Kumarakom is built around its homestays and resorts, and most visitors eat where they sleep — usually some of the best food in Kerala. The local style is heavy on the lake's fish, especially the karimeen (pearl spot), served fried, in a banana-leaf parcel (pollichathu), or in a curry. Coconut, mustard seeds, curry leaves, and tamarind anchor most dishes. Independent restaurants are scarce; the local toddy shops are a more characterful option for those willing to try them.