Kerala is well known for its traditional feast meal known as Sadya specially served during festival or any special occasion. Its a vegetarian meal served with boiled rice and a host of side-dishes. The Sadya is complemented by the payasam (also popularly known as Ada Pradhaman), a sweet milk dessert native to KeralaThe Sadya is, as per custom, served on a banana leaf. Traditional food items include : Boiled Rice, Sambar, Parippu, Aviyal, Kaalan, Theeyal, Thoran, Pulissery, Olan, Puliinji, Pappadam, Mooru, Kaya upperi, Sharkara upperi, Appam, Banana Paayasam, Kappa (Tapioca), Puttu (Steam cake) and Puzhukku.Coconut is an essential ingredient in most of the food items and is liberally used The culinary skills of the different communities of Kerala make the dishes distinct in taste and in variety. Almost every dish that is prepared in the Kerala style has coconut and spices added to it The main spices used are cinnamon, cardamom, ginger, green and red peppers, cloves, garlic, cumin seeds, coriander, turmeric, etc. Spices are used in Kerala to tone up the system the way wines aid the digestion of Western cuisineThe Kerala Porotta is a flatbread that is served with both vegetarian and non-vegetarian dishes. A typical Kerala breakfast may be Puttu, which is rice powder and grated coconut steam cooked together, Idli and Sambar, Dosa and chutney, Idiyappam (string hoppers - also known as Noolputtu), or Appam, a kind of pancake made of rice flour fermented with a small amount of toddy (fermented sap of the coconut palm) which is circular in shape, edged with a crisp lacy frill. It is eaten with chicken or vegetable stew.Kerala cuisine also has a variety of pickles and chutneys, and crunchy Pappadums, Banana chips, Jackfruit chips, Kozhalappam, Achappam, Cheeda, and Churuttu.Kanji (rice congee) and Payaru (moong bean), Kappa (tapioca) and Fish curry (also known as Meen Molee) are traditional favourites of Keralites.Arab influence: Some of the delicacies of the Mappilas of Kerala are influenced by the Arab influence that began in the 7th century. Pathiri is a sort of pancake made of rice flour. The word Pathiri has its origin traced to the Arabic word fateerah meaning "pastry". Alsa is a Mappila dish derived from Harees, a traditional Arabic dish consisting of wheat, meat (or chicken) and salt. It is prepared by hitting the wheat with a strong equipment that makes it soft and palatable. Also Biryani were popularised in Kerala by the Key family of Thalassery.