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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.
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Kerala Specialities

Specialties of Kerala Cuisine
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).

Martial Art the Speciality of Kerala
The Indian state of Kerala is renowned for its varied martial arts. Amongst the many forms of martial arts of Kerala are Kalaripayattu, Parisa Kali, Velakanni, Valeru, Kunderu and Njaninmel Kali.

Kalaripayattu is one of the oldest martial arts in the world. The original martial art form evolved in north Kerala. In Malayalam, Kalaripayattu means 'the fighting art of the Kalari'. In ancient Kerala, Kalari was a place of learning subjects such as medicine, philosophy, architecture, astrology and geometry, besides, combat arts and yoga. Translated into English, kalari means: the battlefield, and payat implies training in the art of combat. The technique is based on the science of yoga for its forms and exercises, and its medical treatments are based on the science of Ayurveda.

The origins of kalaripayattu are obscured by time, since it has been nurtured from the oldest martial traditions of South India, with influences that came in with time from north Indian Aryan martial traditions, which have links with Dhanur Veda-the science of the art of war in ancient India. Kalari in its present form has existed, for over 1,500 years, according to the traditions of the masters. Today the martial arts form is a fusion of north and south Indian fighting traditions, embodying the martial and spiritual practices of Hinduism, Buddhism and Islamic Sufism.

The Parisa Kali of North Malabar and Velakanni of Travancore are two other martial arts forms of Kerala, which involve considerable physical training and knowledge of the use of the arms. Velakanni represents the battle between Pandavas and Kauravas at Kurukshetra, and is played out during the temple festival at Cherthala and Ambalapuzha as well as Sree Padmanabha Swami Temple at Thiruvananthapuram. There are also other martial arts forms of Kerala like Valeru (sword throwing), Kunderu and Njaninmel Kali (tightrope walking), which are performed in temple festivals.

In recent times, the field of martial arts in Kerala has given the basis of circus training. The Kannur and Thalassery area of north Kerala are known as the "home of the circus in India".

Kerala Backwater the Specialities of Kerala
Have you ever gone houseboat cruising on the backwaters of Kerala? If you haven't, make sure you do. This one's really an absolutely wonderful, unforgettable experience!

The houseboats of today - huge, slow moving, exotic barge used for leisure trips - are the reworked kettuvalloms of olden times. The original kettuvalloms were used to carry tonnes of rice and spices - a standard kettuvallom can hold up to 30 tonnes - from Kuttanad to the Kochi port.

The kettuvallam or 'boat with knots'- was so called because the entire boat was held together with coir knots only - not even a single nail is used during the construction. The boat is made of planks of jack-wood joined together with coir. This is then coated with a caustic black resin made from boiled cashew kernels. With careful maintenance, a kettuvallom can last for generations.

A portion of the kettuvallom was covered with bamboo and coir to serve as a restroom and kitchen for the crew. Meals would be cooked on board and supplemented with fresh fish from the backwaters. Today, the tradition is still continued and the food from the local cuisine is served by the Kuttanad localites, on board.

When the modern trucks replaced this system of transport, some one found a new way that would keep these boats, almost all of which were more than 100 years old, in the market. By constructing special rooms to accommodate travelers, these boats cruised forward from near- extinction to enjoy their present great popularity.

Now these are a familiar sight on the backwaters and in Alleppey alone, there are as many as 120 houseboats.

While converting kettuvallams into houseboats, care is taken to use only natural products. Bamboo mats, sticks and wood of the arecanut tree are used for roofing, coir mats and wooden planks for the flooring and wood of coconut trees and coir for beds. For lighting though, solar panels are used.

Today, the houseboats have all the creature comforts of a good hotel including furnished bedrooms, modern toilets, cozy living rooms, a kitchen and even a balcony for angling. Parts of the curved roof of wood or plaited palm open out to provide shade and allow uninterrupted views. While most boats are poled by local oarsmen, some are powered by a 40 HP engine. Boat-trains - formed by joining two or more houseboats together - are also used by large groups of sight-seers.

What is truly magical about a houseboat ride is the breathtaking view of the untouched and otherwise inaccessible rural Kerala that it offers - while you float!
Now, wouldn't that be something?

Kerala Specialities in Ayurveda
Ayurveda is popularly practiced all over Kerala due to a number of reasons. Kerala has the ideal climatic conditions needed to practice Ayurveda in its purest form. Factors like easy availability of herbal drugs, and a long heritage of traditional Ayurvedic practitioners makes Kerala the perfect place for Ayurveda to thrive and expand.

Kerala Natanam the Specialities of Kerala
Kerala Nadanam was developed from Kathakali with its own basic exercises, and is a strong and expressive dance form. It helps to build agility, precision, rhythm and is an excellent way to keep fit while learning a beautiful dance sequence. This dance form is also highly expressive in terms of its story telling content.
  • It is a classical dance suited for both men and women. It is not confined to men alone as Kathakali was.
  • It is ideal for solo, duet and group performances and is designed for dramaturgy - Nataka Natanam and ballets.
  • It is universal because it is stylised and choreographed with a universal audience in mind.
  • It is more lokadharmi in approach without deviating from the classicism.
Kerala Speciality Dishes
  • Aattirachi (Mutton) Ularthiyathu
  • Ada Pradhaman
  • Alleppey fish curry
  • Appam
  • Appam & Mutton Stew
  • Arikkadukka
  • Avial
  • Beef Ularthiyathu
  • Chemmeen Moile
  • Chemmeen Varuthathu
  • Chemmeen Thullichathu
  • Chicken Pepper Fry
  • Chilli Garlic Prawns
  • Chiratta Puttu
  • Chuttirachi
  • Cochin Attin Soup
  • Dry Fish Curry
  • Duck Mappas
  • Duck Roast
  • Erachi Vada
  • Finger Prawns
  • Ginger feathered tiger prawns
  • Golden Fried Prawns
  • Kallappam (10Nos.)
  • Kallummakaya Ularthiyathu
  • Kappa & Meen Mulakittathu
  • Kappa (Tapioca) Biriyani
  • Karimeen Mappas
  • Karimeen pollichathu
  • Kaya Attirachi Curry
  • Kerala Fish Curry
  • Kerala Mutton Soup (for two portions)
  • Konchu (Prawn) Fry
  • Konchu Pollichathu
  • Kozhi Peralan
  • Kozhuva (Anchovies) Varuthathu
  • Lamb with Kappa (Tapioca) Ularthiathu
  • Madhura Kizhangu Uppumavu
  • Malabar Chicken Biriyani.
  • Malabar Duck Roast
  • Malabar Mutton Biriyani
  • Malabari Chemmeen Soup
  • Malabari Fish Roast
  • Masala Fried Fish
  • Masala Fried Prawns
  • Masala Grilled Pork (Serves 2)
  • Meen Moleshyam
  • Meen Muringakka Curry
  • Meen Pathiri
  • Meen Peera
  • Meen Pollichathu (Pomfret)
  • Meen Thavayil Pollichathu
  • Mezhukkupuratty
  • Mutton Biriyani (2 Plates)
  • Mutton Coconut Fry
  • Mutton Urunda Kulambu
  • Naimeen Molee (Sear Fish)
  • Naimeen Vevichathu
  • Palada Pradhaman
  • Pappadam Thoran
  • Pathiri
  • Pazham Nirachathu
  • Pazhampori
  • Pork With Kaya Ularthiyathu
  • Prawns Appam
  • Prawns Chilly Fry
  • Prawns in Country Style
  • Puttu and Kadala Curry
  • Seafood Grill
  • South Indian Potatoes
  • Squid Ularthiyathu
  • Stewed Vegetables With Prawns
  • Stuffed Chicken 'Kerala Style'
  • Stuffed Kallummekaya (Mussels) with seafood
  • Tender Coconut Souffle
  • Thalassery Kozhicurry
  • Travancore Appam (for 4 persons)
  • Travancore Chicken Fry (4 Portion)
  • Ulli Theeyal
  • Varuttirachi
  • Vathalappam
  • Vegetable Manga Mappas

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