Keralan food involves a variety of spices like pepper, cardamom, cinnamon, and bay leaves, among others, that grow abundantly in Kerala and are used together with coconut to create sublime dishes. Rice is the staple and is used in many forms you wouldn't expect, such as puttu (steamed funnel cakes). Parotta, a flaky layered flatbread, and kappa or tapioca also hold a special place in the heart of Keralans. Many meals are traditionally served on a banana leaf, with the hot food on the leaf releasing another layer of flavours - you'll experience this in style at a homestay on the backwaters for lunch on day 8. Expect a wide range of seasonal vegetables like gourds, leafy greens, and lentils, all of which are native to the land. Coconut naturally finds its way into almost every single dish in Keralan cuisine. While many meals will be vegan by nature, there will also be beef, pork, and seafood dishes on the menus. Kuttanadan duck is another speciality of the region. Packed lunches on certain days while out adventuring will be vegetarian meals provided by your host, with chapatis & vegetables, potatoes and eggs.
Please note that alcohol is not available at any accommodation on this trip other than Killian’s in Kochin. Alcohol is available at shops if you wish to buy your own to consume at the hotels if you fancy a drink in the evening.
Vegetarian and vegan food is available throughout the trip, and most dietary requirements can be catered for. Gluten-free diets can be catered for but are not always well understood in this region. Please let your host know in advance on your passenger information form.
