Do you live to eat or do you eat to live? I belong to the latter. Food brings a lot of memories for me. The crunchy pazhampori reminds me of the long conversations I used to have in our college canteen, the sweet flavour of boiled plantains, brings back memories of after-school shenanigans, upma, puttu and kadala curry brings back memories of family breakfasts at home. Food is a symbol of a place’s history and culture. Let’s go on a cuisine tour of “God’s own country14 “‘s districts if you do agree with me.
*KASARGOD- A fusion of Malabar and Mangalore*
Aravind Swamy and Tovino quickly come to me whenever I think of Kasargod. Can you find the connection? Kasargod, one of Kerala’s most beautiful but least explored places, offers a unique cuisine that combines Malabar and Mangalore flavours. When I called a few of my friends in Kasargod for advice for this post, they all had the same answer for local cuisine: rice and fish curry. Fish is a common food item in Kasargod kitchens. Thanks to the region’s availability of fish and delicious recipes that have been handed down through the years. Every Kasargodian would definitely recall the mouthwatering experience of combining leftover fish curry from the previous day with rice in the same mud vessel that the fish was cooked in.
*KANNUR- A culinary paradise*
From political stalwarts to talented film artists, including AKG, E.K. Nayanar, Pinarayi Vijayan, from Payyambalam beach to Muzhappilangad beach, from looms to lores, from Sreenivasan to Samvritha Sunil, Kannur has given us the finest of everything. When it comes to food, it follows the same trend. I have no idea where to begin. Your cravings for both sweet and savoury foods will be satisfied with Kallathapam, a meal comprised of pounded rice, Jaggery, and shallot onions. Your taste buds will be taken on a joyride by Chattipathiri, the Malabar version of lasagna. Kitchens in Kannur will overwhelm you with more options like Kalumakkaya, Unnakaya, Pathiri, and Orotti; rather than taking the chance of picking only one, get it all. The Thalassery dum biryani is the cherry on top of everything else.
When the dum is opened, a smell fills the air that would make you drown in your own drool.
*KOZHIKODE- All hail the land of food scientists!*
Nazriya gives a beautiful introduction to Kozhikode in the film Ohm Shanti Oshana. Kozhikode is the hometown of Bashir Sahib, ruled by Samoothiri, is where Vasco De Gama landed, has the best auto drivers in Kerala, smells of halwa and biryani even in the wind, and is famous for its very own “ice orathi.” The Kozhikode kitchens labs have brought out some fascinating food items, such as avil milk, fried ice cream, and a range of non-vegetarian cuisines. The biryani from Kozhikode is frequently referred to as the best of all. A glass of sulaimani by the beach, will make all your woes disappear. The secret ingredient that Tilakan’s character in Ustad Hotel adds to his sulaimani that makes the world around him to simply slow down is LOVE.
*WAYANAD- An exotic culinary journey*
You will experience a culinary journey as you travel through this piece of treasure situated in the high Western Ghats. Given its nutritional content and flavour, the Gandhakasala kind of rice farmed by the local tribes has the potential to challenge Basmati rice’s dominance. Wayanad would welcome you with its signature dishes during monsoon season. You could probably drink buckets of the delicious Mullayari (bamboo rice) payasam that is popular here. In addition to all of this, the placd is famous for its high-quality honey and spices. Every foodie should have Wayanad on their bucket list.
*MALAPPURAM- A mini Gulf bazar*
The soccer capital of Kerala is dotted with numerous Arabic eateries . Malappuram has anything and everythinh, from kuzhimanthi to shawarma. The kuzhimanthi I had in Malappuram is one of my favourite memoried of the city. Every bit of the delicately flavoured rice, the juicy chicken, and most especially the tart tomato chutney that was provided with it were divine. Just thinking about those times makes me incredibly hungry.
*PALAKKAD- At last, some good vegetarian food!*
You must come down to Palakkad after passing via Mangalore in order to have some delicious vegetarian fare. Palakkad, one of the best locations for Malayalam filming, will provide your stomach a well-earned vegetarian break. With a lot of Tamil migrants in this area, Palakkad cuisine is a mix of Kerala and Tamil cuisine. Sambhar, rasam, injipulli, and other pickles are typical foods. A highlight of this area is vatha kuzhambu, a dish prepared from dried or preserved vegetables. Without stopping by Varikkasseri mana to try out the wholesome Palakkadan sadhya, no trip to Palakkad is complete.
*THRISSUR- Vibrant colours, symphony of chenda, fireworks, and some buttermilk*
The cultural centre of Kerala needs no introduction. It is the home of the most melodious Malayalam slang, a large number of successful bussinesspersons, the world famous Thrissur pooram, and stunning waterfalls. We were given an entire song from the film “Punyalan Agarbathis” that portrayed all the nuances of Thrissur. The paal payasam of Guruvayoor is another dish that would definitely restore your trust in god.
*ERNAKULAM- The queen of Arabian Sea id a also the food capital of Kerala*
Besides its historical significance and many tourisy attractions, one aspect that makes Ernakulam truly unique is its food culture. Pai dosa, kabsa of ifthar hotel, whole-wheat momos, raw veg burgers, pork biriyani, pazham kanji of Pappadavada hotel. Another snack that is too good is the Breudher bread is a celebrated teatime snack whose origins go back to when trade and cultural exchanges occurred between the Dutch and the coastal state. The queen of Arabian Sea is indeed a potpouri of cuisines across Kerala.
*IDUKKI- Do you know what asiad is?*
The song “Idukki” from “Maheshinte Pratikaram” is one of the most melodious Malayalam songs to have been released in recent times. This soothing song continues by describing what makes Idukki a Midduki (smart girl). I feel better just thinking about this mind-blowingly gorgeous place. Your heart, stomach, and soul will be satisfied after eating a plate of hot Asiad in that cold, dewy climaye. A dish called Asiad, often referred to as Kappa biriyani, is made by combining mashed tapioca with chicken, beef, or mutton and a sufficient amount of spices. A side dish of hand-sliced onions combined with lemon juice, salt, and other seasonings adds more tang and crunch. Can there be a more beautiful life?
*KOTTAYAM- The city of letters, lakes, latex and beef*
I remember 3 years of my life in Kottayam during my college days, where I used almost my entire stipend to eat out. Tovino depicts the Malayalis’ love of meat in the film “Godha.” The people of Kottayam found that beef is the ideal food to mix with steamed tapioca, porotta, appam, or rice. Every Kottayamkaran/kari defines happiness as hand-mixing beef curry cooked with a generous amount of coconut milk poured over boiling yellow mashed tapioca.
*ALAPPUZHA- Nirvana!!*
Alappuzha, the official tourist mascot of Kerala, is a destination that every admirer of nature should visit. Alappuzha may be a unique experience in and of itself with its backwaters, houseboats, and toddy shops. The Karimeen polichathu that I had from Alappuzha is without a doubt the best thing I have ever tasted in my entire life. It is made by smoking pearl spot fish in a banana leaf. A glass of fresh toddy by the side can elevate you to nirvana.
*PATHANAMTHITA- From Aravana payasam to Aranmula sadhya*
The Aranmula sadhya of the ‘pilgrimage capital of Kerala’ is something that you must not miss. One of the world’s most scrumptuous vegetarian feasts, Aranmula sadhya is offered to Lord Parthasarathy of Aranmula temple. Starting from theertham (water), kalabham (sandalwood paste) and venna (butter) and ending with buttermilk, cumin water and betel leaves, Aranmula sadhya has a strict protocol of its own. It is a vegetarian feast fit for the Kings! And many such specialities make me fortunate enough to be from this place.
*KOLLAM- Seafood that melts in your mouth*
Kollam, which is embellished by the Ashtamudi kayal, is known for its fresh and delicious seafood, including fish, prawns, squid, and mussels. Kollam’s fish molee is a must-try. Your taste buds would thank you if you served this with appam or rice and a gravy that was rich in coconut milk. Among Kollam’s many specialties are meen peera, fish mappas, and stir-fried squid.
*TRIVANDRUM- Have you ever tried Kethel’s chicken?*
The crispy, spicy, and delicious kethel’s/Trivandrum style chicken fried is another local delicacy in Kerala’s capital city. You can eat this chicken, which is spice-rich and deep-fried in coconut oil, either with Kerala porotta or by itself.