The monsoon season brings a refreshing change to Kerala, with lush greenery, cool breezes, and the sound of raindrops creating a picturesque backdrop for various events and celebrations. As the season changes, so do the catering trends, reflecting the preferences and cultural nuances unique to this time of year. Here’s a look at what’s hot in the catering scene in Kerala this monsoon season, as embraced by the Leading Caterers in Kochi, Palakkad, Thrissur, Trivandrum, Kerala.

Comfort Food with a Twist:

The cool and rainy weather craves warm, comforting dishes. Traditional Kerala favorites like Kappa, Meen Curry and Idiyappam are always popular choices. But caterers are adding exciting twists to these classics.

• Fusion Flavors: Experimenting with spices and ingredients from other regions of India or even globally. For example, a Chettinad-style Meen Curry or Idiyappam with a Schezwan dipping sauce.
• Healthy Tweaks: Using healthier alternatives like brown rice instead of white rice, incorporating more vegetables into dishes, or offering lean protein options.

Local and Seasonal Ingredients

With the monsoon comes an abundance of fresh, local ingredients. Caterers are embracing this by using seasonal vegetables like colocasia, yam, and pumpkin in their dishes. Local fruits like mangoes and jackfruit are also being used to create refreshing desserts and drinks. This focus on local and seasonal produce ensures freshness, supports local farmers, and adds a unique touch to the menu.

Ayurvedic Influences

Ayurveda, Kerala’s traditional healing system, emphasizes balancing the body according to the seasons. During the monsoon, the focus is on promoting digestion and immunity. Caterers are incorporating Ayurvedic principles into their menus by using spices like ginger, turmeric and cumin, which are known for their digestive and immune-boosting properties. Lighter dishes that are easier to digest are also favored.

Sustainable Practices

There’s a growing awareness of environmental responsibility, and caterers are taking steps to minimize their ecological footprint. This can involve using biodegradable plates and cutlery, reducing food waste, and sourcing ingredients from sustainable farms.

Caterers are offering more interactive dining experiences. Live dosa or appam counters, where guests can watch their food being prepared, are becoming popular. Themed menus based on festivals or cultural events happening during the monsoon season are another way to add a unique touch to the catering experience.

By incorporating these trends, the Best Food Caterers in Kochi, Palakkad, Thrissur, Trivandrum, Kerala are ensuring that their menus are not only delicious but also relevant to the monsoon season. So, if you’re planning an event in Kerala this June, be sure to ask your caterer about their monsoon specials!