Regional Speciality - At Kumarakom you will find a few good places to enjoy a hearty lunch or a pleasant evening meal, though the choices are somewhat restricted. For the best in regional or Continental cuisine, try out the in-site restaurants at Kumarakomâs top hotels and resorts. In addition, there are a handful of local eateries serving delicious traditional cuisine. At all times, steamed rice and fish curry is a favorite of Keralites. And like in other parts of Kerala, here too you will find coconut to be a major ingredient in all delicacies served lovingly to you. Of other typically South Indian dishes, there is idli, dosa, uthapam, sambar and coconut chutney. Food normally is high on spice content, and has a rich flavor of coconut which could make Kerala cuisine a bit of â
acquired tasteâ. This liberal use of a wide variety of spices is heavily influenced by the Syrian Christian taste buds.
While at Kumarakom, donât miss out the Karimeen (Pearl Spotted Fish) delicacy, a gift of the backwaters. âKarimeen Pollichathuâ is a traditional version of grilled fish prepared with rice spices, wrapped with a plantain leaf on burning coal. You can even sample the fish and curry cooked either in chilly paste with a special kind of tamarind, or coconut milk or paste. Round off your meal the Kerala way with a glass of toddy, a preferred drink among men folk, tapped from coconut trees.
Among other regional delicacies worth sampling, there is âKappaâ, the local name for tapioca which is boiled with rock salt and then sautéed with grated coconut, onion, red chilly and curry leaves, commonly relished with fish, beef curries or roast. For breakfast, you can try out the very healthy âAppamâ - a local bread prepared with fermented rice and coconut dough. It is a bit sweet, and can be combined with beef, pork or chicken stew. And if you crave for some succulent seafood, try out the dishes rustled out of shrimp, prawn, crab and squid to name a few.