Translations:Indian cuisine/97/en

The Muslim community of Kerala blend Arabian, North Indian, and indigenous Malabari cuisines, using chicken, eggs, beef, and mutton. Thalassery biryani is the only biryani variant, which is of Kerala origin having originated in Talassery, in Malabar region. The dish is significantly different from other biryani variants. Snacks like Pazham nirachathu, Unnakkai, Bread pola— made of bread, eggs, milk and a simple masala, Iftar preparations like Thari kanji, Kozhi pichuporichathu (shredded chicken), Pidi— a preparation of rice dumplings dunked in gravy,Irachi pathiri, Chatti pathiri, Meen pathiri, Neriya pathiri and Kannu vecha pathiri — roti varieties usually made of powdered rice, dishes like Kaai curry etc., are also contributions of Muslim community to the broad Kerala cuisine. The Pathanamthitta region is known for raalan and fish curries. Appam along with wine and curries of duck, pork and cured beef are popular among Syrian Christians in Central Kerala.