travel food recipes in malayalam

Kerala Food Recipes

Best kerala food recipes

ജാതിക്ക വൈൻ | Jathikka (Nutmeg) Wine

How to make jathikka (Nutmeg) wine at home | Malayalam Recipes

ജിലേബി | Jalebi

How to make Jalebi at home | Malayalam Recipes

Undampori - Bonda - Pazham Cake - ബോണ്ട - ഉണ്ടം പൊരി - പഴം കേക്ക്

ചായക്കടയിലെ അതേ രുചിയിൽ വീട്ടിലുണ്ടാക്കാം.

Pappadam Thoran - പപ്പടം കൊണ്ടൊരു തോരൻ

Kerala Style Pappadam Thoran Recipe

ചായ തിളക്കുമ്പോഴേക്കും ചായക്കടി റെഡി (Quick 4pm Snacks)

വളരെ എളുപ്പത്തിൽ ഒരു നാല് മണി പലഹാരം (Easy 4pm Snacks)

മാങ്ങാത്തെര ; ഈ രുചി അറിഞ്ഞാൽ പിന്നെ ഒരു മാമ്പഴവും കളയില്ല (Mango Fruit Roll-up)

കുട്ടികളും മുതിർന്നവരും ഒരേപോലെ ഇഷ്ടപെടും. (Mango Fruit Roll-up)

നുറുക്ക് ഗോതമ്പുകൊണ്ട് (സൂചി ഗോതമ്പ്) ഉപ്പുമാവ് ഉണ്ടാക്കിയിട്ടുണ്ടോ ? പോഷകസമൃദ്ധം. (Broken Wheat Uppuma)

ആരോഗ്യകരവും സ്വാദിഷ്ടവുമായ നുറുക്ക് ഗോതമ്പ് (സൂചി ഗോതമ്പ്) ഉപ്പുമാവ് (Broken Wheat Uppuma)

ലെമൺ കേക്ക് (Lemon Cake)

ഓവൻ ആവശ്യമില്ല (Lemon Cake)

ചക്കപ്പഴം ഉണ്ടെങ്കിൽ കിടിലൻ ഐസ്ക്രീം റെഡി (Jackfruit Ice Cream)

വളരെ എളുപ്പത്തിൽ തയ്യാറാക്കാം (Jackfruit Ice Cream)

ബ്രെഡ് ഉണ്ടെങ്കിൽ പുട്ട് തയ്യാറാക്കാൻ നിമിഷങ്ങൾ മതി (Bread Puttu)

മിനിറ്റുകൾക്കകം തയ്യാറാക്കാവുന്ന രുചികരമായ ബ്രെഡ് പുട്ടു (Bread Puttu)

എരിവുള്ള ചക്ക ചുള വറുത്തത് (Jackfruit Chilli Chips)

Jackfruit Chips with Spicy Chilli Masala.

നല്ല crispy ആയിട്ടുള്ള ഉഴുന്നുവട വീട്ടിൽ ഉണ്ടാക്കാം (Uzhunnu Vada)

ഉഴുന്നു വട മാത്രം പോരല്ലോ . ചട്ണിയും വേണം . വലിയ സംഭവം ഒന്നും അല്ല . വീട്ടിൽ തന്നെ ഉണ്ടാക്കാം

കുറച്ച് അവൽ എടുക്കാൻ ഉണ്ടോ ? എങ്കിൽ ഇതാ അടിപൊളി ഗുലാബ് ജാമുൻ ഉണ്ടാക്കാം (Gulab Jamun with Rice Flakes)

അവൽ കൊണ്ട് തേനൂറും ഗുലാബ് ജാമുൻ | Gulab Jamun with Rice Flakes

വരിക്ക ചക്കപ്പഴത്തിൽനിന്ന് കിടിലൻ പഴം പൊരി (Jackfruit Fritters)

ഏത്തപ്പഴം കൊണ്ട് മാത്രം അല്ല വരിക്ക ചക്കപ്പഴം കൊണ്ടും നല്ല രുചികരമായ പഴം പൊരി ഉണ്ടാക്കാം . ഒന്നു ട്രൈ ചെയ്യാം അല്ലേ ?

കൊതിയൂറും പെപ്പർ ചിക്കൻ (Pepper Chicken)

കുരുമുളകിട്ടു വരട്ടിയ ചിക്കൻ ! കേൾക്കുമ്പോൾ തന്നെ വായിൽ വെള്ളമൂറും അല്ലേ ?

കറുമുറെ കൊറിക്കാൻ ചക്ക ചിപ്‌സ് (Jackfruit Chips)

ചക്ക ചിപ്‌സ് (Jackfruit Chips) വളരെ എളുപ്പത്തിൽ വീട്ടിൽ തയ്യാറാക്കാം

കടല കറി | Kadala Curry

വെജിറ്റേറിയൻസിന് ഒരു കിടിലൻ കടല കറി (Kadala Curry)

കോവയ്ക്ക മെഴുക്കുപുരട്ടി | Kovakka Mezhukkupuratti

How to make Kovakka Mezhukkupuratti | Ivy Gourd Fry | Malayalam Recipes

നാടൻ ചിക്കൻ കറി | Nadan Chicken Curry

How to make Nadan Chicken Curry | Easy Chicken Curry | Recipes in Malayalam

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നാടന്‍ പാചക കുറിപ്പുകള്‍

നാടന്‍ പാചക കുറിപ്പുകള്‍ malayalam pachakam recipe

• തിരുനാവായാ നാവാ മുകുന്ദ ക്ഷേത്രം. Nava Mukunda Temple Thirunavaya
• Uncategorized

നാവാ മുകുന്ദ ഹരേ ഗോപാലക പാഹി മുകുന്ദ ഹരേ ക്ഷേത്രം : തിരുനാവായ നാവമുകുന്ദ ക്ഷേത്രം. പ്രതിഷ്ഠ: വിഷ്ണു സ്റ്റേറ്റ്: കേരളം ജില്ല: മലപ്പുറം താലൂക്ക് : തിരൂർ ലക്ഷ്മി സമേതനായ നാരായണ സ്വാമി […]

• വാഴാകൂമ്പ് തോരൻ(Banana flower) vazha koombu thoran

വാഴക്കൂമ്പ് – ഒരെണ്ണം തേങ്ങ ചിരകിയത് – 1/2 കപ്പ് വെളുത്തുള്ളി – 3- 4 അല്ലി ജീരകം – ഒരു നുള്ള് മഞ്ഞൾ പൊടി – 1/4 ടീസ്പൂൺ മുളകുപൊടി – 1/2 […]

• ലഞ്ച് ബോക്സ് 3 Lunchbox 3

പൊട്ടറ്റോ റൈസ് പുലാവ് / Potato rice pulav ബസ്മതി അരി – 2 ഗ്ലാസ്സ് പൊട്ടറ്റോ – 3 വലുത് സവാള ഉള്ളി – 1 വലുത് പച്ചമുളക് – 3 എണ്ണം […]

• മുരിങ്ങയില മുട്ട തോരൻ lmuringayila mutta thoran. Drumstick with egg

ആവശ്യമായ സാധനങ്ങൾ മുരിങ്ങയില – ഒരു കപ്പ് മുട്ട – 3 എണ്ണം ചെറിയ ഉള്ളി – 10 എണ്ണം വെളുത്തുള്ളി – 3 അല്ലി പച്ച മുളക് – 3- 4എണ്ണം തേങ്ങ […]

• Lunch box -2 ടിഫിൻ ചോറും കൂട്ടാനും tiffin rice

കുട്ടികളുടെ ഒരു ലഞ്ച് ബോക്സ് 1.ചോറ് നാടൻ കുത്തരിയോ വെള്ള അരിയുടെയോ ചോറ് വേവിച്ചത്.. 2.തോരൻ ഒരു ഇല തോരൻ …ഞാൻ ഇന്ന് മത്തയില തോരൻ ആണ് ഉണ്ടാക്കിയത്.അത് എങ്ങനെ എന്ന് നോക്കാം. മത്തയില […]

Lunchbox Tiffin നെയ്‌ച്ചോർ ടിഫിൻ ghee rice , neyyu choru

രാവിലെ കുട്ടികൾക്ക് എളുപ്പത്തിൽ തയ്യാറാക്കി നൽകാൻ പറ്റുന്ന ഒരു നെയ് ചോറ് . നെയ്യ് ചോറ് ആവശ്യമായ സാധനങ്ങൾ ബസ്മതി റൈസ് – ഒരു കപ്പ് സവാള – നീളത്തിൽ കനം കുറച്ച് അരിഞ്ഞത് […]

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• വാഴാകൂമ്പ് തോരൻ(Banana flower) vazha koombu thoran – Watford Community Foundation on വാഴാകൂമ്പ് തോരൻ(Banana flower) vazha koombu thoran
• ലഞ്ച് ബോക്സ് 3 Lunchbox 3 – Watford Community Foundation on ലഞ്ച് ബോക്സ് 3 Lunchbox 3
• Divya on Lunch box -2 ടിഫിൻ ചോറും കൂട്ടാനും tiffin rice
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Visit YouTube channel for video recipes പാചക വീഡിയോകൾക്കായി യൂട്യൂബ് ചാനൽ സന്ദർശിക്കുക

VIDEO (മലയാളം)

Ingredients   .

• Yellow Cucumber വെള്ളരിയ്ക്ക - 2 Cups (Chopped)
• Grated coconut തേങ്ങ ചിരണ്ടിയത് - 1 Cup
• Curd തൈര് - 1 Cup
• Green chilli പച്ചമുളക് - 3 Nos
• Curry leaves കറിവേപ്പില - 1 Sprig
• Mustard seeds കടുക് - 1½ Tea Spoon
• Coconut Oil വെളിച്ചെണ്ണ - ½ Table Spoon
• Salt ഉപ്പ് – to taste

INSTRUCTIONS  

• Cut the cucumber and green chillies into small pieces.
• Grind together the grated coconut, 1 tea spoon of mustard seeds and ½ cup of curd.
• Cook the cucumber in a covered vessel by adding green chillies, salt and 1 cup of water. (medium heat)
• Turn off the heat when it is cooked well. Add the ground mix and remaining ½ cup of curd. Combine well.
• Heat ½ table spoon of coconut oil in a cooking pan and put ½ tea spoon of mustard seeds. When it splutters, reduce the heat and put curry leaves (1 sprig). Stir it for few seconds and add this to the prepared kichadi.
• Transfer to the serving dish.

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Author: shaan geo.

According to me cooking is an equal-opportunity talent and I find that anybody can cook. It is not limited by the age, profession, caste, colour or creed of a person. What is needed is the love for cooking. For me the passion for cooking does not stop in the kitchen, when I travel, I continue to be inspired by eating in some of the best restaurants around the world.

Visit YouTube channel for video recipes

8 comments on “ kichadi ”.

It’s a nice dish.

Thanks Divya 🙂

Tried this recipe last Friday. Turned out very tasty. Thanks a lot chef!

Hi Priscilla, Thanks for trying Kichadi recipe. Nice to know that it worked out well. Hope you will try other recipes too.

I have tried this, its so nice.

Thanks Betcy 🙂

Hi Shan, you’re a genius. All your recipes are delicious without being complicated. Keep going, all power to you! Just one small suggestion. I was under the impression that kichadi is something like upma. What you have described here is probably a pachadi or raitha. Or maybe in Kerala its called kichadi. I don’t know. Please check and make the correction, if necessary. Cheers 🙂

George, Thanks a lot for such a wonderful feedback. It is called Kichadi in Kerala. This is one of the traditional veg side dish which is served along with rice in Kerala. Thanks.

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Copyright © 2013 - 2024 Shaan Geo. All Rights Reserved.

Art of Nomads

Kerala cuisine: 25 best dishes to try when in kerala.

Kerala cuisine needs to be tried out! It is quite simple. There are so many dishes that might just become a staple in your diet. Some are so easy to cook that you can even try making them at home. Others that you can try out the next time you visit Kerala. Nonetheless, they all taste very unique and has their own little nook on the menu, as well as the taste buds.

Here is a simple menu of what you should try in Kerala cuisine.

Kerala Cuisine Menu

Idiyappam with curry.

Delicious and perfect for a healthy choice of breakfast!

This steamed delicacy is healthy, nutritious and filling. The process of cooking can seem daunting This steamed delicacy is healthy, nutritious and filling. The process of cooking can seem daunting, but it gets easier once you have the hang of it. The first task is to knead the flour into a dough of the right consistency, pressing it through the Idiyappam maker to obtain thin noodle swirls into the greased plate. Thereafter, just steaming it like idlis. Voila, Idiyappam is ready!

You can have it best with Potato curry or Peas curry.

Pumpkin or Mathanga Erissery as it is known, this dish is found in every Kerala Sadya, be it for weddings or on other occasions like Onam and Vishu.

It’s made with a yellow pumpkin that is spiced with coconut paste and finished with fried coconut.

Even though pumpkin is most commonly used for Erissery, there are other varieties of Erissery made using different vegetables.

Some of the other common Erisseries are Raw banana Erissery called Kaya Erissery, Padavalanga (Snake Gourd) and Parippu (Lentils) Erissery or Chena (Yam) and Vazhakka (Raw Plantain) Erissery.

However, the sweetest of them is definitely the pumpkin-based Erissery.

Puttu and Kadala Curry

Puttu is a cylindrical steamed rice cake. It is cooked with coconut shavings.

A healthy breakfast routine that most Malayalis love. Best served hot and with Kadala Curry as the side dish.

Kadala Curry is a spicy curry made of Kadala – that is, black chickpeas and coconut gravy. It is slight hot due to the red chillies involved in the grind.

However, apart from Kala chana (Black Chickpeas), desi chana (Local Chickpeas) or whole Bengal gram can be used.

Puttu is also sometimes eaten with banana and sugar, especially by small children who can find the curry too spicy.

Appam and Stew

Another combination loved by most! This dish is served as breakfast or for dinner.

Traditionally made using toddy (naturally alcoholic sap of coconut palm) or Palm wine as it is known, to ferment the rice batter.

The batter is prepared a day before and left to ferment. The batter is then poured over an Appam Chatti (a special vessel like a shallow pan); the chatti is then rotated by hand in a circular fashion and then placed on the heated stove.

After covering with a lid, it gets cooked in about 5 to 7 min.

This is then served with vegetable stew made mostly of potatoes, carrots and beans cooked in coconut milk.

Ela Sadya known as feast over a plantain leaf is the speciality of Kerala Cuisine. The word ‘Ela’ means leaf and ‘Sadya’ means feast. A number of dishes served hot on a plantain leaf is what a sadya is all about. The sadya is the main course for lunch. Rice is served on the bottom – centre part of the leaf and is surrounded by a banana, sarkara upperi, Upperi and papad. Mango pickle, injipuli, lime pickle, thoran, olan, avial, pachadi, kichadi, Erissery, Koottukary and salt placed in order on the rest of the upper half of the leaf. Sadya is eaten by hands.

Once the meal is done, Payasam is served as dessert. Sadya is mostly served during festivals, weddings and all ceremonious occasions.

Parippu Curry

Parippu curry is a must dish at any Ela Sadya or for any Kerala feast. The first served curry is the starter dish at any sadya is Parippu Curry. Served hot on top of rice on a plain, this is to be had before tasting all the other curries on the leaf. Parippu also called lentils, is made from yellow lentils. The curry is served along with ghee and papadom. Parippu or Lentils are finely cooked and seasoned with spices and grated coconut.

Kerala Style Sambar with Dosa

Another most common breakfast or dinner item in Kerala is Kerala Style Sambar with Dosa.

This curry is a lentil-based vegetable dish cooked in tamarind and spices, garnished with mustard seeds, red chillies, curry leaves and coriander leaves.

Dosa is a thin pancake or crepe originating from South India, made from a fermented batter predominantly consisting of lentils and rice.

Crispy dosas with Sambar is a popular and yummy dish!

Mambhazha Pulissery (Mango Curry)

A traditional curry made during summers, when ripe mangoes are available in plenty!

This seasonal curry is a speciality of Kerala homes.

Prepared using ripe mangoes, coconut and curd, first a thick gravy is prepared which is mildly spiced, sweet and sour in taste using coconut, red chillies and cumin seeds.

Thereafter ripe mangoes are peeled and cooked. Once done, the gravy is mixed with the mangoes along with curd along with jaggery to balance the sweet-sour taste.

Finally, a tempering of coconut oil with mustard seeds, red chillies and curry leaves is added.

Malabar Parotta

One of the popular south Indian parathas is the layered Parotta (Parrotta is how it is called in Kerala). It is prepared either with maida or plain flour. Known for its crisp and flaky taste with multiple layers of folded and twisted parotta, it is generally served with a spicy coconut-based vegetable kurma recipe. Malabar parotta is generally had during dinner and at times during lunch as it is slightly heavy on the tummy!

Thattu Dosa with curry

From the streets of Kerala, come the famous thattu dosa.

The name comes from Thattu Kada, which means a street-side eatery and hence their dosa is called Thattu dosa.

The difference between regular dosa and this dosa is that thattu dosa is small in size, feathery and not crispy.

Served with curries like Vegetable Kurma and sometimes with red-chilly chutney.

Most eateries have ‘Thattu Dosa’ as a regular item on the menu on the streets in the evening.

Banana chips

Banana chips are an important part of the cuisine of Kerala. It is not just loved by Malayalis, but literally anybody who eats it. Banana chips can be enjoyed as a snack accompanied by tea. It is also a part of ela sadya.

Banana chips can come in different varieties. It could come as it is, or with masala added it or even with a hint of sweetness to it. Banana chips are one of those things that you just can’t stop eating when you begin.

Jackfruit chips

Jackfruit chips can be added to the same category as banana chips. Although not the first of the list, it definitely wins a lot of hearts. The chips are delicious! Also, if you happen to not be a big fan of jackfruit because of its smell or the stickiness, these chips will change that for you.

Jackfruit chips can also be added to the list of snacks to have along with some nice steaming chai.

Achappam is a truly unique dish in Kerala cuisine. It was created by the Syrian Christians and is believed to have been coming from Dutch influence. It is traditionally made during the Christmas season. However, you do get it in bakeries in Kerala all around the year.

Achappam is also known as rose cookies. It is delicate, but crunchy at the same time. The ingredients that go into it are rice flour, coconut milk, sugar and eggs.

Palada payasam

Payasams are a type of sweet delicacy in Kerala cuisine. It is usually had after a hefty lunch meal and often puts you off into a great slumber. There are many variations and types of payasams available and while they all must be tried, the palada payasam is one of the favourites.

Palada payasam is made with ada which is rice flakes. And, of course, milk. The thicker, the better.

Finding palada payasam might get a little tricky, but should not be a problem finding it after a nice sadhya.

Pal payasam

Pal payasam is one of the ultimate, original payasam there is. It is pretty much the most adored and one of those things you cannot hate.

Pal payasam is made by simmering rice in milk and sugar slowly. It is pretty simple to make and actually, could be just made at home.

The thing about payasam is that they are usually a part of temple offerings. So, it is of no surprise to know that the Pal Payasam had its origins in a temple.

Ada pradhaman

Ada pradhaman is another sweet delicacy in Kerala cuisine. The jaggery in this dish is what makes it very different from the other delicacies made of milk.

The ingredients that make this dish are ada, rice flakes, dried fruits and nuts, coconut milk and the king of it all, jaggery. This one, also, is very much loved and is often paired with other payasam during sadyas.

Sharkara uperi

Sharkara uperi is also called Sharkara varatti. The word ‘Sharkara’ means jaggery in Malayalam. Obviously, this snack is famous for its usage of jaggery. It is made by covering banana pieces with jaggery syrup.

This food item is usually prepared during the festive season of Onam. Fortunately, not just limited to then. It is available for purchase in packets in local bakeries in Kerala.

It is a really nice, sweet snack to have and becomes a part of the sadhya too. Fits in everywhere!

Kerala prawn curry

It wouldn’t be Kerala cuisine if there was no seafood!

Kerala prawn curry is definitely one to try. It is also called Chemmeen Curry. This curry is made with prawns (obviously) along with tomato onion gravy. This curry really does hit your taste buds with the spices added to it.

The recipe behind this dish is quite simple to conquer. So, in case you do want to have your own taste of seafood in Kerala cuisine, this is the curry for you.

Naadan beef fry

Can’t go to Kerala and not have this food which is nostalgic for many Malayalis. Nadan beef fry is a dish that is typically referred to as street food/fast food. This much-loved dish goes pretty much hand in hand with parotta and is truly a staple. The speciality of the food comes from the coconut oil used in it.

Also Read : Street Food In Delhi You Need To  Try!

The best place to try this dish out is at thattukadas. ‘Thattukada’ is the Malayalam word for a food stall.

Kappa and meen

Nothing screams Kerala like a good plate of Kappa and Meen curry. This is a combination of Kappa, mashed tapioca seasoned with Indian spices and Meen curry, a classic fish gravy cooked in coconut milk. This is a long-time prepared dish and so is a part of many many folk songs too.

Tapioca has been/was the staple food for many Malayalis. This is because of how cheap it is and it is available throughout the year too.

This dish is meant to be devoured so don’t forget to indulge your taste buds with it when you are in Kerala the next time.

Erachi varutharacha curry

Erachi varutharacha curry is another traditional dish in the Kerala cuisine. It is usually paired with appam or puttu, but of course not limited. This dish is not the easiest to make and people often complain that the most tedious process of making it is the part of roasting the coconut.

The main meat that is used for this curry is beef which is cut into small pieces. Kerala loves beef.

Thalassery biriyani

Pretty much each state has its own version of Biriyani and this happens to the Malayali version of it. Like everything other Indian dishes, the Thalassery Biriyani relies on its masalas to make it stand out!

The basic layout for this biriyani is rice, meat (red, white or seafood) along with spices. Thalassery biriyani originates from Thalassery (straightforward) which is a district in the northern part of Kerala. Along with spices, fried onion, sultana raisins and cashew nuts are also added to this delight.

Pazham pori

Bananas are clearly very loved in Kerala. Pazham pori is another snack had with tea, but its not exactly like chips, more like a samosa. Pazham means Banana, in Malayalam, and Pori is fritter.

This banana fritter is an important element in Kerala cuisine. It is prepared by dipping the banana in batter and then into the hot oil. This is such a unique dish because of how crispy the flour makes the outside, but it is gooey and sweet on the inside.

You really cannot stop with one Pazham Pori!

Ulli vada is also a popular evening snack in many tea stalls across Kerala. Although not particularly a favourite, it is still loved for the crunchiness that it brings. Ulli means onion in Malayalam. So, think of this one like onion rings but not quite.

It is pretty much prepared the same way as Pazham Pori. In this one, it’s sliced onions that go into the batter together and then in the oil, to form a clump together. Tastes great with ketchup!

Ela ada is one of those luxurious, unique delicacies in Kerala cuisine that is presented during certain events. It is basically an Indian sweet made of rice flour, with fresh coconut and jaggery filling. Banana leaf covers this flat dumpling and is allowed to steam.

If you have had Kozhukattai or Modak, this might be another variation of it but definitely better! The banana leaf gives it the flavour that it needs.

Give this one a try, because it feels amazing just to remove the banana leaf from it and enjoy the sweetness that the dish serves on your palate. 

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A Complete Kerala Food Guide – 15 enticing dishes to try in Kerala, India

by Kathryn Burrington | Food and Drink , India

Sleepy meandering waterways, rolling green hills where tea and spices grow, miles and miles of beautiful coastline and bustling cosmopolitan cities, Kerala is an enticing land of colourful contrasts, and this is equally true of its cuisine. It’s been many years since I visited but I will never forget the sights, sounds and flavours of this beautiful state in southern India .

Table of Contents

Below: the green hills of Kerala’s tea plantations, Travel With Kat

My fellow blogger, Dr Ashley Antony, has travelled around India since she was young. Now a researcher living in Kochi in Kerala, she writes the family travel blog, Plan Ashley Go. Her guide to Kerala food brings back so many wonderful memories. Read on to get a taste (pun intended) of what to expect when you visit Kerala, with this in-depth guide to Kerala cuisine, its must-try dishes and where to find them.

Kerala Cuisine

Kerala cuisine celebrates the values and ethos of the land and its people, particularly, its adaptability and inclusivity. Through the years, many influences have moulded and shaped its culinary culture to bring us the vibrant food scene we enjoy today.

As the spice centre of the world, Kerala has welcomed international traders since antiquity. These merchants, most notably the Portuguese and the Persians, brought with them their food, culture, and religions. Between centuries of trade exchange and colonial history, Kerala evolved and perfected its cuisine. Fort Kochi , with its historic trading port, is the perfect place to witness this cosmopolitan culture, be that its food, lifestyle, or art.

In Kerala, you will broadly see three different types of food cultures — the native cuisine, the Malabar cuisine, and the Syrian Christian cuisine.  The native cuisine is predominantly the Hindu tradition that Kerala acquired from the neighbouring states of Tamil Nadu and Karnataka. The Malabar cuisine originated in northern Kerala, combining native traditions with influences from trade relations with the Arabic countries. The Syrian Christian cuisine emerged in central Kerala merging native traditions with European colonial influences.

The land’s geography also played its part in shaping Kerala’s cuisine. In olden times, travelling between Kerala and its adjoining states by road was challenging due to the hilly terrains of the Western Ghats that seem to isolate Kerala. As a result, hyper-local varieties of raw materials like bananas and rice became the star of several famous Kerala dishes.

And of course, being a coastal state with easy access to the sea from almost all regions, it’s not surprising that Kerala is the biggest consumer of fish in India. Some of its must-try dishes are seafood specialities.

3 Must-Have Food Experiences in Kerala

As a Keralite myself (residing in Kochi), I have travelled the length and breadth of Kerala. The three places I strongly associate with food in Kerala are Fort Kochi, Jew Street, and Kuttanad.

Kochi, the cultural capital of Kerala, has always fascinated me with its vibrant culinary scenes. Fort Kochi, with its Chinese fishing net, fishing boats, and bustling fish market, celebrates Kerala’s coastal culture. As I stroll the Fort Kochi Beach Promenade at sunset, I can see the fishing boats making their way back to the shore. The fishermen at the dock could be seen handling the gigantic fishing net and gathering the catch of the day. The vendors of the fish market shout the names and rates of their stock in Malayalam (Kerala’s native language) trying to attract local customers.

A little further from Fort Kochi and just across the backwaters, I can smell the pungent aroma of spices from the market that line Jew Street. This colourful lane in Kochi has kept the spice trade legacy of Kerala alive. The street presents a rich scene with stores selling antiques, spices, and Arabian perfumes competing with artsy cafes for your attention. The contrasts I see in Fort Kochi and Jew Street complete the sensory experiences of Kochi’s food culture.

If the sights and sounds of Kochi reflect the coastal and colonial legacy of Kerala, Alappuzha paints a rustic picture of village life. A 4-hour houseboat ride from Kochi takes me to the outskirts of Alappuzha. From here, if I take a canoe ride, I can reach Kuttanad, the “rice bowl of Kerala.” Kuttanad is a beautiful agricultural village with acres of paddy fields spread all around, separated by small water canals crisscrossing between them. A stroll through the narrow passages takes me to the islands where the local villagers grow bananas and tapioca.

As I take you through my recommendations of the must-try dishes of Kerala, you will see that the smells and sights of Fort Kochi, Jew Street, and Kuttanad dominate Kerala’s culinary scene.

Below: A canoe ride along the Kerala backwaters, Travel With Kat

Must Try Kerala Breakfasts

Breakfast in Kerala is often a rice-based carb with some kind of protein. Coconut, in the form of oil, milk, or shavings, appears in almost every Kerala breakfast item.

1. Puttu and Kadala Curry (Vegan)

Puttu and kadala curry is a staple breakfast of Kerala that you must try at least once on your trip. Puttu is a cylindrical steam cake, made of rice powder with layers of coconut shavings in a mould called “puttu kutty.” This mildly flavoured, fluffy dish is then paired with kadala curry, a yummy gravy of black chickpeas cooked in spices and coconut paste.

Every household in Kerala prepares puttu almost once a week, however, as you travel across the state, you will find people relishing it differently from region to region. For example, in the southern regions of Kerala like Trivandrum and Kollam, you will find puttu being paired with steamed green grams, banana, and pappad. I am a central Kerala-based Christian. In my house, puttu is often paired with spicy beef or chicken curry. Basically, there is no limit to how much you can experiment with puttu!

If you choose a Kerala homestay, you will get to experience the many shades of a traditional puttu breakfast. However, if you wish to try professional twists to puttu, I would recommend you visit Dhe Puttu in Kochi, an upscale restaurant dedicated to puttu.

2. Idiyappam and Fish Moilee (Non-Vegetarian)

Idiyappam and fish moilee is another of Kerala’s most loved breakfasts that is also loved by Western travellers. Idiyappam is made from rice flour pressed into noodle-like strands and then steamed. It’s known for its light and airy texture, which makes it a perfect base for soaking up flavourful curries. Fish moilee is a mildly spiced fish curry cooked in coconut milk, enriched with the flavours of green chillies, turmeric, and curry leaves.

Idiyappam is also known as “noolputtu” in Kerala, which means “thread-like puttu.” You will find idiyappam to be a staple breakfast in Tamil and Sri Lankan culture as well. It is not clear as to where exactly this dish originated, but Keralites did a great job in pairing it with fish moilee, another Portuguese-inspired curry.

3. Piddiyum Kozhiyum (Non-Vegetarian)

Piddiyum Kozhiyum is a traditional Christian breakfast dish that originated in central Kerala. Pidi are small, round rice and grated coconut dumplings cooked in coconut milk. The mildly sweet and chewy rice balls in the gooey coconut milk is had with a spicy Kerala-style chicken curry. “Kozhi” is the Malayalam word for “chicken,” so pidiyum kozhiyum means “pidi and chicken.”

Pidi is a tricky dish to make so you will not find many restaurants serving it. I usually prepare it at home only for special occasions like Christmas and Easter.

If you wish to try pidi and kozhi in Kerala, I would recommend Palaaram Restaurant in Kochi as they specialize in Syrian Christian cuisine.

4. Appam and Stew (Vegan or Meat)

One of the most popular Kerala breakfasts is appam and stew. Appam is a fermented rice and ground coconut paste pancake with a mild sweet flavour. Appam has a soft, spongy centre and a brown, crispy lace. The stew is a creamy and rich gravy with vegetables, chicken, or mutton. This side is a powerhouse of flavours with coconut milk as the base and aromatic spices like cinnamon, cloves, and star anise.

While appam is a completely native dish, the Kerala stew is a result of a combination of central Kerala’s Syrian Christian cooking technique with Portuguese flavours. This creamy side dish was named “stew” with the arrival of the British. But locally, the people of Kerala fondly call it “ishtu,” a modification of the English word that also means “love” in Malayalam.

If you are looking for vegan options, I would recommend the vegetable stew with appam. This dish is made by slow-cooking steamed potatoes and carrots in coconut milk, making it a perfect vegan curry.

Below: Chicken stew with appam pancakes, Plan Ashley Go

Must Try Kerala Main Course Dishes

The main course dishes of Kerala combine the various facets of Kerala culture – Malabar, Hindu, Syrian Christian, and coastal.

5. Mala bar Biryani (Meat or Fish)

Every state of India has its variety of biryani, and Kerala takes pride in its very own Malabar biryani! Made with short-grain Kaima rice that is lighter and more fragrant than the basmati rice used in other biryani varieties, Malabar biryani is loved for its lower spice level. That means any foreign tourist can enjoy a Malabar biryani without breaking into a sweat.

This aromatic dish packs a punch of flavours with a blend of spices, ghee, cashews, raisins, and a generous amount of fried onion. Malabar biryani is also known as Thalassery biryani as it developed in the northern region of Thalassery in Kerala. Malabar biryani is typically accompanied by a sweet pickle of dates, a coconut-mint chutney, pappad, and raitha (yoghurt). You can get Malabar biryani in protein variations of chicken, mutton, beef, and even fish.

Below: Malabar BIryani, Plan Ashley Go

6. Porotta and Beef Curry (Meat)

Porotta and beef curry is a must-try, beloved combination of Kerala. The porotta is a type of flaky, layered flatbread made from maida (refined flour). The cooking requires skilful kneading and flipping, like that of a pizza, to achieve its characteristic texture. The beef curry is made with a blend of spices, onions, and tomatoes, and cooked in coconut oil.

Porotta originated in northern Kerala during World War II, when the British colonialists exported the entire rice cultivation from India and left the natives looking for alternatives to fill their stomachs. Porotta soon spread to every region of Kerala and even to the neighbouring states. Today porotta is Kerala’s most loved street food and an all-day dish.

Below: Porotta with beef curry, Plan Ashley Go

7. Karimeen Pollichathu (Fish)

Karimeen Pollichathu is a classic Kerala dish featuring the pearl spot fish (karimeen), which is native to the backwaters of Kerala. The fish is marinated with spices, wrapped in banana leaves, and then grilled or pan-fried, resulting in a smoky, flavourful dish. The banana leaf not only imparts a unique flavour to the fish but also keeps it moist and tender.

The karimeen pollichathu is an integral part of Kerala’s backwater experience, especially in Alappuzha, where it is served on the houseboat along with Kerala’s very own palm wine, toddy. You can savour this dish while you gently sway on the houseboat exploring Alappuzha’s natural beauty .

Due to its popularity and the role it plays in Kerala’s tourism initiatives, karimeen was declared the state fish of Kerala in 2010. Karimeen pollichathu is generally spicy, but the cooks on houseboats are very used to adjusting the spice level according to the palate of their guests. The best part is that, while on a houseboat, you get to catch the fish using fishing rods and the cook prepares this fresh catch right on the boat.

8. Kappa and Fish Curry (Fish)

If you believe you have a great spice tolerance level, I dare you to try kappa and fish curry in Kerala! Kappa is tapioca or cassava, that is boiled and mashed and then mixed with a spiced coconut paste. The fish curry is made with red chilli powder, tangerine, and a variety of spices.

Kappa reached the shores of Kerala from Portugal in the 16th century. This was another rice alternative that the Keralites adopted to fight hunger in World War II. From that time to the 1970s, kappa was the food of the labour class as it is a starchy root vegetable, high in calories. Over time, it became a staple in Kerala households, especially the Christians of central Kerala.#

9. Sadya (Vegetarian)

A visit to Kerala is incomplete without trying sadya, the traditional feast of Kerala. A sadya is an elaborate vegetarian meal with 24-30 varieties of dishes served on a banana leaf to be had with a special rice of Kerala called “matta.” The Matta rice has nutritional benefits similar to brown rice, making it a healthier choice than your regular white rice. Some of the essential dishes in a sadya are parippu, sambar, rasam, avial, thoran, olan, pickles and payasam.

A typical Malayali eats a sadya on special occasions like Kerala’s regional festivals of Onam (August-September) and Vishu (April). We always sit on the floor with our legs crossed to eat sadya on these festivals as per our traditions.

Apart from festivals, sadya is also served at Hindu weddings across Kerala. Several vegetarian restaurants across Kerala serve Kerala sadya with over fifteen dishes, but if you can get yourself invited to a Hindu wedding, that will give you the best experience of a full-fledged sadya.

Below: a banana leaf of traditional Sadya, Shutterstock

Must Try Kerala Snacks and Quick Bites

While coconut dominates, most of Kerala’s dishes, when it comes to snacks, native varieties of banana shine as the hero ingredient.

10. Unniyappam (Vegan)

Unniyappam is a popular snack from Kerala, known for its sweet and slightly crispy exterior with a soft, spongy interior. These small, round fritters are made from a batter of rice flour, jaggery, ripe bananas, and grated coconut. The batter is poured into a special pan with multiple cavities and fried in ghee or oil, which gives unniyappam its characteristic shape and golden-brown colour.

it is not just a snack but also holds cultural significance in Kerala. Unniyappam is served as prasadam (holy offering) in temples as blessings.

If you want to try the best unniyappams in Kerala, you should visit traditional Kerala bakeries in markets where they make unniyappams live in front of you. Hot unniyappams taste divine and you will lose count while gobbling them down.

11. Pazham Pori (Vegan)

Pazham Pori, also known as “ethakka appam,” is Kerala’s most beloved tea-time snack. This dish is made by dipping long slices of nendran banana in a batter of all-purpose flour, rice flour, and sugar, and then deep-frying them until golden brown.

You will get this in almost every Kerala bakery, tea shop, and even railway station. Pazham pori is particularly popular during the monsoon months when we make it in-house to enjoy the monsoon vibe with a hot cup of tea.

12. Banana Chips (Vegan)

Banana chips, or crisps as you’d call them in the UK, are one of Kerala’s most famous snacks, often associated with the state’s abundant banana cultivation. They are thin slices of banana deep-fried to a crispy and crunchy consistency with a pinch of salt and turmeric. Some bakeries fry them in coconut oil to add a distinct flavour and aroma.

Banana chips are so integral to the Kerala culture that when we leave Kerala to go to another part of India or the world, we always carry a packet or two of banana chips. Kerala’s banana chips are so popular that even foreign tourists buy packets of it to take back home.

These crisps are traditionally made from a special variety of banana called Nendran, which is unique to Kerala. You cannot make it right with any other banana variant.

Below: Kerala banana chips, Plan Ashley Go

Must Try Kerala Desserts

The three must-try Kerala desserts I have here are true reflections of Kerala’s legacy of embracing modernity while holding on to its true essence.

13. Payasam (Vegan, Vegetarian)

Payasam is a quintessential Kerala dessert associated with celebration and prosperity. It is a must-have in regional festivals, weddings, and other special occasions and is an integral part of sadya. Some temples in Kerala have payasam as holy offerings.

Payasam is a type of sweet porridge, made by slow-cooking milk or coconut milk with rice, vermicelli, lentils, or broken wheat.  Either sugar or jaggery is added as the sweetener.

There are several varieties of payasam and a typical Hindu wedding serves two or more payasams at a wedding. Some of the most popular versions include ada pradhaman (rice flakes jaggery, and coconut milk), palada payasam (rice flakes, sugar, and milk), and palpayasam (rice, sugar, and milk).

If you are looking for vegan payasams, I would recommend ada pradhaman and cherupayar payasam.

14. Elaneer Pudding (Vegetarian)

Elaneer Pudding is a modern Kerala dessert that rebrands Kerala’s love for coconut. “Elaneer” means tender coconut in Malayalam, and this pudding is made from the soft, delicate flesh of tender coconuts, mixed with coconut water, condensed milk, and powdered sugar. The mixture is then chilled to set into a smooth, creamy pudding.

Elaneer pudding has a sweet and refreshing flavour that captures the essence of Kerala’s tropical bounty. This dessert became so popular in Kerala that the region’s Christian population has now started including it in wedding banquets.

15. Kozhikode Halwa (Vegan)

Kozhikode halwa, pictured below, is a famous sweet delicacy from the city of Kozhikode (Calicut) in northern Kerala. This chewy, glossy treat is made from flour, sugar, and coconut oil, with variations that include coconut, nuts, or fruits. Kozhikode halwa is very different from the halwa you find in northern India which is soft, gooey, and very sweet. It is firm enough to be sliced like a cake and is only mildly sweet.

Kozhikode halwa is inspired by the Persian halwa and is believed to have reached Calicut through trade exchanges in the 1700s. Through slow cooking and constant stirring, the pioneers of Kozhikode halwa experimented with different fruits and nuts to develop an assortment of flavours. To this day, Kozhikode halwa is a major attraction of Calicut and the town has an entire street, SM Street (Sweet Meat Street), dedicated to this confectionary.

SM Street is, perhaps, the only food street of Kerala. I love visiting SM Street for its intoxicating aroma of brightly coloured halwa blocks stacked one above the other. The shops let to try free samples of different flavours to help you pick your favourites. I find it very difficult to pick just one, so usually end up buying smaller quantities of different flavours.

Below: Colourful slabs of halwa on a market stall, Plan Ashley Go

5 Iconic Restaurants of Kerala

Kerala’s vibrant cuisine is best experienced in its finest restaurants. Here are the top 5 iconic restaurants of Kerala that you must visit to experience Kerala cuisine at its best:

Paragon Restaurant

Paragon Restaurant is, perhaps, the most renowned restaurant in Kerala, serving authentic Malabar cuisine through its many outlets spread across Kerala and the Middle East. Established in 1939, this restaurant is ranked the 5th most legendary restaurant in the world by Taste Atlas, a Croatia-based online food guide.

Restaurant Chef Pillai

Restaurant Chef Pillai is an iconic restaurant by the British-trained celebrity chef, Suresh Pillai. This restaurant offers modern twists to traditional Kerala dishes to elevate them to fine dining standards. Chef Pillai set up his first restaurant in Kochi and now his restaurant chain is spread across south India and UAE.

Kashi Art Café, Fort Kochi

Kashi Art Café in Fort Kochi is a unique art-themed boutique café popular among art lovers and foodies alike. This café was established in 1989 by an art collector who played a significant role in establishing Kochi as the art centre of Kerala. Kashi Art Café offers a fusion of Keralan and continental cuisine and an assortment of freshly brewed coffee.

Villa Maya Trivandrum

Villa Maya is a fine dining restaurant in Trivandrum housed in a beautifully restored 18th-century Dutch manor. This restaurant specializes in a fusion of Kerala, Mediterranean, and Asian cuisines. In 2023, Villa Maya won awards in several categories in the Haute Grandeur Global Restaurant Awards. It is also on Trip Advisor’s list of Top 10 Fine Dining Restaurants in India.

Ginger House Restaurant

Ginger House Restaurant in Kochi is India’s first and only museum restaurant. With a view of Kerala’s backwaters and antiques placed aesthetically around you, this restaurant offers an elegant dining experience like no other. The restaurant offers both Keralan and international cuisine along with alcoholic beverages.

Author, Dr Ashley Anton

Dr Ashley Antony is a researcher living in Kochi, Kerala. Born to travel-loving parents, they explored the length and breadth of India throughout her most informative years.

In 2018 she was awarded the ICSSR Doctoral Fellowship by the Indian Council of Social Science Research, New Delhi. She graduated in 2022 with a Ph.D. in English Literature from Pondicherry University.

In her spare time, she puts her research skills to good use by writing an informative and colourful family travel blog, Plan Ashley Go ,  sharing her vast knowledge and love of her home country to help you plan the perfect holiday in India.

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Hello, I’m Kathryn, a travel writer, photographer and holistic therapist based on the south coast of England.

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9 malayali foodtubers you need follow rn.

We all hold an intimate relationship with food, right? After all, it’s food that fills our souls to the fullest. Even thinking of beef and porotta or puttu and kadala makes our mouths water. With that thought in mind, we decided to do some digging around Kerala’s food blogging scene to dig up bloggers who have given us yet another reason to try out new cuisines and get our tummies excited. 

Ayesha’s Kitchen 

Hailing from Malappuram, Ayesha Farhana, settled in the UAE with her family and started her YouTube food channel with the aim of showcasing her cooking experience and appetizing recipes. Not only does she make content around Malabar recipes, but she also includes videos on North Indian, Chinese, and Arabic cuisines. One look at her videos and you will feel hungry instantly.

Village Cooking – Kerala

In the outskirts of Kerala, there exists a culinary chef, a mother, who shows us the raw essence of cooking from scratch. She uses produce from around the vicinity of her house to creates delicious meals; something that is very traditional and still done in Kerala. Her channel’s content is the rawest form of cooking we’ve seen so far. It’s beautiful; some may even call it therapeutic.

Veena’s Curryworld

Veena’s Curryworld is quite literally a household name now. If you ever crave for some good Kerala food, a scroll through her channel will lead you to one of your favourite recipes and she will show you how you can try your hand at making it. Her recipes are simple, easy-to-make. Trust us; her scrumptious recipes are a feast for your eyes!

Jas’s Food book

If food is your first love, you should definitely subscribe to Jas’s Food book. This channel has set out to satiate all our cravings with the power of home cooking. Try your hand at cooking authentic traditional homemade recipes shown only on this channel.

Kichus Kitchen

This upcoming food channel on YouTube has recipes that will make your day. You can bid goodbye to all your sweet and snack cravings by trying out their recipes in your kitchen. The next time you crave for chicken chukka, Kerala prawns roast, or even bread gulab jamun, you know where to head to.

OMKV Fishing & Cooking

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Kerala Food: 15 Popular Malayali Recipes to Prepare

Kerala, fondly known as “God’s Own Country” has always been synonymous to scenic surroundings, temples and beaches. It is also known for its distinct cuisine which is extremely flavoursome and spicy. The traditional food of Kerala is made with spices, which are grown locally in the state. Some of the indispensable list of ingredients to Kerala cuisine are tamarind, rice, coconut, mustard, curry leaves, turmeric and chillies. The majority of Kerala cuisine is non-vegetarian, but it also has some mouth-watering vegetarian recipes. The Onam Sadya, prepared during Onam festival is world-famous for its banana leaf meal and number of multiple food elements.

15 Popular Food Recipes of Kerala:

Check out this article where we discuss some of the best recipes of Kerala cuisine:

A. Non-Vegetarian Recipes-

1. Kozhikode Biryani:

The first thought that comes to your mind when you think of Kerala food is seafood but the fact is that the food in Kerala has gone beyond seafood to other more elaborate means as well. The kozikode biryani is rich with chicken, egg, olive oil and lemon juice that all mixes together to form this excellent dish.

Ingredients:

• ½ Kg Chicken.
• ½ cup Yoghurt.
• 1 cup coriander leaves.
• 1 cup mint leaves.
• 1 cup Mixed whole spices.
• 2tbsp Ginger garlic paste.
• ½ tbsp turmeric powder.
• 1 tbsp lime juice.
• 1 tbsp Poppy seed paste.
• Marinate chicken in Yoghurt, spices and rest for ½ hour.
• Heat some oil in a vessel and cook chicken.
• Add water, mint and coriander leaves.
• Check Salt and add turmeric.
• Add pre-washed rice.
• Cook till rice is done.

2. Pomfret Moilee:

This is the testament to the fact that south India can provide excellent seafood. The pomfret moilee is actually a pomfret curry which resembles an original south Indian fish curry with the addition of plenty of coconut milk to add to the exceptional flavor of this dish.

• 2 Pomfret Fish.
• 2 tbsp Ginger garlic paste.
• 1 tbsp lemon juice.
• 1 tbsp mustard seeds.
• 2 tbsp coconut oil.
• 1 cup coconut milk.
• 2 large onion.
• 6 green chillies.
• 3 tomatoes.
• ½ tbsp turmeric.
• 1 bunch curry leaves.
• 1 tbsp salt.
• Slice the pomfrets in cross-section.
• Extract Coconut milk.
• Heat some oil and toss in some mustard seeds.
• Add ginger-garlic paste, onions, green chillies.
• Add turmeric powder and add coconut milk.
• Add tomatoes and cook till done.
• Smear the pomfrets with this mixture.
• Shallow fry them on pan and serve hot.

3. Kerala Fish Curry:

The original fish curry of India there is an exception which lies in the ingredients of this curry. The curry is spiced with spices native to south India along with lemon juice and a tad of coconut milk which provides an environment of both sweet and sour.

• 1 kg fish pieces.
• ¼ fenugreek powder.
• 2 sprigs curry leaves.
• 2 tbsp ginger garlic paste.
• 10 small onions.
• 2 chillies.
• 2 tbsp red chilli powder.
• 2 tbsp coriander powder.
• 1 tbsp Tamarind paste.
• Heat pan and add some mustard and fenugreek seeds.
• Add curry leaves, onions, ginger garlic paste.
• Make a paste of turmeric, coriander powder, red chilli powder with water.
• Cook the paste well.
• Add this paste along with tamarind extract to cooked onions.
• Add fish pieces and coconut milk.
• Cook till done.

4. Prawn Roast:

Prawn roast is another great sea food dish which is exceptionally easy to make at home. All you need is some prawns which you can add directly into the pan with some condiments and spices and water to match up to the amount of prawns you have used. If you do not want curry then exclude the water and add some sauce of your choice and allow the prawns to fry with onions, tomatoes, garlic, ginger and spices.

• ½ kg Prawns.
• 1 tbsp Chilli powder.
• 1 tbsp Turmeric Powder.
• 1 Large Onion.
• Clean prawns and keep aside.
• Add ginger garlic paste, turmeric powder, chilli powder, salt and make it into paste.
• Marinate prawns with the paste.
• Heat some oil and cook onions, tomatoes.
• Add these marinated prawns and roast.
• Remove from pan and serve hot.

5. Fish Mappas:

Fish mappas are another sea food in coconut milk dish well known around the world. A great accessory with lemon rice, fish mappas are made very easily at home and require just coconut milk, ginger garlic, Onions (optional) and spices of your choice. The fish must be boiled before hand and the curry must be added to the fish separately for the best flavor.

• 2 tsp coconut oil.
• 1/4 tsp mustard seeds.
• 1/4 tsp fenugreek seeds.
• 2 green chillies.
• 1/2 sliced onion.
• 1 tsp coriander powder.
• 1/4 tsp mustard powder.
• 1/2 chopped tomato.
• 1 tbsp soaked kokum.
• 4 chunks of any sea fish.
• 1/2 cup fish stock.
• 1/2 cup coconut milk.
• Heat oil in a pan.
• Add mustard seeds, fenugreek seeds, curry leaves , chillies, onions and tomatoes.
• Now add kokum paste, fish and fish stock.
• Add coconut milk and cook for another 5 minutes.
• Temper it finally.

Read: Healthy Summer Food Recipes

6. Crab Masala:

Crabs are one of the most enjoyed delicacies in Kerala. This state having a huge coastal line has several varieties of sea food and crabs are one of the most popular among them. This crab masala is a flavoursome recipe and is best enjoyed with appams.

• ½ kg Diced Crab.
• 1 cup Diced Onion.
• Green Chilli – 4 no.
• 2 Curry leaves.
• ½ cup Tomato.
• 2 cups Coconut milk.
• 1 tbsp Garam masala.
• 1 tbsp Coriander powder.
• 2 tbsp Chilli powder.
• 2 tbsp Coconut oil.
• In a pan heat some oil.
• Cook onions, ginger garlic paste, tomatoes.
• Add turmeric, salt, chilli powder, coriander powder and garam masala.
• Add crabs with little water.

7. Kerala Beef Fry:

No Kerala non-vegetarian meal is complete without the signature Kerala Beef fry. This spicy dish is crispy on the outside but very tender and soft on the inside. Ask any Keralite what his favorite dish is, Beef fry will definitely top the list. Check out the recipe below:

• 1 Kg Beef Mince.
• ½ cup Thinly sliced coconut.
• 1 Cup Shallots.
• 2 tbsp Dhania powder.
• 2 tbsp Black pepper powder.
• ½ tbsp Turmeric powder.
• 2 tbsp Garam masala.
• Salt – to taste.
• Wash and clean the beef pieces.
• In a bowl mix all the ingredients together except beef.
• Marinate beef pieces in the marinade for 1 hour.
• In a large wok, fry these pieces in oil till crispy.
• Serve hot with rice.

B. Vegetarian Recipes-

8. Mango Pickle:

An excellent accessory to go with almost every meal, the mango pickle made in Kerala is actually world renowned. Making this pickle is easy and just requires you to have some raw mangoes and some oil. Make sure not to use too ripe mangoes so as to achieve the sour yet sweet flavor. Mix the cut mango pieces in the oil and leave to marinate for a few days to achieve this great recipe at home.

• 2 cups Mango pieces.
• 1 Cup Chilli Powder.
• 1 Cup Mustard powder.
• ½ cup Salt.
• Mix all the ingredients together.
• Store in a container.

9. Lemon rice:

Another very popular south Indian recipe the lemon rice is an excellent accessory for both lunch and dinner and has the ability to fill your stomach and taste exceptional at the same time. To make lemon rice at home you require turmeric powder, lemon extract, plain rice and condiments of your choice. Mix all these together and let the rice steam till complete.

• 2 Cups Cooked rice.
• 1 tbsp mustard seeds, urad dal, chana dal.
• 2 tbsp peanuts.
• 5 dry chillies.
• In a small pan, heat some oil.
• Add mustard seeds, urad dal, chana dal, peanuts.
• Add curry leaves, hing, dry chilles.
• Add turmeric to the oil and let everything fry.
• Mix this in the rice.
• Add some lime juice and salt.

Read: Fast Food Recipes

Appam is the traditional dish of Kerala. It is one of the most loved breakfast dishes, but is also served for lunch and dinner. Appam is usually accompanied by vegetable or non veg stew. Crab masala is another favorite combo with Appam.

• 2 cups rice.
• 1 cup parboiled rice.
• Handful poha.
• 1 cup dry coconut.
• ½ spoon dry yeast.
• 2 tbsp sugar.
• Wash and soak the rice varieties in water.
• Add poha, yeast, dry coconyt, salt and sugar while grinding them.
• Use the batter in a appam pan.
• Spread it evenly and drizzle some oil.
• Cook on one side.

11. Cabbage and Carrot Thoran:

Among Kerala Food recipes vegetarian versions, cabbage and carrot thoran is a very significant dish. This lovely combination is cooked with grated coconut and is extremely flavoursome. The curry is mild and usually served with hot rice. You can also eat it with rotis or appam.

• 1 Cup finely chopped cabbage.
• 1 cup finely chopped carrot.
• ½ cup grated coconut.
• ½ tbsp mustard seeds.
• 3 dry chillies.
• Heat some oil and add mustard seeds, curry leaves, dry chillies.
• Add cabbage and carrot mince to it.
• Sprinkle salt and turmeric.
• Cook it well.
• Add some grated coconut and serve hot.

12. Ulli Chutney:

Ulli chutney is a famous chutney made with onions and red chillies. This chutney is eaten along with dosa, appam and even rice. It is very simple to make, but is extremely delicious. One cannot imagine eating their breakfast without dipping a dosa in ulli chutney.

• 1 cup onions.
• 6-7 red chillies.
• 1 tbsp tamarind paste.
• Mustard seeds for tempering.
• In a small pan, fry some onions and red chillies.
• Add salt and tamarind paste.
• Grind it into paste.
• Temper with mustard seeds.

C. Malayali Snacks-

13. Caramel Custard:

Caramel custard is the testament to the residual Portuguese heritage that south India has to offer. To make caramel custard at home is quite difficult but not entirely impossible. This is a famous dish that is specially made during the time of Christmas.

• ¼ cup Sugar.
• 1 cup milk.
• 5 tbsp white sugar.
• Preheat oven to 350 F.
• Make caramel using water and sugar by stirring continuously.
• Whisk milk and sugar, eggs.
• Pour the caramel mixture above egg mixture.
• Bake for 10 mins.

14. Pazham Pori:

This famous banana fritters recipe is the signature dish of Kerala. Kerala being one of the largest growing state of Bananas is known for this evening snack. It is a mild sweet snack that is made with special local bananas. IT can be enjoyed with some sauce or chutney.

• 2 NendramPazham Bananas.
• ¼ cup rice flour.
• Pinch Baking Soda.
• Turmeric Powder.
• 3 tbsp sugar.
• Slice the bananas into 2 halves.
• Make batter with rice flour, soda, turmeric, sugar, salt and elaichi powder.
• Dip bananas slices into the batter.
• Deep fry in oil.

Read: Recipes of Jain Food

15. Vattayappam:

Vattayappam is Kerala’s most special fermented rice cake. It is a mildly sweet dessert that is made on special occasions and festivals. This cake is extremely healthy and is a traditional tea time snack. The speciality of this cake is that it comes with no oil.

• 2 cups Soaked white rice.
• ½ cup fresh grated coconut.
• Handful cooked rice.
• ½ tbsp instant yeast.
• ½ tbsp salt.
• ½ tbsp sugar.
• 4 cardamom seeds.
• Grind soaked rice with coconut, rice, yeast, salt, sugar and cardamom seeds.
• Take a cake pan and grease it with very little oil.
• Pour the mixture and pressure cook until done.

We hope this article just made your mouth water. Kerala food is extremely delicious and one can find many variations of the same dish. Some of them are inspired by its neighbouring states, but the unqiue part of Kerala Cuisine is that the roots are kept same. From generations, these recipes have been handed over from one gen to the other who kept the traditions alive. Most traditional recipes have not been changed over the years and the flavour profile is kept the same. We hope you will try out these popular Kerala food recipes.

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Indian Travel Food recipes

Indian Travel Food Recipes | 300 Indian Travel Food for International Trip | Homemade Vegetarian Travel Food Ideas | 

Indian Travel Food Recipes | 300 Indian Travel Food for International Trip | Homemade Vegetarian Travel Food Ideas |  We asked our cooking fans which is the Indian foods they travel with and we got response for travel foods like idli, thepla, paratha, sandwiches etc. Here are a a few recipes which are easy to pack while travelling. Some of these foods like ildi, paratha etc stay fresh for 5 to 6 hours, while food items like thepla and pickle stay fresh for a day. On the other hand, the dry food items can stary fresh for more than a day.

Indian travel food | idli and dosa recipes |

Idlis and tomato chutney prepared without adding any water is one of the best dish to carry along during travel.  Idli  is a very  popular South Indian breakfast  which is also a favourite  Mumbai Street Food . Fluffy as cotton balls, white as the moon’ - every  South Indian  remembers those fond descriptions of Idli that mom used to convince them to eat breakfast when they were kids. You can enjoy them at any time of the day during your journey. 

idli recipe | idli batter recipe | South Indian style idli | soft idli |

Tava idli recipe is what the name means, leftover idlis cooked on a tava in butter with Indian spices and vegetables. Hence they are also called South Indian tava vegetable idlis due to the presence of onions and tomatoes. Watch your leftover idlis transform into a scrumptious spicy tava idli as you toss them with crunchy onions, tangy tomatoes and peppy spice powders. The master stroke in this spicy tava idli recipe is the use of pav bhaji masala, a very popular flavour that is loved by young and old alike and it stays fresh for 6 to 8 hours while travelling.

Dosa  is also a good travel food. The dosas cooked with ghee, oil or butter, get a special flavour and texture as they cool, which is quite different from how they taste when hot and fresh.

When preparing dosas for travel, it is important to make them slightly thicker than usual and also a little moist.  If you ask elderly women in South India, they will share with you the secret of making  ‘travel dosas’ . You need to spread the dosa on the tava. After it cooks on one side, take very little water and sprinkle it on the dosa before turning around to cook the other side.

Try the Tuppa Dosa . Tuppa in Kannada means ghee, and that makes the highlight of this recipe obvious! This dosa is a special one, which is often made when there are guests. You can actually smell the ghee from outside the house, and it will make you drool! Since the batter for this dosa uses more urad than usual dosas, the Tuppa Dosa also turns out soft and fluffy, which makes it doubly delightful.

You can also carry milagai podi , coconut chutney and tomato chutney as accomapniments to idlis and dosas.

See our aticle on idli dosa travel foods .  

Indian travel food | paratha recipes |

Methi paratha recipe  is a sumptuous and satiating fare often served with a bowl of curd and pickle. Learn how to make methi paratha for travel. Who can resist the lure of hot, tava-cooked Punjabi methi ka paratha. The wheat flour dough combines methi leaves and carom seeds, both of which are excellent aroma and flavour boosters.While the Gujarati thepla usually have sesame seeds, these North Indian style parathas are perked up with ajwain. These tiny seeds aid in digestion.

Gobi paratha  is a dish wish a universal appeal! What makes these whole wheat Punjabi gobi paratha so appealing is the soft and tasty filling of cauliflower flavoured with spicy green chillies and crunchy onions. Green chillies spike up the flavor of the Gobi paratha stuffing, while coriander adds up the freshness. You can add amchur or chaat masala which would give it an enjoyable tinge of tanginess.

gobi paratha recipe | Punjabi gobi paratha | gobi ka paratha | cauliflower paratha |

Broccoli paratha  is an Indian style paratha with the addition of mixed herbs for a flavourful touch. This unique broccoli paratha has the brilliant flavour of mixed herbs, chilli flakes and pepper. So, on some days, you can serve this hot and fresh for  breakfast  or  after school , while on some days you can pack it as a  tiffin treat  or a travel food! Also pack refreshing  Minty Nimbu Paani  in a thermos flask, so it will be nice and cool to sip on while munching the paratha.

Instant mango pickle  | aam ka achar | instant raw mango pickle | instant kacchi kairi ka achar is a delectable mango pickle that is ready within minutes and thus perfect for travel as an accompaniment to parathas.

The interplay of wisely chosen spices like cumin seeds and fennels seeds is what makes this instant raw mango pickle different. Serve it as an accompaniment to chapati, sabzi, dal and rice and watch your family savour it with satisfaction. It is sure to tempt them to come back for another serving!

Indian travel foods | sandwich recipes |

Chutney Sandwich  a peppy sandwich that is sure to remind you of your favourite street foods! In this easy-to-make recipe, bread slices are buttered and sandwiched with a vibrant green chutney that strikes a spicy conversation with your taste buds!

You can also prepare this quick plain chutney sandwich as a snack any time you are hungry or relish it in the evening with a cup of tea. You can store this in a dry, airtight container and carry it along for travel– it will stay fresh for at least 3 to 4 hours.

Easy and very quick sandwiches to make, when you are in a hurry and you really quick.  Cucumber Cheese Sandwich  tangy taste of green chutney balances the blandness of paneer very well in this sandwich. This refreshing and filling Indian style cucumber cheese sandwich stays fresh for at least 4 hours, and is a very quick fix-up that you can easily prepare before travel.

Pinwheel   Sandwiches  a delightful sweet and spicy snack with a tantalizing flavour and attractive appearance, which makes it ideal to serve kids during journey. In pinwheel sandwich recipe flattened slices of bread are layered with jam, cheese and green chutney, and rolled up into pinwheels. Slices of capsicum and olives add crunch and tangy quotient, making this sandwich a real tongue-tickler.

Indian travel dry snack recipes

While flying or travelling anywhere for a vacation or a one day picnic, or going on a road trip we have grew up watching our mother’s always carrying something to binge on. There is a list of food that you can carry with you while travelling and one of category of food is Dry snacks. Dry snacks are for small hunger pangs!!

Bajra chakli recipe  | bajra murukku | Indian Diwali snack | kambu murukku is a tasty crunchy jar snack. Crisp and crumbly bajra and wheat flour savouries flavoured with kalonji, the bajra murukku is sure to be an exciting experience for you. The butter lends the crispiness, while the curd makes the chakli slightly crumbly.

Crispy banana wafers  made out of yellow bananas are an all-time favourite all over the country, especially in regions of Kerala and Tamil Nadu where yellow bananas are available all year round. You can master making them at home. The outcome will be so fabulous that your Raw Banana Wafers will earn you many compliments!

This simple  instant khakhra chivdo  can be made in a jiffy with readymade khakhra, and is a smart way to outwit sudden hunger pangs without reaching out for junk food! You can carry this chivda in an airtight container to munch on whenever you are hungry. Tossed together with peanuts, daria and other crunchy stuff, this healthy khakhra chivda jar snack has a very exciting mouth-feel.

Indian travel food | rice recipes |

Tendli bhaat recipe is a real spicy preparation of rice and tendi, which totally masks the sober nature of tendli transforming it into an exciting ingredient that will be loved by all. Maharashtrian tendli bhaat is a treat to the taste buds, which is derived from Maharashtra and falls under the category of their comfort foods as well as travel foods.

Just like khichdi is to Gujarati, rajma chawal is to Punjabi, the curd rice is to South-Indians. Curd rice is also known as thayir saddam, dahi chawal and daddojanam. A very simple dish made using the most basic ingredients, curd and rice with an authentic South-Indian tempering does not take more than 15 minutes to cook.

curd rice recipe | South Indian curd rice | dahi chawal | thayir sadam |

This delicious mumbai roadside tawa pulao  is prepared in advance by the vendor, and shares a place on the pav bhaji tawa. It is swiftly portioned out onto serving plates when the orders flow in, to appease the severest of hunger shots. Tawa pulao is called so because it is cooked on the same tawa as  Pav Bhaji , soaking up all the spicy flavours of the pav bhaji masala. You can carry it for all those spice lovers!

tawa pulao recipe | mumbai roadside tawa pulao | mumbai street style famous tawa pulao |

More travel recipes

• Gujarati methi thepla
• Aloo ki sukhi sabzi 
• Nylon dhokla

Enjoy our  Indian Travel Food Recipes | 300 Indian Travel Food for International Trip | Homemade Vegetarian Travel Food Ideas |  and other  Indian Travel Food recipe articles below.

18 Indian Travel Food Dhokla Recipes 29 Indian Travel Food Dry Snacks Recipes 18 Indian Travel Food Idli / Dosa / Upma Recipes 21 Indian Travel Food Paratha Recipes 19 Indian Travel Food Rice Recipes 18 Indian Travel Food Sabzi Recipes Indian Travel Food Sandwiches Recipes

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The 10 best rome food tours: pasta, gelato & more.

Get your fill of the city’s best cheese, pasta, gelato and more on these top-rated tours.

The Best Rome Food Tours

Laura Itzkowitz

When in Rome , you’d be remiss not to try the local specialties – there’s so much more than pizza, pasta and gelato (though you’ll find plenty of those too!). If it’s your first time visiting the Eternal City, you might be surprised to learn that some of the Italian dishes you’re used to ordering at home aren’t available at restaurants here (forget about chicken parmesan and spaghetti with meatballs). A local guide can introduce you to regional specialties like supplì (cheese stuffed rice balls), carbonara and cacio e pepe . Read on to discover the food tours and cooking classes that U.S. News identified as the best in Rome.

To determine the best Rome food tours, we used our own experiences along with recent traveler reviews. All of the featured tours have at least 100 reviews and a minimum rating of 4 out of 5 stars across multiple websites.

Editor’s Pick: Eating Europe – Twilight Trastevere Rome Food Tour

U.S. News independently paid to send Laura Itzkowitz , a freelance journalist based in Rome, on this tour to provide readers with an unbiased, first-hand perspective of what to expect. Eating Europe – Twilight Trastevere Rome Food Tour was selected by our team as an Editor’s Pick thanks to its popularity and favorable user reviews. 

Price: Adults from 133 euros (about $150); kids from 92 euros (about $102) Duration: 4 hours

This walking tour of Trastevere – often referred to as Rome’s bohemian neighborhood – is a great introduction to Roman cuisine and ties in a bit of the city’s history, too. The stops vary, but typically include a visit to a wine bar with a cellar that predates the Colosseum , a taste of porchetta (slow-roasted pork), street food, such as supplì , a typical antipasto like carciofi alla giudia (Jewish-style fried artichokes), two types of pasta and artisanal gelato.

The engaging guide on this tour had a great sense of humor and immediately created a sense of camaraderie among the group, joking that by the end we would be like a big, toxic Italian family. As we walked between stops, she pointed out monuments like the Basilica di Santa Maria in Trastevere and showed us the buildings constructed on top of the ancient Theatre of Pompey, near the site where Julius Caesar was killed. She explained the four types of Roman pasta ( cacio e pepe , gricia , carbonara and amatriciana ) and how to tell the difference between true artisanal gelato and the mass-produced stuff. I left feeling very full – both literally and figuratively speaking, with plenty of new-found knowledge.

The Twilight Trastevere Rome Food Tour is offered several times a day beginning at 3:30 p.m. Eating Europe also leads a foodie tour of the Testaccio neighborhood, among other options.

Why we love it:

• Enjoy skip-the-line access to popular Trastevere restaurants like Da Enzo al 29 and Trapizzino.
• You’ll learn about how Trastevere developed as a neighborhood for society’s outcasts during antiquity – and how they influenced the cuisine.
• In addition to typical Roman specialties, you’ll taste an ancient recipe that’s rarely made these days.

Check prices & availability on:

Eat and Walk Italy – 3 in 1 Cooking Class: Fettuccine, Ravioli and Tiramisù

Eat And Walk Italy

Price: Adults from 79 euros (about $87); kids from 70 euros (about $77) Duration: 3 hours

If you want a more hands-on experience than a typical walking tour can provide, this cooking class is a great option. At a restaurant just off Piazza Navona , you’ll join a small group to learn how to make fettuccine, ravioli and tiramisù from a local English-speaking chef. The chef will share tips for mastering the art of homemade pasta. You’ll make the pasta dough from scratch and choose your preferred sauce for the fettuccine, then stuff ravioli with seasonal fillings, and finally sit down to enjoy the meal you prepared with a glass of wine or a nonalcoholic beverage of your choosing.

The class is available every day and takes about three hours (1.5 hours for the lesson and 1.5 hours to enjoy the meal). Travelers say this class is great for families with teenagers and easy for people with no prior pasta-making experience. Classes are offered daily in the afternoon and evening. Prefer pizza to pasta? The company also hosts a pizza-making class.

The Roman Guy Tours – Trastevere Local Food Tour in Rome

Price: Adults from about $108; kids from about $87 Duration: 3 hours

This walking tour starts in the centro storico and then crosses the Tiber to Trastevere, with four stops along the way. You’ll sample meats and cheeses at a traditional salumeria (deli), stop for baccalà (fried cod filets) or supplì, then sit down at a trattoria for a three-course meal with antipasti, two Roman pastas and a main course before ending the evening with a gelato. The tour is capped at 12 participants and includes wine.

Tourgoers rave about the engaging, smart guides and the delicious food, though some reviewers were disappointed that pizza was not featured. Tours run daily, with time slots at 12:30 p.m. and in the evenings, starting at 5:15 p.m. The Roman Guy also offers tours of the city’s major sites, including the Colosseum and the Vatican.

The Roman Food Tour – Rome Food Tour in Prati

Price: Adults from 109 euros (about $121); kids from 95 euros (about $105) Duration: 4 hours

Foodies will love this walking tour of the Prati neighborhood, which includes samples of premium food and wine, such as 30-year aged balsamic vinegar, truffles and Barolo. According to reviewers, a highlight of this tour is a stop at Bonci Pizzarium, widely considered the best pizza al taglio (by the slice) in Rome. There’s also a stop at La Tradizione, one of the city’s best gourmet food shops, which has more than 400 cheeses and 300 types of meat. Finally, you’ll sit down to enjoy some pasta before ending with gelato at Fatamorgana, one of the best gelato shops in the city.

The tour runs several times per day, every day of the week, starting at 10:45 a.m. most days. A word of advice from past travelers: Skip breakfast if you go on the morning tour.

If you’re interested in exploring Rome’s other foodie neighborhoods, check out the company’s Trastevere tour, or its tour of Mercato Trionfale, the largest food market in Rome.

Devour Tours – Tastes & Traditions of Rome: Testaccio Food and Market Tour

Devour Tours

Price: Adults from $83; kids from $73 Duration: 3.5 hours

If you want to get off the beaten path and see an authentic Roman neighborhood, this food tour in Testaccio may be right for you. During the walking tour, you’ll learn about Testaccio’s ancient roots and how the old slaughterhouse (now shuttered) played a pivotal role in the development of Roman cuisine. The tour starts with a typical Roman breakfast, with espresso and a maritozzo (a soft bun filled with whipped cream), then visits the Mercato di Testaccio, which some locals say has remained more authentic than the market at Campo de’ Fiori, and includes a tour of an ancient wine cellar. Other highlights include lunch at a sixth-generation, family-run trattoria, and of course, plenty of samples of cheese, pizza and pasta.

Unlike some food tours, this one is adaptable for vegetarians, pescatarians and pregnant women; notify the company about any dietary restrictions at booking. The tours are limited to 12 people. Availability varies, but generally, the tour is offered Tuesday, Friday and Saturday at 10:30 am. Travelers praise the genuine experience and say that it was refreshing to get out of the more touristy historic center. Hungry for more? The company also leads an evening tour in Trastevere, in addition to cooking classes.

Raphael Tours – Rome Street Food Tour with Local Guide

Price: Adults from $52; kids from $45 Duration: 3 hours

Concentrated in the area around Campo de’ Fiori and the Jewish Ghetto , this three-hour walking tour focuses on street food like pizza and supplì. Stops on past tours have included the open-air market in Campo de’ Fiori, the famed Antico Forno Roscioli for some of the city’s best pizza and the old-school Sant' Eustachio Caffè near the Pantheon . You’ll also learn about Roman history in the Jewish Ghetto and Largo di Torre Argentina, where Julius Caesar was assassinated.

The group size is limited to 15 people and tours have two time slots available every day (morning or evening). Tourgoers praise the knowledgeable guides and love learning about the history of each dish. They also appreciate the reasonable ticket prices and sizable portions.

Raphael Tours offers a variety of foodie-themed outings around the city, as well as a kid-friendly tour of the Colosseum and Roman Forum.

Rome with Chef – Spritz & Spaghetti Class

Price: From 99 euros (about $110) Duration: 3 hours

If you’re nervous about cooking and want a little liquid courage to help you out, this class may just be for you. As soon as you arrive, the spritzes start flowing. You’ll learn tips and tricks for making the perfect Aperol spritz, then try a Campari spritz to see how they compare. After kneading your pasta dough, you’ll learn how to make one of the most classic sauces in Roman cuisine – carbonara or cacio e pepe – before ending on a sweet note with a taste of limoncello.

This three-hour class is limited to 12 participants. There are three time slots available every day. Participants suggested that this activity is great for solo travelers who want to meet other people in an informal setting during their trip. If you’d prefer to leave the cooking to someone else, consider the company’s Trastevere food tour.

Secret Food Tours – Rome Food Tour

Price: Adults from 89 euros (about $98); kids from 79 euros (about $87) Duration: 3 to 3.5 hours

One of the things that sets this apart from other tours is right in the name: every tour includes a delicious secret dish that’s only revealed during the tour. Starting with an espresso or cappuccino at one of Rome’s oldest cafes, the walking tour makes six or seven stops around Piazza Navona, Campo de’ Fiori and the Jewish Ghetto for pasta, pizza and gelato, among other tasty samples. While it mainly focuses on Roman cuisine, you’ll also get to try some specialties from other Italian regions, including cannoli and stracciatella cheese.

If you’d like to enhance your tour, consider paying more for the upgraded drinks package, which includes prosecco or a spritz, Italian beer and organic Italian wine. Participants praised the lighthearted and informative guides and loved the food they ate during the tour. Others appreciate that the tour takes you to the less touristy areas of Rome.

Tours are offered several times a day beginning at 11 a.m. Secret Food Tours also runs an outing that concentrates on Trastevere.

Gourmetaly Rome Food Tours – Campo de’ Fiori, Jewish Ghetto and Trastevere

Price: Adults from 97 euros (about $107); kids from 70 euros (about $77) Duration: 3.5 hours

This company has been leading food tours in Rome for more than a decade, so you can be sure they know what they’re doing. Covering three neighborhoods in the city center (Campo de’ Fiori, the Jewish Ghetto and Trastevere), this plastic-free walking tour features 15 different food samples at five locations. Highlights include sampling mozzarella, burrata and pecorino romano, trying fried artichokes or zucchini blossoms (depending on the season), digging into cacio e pepe and amatriciana, and tasting organic gelato. Reviewers recommend taking the tour early on in your trip so that you can make use of the guide’s recommendations and tips for avoiding tourist traps (participants leave with a restaurant guide and cookbook, which will come in handy if you’re staying for a few days). Tourgoers describe the tour pace as leisurely and the portions as generous.

The tour is offered in English multiple times per day and private tours can be booked in Spanish, French, German or Italian. If you have more of a sweet tooth, you may want to book the company’s espresso, gelato and tiramisu tour, which visits the cafes, bakeries and gelato shops surrounding the Pantheon and Navona square.

Withlocals – The 10 Tastings of Rome

Price: Varies Duration: 3 hours

When you book this private food tour of Rome, you have the chance to choose your local guide. You might end up with a pastry chef, an actor, a photographer or even a yoga teacher. The walking tour winds its way through Campo de’ Fiori and Trastevere, with 10 food and drink samples along the way. You’ll try sweet and savory items, including buffalo mozzarella and gelato.

Because this tour is private, it’s completely customizable. Availability varies depending on the guide you choose; pricing varies by the number of people in your party. For instance, a group of four adults can expect to pay about $99 per person. Let your guide know in advance about any allergies or dietary restrictions and they’ll tailor the tour to your preferences. Reviewers raved about the fantastic guides, who made them feel like they were visiting a friend.

The company also offers a food tour of Vatican City, as well as more traditional sightseeing tours of the city’s top attractions.

Why Trust U.S. News Travel

Laura Itzkowitz is a Rome-based freelance journalist who’s obsessed with Roman cuisine. She cooks it, she eats it, and she’s on an eternal quest to find the best pizza, pasta and gelato that the city has to offer. To curate this list of the best food tours in Rome, she used her own experience as well as her research expertise, poring over reviews and culling tips from locals and visitors.

You might also be interested in:

• The Best Rome Hotels
• The Best Rome Tours
• The Best Travel Insurance for Europe

Tags: Tours , Travel , Italy , food and drink , Europe Vacations

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