Lakshadweep, a union territory of India, is an archipelago in the Arabian Sea that consists of 36 islands. Only 10 of these islands are inhabited, and they offer a glimpse of the rich and diverse cuisine of the region. Lakshadweep’s food is influenced by the coastal landscape, Islamic traditions, and the neighbouring states of Kerala and Maldives. The cuisine is dominated by seafood, coconut, rice, and spices, and the freshness of the island life.
Here are some of the must-try dishes in Lakshadweep:
Mus Kavaab is a signature dish of Lakshadweep. The star ingredient of Mus Kavaab is boneless fish, typically tuna, revered for its freshness and abundance in the surrounding waters. The fish is cooked in a luscious coconut-based curry, lending it a creamy texture and a subtly sweet flavour that complements the fish perfectly.
The curry is flavoured with onion, garlic, ginger, green chillies, curry leaves, and other spices. Mus Kavaab is best served with rice which pairs wonderfully with the rich curry, soaking up its flavours, or parotta, a flaky flatbread.
Kadalakka is a sweet dish made with chana dal, or split chickpeas, cooked with eggs, sugar, and cardamom. The mixture is then spread on a pan and cut into pieces. Kadalakka is also known as kadala pathil or kadalakka pola. This moist cake is considered a delicacy in Lashwadweep and is a popular snack or dessert often prepared during festivals and celebrations.
Kallummakaya, or mussels, are a delicacy in Lakshadweep, known for their tender meat and distinct oceanic flavour. They are cooked in a spicy and tangy curry with coconut milk, tamarind, tomato, and other ingredients. The curry has a rich and creamy texture and a mouth-watering aroma. Kallummakaya curry can be enjoyed with rice, appam, or idiyappam.
The dish is known for its complex flavour profile, combining the natural brininess of mussels with the spiciness of the gravy and the creamy sweetness of coconut. The result is a mouthwatering curry that stimulates all taste senses.
Octopus is another seafood item that is widely consumed in Lakshadweep, where seafood is an integral part of the local cuisine. Known for its tender meat and unique taste, octopus is a popular choice among islanders and seafood enthusiasts. The octopus is cleaned, cut into pieces, and marinated with salt, turmeric, and red chilli powder. It is then deep-fried in oil until crisp and golden. Octopus fry is a crunchy and spicy dish that can be eaten as a snack or a side dish.
Kilanji is a traditional dish of Minicoy, the southernmost island of Lakshadweep. It is a rice-based dish that is cooked with coconut milk, onion, garlic, ginger, green chillies, and spices. The rice is soaked in water and then drained and cooked with the coconut milk and the other ingredients. Kilanji is a wholesome and flavourful dish that can be eaten for breakfast, lunch, or dinner.
Unnakaya is a traditional, delectable dessert or snack that originates from the Malabar region of Kerala, India and is also popular in the Lakshadweep islands. Known for its unique shape and exquisite taste, Unnakaya is a favourite during festive occasions, particularly during the Muslim holy month of Ramadan.
Unnakaya is a dessert made with ripe bananas, coconut, sugar, and nuts. The bananas are mashed and mixed with sugar and cardamom. The mixture is then shaped into balls and stuffed with grated coconut and nuts. The balls are then deep-fried in oil until golden and crisp. Unnakaya is a soft and sweet dish that melts in your mouth.