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Notes are given in Malayalam, the local language of Kerala State. Even though the natives are good in English some of them still are not so versatile up to the level of knowing the names of all spices E.g. People know Mimosa Catecheu prominently as കരിങ്ങാലി (Karingali), the original English Translation is rarely known. Further Malayalam translations are added mainly because the dish is mainly known and consumed by Malayalee(Keralite) people. So this is not for clarity of pronunciation it is in fact for knowing exactly what is the meaning. An IPA doesn't work here. — Preceding unsigned comment added by Sunaina Kunju ( talk • contribs) 21:21, 4 August 2013 (UTC)
Jackdnimble ( talk) 23:00, 8 June 2016 (UTC) Jack Nimble
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Reviewing |
Reviewer: Dr. Blofeld ( talk · contribs) 10:37, 21 August 2013 (UTC)
GA review – see
WP:WIAGA for criteria
Some statements look like OR
I'm afraid to say that I'm quick failing this as the issues with it are too numerous to put this on hold. Unfortunately this isn't even close to GA, there are very basic problems with the prose, it needs copyediting and rewriting by a fluent/native English speaker.♦ Dr. Blofeld 10:45, 21 August 2013 (UTC)
Thalassery biriyani is an iconic insignia in showcasing the cultural evolution as well as the cultural richness of Malabar i.e. the localities of Malabar are famed all over for the warm reception of guests with elaborate dishes and generous weddings. [1]
The food culture—the way in which dishes are prepared, the choice of ingredients and the way these dishes are served—is unique for each community in Kerala. In the Malabar region—especially in Thalassery—a fiesta is an indispensable part of any celebration, for which the region is famous. [1] The Mappila non-vegetarian dishes are required to be Halal [A] compliant. [2]
" Zakāt" is another tradition of Mappilas. [3] [4] It is an Islamic religious obligation where in sharing of a prosperity is considered sacred. The richness in food being an important opulence, the Malabar Muslims have developed a habit of sharing food to friends, relatives and neighbors irrespective of the religion especially during the Holy Month of Ramzan either by going to their home or by conducting an evening party called as Iftar Reception. The sharing of food is reciprocated by these neighbors and friends during festivals such as Christmas, Vishu and Onam. [5] This food sharing culture has become a factor of cultural bonding in Kerala, [6] where in the people have a huge opportunity to interact with each other and to understand each other's culture. [1] [7]
Pattiri is a famous dish of Malabar Mappilas, it is a paper thin circular dish made from parboiled rice. Arippathiri or Orotti is a thicker version of Pathiri made using plaintain leaves. Biriyani and Neychoru (Ghee rice) is an essential ingredient of Mappila dining table during celebrations and feast. There are also innumerable sweeteners, which are made of ghee, sugar, jggery meat and egg. A few among them are Ila Ada, Vazhaka Ada, Kozhi Ada, Polla, Tharippolla, Kilsa, Mutta Marrichathu, Unnakkaya, [8] Muttamala e.t.c. One of the important note should be that some of these dishes have a very short shelf life, they should be consumed soon after cooking. This is because, as the dish becomes colder the taste gets adversely affected.
Daahashamani [n 1] water, a medicated herbal drinking water, is preferred to be used in drinking water along with biriyani. [9] [B] Daahashamani need to be put into drinking water while boiling. The colour of the water changes to purple or pink or if other than daahashamani, only karingali is used the colour changes to yellow. It is good to use it in drinking water all times. [11] Daahashamani is a natural thirst reliever and a digestion aid too. [10]
Thalassery biriyani has exclusiveness in recipe too. The Masala and the Rice is prepared separately and then combined using a method known as dum.
The ingredients are usually sorted out along with the necessary ingredients for the
side dishes.
Pickle, Green Chammandi [12] and Raita are the side dishes for Thalassery biryani.
The pickle, known as South Asian Pickle preferably should not be too liquid, a more solid or semi solid one will match the dish. Dates pickle is a prominent choice.
The Green Biriyani Chutney [n 7] is an exclusive biriyani chutney, it is not like the usual Chutney in liquid form (grated coconut is the main content).
Raita is a Yogurt- Salad coalesce, it gives a cooling effect for the spicy main course. The use of Raita along with the dish is originated from its Mughlai cuisine heritage where raita was a side dish.
The preparation of biriyani
[15] is done by segregating the recipe, rice and masala, followed by garnishing and dum.
[16] Simultaneous preparation of side dish is also done. The dish doesn’t require oil for making the Chicken base (Chicken masala).
The specially dressed
chicken of slightly larger pieces are used. The chicken is
marinated and cleaned .
[17] The rice is a special variety called Kaima/Jeerakasala/Biriyani rice(basmati is not used). Kaima is small-grained and thin(not round) in shape. The choice of rice is the main difference between Thalassery biriyani and the rest. Unlike the other rice varieties, the rice should not be presoaked; however the rice should be cleaned using water. And also like the usual rice preparation, there is no need to drain water after boiling as there will be no water remaining after and the rice will be still tasty with an irresistible aroma.
[18]
[19]
The Masala is brown in colour and prepared separately. It is prepared in-situ by mixing spices while cooking it.
References
The Hindu, Metro Plus Kochi
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help)
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cite web}}
: |archive-date=
requires |archive-url=
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help)
{{
cite web}}
: |archive-date=
requires |archive-url=
(
help)
anzzcafe
was invoked but never defined (see the
help page).Cheers, Baffle gab1978 ( talk) 01:50, 7 October 2013 (UTC)
Cite error: There are <ref group=upper-alpha>
tags or {{efn-ua}}
templates on this page, but the references will not show without a {{reflist|group=upper-alpha}}
template or {{notelist-ua}}
template (see the
help page).
Cite error: There are <ref group=n>
tags on this page, but the references will not show without a {{reflist|group=n}}
template (see the
help page).
Thalassery cuisine was a good articles nominee, but did not meet the good article criteria at the time. There may be suggestions below for improving the article. Once these issues have been addressed, the article can be renominated. Editors may also seek a reassessment of the decision if they believe there was a mistake. | ||||||||||
|
This article is rated Start-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||||||||||||||||||||
|
Notes are given in Malayalam, the local language of Kerala State. Even though the natives are good in English some of them still are not so versatile up to the level of knowing the names of all spices E.g. People know Mimosa Catecheu prominently as കരിങ്ങാലി (Karingali), the original English Translation is rarely known. Further Malayalam translations are added mainly because the dish is mainly known and consumed by Malayalee(Keralite) people. So this is not for clarity of pronunciation it is in fact for knowing exactly what is the meaning. An IPA doesn't work here. — Preceding unsigned comment added by Sunaina Kunju ( talk • contribs) 21:21, 4 August 2013 (UTC)
Jackdnimble ( talk) 23:00, 8 June 2016 (UTC) Jack Nimble
GA toolbox |
---|
Reviewing |
Reviewer: Dr. Blofeld ( talk · contribs) 10:37, 21 August 2013 (UTC)
GA review – see
WP:WIAGA for criteria
Some statements look like OR
I'm afraid to say that I'm quick failing this as the issues with it are too numerous to put this on hold. Unfortunately this isn't even close to GA, there are very basic problems with the prose, it needs copyediting and rewriting by a fluent/native English speaker.♦ Dr. Blofeld 10:45, 21 August 2013 (UTC)
Thalassery biriyani is an iconic insignia in showcasing the cultural evolution as well as the cultural richness of Malabar i.e. the localities of Malabar are famed all over for the warm reception of guests with elaborate dishes and generous weddings. [1]
The food culture—the way in which dishes are prepared, the choice of ingredients and the way these dishes are served—is unique for each community in Kerala. In the Malabar region—especially in Thalassery—a fiesta is an indispensable part of any celebration, for which the region is famous. [1] The Mappila non-vegetarian dishes are required to be Halal [A] compliant. [2]
" Zakāt" is another tradition of Mappilas. [3] [4] It is an Islamic religious obligation where in sharing of a prosperity is considered sacred. The richness in food being an important opulence, the Malabar Muslims have developed a habit of sharing food to friends, relatives and neighbors irrespective of the religion especially during the Holy Month of Ramzan either by going to their home or by conducting an evening party called as Iftar Reception. The sharing of food is reciprocated by these neighbors and friends during festivals such as Christmas, Vishu and Onam. [5] This food sharing culture has become a factor of cultural bonding in Kerala, [6] where in the people have a huge opportunity to interact with each other and to understand each other's culture. [1] [7]
Pattiri is a famous dish of Malabar Mappilas, it is a paper thin circular dish made from parboiled rice. Arippathiri or Orotti is a thicker version of Pathiri made using plaintain leaves. Biriyani and Neychoru (Ghee rice) is an essential ingredient of Mappila dining table during celebrations and feast. There are also innumerable sweeteners, which are made of ghee, sugar, jggery meat and egg. A few among them are Ila Ada, Vazhaka Ada, Kozhi Ada, Polla, Tharippolla, Kilsa, Mutta Marrichathu, Unnakkaya, [8] Muttamala e.t.c. One of the important note should be that some of these dishes have a very short shelf life, they should be consumed soon after cooking. This is because, as the dish becomes colder the taste gets adversely affected.
Daahashamani [n 1] water, a medicated herbal drinking water, is preferred to be used in drinking water along with biriyani. [9] [B] Daahashamani need to be put into drinking water while boiling. The colour of the water changes to purple or pink or if other than daahashamani, only karingali is used the colour changes to yellow. It is good to use it in drinking water all times. [11] Daahashamani is a natural thirst reliever and a digestion aid too. [10]
Thalassery biriyani has exclusiveness in recipe too. The Masala and the Rice is prepared separately and then combined using a method known as dum.
The ingredients are usually sorted out along with the necessary ingredients for the
side dishes.
Pickle, Green Chammandi [12] and Raita are the side dishes for Thalassery biryani.
The pickle, known as South Asian Pickle preferably should not be too liquid, a more solid or semi solid one will match the dish. Dates pickle is a prominent choice.
The Green Biriyani Chutney [n 7] is an exclusive biriyani chutney, it is not like the usual Chutney in liquid form (grated coconut is the main content).
Raita is a Yogurt- Salad coalesce, it gives a cooling effect for the spicy main course. The use of Raita along with the dish is originated from its Mughlai cuisine heritage where raita was a side dish.
The preparation of biriyani
[15] is done by segregating the recipe, rice and masala, followed by garnishing and dum.
[16] Simultaneous preparation of side dish is also done. The dish doesn’t require oil for making the Chicken base (Chicken masala).
The specially dressed
chicken of slightly larger pieces are used. The chicken is
marinated and cleaned .
[17] The rice is a special variety called Kaima/Jeerakasala/Biriyani rice(basmati is not used). Kaima is small-grained and thin(not round) in shape. The choice of rice is the main difference between Thalassery biriyani and the rest. Unlike the other rice varieties, the rice should not be presoaked; however the rice should be cleaned using water. And also like the usual rice preparation, there is no need to drain water after boiling as there will be no water remaining after and the rice will be still tasty with an irresistible aroma.
[18]
[19]
The Masala is brown in colour and prepared separately. It is prepared in-situ by mixing spices while cooking it.
References
The Hindu, Metro Plus Kochi
{{
cite web}}
: External link in |publisher=
(
help)
{{
cite web}}
: |archive-date=
requires |archive-url=
(
help)
{{
cite web}}
: |archive-date=
requires |archive-url=
(
help)
anzzcafe
was invoked but never defined (see the
help page).Cheers, Baffle gab1978 ( talk) 01:50, 7 October 2013 (UTC)
Cite error: There are <ref group=upper-alpha>
tags or {{efn-ua}}
templates on this page, but the references will not show without a {{reflist|group=upper-alpha}}
template or {{notelist-ua}}
template (see the
help page).
Cite error: There are <ref group=n>
tags on this page, but the references will not show without a {{reflist|group=n}}
template (see the
help page).