For over 2000 years, Kerala has been visited by ocean-goers, including traders from Greece, Rome, the eastern Mediterranean, Arab countries, and Europeans (see History of Kerala). Thus Kerala cuisine is a blend of different dishes adapted to Kerala tastes. Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are widely used in dishes and curries as a thickener and flavouring ingredient. Kerala's long coastline, numerous rivers and backwater networks, and strong fishing industry have contributed to many sea- and river-food based dishes. Rice is grown in abundance, and could be said, along with tapioca, to be the main starch ingredient used in Kerala food. Kerala having been a big exporter of spices for thousands of years, it is not surprising that black pepper, cardamom, cloves, ginger, and cinnamon play a big part in its food.

Kerala is known for its traditional banquet or sadhya, a vegetarian meal served with boiled rice and a host of side-dishes served especially during special occasions and festivals. The sadhya is complemented by payasam, a sweet dessert native to Kerala. The sadhya is, as per custom, served on a banana leaf, and is a formal-style meal with three or more courses of rice with a side-dish (usually sambar, rasam, buttermilk, etc.). In south Kerala the Payasam in followed by more (butter milk). Whereas in North Kerala it is considered to be the last dish to be served. A typical sadhya would have

* Boiled Rice
* sambar
* aviyal
* Kaalan
* theeyal
* thoran
* pulisherry
* olan
* puliinji
* Pappadam
* Mooru
* Kaya upperi
* Sharkara upperi
* Banana
* Paayasam