Last week, Lonely Planet released its list of The 25 Best Experiences in 2026. And be still, my beating heart — one Indian state made it to the list. Kerala, the land of swaying coconut trees, spicy food, serene backwaters, houseboats and, yes, unrelenting humidity, found a place as the only Indian destination featured. Not for its scenic beauty this time, but for its “culinary culture”.The list included everything from tracking desert elephants in Namibia to visiting Eileen Gray’s villa in southern France, looking for jaguars in Argentina’s wetlands, and riding horses in the Andes. The only other food-related mentions were a cultural food tour in Dubai, a trip to Oregon’s Willamette Wine Country, and eating your way through Melbourne, Australia.So, does Kerala truly deserve a spot on Lonely Planet’s list of top culinary experiences for 2026? And is this the best India has to offer?Story continues below this adNow, I love food from Kerala. It hits all my sweet spots — even though there’s very little that’s actually sweet about it. The food is fiery, spicy, and unapologetically flavourful. Fish, prawns, and crabs dominate most Kerala spreads, as do beef and mutton. The cuisine excels at steaming and cooking fish in banana leaf parcels, and the chutneys and dals are simply to die for. I must admit, though, I’m not too fond of grated coconut in vegetarian dishes, so I rarely take to the vegetable curries, which almost always feature coconut. View this post on Instagram A post shared by Lonely Planet (@lonelyplanet)Kochi and the backwaters — which I’ve travelled through extensively — serve some of the most divine food I’ve eaten, especially if you stay on a houseboat. The fish is freshly caught and either cooked in a spicy red gravy or fried in a fiery marinade. Kerala cuisine isn’t for the faint-hearted or spice-averse, unless you stick to the milder vegetarian fare, which tends to be gentler on the palate but heavy on coconut.As Lonely Planet describes it, “wafer-thin masala dosa (curried vegetables inside a lentil crepe) served with kaapi (South Indian filter coffee)” and pollichathu (fish marinated in spices and grilled in banana leaves) are must-tries. Pollichathu happens to be one of my favourites, usually made with mackerel or karimeen (pearl spot), slathered in freshly ground spices, wrapped in banana leaves, and cooked on a skillet. Calling the masala dosa filling of lightly spiced potatoes and onions “curried vegetables” might be a bit of a stretch, but it’s still worth savouring.I was delighted to see the mention of Mappila cooking from the Malabar region — an undervalued and under-publicised culinary tradition that deserves global attention. Mappila cuisine emerged from the confluence of trade, migration, and faith on Kerala’s northern coast, shaped by Muslim settlers and centuries of spice commerce.Tellicherry black pepper, on par with Sichuan pepper, once drew traders from as far as Rome. Over the years, Mappila food absorbed influences from Portuguese, Dutch, English, and Arab culinary practices. It is defined by its aromatic use of spices in aanams (coconut milk-based curries), kootans (yoghurt-based curries), and rich desserts.Story continues below this ad Calling the masala dosa filling of lightly spiced potatoes and onions “curried vegetables” might be a bit of a stretch, but it’s still worth savouring. (Photo: Freepik)Muslim families who settled in Malabar brought Middle Eastern techniques to local cooking. The trade in spices introduced exotic ingredients that blended beautifully with Kerala’s coastal produce. Thus, chicken, mutton, beef, fish, prawns, and crab came to be cooked with cardamom, cinnamon, cloves, and fresh coconut in countless variations.If you ever visit, try the Irachi Pathiri — a traditional Mappila delicacy that looks like a stuffed puri, filled with spiced mince cooked with onion, garlic, ginger, coriander, and chillies. Another essential dish is the Thalassery Biryani — a delicately flavoured biryani made with short-grained rice, slow-cooked on dum, and garnished with fried cashews and raisins.There’s also Chatti Pathiri, a dish that proves how food cultures mirror each other across regions. Served during Ramadan iftars, it’s a pie-like stack of crepes layered with either spiced shredded chicken or a sweet mix of banana, egg, and grated coconut.Most Kerala fish curries, including Mappila versions, are robustly spiced — made with ground chilli, turmeric, fenugreek, coriander, mustard seeds, and tamarind for tang, all tempered with curry leaves.Story continues below this adKochi, specifically highlighted by Lonely Planet, is indeed worth a visit — though I’d argue it’s as much for its colonial architecture and the Biennale as for its food. Being a port town, its cuisine reflects a global influence, much like its layered history.But back to the million-rupee question: does Kerala deserve its spot on the list of 2026’s unmissable culinary experiences over other Indian states? I’d say Bengal, Pondicherry, and Kashmir could have given it some serious competition — but there’s always another year, and another list.Next week, I’ll be writing about the humble curry leaf — a tiny aromatic that has travelled across continents and cuisines, while having nothing at all to do with “curry powder”.