Thalassery cuisine
Thalassery faloodha | |
| Alternative names | Thalassery biriyani or biriani (or biryani) |
|---|---|
| Course | Main course |
| Place of origin | India |
| Region or state | Kerala |
| Created by | Malabar variant |
| Main ingredients | Kaima/jeerakasala rice, chicken, spices |
| 250 kcal (1,000 kJ) | |
| Other information | Accompaniments: raita, grated coconut, mint chutney, pickle |
| This article is part of the series on |
| Indian cuisine |
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Thalassery cuisine refers to the distinct cuisine from Thalassery city of northern Kerala, which has incorporated Indian, Persian, Arabian and European styles of cooking as a result of its long history as a maritime trading post.
Thalassery is known for its Thalassery biryani (in local dialect, biri-yaa-ni). Unlike other biryani dishes, Thalassery biryani is made using kaima (also known as jeerakasala), an Indian aromatic rice, instead of the usual basmati rice.
Influences of Mughal culture are evident.
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 Western-style cakes were introduced in 1883.