Trying Thalaserry DUM BIRYANI at Paris Hotel + Tellicherry Attractions | Kerala, India
???? EBBIN:
???? SEASHELL HARIS BEACH HOME:
???? ROCK SOME DBH GEAR:
My ninth day in Kerala was proving to be as much of a whirlwind as my eighth, as I headed off to the city of Thalassery in the afternoon after starting my morning in Kozhikode. Come along with me as I try Thalassery dum biryani and visit some Tellicherry attractions in Kerala, India!
I started my day at Tellicherry Fort, an 18th-century fort built by the French in 1708. Thalassery is located in northern Kerala. It was one of the most important trading centers for the Europeans during the spice trade.
Although Tellicherry Fort was built by the French, it was later occupied by the British, who reinforced it. It has massive, 10-meter walls, from which you get great views over the Arabian Sea and Thalassery. Inside the walls are cottages where the soldiers lived when they occupied the area. At the highest part of the fort is a lighthouse. Just outside the walls, you can see a school and two churches. It also has secret tunnels that lead out to the sea!
Then, we left to go get some Thalassery dum biryani at the Paris Hotel. In the kitchen, I watched them prepare the biryani and then went back to the dining area to eat. Our Thalassery chicken biryani came with a side of coconut chutney, mango pickle, and salad with yogurt that contains onions and curry leaves.
The biryani was light on the spices and the short-grain rice was really nice. It wasn’t too hot, either. The coconut chutney was like tender coconut turned into a chutney. The chutney gave the biryani a nice crunch and a tropical spin!
The chicken meat was so tender it fell right off the leg. And even though the Thalassery biryani was less aromatic and contained less spices than the Calicut biryani, it was still very good. I also loved the mango chutney, which was potent but outstanding!
The yogurt salad was like a nice curd and the onion gave it a nice crunch. But everything mixed together was unbelievable! It was one of the ultimate biryanis ever!
Then, we headed to a spot called Firoz Cool Bar, which sells juices and shakes. I tried a mixed drink called the Cocktail that contained dried fruits, nuts, papaya, carrots, milk, pomegranate seeds, banana, and more. It was like a refreshing cross between a smoothie and a slushie.
Then, we headed to a snack shop where I tried a bunch of hard, masala-coated fries with curry leaves called chicken legs and hot milk with semolina, noodles, raisins, and salt. The fries were way too hard and the milk was like a hot, watered-down lassi.
Then, we visited Thalassery Pier and drove to Muzhuppilangad Drive-In Beach. I’d never visited a drive-in beach before! It was so awesome and really beautiful, despite us missing the sunset.
We continued toward Kannur, where we’d be staying for the next two nights. We’d be staying at the Seashell Haris Beach Homes, a coastal resort that Ebbin had stayed at several times. They have 12 rooms total.
There, I met Roshan and Mr. Haris. I stayed in an extension of the property. My room had a view of the beach. There was also a large bed, a closet, a mirror, a desk, a table, and a nice bathroom!
When you come to Kannur, I highly recommend doing all the things I did, especially the drive-in beach. I have to thank my boy Ebbin for bringing me here.
I hope you liked coming with me to have Thalassery dum biryani! If you did, please give this video a thumbs up and leave a comment below. Also, please subscribe to my YouTube channel and click the notification bell so you don’t miss any of my travel/food adventures around the world!
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I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local history and culture.
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Thalassery Dum Biriyani at Paris Hotel Thalassery | Tellicherry Fort
Nadan Food Vlog: This time we have the famous Thalassery Biriyani (or Thalassery Dum Biriyani) from the kitchen of Old Paris Hotel (Old Paris restaurant) in Thalassery town. First we got a view from the town's spectacular monument - Tellicherry Fort.
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We reached Thalassery by around 10:00 in the morning and we drove straight to the famous Tellicherry Fort. The fort that was built by British in India, Tellicherry Fort was built to establish a stronghold on the Malabar Coast. The fort was built towards the end of 17th century and later in 1771 the fort was attacked by Hyder Ali, but could not capture the fort. How ever, we had a stroll in the fort and surrounding areas, before we walked to the Paris Hotel.
Location of Thalassery Fort or Tellicherry Fort:
Paris Restaurant in Thalassery is famous for its dum biriyani. It is said that when the restaurant chef opens the pressure of dum at 11:15 in the morning, the entire Thalassery town would sense it. We wanted to get that feel from the horses mouth, and we reached almost a century old Paris hotel. We wanted to get that aroma and taste of Thalassery Dum Biriyani. We were in the restaurant at sharp 11:15, and we just realized that the people of Thalassery are 100% true. The aroma was captivating. And when we tried the taste, it was just consuming us by itself.
What did we try at Paris Restaurant?
1. Thalassery Mutton Biriyani
2. Thalassery Chicken Biriyani
Location of Old Paris Restaurant in Thalassery:
Price of Thalassery Mutton Biriyani: Rs. 185.00
Price of Thalassery Chicken Biriyani: Rs. 150.00
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World Famous THALASSERY BIRYANI in Kerala I Homestyle step by step cooking I Learn to cook Biryani ?
One of the star delicacies in Kerala cuisine is the Thalassery biriyani which is favoured for its subtle aromatic taste. During our recent Kerala visit we got to savour this masterpiece at celebrated home chef Abida Rasheed's house. Because of her authority on the Mappila cuisine, she is hailed as the 'Queen of Mappila cuisine. ' During this interaction, we got to witness the simple yet masterful preparation of a home style Thalassery biryani, which Chef Abida says is a special dish that brings the family together. Unlike the elaborate traditional process, Abida Rasheed's simple Thalassery biryani home recipe can be perfected easily over gas too.
The mise en place was all laid out on the kitchen counter. She started by introducing us to the star of the Thalassery biryani which is the aromatic short grain kaima or jeera kashala rice. It's this native grain that lends a distinct delightful flavour to the biryani. In a big copper vessel, she first adds some ghee and oil. Next goes a good amount of roughly sliced onions. She is very particular about the traditional vessels like copper and earthenware. For her the key to perfect a biryani, especially a subtle one like the Thalassery biryani is great patience and attention.
Next she adds the chicken pieces obtained from young chicken as that gives the best flavour. This is followed by salt and freshly crushed ginger, garlic and chillies. After 7-8 mins of cooking, curd and tomatoes are added to the chicken. As the chicken was getting ready Abida gave us an overview of the cuisine of her community, which is the Mappila cuisine.
Islam found its way to Kerala through trade and commerce and Muslim merchants voyaged all the way from the Arab to the Malabar Coast for the purpose. Here they traded in pepper, cardamom and coconut oil and as the trade got consolidated they eventually began to settle in Kerala and married into local families and thus got the name Mappila. Next she deep fried some more sliced onions and nuts for using it in the layering of the biryani.
When the chicken was almost done, Abida added a small amount of her own garam masala to it. It is one of her curated Kerala spices powder range that she has passionately curated for the coming generations. This part led to an orientation about the spices of Kerala. When the chicken was ready she put the soaked kaima rice to boil along with whole spices. This was allowed to cook till 80 percent. When ready the water was drained and the rice was layered over the chicken curry. She then added some more garam masala on top, sealed the vessel with foil and left it on slow flame for 10 mins. From the aroma wafting all through the kitchen we anticipated that the biryani is almost ready but is only an expert who can pin point it completion.
Finally it was time to taste the classic dish and we must confess that from the first morsel itself we were bowled us over by the simplicity of the dish. It was a unique simple looking biryani with minimal colours compared to the biryanis that hail from northern parts of country. We will always cherish the taste of this subtle biryani which needs no accompaniments. Heartfelt thanks to Abida for such an enriching and magical Thalassery biryani experience that we will cherish for long.
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Thalassery Kitchen - Forum Food Street - Ramadan Iftar 2019 - Forum Fiza Mall, Mangalore
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Thalassery Dum Biryiani Recipe | Salt N Pepper EP 114 | Ajwa Hotel
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South Indian STREET FOOD Tour Kochi to Kozhikode - Mackerel Biryani & Avil Milk | Kerala, India
???? EBBIN:
???? GOVIND:
???? DAVID’S BEEN HERE SHIRTS & MERCH:
After spending a day exploring Kochi, it was time to hit the highway for a road trip to Calicut! Come along with me and my boy Ebbin as we head out on a multiple-town south India street food tour that took us through Thrissur, another smaller tour, and eventually Calicut, where I tried some mackerel biryani! Let’s go!
My afternoon started in Kochi. We followed the road and stopped at a roadside tea shop about 16 km from Thrissur to have some chai. Ebbin got some banana fry and we got some lemon chai. It was super hot but good! It helped my scratchy throat!
Then, a guy I met there took me across the road to have some buttery tapioca with pork, coriander, and onions. It contained pork fat and was almost like bacon mixed with mashed tapioca. It reminded me of a lot of Latin-American dishes, where they mix mashed potatoes with pork.
Then, I got mutton intestines, mutton brains, and mutton liver topped with onion and coriander. The intestines were incredible with the coriander, masala, and crunchy onion. They were cleaned well and super spongy. The brains were harder and tougher than the others I’d had in the past, but were still tender. The liver was earthy and contained black pepper, onions, a nice masala, and coconut. The coconut gave it a tropical burst of flavor! It was some of the best food I’d had in Kerala so far!
This shop is 40 years old, and the mutton brains cost 100 rupees/$1.31 USD, the liver is 140/$1.84 USD, and the intestines are 80/$1.05 USD. This guy’s food is so good and the stall has so many aromas around it.
Next, as we continued to Calicut, I stopped for some refreshing and sweet sugarcane juice, which cost me 20 rupees/$0.26 USD. Along the way, I saw lots of fishermen. We arrived in Kottakkal, where we stopped at VH Avil Milk. It’s an open-air café that sells snacks and avil milk for 60 rupees/$0.79 USD each.
After trying some amazing dried mango, I got a bunch of avil milks and shared them with Ebbin’s friends. The dry fruit avil milk contained pistachios, milk, bananas, dried fruit, honey, cashews, puffed rice ,and pistachio ice cream. The puffed rice made it! It was even better than falooda!
With one avil milk left: the special, which doesn’t contain any dried fruits, just real, natural fruits, I dug into it. I loved the kiwi, pineapple, and banana. The coconut ice cream on top was incredible, too. In addition to the real fruit, it also contained basil seeds. It was so refreshing in the heat. This one was cheaper than the others at 40 rupees/$0.53 each.
Eighty minutes later, we arrived in Calicut and stopped at Modern Restaurant, where I started with coconut milk and then got squid, mackerel biryani, Kerala chicken with dry chilies, and fried king fish. The squid was unreal with the curry leaves, chilies, and masala, and the coconut gave it a wonderful, tropical flavor. I liked the crunch and spice of the chicken, and the king fish fry had soft flesh and no bones except the one in the middle.
Then, we had some pineapple with mint, which pairs well with the mackerel biryani. I’d never had fish biryani. It was really good with the onions, shallots, and masala. Then, I dug into the pineapple. The mint really pulled out the flavor of the juicy pineapple!
What an incredible south India street food road trip through Kerala! I have to thank my boy Ebbin for taking me around his amazing state. Follow him on Instagram and subscribe to his food and travel YouTube channel!
I hope you enjoyed coming on this south India street food tour road trip through Kerala with me!
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About Me:
My name is David Hoffmann. For the last 12 years, I have been traveling around the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have traveled to over 1,100 destinations in 77 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media sites.
I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local history and culture.
P.S. Thank you for watching my videos and subscribing!
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പുയ്യാപ്ല സൽക്കാരം കണ്ട്ക്കനാ? | Kochi to Thalaseery food trip | Puyapla Salkaram
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Road Trip | Episode -1 | Thalassery to Cochin.
This is small vlog capturing moments with friends on a road trip to cochin during Corona pandemic.
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How to make chai tea (I snuck into a kitchen in Cochin, India)
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Kitchen Thalassery Dishes in Trivandrum
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BEST BBQ CHICKEN AT KOCHI RS.140* AT DADDYZZ KITCHEN PALARIVATTOM
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