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Kerala is located in India's southernmost part, Kerala is famous for its spices, mouthwatering dishes, and its famous tourist destinations. In short, Kerala has a plethora to offer in every sense. Since ancient times Kerala is mainly considered as the main hub of the overseas trade due to its geographic location. Development of this overseas trade route since ancient times has created a huge impact over Kerala's local cuisine. Kerala's cuisine is greatly influenced by the cooking style of Arabs, Portuguese, Dutch, British, and Jewish to some extent. It has all started when a trader hailing from a European background landed on the shores of Calicut for the first time in the year 1498.

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Ingredients used in the dishes are very simple, and one can really taste the essence of coconut in every dish of Kerala cuisine. Coconut is used in every form grated one to coconut milk. Grated coconut gives texture while, on the other hand, coconut milk helps to thicken the curry. Another ingredient which is used extensively in every dish is banana. We can easily say that Kerala cuisine is all about coconut and banana.

Kerala cuisine holds a plethora of Non-vegetarian and vegetarian dishes. Non-vegetarian dishes are mainly prepared from seafood, chicken, beef, mutton, and lamb. Cuisine also holds bountiful of vegetarian dishes like sadya. Some authenticated sweet delicacies are also there, including some savory dishes. If you are a real foodie, then you have to visit Kerala definitely because the Cuisine of Kerala will be an ultimate joyride for you.

Kerala cuisine is mainly divided into two parts based on geographic location, culture, and religion. One is Moplah cuisine in the north of Kerala, and the other one is Syrian Christian cuisine in the southern part of Kerala.


This cuisine is also known as Mappila cuisine; this cuisine is very popular in the areas of Kasaragod, which is situated in the northern part of Kerala to Kozhikode in the southern part of Kerala. This particular cuisine of Kerala is greatly influenced by the years of overseas trade. This particular Moplah cuisine has received a unique identity of its own. This Moplah cuisine is a perfect example of a blend between the food habits of natives and outsiders, which has given birth to a vibrant and unique cuisine. Moplah cuisine has penetrated deep into the Muslim community of Kerala.


The basic ingredients of Moplah cuisine are very simple, which includes coconut, banana, different spices. Banana and coconut plays an important role because both of these ingredients are used in every dish. All the dishes of Moplah cuisine are prepared from these basic ingredients, but still, the food tastes heavenly.



Biriyani: The majority of the Indians are fond of eating biriyani, and if you fall under the category of Biriyani lover. Then Thalassery region of Kerala is the best place for you to visit to quench your thirst for biriyani. Recipe of Thalassery biriyani is completely differnt from the biryani prepared in the other parts of India. To prepare this biriyani, a different kind of rice is used, which is known as Jeerakasla rice. It was believed that biriyani was not native to this place the Nizams of Hyderabad introduced it.

While on the other hand, Moplah biriyani is completely different from Thalassery biriyani. Moplah biriyani is a kind of dum biriyani. Moplah biriyani is not very spicy and filled up with a lot of subtle flavors.

Alisa: The wedding feast of the Mappila community of Kerala is completely incomplete without these Alisha. This particular dish Alisa, is mainly prepared from wheat and meat. Alisa is quite similar to north Indian dish Haleem. Alisa is mainly served before the main course is served. Alisa is greatly influenced from Arab, and it has got a special local touch of Kerala in which Alisha is garnished with sugar. The amalgamation of this two cultures has given birth to this unique dish.

Pathiri:  Another popular dish in this region, meals, remain incomplete without pathiri. We north Indian people can compare pathiri like roti or paratha because our meals seem to be incomplete without roti or paratha. The same thing implies with pathiri also. Pathiri is mainly prepared from wheat and rice flour. Pathiri is very versatile in nature; it comes in very shape and size.


Simple pathiri: It is important for diet; simple pathiri is consumed as an accompaniment of every curry dish. Because pathiri is having no taste of its own while it has a nice texture of its own, when pathiri is dipped inside the curry, it absorbs all the juices of curry. When the first bite of pathiri is taken after dipping it inside the gravy, you can really feel all the spices and aroma of the gravy dish in your mouth.

Different types of pathiri are:

·         Turki pathiri.

·         Ney pathiri.

·         Erachi pathiri.

Pathiri is also known as oroti in the Thalaserry region.


Coin parotta: North Indian people use to accompany their curry dish with roti, paratha, laccha paratha, and nun. Similarly coin parotta is very popular in this region. Coin parotta is prepared from wheat flour. Coin parotta is quite similar to Malabar parotta, Malabar parotta can be called a distant cousin of north Indian laccha paratha. As compared to the laccha paratha, Malabar parotta is flakier. Coin parotta is very smaller in size, and this parotta is mainly crushed with the hand before it is served. After crushing the coin parotta, it resembles the choor choor nan of north Indian cuisine.

So if you are planning to visit Kerala in the near future, you have to try this authentic Moplah cuisine to feel Kerala's real taste.