FOOD · 4 min read
Eat like a local: Thalassery and Kannur on a plate
Kaima-rice biryani, stuffed mussels, unnakkaya and toddy-shop fish curry — a short guide to Malabar cuisine.
Kannur Tourism Guide editorial · 1 November 2026
Thalassery biryani
Made with small-grain kaima (jeerakasala) rice, not basmati, layered with masala chicken or mutton, fried onions, cashews and raisins, and sealed to cook in its own steam. Served with date pickle and raita.
Kallummakkaya
Green mussels from the rocks of Thalassery and Kannur: stuffed with rice batter and steamed (nirachathu), fried with chilli, or in a coconut curry. Season October to March.
Snacks
Unnakkaya (banana rolls stuffed with coconut and egg), chatti pathiri (layered pancake), kai pola, muttamala and the tea-time "Mappila snacks" of Thalassery bazaar.
Toddy shops
The kallu shaap of Kannur villages serve fresh toddy with fiery fish curry, crab, and kappa (tapioca). Ask your homestay host for a family-friendly one.
Where
Thalassery old bazaar and Tiruvangad; Kannur's Fort Road, Thavakkara and Ayikkara; the sweet shops of Mahe.