Malabar Cuisine - Kerala

Kerala has a distinctive and unusual variety of cuisines in terms of flavors, aromas and colors. In Karala simple methods and locally available food stuffs is used to make mouth watering delicacies irrespective of various communities living there. The multi cuisines of Kerala are hot and spicy, aromatic and full of nutritious values. This is the main reason of their world wide appeal. Malabar cuisines are quite popular among Keralines. The Malabar cuisines are also referred as Mappila Cuisines. Its distinctive flavors and scrumptious taste are greatly influence by Arabs. Traditional Malaabar cuisines are very spicy and are characterized by the regular use of spices like black pepper, cardamom, clove and essential oils.

The most famous dish of Malabar Cuisine is the ‘Malabar Biryani’ – introduced in India by the Arab Seafarers. The Arab influence on the local cuisine is very visible in the rich meat curries and dessert. Meen Pathiri, Adaku Pathiri, Kohzi Curry, Beef/Erachi Varatiyathu, Aadu Porichathu and Alsa are some of the traditional Arabic delicacies of Malabar cuisines which are worth a try during a tour to Kerala. The mildly flavored and gently cooked Malabar cuisines are also very famous for its variety of pancakes and steamed rice flour that includes Thoran , Appam , Avial etc. In seafood, mussels are a favorite. A concoction of mussel and rice flour, cooked in the shell is called arikaduka. The Malabar Muslims are believed to have a distinct culinary culture, bearing a strong influence of Arab, Moghul and local Kerala cuisine.