This study examines the impact of traditions, colonialism, and exile on a global scale. The interplay of social stratification, economic conditions, and ritual practices significantly shapes the dietary habits of a community. Furthermore, the interaction among individuals leads to the transformation of food practices and customs.Numerous well-known dishes in Kerala were previously unknown to the Malayalee culinary tradition. In the mid-19th century, an advertisement by Kamali Prasharkkar emerged in the Indian market, with the Phasharkkar gaining prominence by 1907.. Welupillai's book was followed by works authored by Mrs. K.M. Matthew, Lakshmi, Chef Suresh Pillai, and Noushad, all of which were written in Malayalam. These contributions are part of the cultural tapestry of Kerala. Additionally, the exploration of vegetarian dishes was enriched by the collaboration of his brother Ayyappan and the VTIs.The Renaissance period was characterized by a paradoxical sense of powerlessness regarding the enjoyment of leisure activities. The initiative known as Sampark emerged from the proposals put forth by Narayana Guru. Up until 1897, the primary contributors to the flourishing fishery industry in Kollam were evident.