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Please help improve this article by adding citations to reliable sources. This article possibly contains original research. This article needs to be updated. Please help update this article to reflect recent events or newly available information. Kerala cuisine is a culinary style originated in the Kerala, a state on the southwestern Malabar Coast of India.
Kerala is known as the “Land of Spices” because it traded spices with Europe as well as with many ancient civilizations with the oldest historical records of the Sumerians from 3000 BCE. In addition to historical diversity, cultural influences, particularly the large introduction of Muslims and Christians, have also added unique dishes and styles to Kerala cuisine, especially non-vegetarian dishes. Most modern-day Hindus do not observe religious dietary restrictions, except a few belonging to specific castes that do not consume beef or pork. Most Muslims do not eat pork and other food forbidden by Islamic law. One of the traditional Kerala dishes is vegetarian and is called the Kerala sadya. A full-course sadya, consists of rice with about 20 different accompaniments and desserts, and is the ceremonial meal of Kerala eaten usually on celebratory occasions including weddings, Onam and Vishu. Because of its rich trading heritage, over time, various indigenous Kerala dishes have been blended with foreign dishes to adapt them to local tastes.
Coconuts grow in abundance in Kerala, so grated coconut and coconut milk are commonly used for thickening and flavouring. Kerala’s long coastline and numerous rivers have led to a strong fishing industry in the region, making seafood a common part of meals. Rice is grown in abundance along with tapioca. It is the main starch ingredient used in Kerala’s food. Having been a major production area of spices for thousands of years, the region makes frequent use of black pepper, cardamom, clove, ginger, and cinnamon. Sadhya items ready to be served. The vast majority of Kerala’s Hindus, except certain communities and ovo-lacto vegetarians, eat fish, and chicken.
There are many vegetarians in Kerala, also throughout India. Muslim cuisine or Mappila cuisine is a blend of traditional Kerala, Persian, Yemenese, and Arab food culture. Malabar biriyani is known as Thalassery biriyani which uses kaima rice for preparation and is called as dum biriyani. Malabar biriyani originated from Thalassery and spread to other places.