Wayanad district in Kerala stands out for its delectable cuisine, a harmonious fusion of local and traditional flavors. The culinary landscape of Wayanad is profoundly influenced by the district’s geographical setting, cultural heritage, and ingredient availability. Among the cherished culinary delights in Wayanad are dosa, idli, puttu, appam, and kappa with fish curry.
A standout among Wayanad’s gastronomic treasures is the bamboo rice biriyani, crafted from bamboo rice—a rare and nutritious variety grown exclusively in the Western Ghats region. This dish features a symphony of locally sourced spices and vegetables, culminating in a distinct flavor and aroma.
Adding to the culinary mosaic is the famed erachi pathiri, a meat-stuffed pastry. Crafted from wheat flour, this pastry envelops a zesty amalgamation of minced meat, onions, and spices. A final deep-frying lends it a tantalizingly crispy texture.
Wayanad also showcases its traditional tribal cuisine, characterized by dishes ingeniously crafted from wild herbs and vegetables. Noteworthy examples include bamboo shoot pickle, bamboo rice puttu, and jackfruit idli. These offerings are intrinsic to the region, reflecting the rich tapestry of local communities’ time-honored practices.