Foods of Kerala
The cuisine of Kerala (Malayalam: കേരളീയ പാചകശൈലി) is linked in all its richness to the history, geography, demography and culture of the land. Because many of Kerala's Hindus are vegetarian by religion, and because Kerala has large minorities of Muslims and Christians that are predominantly non-vegetarian, Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes.
Unlike other South-Indian cuisines, Kerala cuisine is much milder and less spicy than other Indian cuisines. Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are widely used in dishes and curries, giving a milder flavour to Kerala dishes. Kerala's long coastline and strong fishing industry has contributed to many fish-based delicacies.