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Kerala is noted for its variety of pancakes and steamed rice cakes made from pounded rice. Though the same ingredients are used all over the state, each of the communities in the state has its own specialties.

For the Muslims, the lightly flavoured Biryani - made of mutton, chicken, egg or fish. In seafood, mussels are a favourite. A mixture of mussel and rice flour, cooked in the shell is called arikadaka. The Arab influence on the local cuisine is very visible in the rich meat curries and desserts. Communities of Muslims, who live in an area called Kuttichara, have a special dish - a whole roasted goat stuffed with chicken eggs.

For the Christians, who can be seen in large concentration in areas like Kottayam and Pala, ishtew (a derivation of the European stew), with appam is a must for every marriage reception. There would also be beef cutlets with sallas (a salad made of finely cut onions, green chilies and vinegar), chicken roast, olathan erachi (fried mutton, beef or pork), meen moilee (a yellow fish curry), meen mulligattathu (a fiery red fish curry), and peera pattichathu (a dry fish dish cooked with grated coconut). Another interesting feature is the abundant use of coconut oil, mustard seeds, curry leaves, and coconut milk.

Kerala also has its own fermented beverages - the famous kallu (toddy) and patta charayam (arrack). Arrack is extremely intoxicating and is usually consumed with spicy pickles and boiled eggs.

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