all about malabar & syrian cusine

1. FOOD PRODUCTION
MALABER AND SYRIAN CUSINE
BHM S3

2. HISTORY OF KERALA CUSINE
There are two classes of the non-
vegetarian cuisine in Kerala; 'Malabar
cuisine' which is from North Kerala and
'Syrian Christian cuisine' from the South.
They are clearly distinct from each other;
the former has Mughalai-Arab influences
and the latter is a mix of Kerala traditional
dishes which is rich in coconut and the
Syrian, Dutch, Portuguese and British
recipes.

3. MALABAR CUISINE
 One of the main special cuisines is
the Malabar biryani. The dish is famed for its
exquisite taste and aroma.
Usually chicken is preferred as an ingredient
but variants of mutton and egg are also
experimented with.
 Numerous dishes like Arikkadukka are made
of it. The region is blessed with a large
availability of Fresh Prawns, Shrimp, Crab,
Mussels e.t.c.

4.  The filled foods like kai nirachathu, are
some of the exotic dishes that people from
other regions will find.
 The cuisines of exotic nature are mainly
Mappila in origin.
 The variety will be evident during the
Ramadan season

5. ARIKKADUKKA

6. KAI NIRACHATHU

7. SYRIAN CHRISTIAN CUISINE
A favorite dish of Syrian Christians
(Nasrani) is stew. Chicken, potatoes
and onions simmered gently in a
creamy white sauce flavored with
black pepper, cinnamon, cloves, green
chillies, lime juice, shallots and
coconut milk. and their food consists of
coconut and sea food. They also
prepare stews with chicken, lamb and
duck.

8. KERALA SYRIAN CHRISTIAN CUSINE
 The interesting feature of the cusine is the
combination of vegetables , meats and sea
food flavored with a variety of spices and
characterized by the use of coconut , liberal
use of mustard seeds , curry leaves , and
coconut milk.
 Wine is the essential part of kerala syrian
christian cusine

9. ORGIN OF SYRIAN CHRISTIAN
The saint thomas christians are also
known as syrian christian .
Historically the saint thomas christian
community was part of the church of the
east , centred in persia.

10. MALABAR CUISINE FAMOUS FOOD
 Thalassery biryani
 Thin Rice Roti or Pathiri
 CHICKEN PILLOW / KOZHITHALAYANA
 Malabar chicken curry
 Chicken Egg 3 Layer Cake or Malabar Erachi-Pola
 FISH BIRIYANI

11. SYRIAN CHRISTIAN FOOD
 Kappa Vevichathu
 Indari Appam
 Raw Plantain Stir Fry (Vazhakka
Mezhukupuratti)
 Fish Masala Curry
 Cabbage and Raisin Salad
 Pesaha Paal

12. MALABAR CUISINE

13. THALASSERY BIRYANI
( തലശ്ശേരി )
Thalassery biriyani is a cultural
embodiment and is reminiscent of foreign influences
in Malabar; it is a reminder of the Mughal-Arab cultural
influence in North Kerala due to the trade that lasted for
many centuries before the 1900s and the emigration to
the Middle East of locals from the 1970s onwards.

14. THIN RICE ROTI OR PATHIRI
Pathiri is a traditional roti
that originated from Malabar
cuisine. Nowadays, it is
commonly served in almost all
parts to South India. The
texture of pathiri is soft and thin
that almost everyone finds it
hard to ignore, especially when
served with chicken or fish
curry. I love to pour some
coconut milk over the pathiri,
followed by spicy meat curry.

15. CHICKEN PILLOW / KOZHITHALAYANA

16. MALABAR CHICKEN CURRY

17. CHICKEN EGG 3 LAYER CAKE OR MALABAR
ERACHI-POLA
Malabar is the
northern most district of
kerala. Their dishes are
totally unique and rich,
most of the recipes their
popular dishes like
Adukkupathiri or Chicken
Pie and Kaipola or
steamed plantain cake (a
dish made with fried
plantain and eggs). Quite
similar to kaipola there is
another dish called Erachi-
pola.call for
chicken/mutton/beef and

18. FISH BIRIYANI

19. SYRIAN CHRISTIAN CUISINE

20. KAPPA VEVICHATHU

21. RAW PLANTAIN STIR FRY (VAZHAKKA
MEZHUKUPURATTI)
Raw Banana is known as
Kaya in Malayalam. Unripe
Bananas are used for making
different side dishes in Kerala.
Raw Plantains (Vazhakka) are
mostly used for making
Thoran, Mezhkkupuratti,
Erisheri and so on. A friend
told me that they cook Raw
Plantains with Tapioca/Yuca
and it tastes excellent.

22. FISH MASALA CURRY
Indian spice
mixture which stands
out in this Fish Curry is
Garam Masala.

23. CABBAGE AND RAISIN SALAD
This Cabbage &
Raisin Salad has a nice
crunch and the sweet-
sour flavors are well-
balanced. I managed to
eat a huge bowl of this
yummy Cabbage Salad
along with Crunchy
Battered Fish pictured
above. This salad is
gluten-free as ramen
noodles are not used.

24. INDARI APPAM
Indari Appam or Pesaha
Appam is unleavened bread and
Pesaha Paal refers to Passover
Coconut Milk made on Holy
Thursday (Maundy Thursday)
among the Kerala Syrian
Catholics. Holy Thursday falls on
the day of the Jewish Passover.
The Malayalam term for Passover
is Pesaha According to the Holy
Bible (Exodus Chapter 12 &13),
the first Passover was instituted by
Lord through Moses and Aaron.
On Passover day, God delivered
the Israelites from Egypt. It was
known as “The Festival of
Unleavened Bread”.

25. PESAHA PAAL
The tradition of making
Pesaha Appam and Paalu on
Pesaha would have come from
the early Jews who came to
Kerala. The Jewish tradition is
preserved in the consumption of
Pesaha pal (passover coconut
milk) instead of wine on the night
of passover along with Pesaha
appam (unleavened passover
bread).

26. FESTEWIL FOOD

27. CHRISTMAS SPECIALS ! ! ! ! !

28. Wines:
Wine is the part of christmas celebrations, in
every nasrani family wine should be
homemade .
It also used in wedding ceremonies of
syrian christian. As the bride and groom drink
wine along with cutting of cake.

29. Snowmen cupcakes:
This is a christmas spiced
cupcake with a edible snowman made with
marshmallows and swiss meringue.
Profiterole cup cakes:
These cup cakes are made
with chocolate sponge with cream – filled choux balls
and a rich chocolate sauce.

30. Eggnog cupcakes:
These cup cakes combine
spices , cream and brandy., to create a christmas
treat for the grown-ups

31. THANK YOU