Sadya

One cannot begin exploring the local dishes of Kerala without delving into the grandeur of Sadya. Sadya is a traditional vegetarian feast served on a banana leaf during festive occasions and celebrations. The meal includes an array of dishes, each contributing to a harmonious blend of flavors. From the tangy Avial (mixed vegetable curry) to the fiery Mango Pickle and the creamy Parippu Payasam (lentil dessert), Sadya is a culinary spectacle that showcases the culinary prowess of Keralites.

Puttu and Kadala Curry

A staple breakfast in Trivandrum, Puttu, and Kadala Curry is a delightful combination of steamed rice cakes and a flavorful black chickpea curry. The Puttu's soft, cylindrical shape contrasts beautifully with the spicy and aromatic Kadala Curry, creating a symphony of flavors that kickstarts your day on a delicious note.

Appam with Ishtu/Stew

Appam, a lacy and soft pancake made from fermented rice batter and coconut milk, is a breakfast staple in Kerala. Paired with Ishtu, a mild and fragrant stew made with coconut milk, vegetables, and sometimes, chicken or meat, this combination is a testament to the state's love affair with coconut and rice-based dishes.

Erissery (Pumpkin and Lentil Curry)

This widely favored curry in Kerala features either raw plantains or sliced yams, accompanied by slightly sweet pumpkin boiled in salted water. The concoction incorporates dried lentils, grated coconut, turmeric powder, cumin seeds, and garlic. Served atop a bed of rice, this dish frequently graces the menus of religious festivals, notably during occasions such as Onam.

Thalassery Biriyani

While biryani is relished across India, Thalassery Biriyani from the Malabar coast has earned a special place in the hearts of food connoisseurs. Fragrant basmati rice, succulent pieces of meat (usually chicken or mutton), and an array of spices come together to create a biryani that is rich, aromatic, and layered with flavors. The dish is often garnished with fried onions, cashews, and raisins, elevating its visual appeal.

Karimeen

This dish is a classic in Kerala's culinary heritage. Karimeen, also known as pearl spot fish, is a distinctive speckled fish that inhabits the backwaters of the state. The pearl spot fish undergoes marination, blending lemon juice, red chilies, and assorted spices, before being carefully encased in plantain leaves and baked.

Chemmeen (Prawn) Curry

A distinctive culinary masterpiece from the state, this prawn curry hails from the Malabar region and is crafted with a medley of fenugreek, black mustard, and fennel seeds, combined with coconut milk and green chili. The addition of a unique ingredient known as kudampuli (brindleberry) imparts a delightful sourness to the curry. Marinated prawns, drumsticks, and raw mango further contribute to its spicy and tangy flavor, making it a signature delight.

Fish Moilee

Traditionally cooked in a manchatti (earthen vessel), this curry gently simmers lightly fried fish in coconut milk, incorporating spices such as turmeric, pepper, cinnamon, and cloves. Fresh green chilies contribute to its tangy flavor profile. The fish, typically kingfish or seer fish, undergoes marination with oil, turmeric, red chili powder, lemon juice, and salt for 30 minutes before being incorporated into the curry.

Malabar Parotta with Kerala beef curry

Hailing from the Malabar region, Parotta, a multi-layered flatbread, is crafted by combining ingredients such as maida (all-purpose flour), and optionally, egg, oil or ghee, and water. This delectable creation is best enjoyed with beef curry—a savory dish featuring beef pieces slow-cooked in a flavorful curry infused with tomatoes, onions, garlic, and an assortment of aromatic spices like bay leaves, cinnamon, cardamom, cloves, black peppercorns, and star anise.

Pazham Pori (Banana Fritters)

Pazham pori or Ethakka appam, delightful banana fritters, are a cherished traditional tea-time treat. Widely enjoyed across Kerala, these fritters consist of ripe bananas coated in plain flour and crisply deep-fried in oil.

Elaneer Payasam

For those with a sweet tooth, Elaneer Payasam is a heavenly dessert made from tender coconut water and coconut flesh. The delicate sweetness of the coconut, combined with the richness of milk and the fragrance of cardamom, results in a delectable payasam that is both refreshing and indulgent.

Here are some notable restaurants in Thiruvananthapuram to savor local delicacies.

The Travancore Hotel: The restaurant located in The Travancore Hotel is a place for people looking to experience authentic Travancore cuisine. This ethnic restaurant is definitely all you need when it comes to experiencing the cuisine of Kerala. You can pick from the authentic vegetarian and non-vegetarian dishes, all of which are much sought-after.

Rahmaniya Hotel: Established in 1949 within the vibrant Chalai Bazaar locality, Rahmaniya Hotel stands as a local icon. To avoid the bustling crowds, it's advisable to arrive early. Indulge in Rahmaniya's renowned Kethel's chicken, which undergoes marination in a spicy blend of chili and their distinctive masala. The chicken is then expertly deep-fried, seasoned with pepper, and adorned with chili seeds. Complement this flavorful feast with a refreshing glass of their lime juice.

Paragon Hotel: The Thiruvananthapuram branch of the renowned Kerala biryani brand, Paragon, is an extension of the legendary culinary journey that originated in Kozhikode. Paragon remains a beloved destination for the authentic Kozhikodan biryani, a culinary gem crafted with Jeerakasala, a small-grain rice varietal.