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Thalassery cuisine refers to the distinct cuisine from Thalassery town of northern Kerala, which has blended in Arabian, Persian, Indian and European styles of cooking as a result of its long history as a maritime trading post. Influences of Arabian and Moghul cultures are evident, especially in the dishes of the Muslim community, though they have also become popular generally. Thalassery also occupies a special place in the modern history of Kerala as the pioneer of its bakery industry, since the first bakery was started by Mambally Bapu in 1880 and the Western-style cakes were introduced in 1883. The two are clearly distinct: the former has Mughlai-Arab, Portuguese, British, Dutch, and French influences and the latter includes a mix of Kerala traditional dishes rich in coconut, as well as various recipes of Syrian, Jewish, Dutch, Portuguese and British origin.
Most dishes of Malabar cuisine, including Thalassery biryani, involve frying in ghee. There are sweet and spicy variants and they are predominantly non-vegetarian. Thalassery faloodha is a regional variant of the Persian dessert. They grow on rocks at the seashore. The green mussels’ popularity led farmers to employ aquaculture in local rivers to increase supplies.
Thalassery natives are known for their generous hospitality towards guests. Another Thalassery dish is kozhi-kkalu, made with chicken legs sliced and fried with tapioca. Pappadam-pazham kuzhakkal and aval um poriyum kuzhakkal are other popular dishes. Muttamala and muttasirka are traditional sweets made using egg, where muttamala is yellow noodle-like made of egg-yolk and muttasirka is white-colored, made of egg whites. Typically, muttamala is spread over pieces of muttasirka, and they are further adorned with cherries. It is a famous Malabar snack often served at weddings, Iftar parties and other festivities. It is especially served in Malabar Muslim weddings and reception parties.