Malabar Cuisine

The cuisine of Malabar is distinctive due to the deep influenceof the confluence of various cultures that have blended into the very fabric of this region. It has incorporated the flavours of Arab, Brahmin, Zamorin and Chirakkal, rendering it fantastic in its uniqueness. Kozhikode and Thalassery are known as the centres of Malabar cuisine. Malabar cuisine consists of a plethora of vegetarian and non-vegetarian dishes that carry its distinctive flavour and aroma.

Malabar Biriyani (mutton, chicken, lamb or prawn) tops the list of delicacies. The 'dum' preparation is used to cook it where heat is applied both to the top and the bottom of the cooking vessel. Kallummakkaya (mussels) curry, Erachi (meat) 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), pazhamnirachathu (ripe banana filled with coconut grating, molasses or sugar), muttamala made of eggs, chattipathiri, a dessert made of flour like baked, layered chappatis with rich filling, arikadukka and so on. The Malabari cuisine also includes a massive range of seafood delicacies that would make anyone's mouth water.




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