Wayanad, originally known as Wayalnadu, is a region steeped in history, with ancient stone inscriptions attesting to its prehistoric past. This land, rich in cultural heritage and the legacy of diverse communities, is a true treasure trove of unique and vibrant flavours. Agriculture forms the backbone of life here, and the fertile soil produces ingredients that lie at the heart of the region's distinct cuisine.
To truly experience the flavours of Wayanad, one must explore the food habits shaped by its various castes, religions, and indigenous tribes. Each group, whether native to Wayanad or having migrated over the centuries, has infused its own culinary traditions into the region’s gastronomic culture. Read more: Special crab curry of the paniya tribe of Wayanad Let's embark on a journey through the rich and varied flavours of Wayanad, drawing from the diverse tastes and traditions of its people, including the indigenous tribal communities.
Leaves that taste green Green leaves hold a special place in Wayanad's cuisine, accompanying almost every meal. Depending on the season, locals prepare dishes using a variety of spinach and other leaves, including Murikku (Indian coral), Ponnam Kani (dwarf copper), Thakara (coffee pod), and Thaalu (taro leaf). A staple breakfast in Wayanad is porridge, often made with kuthari (traditional red rice).
As farming is central to most households, the produce frequently finds its way into daily meals. Porridge is commonly paired with kappa (ta.
