Indian food is often flavored with the non-scalding spices such as cinnamon, cardamom, ginger, cloves garlic, cumin, coriander and turmeric. Spices are used in India to tone up the system the way wines aid the digestion of Western Cuisine.As for the Cuisine of Kerala, it is midly flavored, gently cooked and has a certain genteel delicacy on the stomach. An example is the rich biriyanis of the northern parts of Kerala. The Malabar Biriyanis.
Pulaos, pilaffs and biriyanis are meats spices and onions slowly steam cooked in boiled rice. Malabar biriyani was brought across the Indian Ocean by Arab Seafarers. It should be eaten hot with crispy, crunchy pappads.
Kerala does have its own well developed vegetarian cuisine. If you visit the State during post harvest Onam season lunch with thoran or kaalan or pachadi or olen.
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Malabar Cuisine - Popular dishes and recipes