Karavali cuisine, which is the traditional culinary legacy of coastal Karnataka, is a distinctive combination of indigenous products, historical influences, and cultural traditions because of its unconventional composition. In this study, the historical development of Karavali cuisine was investigated, with a particular focus on the ways in which commerce, migration, and religious rituals contributed to the formation of its culinary culture. An investigation on the influence of geographical location and climate on the availability of ingredients, cooking methods, and food preservation techniques was carried out, with a particular emphasis placed on the relevance of seafood, coconut, and indigenous spices. Additionally, the research investigated the impact that globalization, tourism, and digital media have had on the promotion and transformation of Karavali cuisine across the world. While these reasons have contributed to the expansion of its worldwide reach, the commercialization of traditional meals and the rise of fusion cuisine have presented challenges to the authenticity of these dishes. As part of the conversation, sustainable culinary practices were reviewed. These practices included ethical seafood procurement, conservation initiatives, and the role that culinary schools play in the preservation of historic recipes. The research highlighted the importance of implementing governmental interventions and developing sustainable tourism strategies in order to preserve and promote Karavali restaurants. In the future, research should concentrate on multidisciplinary approaches to the preservation of food history, taking into account climate change, sustainability, and the socio-economic influence that modernization has had on traditional culinary systems. Karavali cuisine has the potential to be conserved for future generations while also adapting to the ever-changing trends in world cuisine if it is able to successfully combine ancient knowledge with current innovations.