Thalassery Snacks Īnother Thalassery dish is kozhi-kkalu, made with sliced tapioca. Thalassery natives are known for their generous hospitality towards guests. The green mussels' popularity led farmers to employ aquaculture in local rivers to increase supplies. Kallummakkaya nirachathu or arikkadukka ( mussels stuffed with rice) Biryani is traditionally seen only as an occasional serving and not as staple food. Biryani was introduced into the region due to Islamic influence and the recipe gradually evolved into Thalassery biryani. The sweeteners are mostly used as snacks to be consumed in the afternoon or early evening. Some typical examples include ari pathiri, chatti pathiri, coin porottas, kallummakaya ( mussels) fry, arikkadukka (stuffed fried mussels) and biryanis with chicken, mutton, prawns, fish and egg, as well as sweeteners such as aleesa and Kadalapparippu ada. There are sweet and spicy variants and they are predominantly non-vegetarian. Most dishes of Malabar cuisine, including Thalassery biryani, involve frying in ghee. The two are clearly distinct: the former has Mughlai-Arab, Portuguese, British, Dutch, and French influences and the latter includes a mix of Kerala traditional dishes rich in coconut, as well as various recipes of Syrian, Jewish, Dutch, Portuguese and British origin. There are broadly two classes of non-vegetarian cuisine in Kerala: Malabar cuisine, which is from North Kerala, and Syrian-Christian cuisine which is from the South ( Travancore and Kochi regions). Aleesa (അലീസ), a sweet Ramadan dish that fuses Arabian and Malabar cuisine in the past, Malabari people introduced this dish even to Karachi, now in Pakistan
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