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Malabar is a region with a long culinary history, a consensus on what constitutes its authentic cuisine is stoking a debate. Strong trade links with the Arabs, the Europeans, and even the Chinese for centuries have influenced their culinary character and it has seeped into the Malabari cuisine a lot deeper. Each coastal town in Malabar has their own distinct way of preparing food and naming them. They’re unique by their complicated methods of preparation and ingredients used that bring about the signature Malabari taste. Recipes handed down from grandmothers of different generations are religiously followed even to this day. Malabar Biryani, has specialty with its two variants, the Kozhikode Biryani and the Thalassery Biryani, which can rival the best in the country, be it the Hyderabadi or the Awadhi (Lucknowi) versions. The Malabar Biryani with definite Arab influences manages to create its own identity. “The primary difference is the type of rice. While in almost all the other regions, the long-grained rice, mostly basmati, is used, here we make the Biryani with kaima — the short grained rice.