The story of Lakshadweep’s cuisine reflects the islands’ history of connection and influence. The first inhabited islands – Andrott, Kavaratti, Kalpeni, Amini and Agatti – were primarily settled by people from Kerala. As part of Kerala’s cultural and trade orbit, Lakshadweep shares many flavours with Malabar cuisine, especially the use of coconut oil and curry leaves in everyday cooking.

In the seventh century, an Arab saint named Ubaidulla arrived in Amini and spread Islam, which continues to shape the islands’ traditions, culture and food habits to this day. Arab traders who visited the islands for coconut, tortoiseshells and coir also left their mark, introducing richly spiced meat dishes and dried fruit. Due to its proximity to the Maldives, Minicoy Island shows traces of Maldivian food practices.

Today, Lakshadweep’s cuisine is a blend of all these influences. Islanders enjoy Kerala staples such as idli, dosa, aviyal, biryani and Malabar parotta, while carrying forward flavours shaped by trade, travel and faith.

An interesting ingredient from this cluster of islands is coconut jaggery. It is made from coconut-tree sap that is slowly boiled for hours until it turns into a jelly-like sweet. Coral stones are added to remove sourness and enhance their natural sweetness. It is...

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