Accompaniments: raita, grated coconut, mint chutney, pickle
Media: Thalassery Cuisine
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Wikimedia Commons has media related to Malabar cuisine.
The Thalassery cuisine refers to the distinct cuisine from Thalassery city 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.
Thalassery is known for its Thalassery biryani[2] (in local dialect, biri-yaa-ni).[3] Unlike other biryani dishes Thalassery biryani is made using kaima/jeerakasala, an Indian aromatic rice instead of the usual basmati rice.[4]
Influences of Arabian and Mughal cultures are evident, especially in the dishes of the Muslim community, though they have also become popular generally.[5]
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.[6][7][8]
^Cite error: The named reference nutrition was invoked but never defined (see the help page).
^"Shrimp Tellicherry Biryani Recipe by Aysha Tanya".
^Thalassery biriyani Archived 21 September 2013 at the Wayback Machine
^My experiments with food
^Top Kerala Food
^Thalassery, Team. "THALASSERY – Bakery Industry". thalassery.info. Retrieved 1 February 2018.
^"Thalassery takes mother of all cakes – Times of India". The Times of India. Retrieved 1 February 2018.
^"The sweet story of India's 'first' Christmas cake". The BBC. Retrieved 24 December 2022.
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