Not just a trip, but a food expectation 

Kerala had been on my list for a while not just for the backwaters or the greenery, but for the food. 

There’s always been something about Kerala cuisine that feels distinct. The use of coconut, the subtle spices, the seafood it’s very different from what I’m used to. And when you travel all the way here, you don’t just want to see the place, you want to taste it properly. 

So somewhere in my mind, I had already set an expectation: find authentic Kerala food, not just the usual “multi-cuisine” versions of it. 

Which is why I wasn’t entirely sure what to expect when I walked into Planter’s Kitchen at Sterling Munnar. 

Can a resort restaurant really feel local? 

That was honestly my first thought. 

Resort restaurants are usually comfortable, reliable but not always where you go looking for authentic regional food. You expect variety, maybe a buffet, something for everyone. But not necessarily something deeply local. 

Planter’s Kitchen felt exactly like that at first spacious, relaxed, with both buffet and à la carte options. It was easy, convenient, and familiar. 

But then I noticed something that made me pause. 

The menu actually had proper Kerala dishes not just one or two, but a good selection that looked like it belonged here. 

That’s when I decided to give it a fair shot. 

Starting with what Kerala is known for 

If there’s one thing you associate with Kerala, it’s seafood. And more specifically, Karimeen the pearl spot fish that you hear about everywhere. 

So I went with the Karimeen Mappas, a coconut milk-based curry that’s supposed to be one of the classics. 

The first thing you notice is how different it is from typical fish curries. It’s not overly spicy, not too tangy. Instead, it’s slightly creamy, mildly spiced, and very balanced. The coconut milk softens everything, and the flavours come through gently. 

It’s not something that hits you immediately but the more you eat, the more you appreciate it. 

And paired with something like appam, it just makes sense. 

Something simple, but surprisingly good 

I also tried the Ennai Kathirikai, which honestly I didn’t expect to stand out as much. 

It’s a brinjal-based dish, slightly tangy, with layers of flavour that aren’t immediately obvious. It’s not heavy, not flashy—but there’s a depth to it that builds slowly. 

It’s the kind of dish you wouldn’t usually order first, but end up remembering later. 

Exploring a bit more of the menu 

Once I realised the kitchen was actually getting the flavours right, I felt more comfortable trying a few more local dishes. 

The Koon Mappas, a mushroom preparation cooked with spices and coconut, had a similar subtle richness. It didn’t try to overpower, just stayed consistent with that Kerala style of cooking.  

Then there was the Kerala-style Kozhi Erussery, a chicken dish with coconut and roasted flavours. It felt homely, slightly rustic, and very different from the usual chicken curries I’m used to.  

Even the sides like Raw Mango Coconut Rice added a fresh, slightly tangy touch to the meal, balancing out the richer dishes.  

It’s the balance that works 

What stood out through all of this wasn’t just individual dishes it was how balanced everything felt. 

Kerala food isn’t about heavy spices or strong heat. It’s more about layering flavours coconut, curry leaves, mild spices all coming together without one overpowering the other. 

And surprisingly, Planter’s Kitchen managed to get that right. 

More than just the food 

The setting adds to the experience in its own way. 

Munnar has that calm, slightly misty atmosphere, and the restaurant fits right into it. It’s not loud or rushed. You can sit, take your time, and actually enjoy the meal. 

After a day spent looking at tea plantations and hills, this kind of slow dining just feels right. 

Ending on a familiar note 

Dessert felt like a natural way to slow things down. 

Something like the Elaneer Soufflé, made with tender coconut, was light and refreshing very much in line with the rest of the meal.  

So, does it deliver authentic Kerala food? 

That was the question I walked in with. 

And honestly, I didn’t expect a clear yes. 

But by the end of the meal, it was hard to say otherwise. 

Planter’s Kitchen may be part of a resort, but it doesn’t feel disconnected from the place. The food still reflects the region, and that’s what matters. 

Would I recommend it? 

If you’re coming to Kerala with food on your mind and you should be this is a good place to start. 

Try the Karimeen Mappas, go for something like the Ennai Kathirikai, and don’t hesitate to explore a bit beyond what you usually order. 

You might walk in unsure, like I did. 

But you’ll probably leave feeling like you got a real taste of Kerala.