Toddy, or palm wine, Kerala’s indigenous alcoholic drink, is made from the sap of palm trees. The sap is collected from a coconut palm by a tapper who climbs the tree and drains it into a container. This sweet nectar, when fermented, turns slightly tart and has a kick. Toddy (traditionally called kallu) is served in small thatched shops—usually with wooden benches—all over Kerala. Inside, you’ll find tasty Kerala cuisine dished up alongside the toddy, and, as they say, “the hotter the food, the more you need to drink.”
