is placed a small yellow banana. Next to this are served jaggery coated banana chips plain banana chips and papad. Then beginning from the top left half of the leaf are placed lime curry, mango pickle, injipuli (a thick ginger tamarind curry), lime pickle, thoran (a dry mix of any vegetable with coconut), vegetable stew or olan (gourd is the main ingredient), aviyal (a thick mixture of vegetables in a coconut based gravy), Pachadi (raw mango and curd mixture) and khichdi. Only after all these are placed on the leaf, does the person begin eating. Thereafter the rice is served at the bottom center. The sambhar (a lentil based gravy that came to Kerala from neighboring Tamil Nadu) and kalan (a curry of yam and curd, spiced with pepper) is poured onto the rice. When the meal is over, pradaman (rice flour, coconut milk and jaggery) or pal payasam (sugar sweetened milk and rice) is served onto the leaf. After dessert, rasam (fiery pepper water) is poured into cupped hands to be drunk and then a little bit of curd to aid digestion.