If you’re used to the standard north Indian dishes that are ubiquitous in Indian restaurants (think butter chicken), you’re sure to get a surprise in Kerala. The coastal state’s distinctive cuisine is tied to its ancient trading heritage and is a fusion of global Christian, Muslim, and Hindu culinary traditions. Coconut, seafood, and spices feature heavily, giving Kerala’s food its unique flavor. There are differences between dishes in north and south Kerala too — those from the northern Malabar region are characterized by richer spices and have Arab, Dutch, and Portuguese influences. Don’t be shocked to find beef on the menu either! It has become an intrinsic part of the state’s identity since Syrian Christian missionaries arrived there with their recipes centuries ago.