5 Traditional Cooking Methods Of Lakshadweep Islanders

One of the most interesting things about Lakshadweep Island is its enigmatic culture and food practices. Although the people living on this island have never consciously tried to hide anything, the food preferences and culinary heritage of this island are still not very prevalently known by people of the rest of the country. The natives of Lakshadweep island are very connected to their roots and have been following hundreds of years old traditional cooking methods and recipes that have been passed on to generations like a prized possession. 

The cuisine of Lakshadweep heavily relies on the fact that an abundance of fresh seafood is available throughout the year. This seafood is very skilfully paired with locally available ingredients that flatter the taste of the seafood. However, the cuisine on this island is not just limited to the usage of local ingredients but also involves meticulous cooking methods that give the food its true divine touch. Let's have a look at some important cooking techniques followed by people living in the Lakshadweep islands that give the food a sophisticated stroke. 

* Stone Cooking

People of Lakshadweep usually use stone vessels that are called Kalchatti in the local language. This is very significant in the culture of Lakshadweep. The vessels are generally made from soapstone or granite. Both of the stones are exceptionally durable and can retain heat well and also allow the food to be cooked on low heat. Slow cooking of food allows the food to retain the most amount of flavour. The stone vessels are used in the preparation of several curries, and fish dishes, and even used in the preparation of rice. This truly helps in holding the flavours of the dish together and is a very prominent part of the cooking practises of Lakshadweep.

* Use Of Coconut 

Coconut lies in the centre of the Lakshadweep cuisine and the use of coconut is pretty rampant in most dishes of Lakshadweep. The foodscape of Lakshadweep stands on some basic pillars out of which coconut is one. Coconut is used to add depth and creaminess to the food. Most of the authentic dishes available in the Lakshadweep Island oozes freshness and creamy texture because of coconut. It is used in grated form, grounded form, and also squeezed to extract the coconut milk or oil. You will find it being used in the preparation of rice, soups, curries, and stews.

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* Tavaru 

This is a traditional method of smoking that involves the preservation of fish by exposing it directly to the smoke. The islanders of Lakshadweep hang the fish over a fire and let the smoke get into the fish. The fish slowly starts absorbing the smoky flavour and later on, it is fully infused with a very distinctive flavour of the fire. This technique is helpful not only in extending the shelf life of the fish but it also adds layers of taste to the soft flesh of the fish. The Tavaru technique is used in the preparation of a lot of recipes on the island.

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* Tuna Drying 

Most of the dishes prepared in the Lakshadweep Island heavily rely on the fishes. Tuna is one of the staple foods of people in Lakshadweep, and it is very carefully dried under the sun to extend its shelf life. It is preserved very carefully and consumed with time. The dried tuna is also known as Masi in the Lakshadweep Island. It adds a very unique flavour to fish curries and is also one of the traditional dishes that is consumed on the island. Tuna is generally consumed after sun drying. 

* Malabar Influence 

The dishes cooked in Lakshadweep are very similar in terms of preparations and flavour palette to that of the Malabar cuisine from Kerala. This includes the pervasive use of coconut oil as well as curry leaves. The community present on island also relishes on famous dishes from Kerala including biryani, Dosa, Idli and Avial. Even Malabar Parotta is also very famous among the people of the island. Due to the geographical proximity, the resemblance between both the cuisines is uncanny.

The flavour palate and cooking methods of Lakshadweep are a testament that India is full of versatile flavours in every corner of the country. Even though the islanders of Lakshadweep have been exposed to a lot of foreign flavours and dishes, they have remained intact with their authentic recipes and cooking techniques. These dishes and cooking methods are not just merely survival elements for the people but a way of living their lives and keeping the memories of their ancestors indelible.