Handmade Thalangara caps from Kasaragod are renowned for their fine craftsmanship and intricate designs. These traditional flat, round prayer caps, once exported across the globe, even earned mention in the writings of Ibn Battuta, highlighting their historic and cultural significance.
Alfaham features marinated chicken grilled over charcoal or flame, served with kuboos (Arabic bread) and garlic mayonnaise. Known for its smoky flavour and tender texture, it reflects the Arabian influence on Kerala’s coastal cuisine.
Ari Pathiri, a soft rice-based flatbread, is a traditional staple of Kerala’s Malabar cuisine. It is prepared by rolling rice flour dough into thin discs and cooking them on a hot griddle, resulting in a delicate, melt-in-the-mouth texture.
