Kannur Food Guide

The cuisine of Malabar, also referred as 'Mappila cuisine', boasts of a distinct flavor and taste that has been influenced by the Arabs as well as by the locally available spices, products and culinary traditions. Traditional Malabar cuisine is spicy, characterized by the regular use of spices like black pepper, clove, cardamom, and almost always, cooked in fragrant coconut oil.
The most famous dish of Malabar Cuisine is the 'Malabar Biryani' - introduced in India by the Arab Seafarers. 'Biryani' is a 'Moghul' dish comprising a rich rice preparation, cooked with meat, onions, chilies and other spices. The mutton is cooked tender, the rice flaky and delicately spiced with the right blend of seasonings, to leave a lingering taste in the mouth. The Malabar Muslims are believed to have a distinct culinary culture, bearing a strong influence of Arab, Moghul and local Kerala cuisine.
North Malabar cuisine is noted for its variety of dishes like chutneys, pancakes, steamed cakes and various dishes such as Kalathappam (Malayalam: കലത്തപ്പം), Kinnathappam (Malayalam: കിണ്ണത്തപ്പം), Uruttu Chammanthi (Malayalam: ഉരുട്ട് ചമ്മന്തി), Poduthol (Malayalam: പൊടുത്തോല്‍), Pathiri (Malayalam: പത്തിരി) and Chatti Pathiri (Malayalam: ചട്ടി പത്തിരി). The bakery-cuisine is well developed and has led to large segments of Malabari's setting up popular bakeries in Chennai, Bangalore, Mumbai, Coimbatore, Mysore, Pune and Southern Kerala.
North Malabar represents one of the earliest and largest pockets of exposure to other cultures in Kerala through Chalukyas, Hoysalas, Tuluvas, Rashtrakutas, Kodavas, Tulus, Arabs, Persians, Portuguese, Dutch, French, British, and through early employment and migrations in government and military services from the time of its incorporation in Madras Presidency and yet conservatively possessive of its identity preferring a "geographical endogamy" culture and it's consequent effect on the cuisine.
We invite members to share their experiences with this phenomenally vibrant cuisine.

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