Trying Thalaserry DUM BIRYANI at Paris Hotel + Tellicherry Attractions | Kerala, India
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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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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.
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