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There’s a place just off the coast of Kerala that promises idyllic island vistas, sweeping sands, azure seas and its own stupendous coastal cuisine. Lakshadweep, a collection of 36 islands, rests translates to "a thousand islands" in Malayalam and Sanskrit and even though only 10 are inhabited, the few that are open to tourists are coveted holiday destinations. Renowned for its crystal-clear waters and uncomplicated way of life, this Union Territory of India continually appeals to visitors from across the world.
While Lakshadweep boasts a cultural identity of its own, the influence of Kerala is evident in the geography and features of these islands, and particularly in their cuisine. The culinary heritage of Lakshadweep bears a strong resemblance to Kerala's Malabar cuisine, characterised by the use of coconut oil and curry leaves. The island communities savour dishes borrowed from Kerala, such as idli, dosa, avial, biryani, and the famous Malabar parotta.
Rice is one of the staples, which can be included in breakfast, lunch and dinner. And while there is a vast array of vegetarian options, seafood does play a dominant role thanks to its easy access and coastal location. Seafood delicacies range from fish, especially tuna, to crabs and even baby octopuses, skillfully prepared with traditional spices that infuse the taste of the sea. Among the inhabited islands, Minicoy stands out as the most distinct, with its culture and traditions differing markedly from the rest. Minicoy's cuisine also shares similarities with the Maldivian culinary tradition due to its proximity to the Maldives.
Here are 6 must-try delights when you visit Lakshadweep:
Sannath
This dish features one of Lakshadweep’s most famous fish – tuna. This unique creation pays homage to typical coastal flavours and includes a slowly simmered coconut curry in which the fish is cooked.
Batla Appam
The sweet delicacy known as Batla Appam is a favourite among the Androth Islanders. It draws its inspiration from the Southern Indian idlis. While the ingredients used differ, the preparation method remains the same. This steamed sweet treat is typically crafted using eggs, flour, sugar, and cardamom, often gracing festive occasions and celebrations.
Kadalakka
Kadalakka, a delectable local sweet, is a classic choice. This cake is crafted from chana dal, also known as Bengal gram, often referred to as kadalakka pola or kadala pathil. Lentils and eggs are gently cooked in a pan, resulting in a moist and nutritious cake. You'll often discover generous amounts of cashews and raisins within. Many opt for pressure cookers to prepare this sweet delight.
Mus Kavaab
Food enthusiasts hold Mus Kavaab in high regard on the island—a classic Minicoy meal. This dish comprises tuna curry infused with an array of spices. Mus, a boneless fish, is marinated in a mixture of coconut, turmeric, chilli powder, coriander powder, cardamom, and cloves. These marinated chunks are then cooked with onions, tomatoes, and curry leaves. It is best enjoyed by pairing the hot tuna curry with some rice.
Kilanji
Kilanji is a delightful dish consisting of sweet and watery coconut milk, banana, and jaggery. It resembles a crepe, comprising rice and eggs. This dish is often featured on the table during weddings and other festive gatherings.
Maas Podichathu
For this recipe, tuna is sliced into small chunks and blended with shredded coconut, turmeric powder, chilli powder, diced onions, and minced garlic. Dried tuna, referred to as maasu, is a speciality of the Lakshadweep islands. It pairs wonderfully with plain rice, making it a renowned local dish.
