Mappila cuisine has long been rich with meat dishes like chicken curry, mutton curry, and meat roast (irachi varatt). With the Gulf boom, a new wave of Arab-inspired dishes has transformed traditional food habits. Flavors from Saudi Arabia, the UAE, and Oman have merged with local tastes, bringing dishes like manthi and kabsa into Mappila homes.
Among meat dishes, popular varieties include kozhi curry (chicken curry), goat head curry, mutton curry, beef curry, kuruma, keema, kabab, irachi varatt, cutlet, samosa, kozhi murabba, irachippadi, and irachi achar.
With the Gulf boom, there has been a noticeable shift in the food culture of Mappila Muslims in Kerala. Increased interaction with the Middle East, particularly through migration for work, has introduced new meat dishes and culinary techniques. This cultural exchange has enriched local cuisine, blending traditional flavors with global influences. The influence of Gulf cuisine, particularly from Saudi Arabia, the UAE, and Oman, is evident in the growing popularity of meat-based dishes in Mappila kitchens. These dishes are often more elaborate, with a focus on richly spiced meats. Some of the most popular Gulf-inspired dishes incorporated into Mappila cuisine include kuzhi manthi, alfaham, shawaaya, shawarma, majbus, kabsa, laham manthi, and quzi. Qubz (Qubbus), a wheat bread, is now increasingly being used as a replacement for pathiri.
Alongside the culinary shift, the Gulf boom has also contributed to the proliferation of restaurants with Arabic names and a focus on Middle Eastern cuisine. Many of these establishments cater to both the local Muslim community and the growing number of Gulf-returnees who long for the flavors of the Middle East. These restaurants often feature menus filled with grilled meats, shawarma, kebabs, and rice dishes, reflecting the Arab-influenced palate. Some popular additions to these establishments include jallab, karak chai, kava (qahva), and sweets like baklava, kunafa, and basbousa.
