![]() Thalassery Faloodha | |
Alternative names | Thalassery biriyani or biriani (or biryani) |
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Course | Main course |
Place of origin | India |
Region or state | Kerala |
Created by | Malabar variant |
Main ingredients | Kaima/Jeerakasala rice, chicken, spices |
250 kcal (1047 kJ)[1] | |
Other information | Accompaniments: raita, grated coconut, mint chutney, pickle |
This article is part of the series on |
Indian cuisine |
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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]
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