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.