{"id":20358,"date":"2026-05-07T04:56:47","date_gmt":"2026-05-07T04:56:47","guid":{"rendered":"https:\/\/www.sterlingholidays.com\/blog\/?p=20358"},"modified":"2026-05-07T04:56:49","modified_gmt":"2026-05-07T04:56:49","slug":"coming-to-kerala-for-food-and-finding-it-at-planters-kitchen-munnar","status":"publish","type":"post","link":"https:\/\/www.sterlingholidays.com\/blog\/coming-to-kerala-for-food-and-finding-it-at-planters-kitchen-munnar\/","title":{"rendered":"Coming to Kerala for Food and Finding It at Planter\u2019s Kitchen, Munnar"},"content":{"rendered":"\n

Not just a trip, but a food expectation<\/strong> <\/p>\n\n\n\n

Kerala had been on my list for a while not just for the backwaters or the greenery, but for the food. <\/p>\n\n\n\n

There\u2019s always been something about Kerala cuisine that feels distinct. The use of coconut, the subtle spices, the seafood it\u2019s very different from what I\u2019m used to. And when you travel all the way here, you don\u2019t just want to see the place, you want to taste it properly. <\/p>\n\n\n\n

So somewhere in my mind, I had already set an expectation: find authentic Kerala food, not just the usual \u201cmulti-cuisine\u201d versions of it.<\/em> <\/p>\n\n\n\n

Which is why I\u00a0wasn\u2019t\u00a0entirely sure what to expect when I walked into\u00a0Planter\u2019s Kitchen at Sterling Munnar<\/strong>.\u00a0<\/a><\/p>\n\n\n\n

Can a resort restaurant really feel local?<\/strong> <\/p>\n\n\n\n

That was honestly my first thought. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

Planter\u2019s Kitchen felt exactly like that at first spacious, relaxed, with both buffet and \u00e0 la carte options. It was easy, convenient, and familiar. <\/p>\n\n\n\n

But then I noticed something that made me pause. <\/p>\n\n\n\n

The menu actually had proper Kerala dishes<\/strong> not just one or two, but a good selection that looked like it belonged here. <\/p>\n\n\n\n

That\u2019s when I decided to give it a fair shot. <\/p>\n\n\n\n

Starting with what Kerala is known for<\/strong> <\/p>\n\n\n\n

If there\u2019s one thing you associate with Kerala, it\u2019s seafood. And more specifically, Karimeen<\/strong> the pearl spot fish that you hear about everywhere. <\/p>\n\n\n\n

So I went with the Karimeen Mappas<\/strong>, a coconut milk-based curry that\u2019s supposed to be one of the classics. <\/p>\n\n\n\n

The first thing you notice is how different it is from typical fish curries. It\u2019s not overly spicy, not too tangy. Instead, it\u2019s slightly creamy, mildly spiced, and very balanced. The coconut milk softens everything, and the flavours come through gently. <\/p>\n\n\n\n

It\u2019s not something that hits you immediately but the more you eat, the more you appreciate it. <\/p>\n\n\n\n

And paired with something like appam, it just makes sense. <\/p>\n\n\n\n

Something simple, but surprisingly good<\/strong> <\/p>\n\n\n\n

I also tried the Ennai Kathirikai<\/strong>, which honestly I didn\u2019t expect to stand out as much. <\/p>\n\n\n\n

It\u2019s a brinjal-based dish, slightly tangy, with layers of flavour that aren\u2019t immediately obvious. It\u2019s not heavy, not flashy\u2014but there\u2019s a depth to it that builds slowly. <\/p>\n\n\n\n

It\u2019s the kind of dish you wouldn\u2019t usually order first, but end up remembering later. <\/p>\n\n\n\n

Exploring a bit more of the menu<\/strong> <\/p>\n\n\n\n

Once I realised the kitchen was actually getting the flavours right, I felt more comfortable trying a few more local dishes. <\/p>\n\n\n\n

The Koon Mappas<\/strong>, a mushroom preparation cooked with spices and coconut, had a similar subtle richness. It didn\u2019t try to overpower, just stayed consistent with that Kerala style of cooking.  <\/p>\n\n\n\n

Then there was the Kerala-style Kozhi Erussery<\/strong>, a chicken dish with coconut and roasted flavours. It felt homely, slightly rustic, and very different from the usual chicken curries I\u2019m used to.  <\/p>\n\n\n\n

Even the sides like Raw Mango Coconut Rice<\/strong> added a fresh, slightly tangy touch to the meal, balancing out the richer dishes.  <\/p>\n\n\n\n

It\u2019s the balance that works<\/strong> <\/p>\n\n\n\n

What stood out through all of this wasn\u2019t just individual dishes it was how balanced everything felt. <\/p>\n\n\n\n

Kerala food isn\u2019t about heavy spices or strong heat. It\u2019s more about layering flavours coconut, curry leaves, mild spices all coming together without one overpowering the other. <\/p>\n\n\n\n

And surprisingly, Planter\u2019s Kitchen managed to get that right. <\/p>\n\n\n\n

More than just the food<\/strong> <\/p>\n\n\n\n

The setting adds to the experience in its own way. <\/p>\n\n\n\n

Munnar has that calm, slightly misty atmosphere, and the restaurant fits right into it. It\u2019s not loud or rushed. You can sit, take your time, and actually enjoy the meal. <\/p>\n\n\n\n

After a day spent looking at tea plantations and hills, this kind of slow dining just feels right. <\/p>\n\n\n\n

Ending on a familiar note<\/strong> <\/p>\n\n\n\n

Dessert felt like a natural way to slow things down. <\/p>\n\n\n\n

Something like the Elaneer Souffl\u00e9<\/strong>, made with tender coconut, was light and refreshing very much in line with the rest of the meal.  <\/p>\n\n\n\n

So, does it deliver authentic Kerala food?<\/strong> <\/p>\n\n\n\n

That was the question I walked in with. <\/p>\n\n\n\n

And honestly, I didn\u2019t expect a clear yes. <\/p>\n\n\n\n

But by the end of the meal, it was hard to say otherwise. <\/p>\n\n\n\n

Planter\u2019s Kitchen may be part of a resort, but it doesn\u2019t feel disconnected from the place. The food still reflects the region, and that\u2019s what matters. <\/p>\n\n\n\n

Would I recommend it?<\/strong> <\/p>\n\n\n\n

If you\u2019re coming to Kerala with food on your mind and you should be this is a good place to start. <\/p>\n\n\n\n

Try the Karimeen Mappas<\/strong>, go for something like the Ennai Kathirikai<\/strong>, and don\u2019t hesitate to explore a bit beyond what you usually order. <\/p>\n\n\n\n

You might walk in unsure, like I did. <\/p>\n\n\n\n

But you\u2019ll probably leave feeling like you got a real taste of Kerala.<\/a> <\/p>\n","protected":false},"excerpt":{"rendered":"

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\u2019s always been something about Kerala cuisine that feels distinct. The use of coconut, the subtle spices, the seafood it\u2019s very different from what I\u2019m used to. And when you travel all the way…<\/p>\n

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