page_title: Thalassery cuisine
section_title: Malabar cuisine
hierarchical_section_title: Thalassery cuisine / Malabar cuisine
caption_attribution_description: മലയാളം: Ready biriyaani
context_page_description: Thalassery Cuisine refers to the distinct cuisine from Thalassery town of northern Kerala, that has blended in Arabian, Persian, Indian and European styles of cooking as a result of its long history as a maritime trading post.
  Thalassery is known for its Tellicherry biriani. Unlike other biriyani dishes Thalassery biryani that is made using Kaima/ Jeerakasala, an Indian aromatic rice instead of the usual basmati rice. The influence of Arabian and Moghul cultures is evident, especially in the dishes of the Muslim community, although many have become popular among all communities.
  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.
context_section_description: There are broadly two classes of the non-vegetarian cuisine in Kerala; Malabar cuisine which is from North Kerala and Syrian Christian cuisine which is from the South (Travancore and Kochi regions). 
  The two are clearly distinct from each other; the former has Mughlai-Arab, Portuguese, British, Dutch, Jewish and French influences and the latter includes a mix of Kerala traditional dishes rich in coconut as well as various recipes of Syrian, Dutch, Portuguese or 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.
  Some typical examples include Ari pathiri, Chatti pathiri, Coin porottas, Kallummakaya fry, Arikkadukka and Biryanis with chicken, mutton, prawn, fish, egg as well as Sweeteners such as Aleesa, Kadalapparippu ada.
  Biryani is traditionally seen only as an occasional serving and not as staple food.
  Breakfast dishes include Pathiri, Orotti etc. The sweeteners are mostly used as snacks to be consumed in the afternoon or early evening.
  Biryani was introduced into the region due to the Islamic influence and the recipe gradually evolved into Thalassery biryani.
caption: Thalassery biryani prepared
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