Lakshadweep Cuisine: The Sea on a Plate

Lakshadweep, a group of 36 islands, is located off the coast of Kerala. The term “lakshadweep” literally means “thousand islands” in Malayalam and Sanskrit. Out of the many small islands, only 10 continue to be inhabited and only a few are allowed to be visited by tourists. The inhabited islands are Agatti, Kalpeni, Kadmat, Kiltan, Cheltat, Amini, Bitra, Androth, Minicoy and Kavaratti, (the capital). Known for its clear blue waters and simple lifestyle, this Union Territory of India never fails to attract tourists from various parts of the globe.

A History of Migration: Cultural Influence of Kerala

According to local legends, Lakshadweep was first occupied by the people who were on an expedition in search of a Chera King. Androth, Kavaratti, Kalpeni, Ameni and Agathi are believed to be the first few islands to be inhabited. The first few islanders are said to be originally from the nearby state of Kerala. According to popular belief, in the 7th century CE, an Arab Saint Ubaidulla, set foot in Ameni and gradually moved to rest of the islands preaching Islam. Today, the majority of the islanders follow Islam and religion has helped shape the traditions and cultural practices of the people along with their eating habits.

The proximity of these islands to the state of Kerala is clearly reflected in their culture and traditions, especially the cuisine. Lakshadweep cuisine is highly influenced by the Malabar cuisine of Kerala, with flavours of coconut oil and curry leaves in their dishes. The communities inhabiting these islands savour dishes that are exclusively borrowed from Kerala such as idli, dosa, aviyal, biryani and the famous Malabar parotta.

Geography and Features

Rice is the staple which dominates all meals of the day. Though the cuisine has a number of vegetarian dishes to offer, it is dominated by the use of seafood owing to the geographical location. Seafood specialties of these islands range from the extensive use of fish, especially tuna, to crabs and even baby octopuses. The delicacies of these islands are unique, and combine a hint of freshness of the sea with traditional spices. Coconut trees are abundant in these islands as the soil type is favourable for their growth. As a result of this, coconut is used in most dishes prepared in these islands- for example, in the form of coconut milk for curries, coconut oil for cooking etc. Amongst beverages, coconut water is the most popular drink. Curry leaves are also a common ingredient used in most dishes. The islanders also produce vinegar and jaggery, which form a part of the culinary basket.

The Distinctive Minicoy Island

Of all the inhabited islands, the smallest island is Bitra and the most distinct is the Minicoy Island, the culture and tradition of which is completely different from the rest of the islands. Minicoy cuisine is also slightly similar to Maldivian cuisine because of its geographical proximity to this island nation. The Minicoy Island is known for various snack items. Farata (a bread made of flour, ghee and sugar, usually had for breakfast), Tuna Fish Fry, Mus Kavaav and Rayereha (red tuna curry) are some of the popular food items of this place.

Signature Dishes

Each of the islands of Lakshadweep have their culinary specialties. Some popular dishes are:

Kilanji-

Kilanji is an extremely thin crepe-like dish made of rice and eggs, best had with a sweet and watery dish made of coconut milk, banana and jaggery. This dish is usually prepared on special occasions such as weddings or even for visitors and guests.

Mus Kavaab-

A typical Minicoy dish, Mus Kavaab is a spiced tuna curry made of chilli powder, coriander powder, cardamom with sauteed onions, curry leaves and tomato. This flavourful, spicy tuna curry is best had with rice.

Octopus Fry-

This dish is a true specialty of the Lakshadweep cuisine as Octopus is not very frequently consumed in the rest of India. Lakshadweep is one of the few places where octopus forms a familiar part of the meal. Crispy fried octopus is a popular delicacy of these islands.

Maas Podichathu-

This dish is made of dried tuna, cut into small pieces and mixed with coconut, turmeric powder, onions and garlic. This is had as a side dish along with rice.

Batla Appam-

Batla Appam is a sweet dish popular among the inhabitants of the Androth Island. This dish is similar to the idlis popular in Southern India. The technique of preparation is similar as well but the ingredients are completely different. This steamed sweet delicacy, made of eggs, flour, sugar and cardamom, is prepared during festivals and other special occasions.

The number of tourists that visit Lakshadweep have increased over the years which in turn has impacted the culinary culture of these islands. Today, restaurants and other eateries offer a wide range of Korean and continental specialties that cater to the taste buds of the visitors. With exquisite flavours, freshness and a hint of Indian spices, the cuisine of Lakshadweep is unique. This archipelago is a veritable paradise for seafood lovers!