For most travellers, the few things on their to-do list during a vacation include exploring the native cuisine. Food has been a mirror of the culture of a place, and Lakshadweep testifies to it. The local platter has a blend of exotic to basic culinary fares, and they are drool-worthy
The holiday season is on, and many of you must be zeroing in on the places for your winter vacation. If the hunt is for something unexplored, then Lakshadweep fits the bill. And if you are a gourmand, then it is your paradise. Food is a major tourist attraction on the islands of Lakshadweep, and each has unique culinary delicacies. The vast selection of seafood available on the islands often surprises mainlanders. The islanders' diets include various marine foods, from seaweed to crab.
The most intriguing aspect of Lakshadweep cuisine is its combination of simple tribal methods like steaming and roasting most food with more advanced processes like frying, roasting, boiling, basting, and sautéing. Furthermore, there is a distinction between serving it with spices and serving it plain to highlight the underlying flavours. Communities of varying socioeconomic status have developed distinctive culinary traditions.
Signature elements of native recipes
The cuisine here makes extensive use of Malabar spices. The majority of the dishes have coconut milk as the main component. Dosas and idlis, two popular breakfast foods, both employ grounded rice in their preparation. Lakshadweep islands cuisine has lot of similarities with Kerala food. The prepared meals feature a hint of coconut. Rayereha, Malabar parotta, and Sanath are among these islands' most well-known dishes.
Deep fried baby octopus, Image Source: qfsw.co.uk
In Lakshadweep, octopus is a common element of the diet, making it among the few places worldwide where it is widely available. One of the local specialities is octopus fried to a crisp snack. Since octopus is not commonly eaten in the rest of India, you can relish this local delicacy here.
Androth Islanders love the sweet dish Batla Appam. Southern Indian idlis are an inspiration for this dish. Although the ingredients are different, the method of preparation is the same. This steamed sweet treat is typically made with eggs, flour, sugar, and cardamom for celebrations and festivals.
Tasty Kadalakka, Image Source: pulses.org
It's a classic local sweet treat. Cake made from chana dal or Bengal gram, also known as kadalakka pola or kadala pathil. Lentils and eggs are slowly cooked in a pan resulting in a moist and nutritious cake. You may find loads of cashews and raisins in it. In addition, many people use pressure cookers to prepare this sweet meat.
Foodies highly prize the island's Mus Kavaab. Tuna curry with lots of spices—a classic Minicoy meal. Mus, or fish without bones, is used in this dish, and it is marinated in a paste of coconut, turmeric, chilli powder, coriander powder, cardamom, and cloves. Then the chunks are cooked with onions, tomatoes, and curry leaves. You should eat this hot tuna curry with some rice.
Kilanji on a plate, Image Source: bitesncravings@Instagram
With sweet and watery coconut milk, banana, and jaggery dish, kilanji, a crepe-like delicacy consisting of rice and eggs, pairs perfectly. This dish might be on the table during a wedding or other festive gathering.
The tuna is sliced into small chunks for this recipe and blended with shredded coconut, turmeric powder, chilli powder, diced onions, and minced garlic. Dried tuna is referred to as maasu. The Lakshadweep islands are known for their Maas podichathu. It tastes well with plain rice.