Published Paper Details:

This paper explores the deep-rooted influence of Arab culture on the cuisine of Kerala's Malabar Coast and posits this shared heritage as a strategic asset for the contemporary hospitality sector. For centuries, the spice trade fostered a profound cultural and social fusion between the Arabian Peninsula and Kerala, leading to the emergence of the Mappila community and its unique culinary traditions. This study analyzes the historical integration, compares the characteristics of traditional vegetarian Keralan cuisine with the meat-rich, complex flavors of Mappila food, and examines key dishes like Thalassery Biryani and Alisa to illustrate this synthesis. The research reveals that Mappila cuisine is not a mere imitation of Arabic food but an authentic, hybrid tradition that adapted foreign ingredients and techniques, such as the use of ghee, warm spices, and dum cooking, to local tastes and products like kaima rice. For the modern Arab tourist, this presents an experience of "familiarity in exoticism," offering comforting, recognizable flavors within a new and exciting Indian context. The paper argues for a strategic shift away from serving generic "Middle Eastern" food towards marketing Mappila cuisine as a discovery of shared culinary history. Strategic recommendations for the hospitality sector include developing menus with historical storytelling, creating immersive food tours and cooking classes, and launching targeted marketing campaigns to position Kerala as a premier culinary destination for the Arab market.