The cuisine of the state of Kerala in Southern India and the South Indian cuisine that is most well-known in the West.

Keralan cuisine is quite diverse and is a blend of indigenous dishes and foreign dishes adapted to Keralan tastes. Most of the food is vegetarian, especially among the Hindu community, but with the higher Christian and Muslim population than other states, non-vegetarian dishes are also common. The Syrian Christian dishes and Malabari Muslim dishes are famous. Since Kerala's main export is coconuts, almost all of the dishes, irrespective of the variety in the cuisines of the different communities, have coconuts associated with them: grated coconut and coconut milk are widely used in dishes and curries as a thickener and flavouring ingredient, and coconut oil is also used. Seafood is also very popular in the coastal regions.