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The source · ഉറവിടം
Every Kerala restaurant on this atlas, from Toronto to Dubai, cooks food that started here. These are the places at home: biryani houses, toddy shops, sadhya halls and tea-shop breakfasts, district by district from Kasaragod in the north to Thiruvananthapuram in the south.
From the site owner’s research list · Not yet checked by an editor · Pins are approximate until an address is confirmed
Border cooking where Kerala meets Tulu Nadu, and seafood from the Bekal coast.
Temple-town sadhya, tea-shop vadas and the Round’s old restaurants.
Syrian Christian cooking: beef, duck and fish in kudampuli, with appam.
Then follow it around the world
The same biryanis, stews and sadhyas travel with Malayalis to cities across the world. Find the nearest one.
Home of Thalassery biryani, neypathiri and Mappila tea-time snacks.
Hill-country cooking with pepper, coffee country and banana-leaf meals.
Malabar biryani, Kozhikode halwa and the sulaimani tea.
Mappila home cooking: pathiri, chicken curries and roadside thattukadas.
Vegetarian meals shaped by the Tamil border, from Kalpathy’s agraharams to old station cafés.
Kochi’s port table: Syrian Christian, Mappila, Jewish and Konkani kitchens.
Cardamom hills and tea estates: beef fry, kappa and spice-garden cooking.
Backwater kitchens: karimeen, duck roast and toddy-shop curries.
Central Travancore home meals, pothichoru and fish curries.
Ashtamudi lake seafood, cashew country and puttu breakfasts.
The capital’s Travancore sadhya, biryani houses and vegetarian thalis.