Malabar Cuisine

The cuisine of Malabar has been influenced by various cultures. The flavours of Arab, Brahmin, Zamorin and Chirakkal cuisines have been incorporated into Malabar cuisine, making it a distinctive one. Kozhikode and Thalassery are known as the centres of Malabar cuisine.

There are many vegetarian and non-vegetarian dishes that carry the distintive taste and aroma of Malabar cuisine. Biriyani (mutton, chicken, lamb or prawn) made as ‘dum’ tops the list of delicacies. In this kind of preparation, heat is applied both to the top and the bottom of the cooking vessel. Kallummakkaya (mussels) curry, Erachi puttu, parottas (soft, flatbread), pathiris (a type of rice pan cake) and ghee rice are some of the other specialties. 

The snacks include unnakkaya (deep-fried, boiled ripe banana paste covering a mixture of cashew, raisins and sugar), pazham nirachathu (ripe banana filled with coconut grating, molasses or sugar), muttamala made of eggs, chattipathiri, a dessert made of maida like baked, layered chappatis with rich filling, arikadukka and so on. The Malabari cuisine also includes a variety of seafood dishes. 



  Nila and its Cultural influence Distinctive cultural and art forms  


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