The Kerala is known as the "land of Spices". Even the Kerala cuisine is known for its spicy and hot foods. Traditionally, in Kerala food is served on a banana leaf. One has to take food with right hand. Almost every dish prepared in Kerala has coconut and spices to flavour the local cuisine giving it a sharp pungency that is heightened with the use of tamarind, while coconut gives it its richness, absorbing some of the tongue-teasing, pepper-hot flavours. Tender coconut water is a refreshing nutritious thirst quencher. The crunchy papadam, banana and jackfruit chips can give french-fries a run for their money any day.

Chinese food

   Food has a special meaning to the Chinese people. The "waste not, want not" ethos means that a surprising range and variety of plants and animals and every part of a plant or animal is used. This has given rise to a remarkable diversity in the regional cuisine, but to westerners it can be overwhelming - surprising, fantastic, delicious, horrifying or disgusting.

North Indaian

Food from North India is characterised by its thick, tasty gravies. North Indians love chillies, saffron, milk, yoghurt, cottage cheese, ghee (clarified butter) and nuts. Their meals are hearty and often include several dishes. Sweets are a huge favourite too.