Kanyakumari travel guide

South Indian thali

The complete vegetarian feast—rice, multiple curries, dal, rasam, sambar, curd, papad and pickles on a banana leaf or metal plate; each South Indian state's thali is distinct; Kerala, Karnataka, Tamil Nadu and Andhra all have immediately identifiable differences

Fresh fish curry

The daily fish curry of coastal Kerala, Tamil Nadu and Goa—freshly caught fish transformed within hours into a regional curry; coastal restaurants source from morning fish markets; the combination of fresh catch plus regional spice tradition creates extraordinary variety

Dosa varieties

Karnataka produces India's greatest diversity of dosas—plain, masala, rava, onion, paper, ghee, set, neer, pesarattu; each restaurant crafts from a sourdough batter specific to its kitchen; order a full dosa platter at an old SLV hotel to compare

Filter coffee

South India's great ritual—100% arabica coffee beans slow-dripped into thick decoction, combined with hot milk in a brass tumbler and davara; poured from height to cool the temperature and create a froth; the MTR or Darshini chain version sets the standard

Banana chips

Kerala's beloved snack—unripe nendran bananas sliced paper-thin and fried in coconut oil with turmeric until golden and crispy; salted or black-pepper seasoned; sold in large bags at Kerala shops and taken home as gifts from every Keralite traveling anywhere