Thrissur, also called Trichur, is a city in Kerala with rich historical and cultural heritage and is known as the ‘Cultural Capital of Kerala’. The cuisine of Thrissur has been influenced deeply by the climate, indigenous crops and also factors like migration, influx of quite a number of religions into the area. Religions like Hinduism, Christianity, Islam and even Judaism have contributed to the evolution of the cuisine of Thrissur. Therefore, the taste of food ranges from very mild to very sweet to very spicy and any other taste in between. The taste that can be enjoyed in Thrissur can rarely be compared to any other place.

• Puttu:- Puttu is a unique delicacy that is chiefly eaten in Kerala. Rice is ground and filled into metal or bamboo holders in cylindrical form, along with coconut powder. These holders are then steamed. It is a breakfast dish and is paired with numerous side dishes.

Puttu – Image Source:- Flicker

• Vellayappam:- The Vellayappam of Thrissur is particularly famous and well adored, especially in the area of the Basilica of Our Lady of Dolours. It looks and tastes similar to pancakes and is prepared out of a batter made from roast rice flour and grated coconuts. The batter is leavened using yeast or natural processes. It can be eaten with an assortment of side dishes.

Vellayappam – Image Source:Flicker @ Bhakshanam

• Meen Porichathu:- A tasty fish fry recipe of this region, Meen Porichathu has a strong taste and aroma to it. The dish is cooked with a variety of spices like ginger, garlic, red chillies, green chillies, black pepper, fennel and curry leaves. It is common dinner food in this area and its surrounding, especially towards the coast.

Meen Porichathu – Img Src: Flicker @ Asir

• Mixed Vegetable Avial:- Avial is one of the speciality dishes of the region and forms an integral part of meals. A mixture of easily available vegetables is stewed with coconut and later seasoned with coconut oil and curry leaves, with or without mustard seeds. It is a very healthy dish and has different recipes and local twists to it.

Mixed Vegetable Avial – Img Src: Flickr @ Tasty Palettes

• Achappam:- Achappam is a biscuit/cookie like sweet dish from the Thrissur region. It has a delicate sweet taste and a light texture. A batter made from rice flour and coconut is pressed into a mould, which gives it a beautiful design. These are lightly fried and decorated with black sesame seeds. It tastes best in the evening along with tea. Achappam has a distinct crunch to it, as well.

Achappam – Img Src: Flickr @ whatamieating

• Banana Chips:- Banana chips of this region are known world over for its taste, which is seen nowhere else. Bananas are sliced into moderately thin pieces and then fried in a special coconut oil. This gives a unique taste to the chips. Salt and black pepper may be sprinkled if desired. It is another popular snack among the local residents.

Banana Chips – Img Src: Flickr @ Dejoe

• Malabar Mutton Biriyani:- Authentic Malabar Mutton Biriyani has a different taste than any other Biriyani that is cooked across India. The biryani is prepared with a painfully long process and that can be experienced while tasting it. It contains loads of spices and extracts, which make their presence felt in the mouth.

Malabar Mutton Biriyani – Img Src: Flickr @ Rasheed

• Poduthol:- Poduthol is a green, rich, leafy side dish. It uses numerous ingredients like unripe jackfruit, bananas, carrots, beans, bitter gourds and other vegetables. Grated coconut, garlic, turmeric, chilli powder and onions are used to spice the dish up. It is traditionally cooked for lunch and dinner, especially during weddings.

Poduthol – Img Src: Google @Adadahs

• Parota:- Although the name is similar to Parathas, this dish is quite different to taste. Dough made of purpose flour and oil is heavily kneaded with a lot of oil. It is then pressed and rolled to be shallow fried, preferably in coconut oil and can be eaten with curry.

Parota – Img Src: Google @ Masterchef