In a significant recognition for Indian gastronomy, Kerala has been declared the country's premier food destination in Lonely Planet's highly anticipated "The 25 Best Experiences in 2026" list. The travel guide's latest compilation, released last week, spotlights Kerala's rich culinary traditions as the only Indian experience to make the cut.
Kerala's Culinary Distinction
The prestigious listing marks a departure from Kerala's usual recognition for its scenic backwaters and houseboat experiences, instead focusing squarely on its vibrant food culture. Lonely Planet specifically highlighted Kerala's "culinary culture" alongside other global experiences like tracking desert elephants in Namibia and visiting Eileen Gray's villa in southern France.
Kerala's cuisine stands out for its bold, unapologetic flavors that immediately capture the palate. The coastal state's food landscape is dominated by fresh seafood including fish, prawns, and crabs, complemented by robust beef and mutton preparations. The cooking techniques showcase remarkable expertise, particularly in steaming and preparing fish in banana leaf parcels that lock in flavor and aroma.
The Spice of Kerala's Kitchen
According to culinary experts, Kerala food represents an adventure for the taste buds. The cuisine is characterized by its fiery, spicy profile that delivers complex layers of flavor in every bite. While vegetarian options tend to be milder and coconut-heavy, the non-vegetarian dishes pack a substantial punch that might challenge those unaccustomed to intense spices.
Lonely Planet's recommendations include wafer-thin masala dosa served with traditional South Indian filter coffee (kaapi) and the iconic pollichathu - fish marinated in spices and grilled in banana leaves. The pollichathu, typically prepared with mackerel or karimeen (pearl spot), involves slathering the fish in freshly ground spices before wrapping it in banana leaves and cooking it on a skillet.
Mappila Cuisine: Kerala's Hidden Gem
One of the most significant aspects of the recognition involves the spotlight on Mappila cooking from Kerala's Malabar region. This culinary tradition has remained relatively undiscovered by international food enthusiasts despite its rich historical significance.
Mappila cuisine represents a fascinating culinary fusion born from centuries of trade, migration, and cultural exchange along Kerala's northern coast. The region's Tellicherry black pepper, comparable in quality to Sichuan pepper, once attracted traders from as far as ancient Rome. Over time, Mappila food absorbed influences from Portuguese, Dutch, English, and Arab culinary practices.
The cuisine is defined by its aromatic use of spices in aanams (coconut milk-based curries) and kootans (yoghurt-based curries), along with decadent desserts. Muslim families settling in Malabar introduced Middle Eastern cooking techniques that beautifully blended with local ingredients brought by the spice trade.
Must-try Mappila delicacies include:
- Irachi Pathiri: A stuffed puri-like dish filled with spiced mince cooked with onion, garlic, ginger, coriander, and chillies
- Thalassery Biryani: A delicately flavored biryani made with short-grained rice, slow-cooked on dum, and garnished with fried cashews and raisins
- Chatti Pathiri: A pie-like stack of crepes layered with either spiced shredded chicken or a sweet mix of banana, egg, and grated coconut, typically served during Ramadan iftars
The Competition: Other Indian Contenders
While Kerala's recognition is well-deserved, food enthusiasts have pointed out that other Indian regions could have provided strong competition for the spot. Bengal, Pondicherry, and Kashmir each boast distinctive culinary traditions that many believe deserve international recognition.
Bengal's sophisticated fish preparations and sweets, Pondicherry's unique French-Indian fusion cuisine, and Kashmir's elaborate wazwan feasts all represent different facets of India's diverse gastronomic landscape. Food lovers suggest that these regions might feature in future editions of such prestigious lists.
Kochi, specifically mentioned by Lonely Planet, offers more than just exceptional food. The port city's colonial architecture and the renowned Kochi-Muziris Biennale provide additional attractions for visitors. The city's cuisine reflects its layered history as a trading hub, incorporating global influences while maintaining authentic local flavors.
As the culinary world continues to discover India's diverse food traditions, Kerala's recognition by Lonely Planet for 2026 establishes it as a must-visit destination for food travelers seeking authentic, flavor-packed experiences that represent the best of South Indian coastal cuisine.
