It was four thirty in the morning and pitch black when we crawled into Chef Babu’s car. A quick drive down the hill and we crawled back out to roam the huge dock that’s home to Kozhikode’s Fish Auctions. Lights blared from the top riggings down a long line of trawlers backed into the wharf. …
We planned to do our research for Faces, Places and Plates in the off-season. It gave us the chance to access people who would otherwise be too busy to spend time with us. Executive Chef Babu at the Taj Gateway Hotel Beach Road Kozhikode was one of those people. During peak season, his job would …
This Moplah Shrimp Biryani comes together quickly and has two surprising elements. First, you use short grain rice to make it. Second, you present it in a banana leaf. Where North Indian and Persian Biryanis use long grain and basmati rice, the locals on the North Malabar Coast of Kerala use a short grain rice …
Koonthal Varuthatu (Squid Roast) is a Malabar delicacy. Fresh from the Arabian Sea, squid is readily available on the west coast of Kerala. Because Kozhikode is a major fishing port, the city is perfectly situated to take advantage of this bounty. Most of the world has some version of fried or roasted squid. We know …
Neichoru (Ghee Rice) is one of the most popular Moplah dishes. Locals serve it at most special occasions and ALL weddings. The addition of fried shallots, raisins, and cashews elevates this rice dish to a grand level. It is also enjoyed on its own as a lunch or dinner. At weddings, the host family serves …
Pathiri is a bread made with rice flour. It’s the perfect accompaniment for Moplah cuisine, especially for dishes like Marinated Fish and Mutton Stew. There are many different versions of Pathiri. But, we love this one from Abida Rasheed. It comes together so easily. This is definitely one of our favourite Kerala taste memories. We’ll …
Kerala Fish Fry – Malabar Style is one of Abida Rasheed’s signature dishes. We loved sitting in her kitchen watching her expert hands deftly pull the dish together. A quick marinade, a dash of coconut oil, onions frying and we were in heaven. We also loved the earthenware vessel she used over the hot flame. …
This Moplah Mutton Ishtew (Stew) is easy to make. Especially, if you have a pressure cooker. If you don’t have a pressure cooker, it’s still easy. It just takes longer. Like all stews, this is classic comfort food. But, unlike other stews, this Moplah Mutton Stew has an exceptional depth of flavour. Where does that …
We long to return to Kozhikode (Calicut). It’s alive and exciting. A bustling commercial town, it’s often referred to as Calicut because of the white, unbleached cotton called Calico that originated here. Textiles are still a part of the long-standing economy along with spices. Vasco de Gama landed near here in 1498 and set up …
Abida Rasheed was born to cook. As a child, she loved spending time in the kitchen with her grandmother. She started cooking for others when she was in fifth standard. She ran a successful catering company and now operates culinary tourism outings and classes from her gracious home in Kozhikode (Calicut). Abida’s cuisine differs from …