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Briyanis:

The Malabar Biriyanis are meats spices and onions gradually steam cooked in boiled rice. Malabar biriyani was brought across the Indian Ocean by Arab Seafarers. It should be eaten hot with crunchy, crunchy pappads

pootu:

Rice flour bucks is lagered with gated coconut and steamed in hollow bamboo cylinder. It is eaten sprinkled with sugar or with mashed bananas or with a spicy curry made of channa or chic peas

Iddily:

white steamed cakes and dosas which are thin golden pancakes are popular in Kerala. They are made up of yeasty rice and lentil batter. They are not strictly Malayali food. They came across from the vegetarian kitchens then door in the State of Tamil Nadu

Thoran:

are gravy-less plates of finely chopped boiled vegetables and possibly meet and sea food. The mustard seed used in thorans gives them a pleasantly assertive flavour, while the lightly fried grated coconut adds the church.

Avial:

on the other hand, is mix vegetable gravy dish thickened with coconut and yoghurt. Drumsticks, jack fruit seeds and slices of mango are foten used

Olen:

is also a very gravy dish made of ash gourd and drum beans where the predominant flavour is that of coconut milk. It is a fairly thick liquid squeeze out from the white flesh of a fresh coconut

Thakaly Rasam:

The hot Rasam, served after a delectable array of sweets, is a tangy deviation from the symphony of tastes and is poured on another serving of rice. The famous British 'Mulligatawny Soup' is said to have derived its flavour from Rasam. it is a mixture of chilly and pepper corns powders boiled in diluted tamarind juice. The pulissery is seasoned buttermilk with turmeric powder and green chillies. 'Moru' or plain sour buttermilk comes salted and with chopped green chillies and ginger

Sambar:

is a cross between a sauce and a broth. It contains smashed lentils, cooked vegetables and apices including the exotic and edible resin asafoetida. For desert, there is the Pradhman or Payasam, porridge like sweets with a vermicelli of rice base, cooked in milk and sugar or jaggery

Payasam:

is a thick fluid dish of brown molasses, coconut milk and spices, garnished with cashewnuts and raisins. There could be a succession of payasams, such as the lentil payasam and the jackfruit payasam, Bengal gram payasam and so on, though 'Adapradhaman', a rich payasam with thin rice wafers, is arguably the ultimate delicacy

Tapica And Fish Curry:

A costly, mouthwatering delicacy, it's a not- to- be-missed combination of 'Kappa' and 'Meen' curry'. With natural flavours erupting out of it liberally, the fish curry is made with garlic paste, onions and red chillies and seasoned with mustard seeds and curry leaves