A love affair with Moplah

The Malabar belt in the god’s own country Kerala is known for some exotic cuisines, and one of the most delectable side of it is by the Muslims of Malabar.

The food has influences from Arab traders, who used to come to the region for spices and it also draws inspirations from Portuguese and Dutch cuisines.

The spices of Malabar had also attracted traders from France, China and even British, and each left their own influence on the food.

Moplah Food Festival at The Park showcases handpicked dishes by home chef Begum Abida Rasheed, a legend of Moplah Cuisine in her own right.

One can discover the rich tastes from the land of emerald backwaters and start the culinary cruise with Mutton Istew and relish it with Podi Pathiri.

Abida says that the right way to eat Mutton Istew is to pour gravy on the Pathiri and eat it with hands. “We are becoming westerners and forgetting our culture.

Eating with hands is the right way to eat our cuisine and it makes the whole affair a delicious one,” Abida informs.

Follow it up with Chameen Mulakitathu, a prawn curry with the traditional parotta. The curry has a tangy taste and it gives a burst of flavours on your palate.

If you are a biryani aficionado then Thalassery Biryani is a must. This delicacy is loaded with dry fruits which make the whole experience yummy.

The home chef says that to enjoy the biryani in a real sense one should take a whiff of aroma before gorging on it.

The other must tries on the menu are Meen Biriyani, Kozhikodan Kozhi Biriyani, Meen Mulakittathu, Mutton Chutathu, Chemeen Kakathil among others.

And finally to add sweetness to the sumptuous meal, taste the Mutta Mala, a Portuguese-influenced dessert which is made of egg yolk poached in sugar syrup and Chakara Chotu.

What: Moplah Food Festival.
When: November 11 to 20.
Where: Aish - The Park Hyderabad.