101 Kerala Delicacies is a collection of traditional and popular dishes from different parts of Kerala. The book is an insight into a vegetarian and a non-vegetarian Keralite meal, which is traditionally served on a banana leaf.

A complete meal consists of hot boiled rice which is eaten with ghee, a pickle, appam or pappadam, curd and a variety of vegetarian dishes such as thoran ( coconut based curry), theeyal ( a sour gravy curry) or non-vegetarian dishes such as chemmen curry ( prawn curry) and meen curry ( fish curry). A festive meal, in addition to the above dishes is rounded up with a rice and coconut milk (or milk) kheer called pradhaman, which is also made with fruits and dal. The book also gives a comprehensive account of breakfast dishes. Rice is used as the main ingredient in dishes like idiappams, velappams and vataiappam. No meal in Kerala is complete without the tongue-tickling chips made from Malabar plantains (raw), jackfruits and the starch-rich root vegetable, the tapioca.