 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 (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]
- ^ Cite error: The named reference
nutritionwas 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.