Lakshadweep

and
Andaman & Nicobar island
 Index

• Introduction of Andaman & Nicobar

Island
• Traditional food of Andaman &
Nicobar Island
• Introduction of Lakshadweep

• Traditional food of Lakshadweep

Andaman &
Nicobar Island
* Introduction *
• The Andaman and Nicobar Islands is a union territory of
India consisting of 572 islands, of which 37 are inhabited,
at the junction of the Bay of Bengal and the Andaman
Sea.
• The total land area of the islands is approximately 8,249
km2 (3,185 sq mi).
• The territory’s capital is the city of Port Blair.
• The territory is divided into three districts.
• The Nicobar District with Car Nicobar as its capital .
• The South Andaman district with Port Blair as its capital .
• The North And Middle Andaman district with
Mayabunder as its capital.
 * Traditional Food *
• Similar to many other facets of Andaman culture, the traditional cuisine is heavily influenced by Sikh, Muslim,
Christian, and Hindu religions.
• All the cultures that came into contact with the Andaman region have left a profound impact on the cuisine.
• Andaman Nicobar Island offers a lot of seafood resources, including fish, prawns, crab, and lobsters.
• Some of Traditional Food of Andaman & Nicobar Islands
• * Fish Curry
• * Amritsari Kulcha
• * Chilli Curry
• * Macher Jhol
• * Coconut Prawn Curry
* Tandoori fish
* Grilled Lobsters
* Barbeques
 * Amritsari Kulcha
• Amritsari kulcha is very famous here in Andaman. It is
the same as we get in most of the North Indian cities
like Delhi, Chandigarh, Amritsar, and many others.
• The Amritsari Kulcha is a scrumptious meal from
Andaman.
• It is stuffed with lots of delicious stuffing like onion,
potato, coriander leaves, seasonings, and so on making
it very tasty as well as a scrumptious meal.
Nevertheless, many people just love this dish.
* Coconut Prawn
Curry
• This is an excellent dish originated and
developed here in Andaman only.
• The dish is exclusively prepared with the local
spices of Andaman and the coconut milk gives it
a rich texture and taste that will satisfy your
taste buds and surely will add a zing to your
whole eating experience.
• This is another delicious dish that is ha highly
flavoured curry with an authentic taste. It tastes
amazing when it is served with rice.
Lakshadweep
 * Introduction *
• Lakshadweep, the group of 36 islands is known for its exotic
and sun-kissed beaches and lush green landscape.
• The name Lakshadweep in Malayalam and Sanskrit means
‘a hundred thousand islands’.
• India’s smallest Union Territory Lakshadweep is an
archipelago consisting of 36 islands with an area of 32 sq
km.
• It is a uni-district Union Territory and is comprised of 12
atolls, three reefs, five submerged banks and ten inhabited
islands.
• The capital is Kavaratti
 * Traditional Food *
People living in these islands like to eat rice very much. Apart from seafood and coconut, rice is the second most favourite
food of Lakshadweep inhabitants.
The island has a wide seafood platter, and it is a feast of flavours for seafood lovers. Food like crabs, seaweed, octopus,
squid and prawns are offered here. The dishes are cooked in the conventional ways of roasting and steaming.
• Malabar spices are primarily used in the dishes prepared here. Coconut milk is also a key ingredient in most of the
dishes made here. Rice paste is also used in dishes like dosas and idlis made here, mostly for breakfast.
• Seafood and the aroma of coconut and Malabar spices dominate the cuisine offered in the Lakshadweep islands.
• The Lakshadweep islands share a striking resemblance with the Kerala style of cooking. The dishes prepared have a dash
of coconut in them.
• Some famous dishes to eat here are
* Rayereha (red tuna curry)
* Malabar parotta
* Sanath (coconut-based curry)
* Kadalakka
* Octopus Fry
*
• In Lakshadweep, octopus is a common element of the diet, making
it among the few places worldwide where it is widely available.
• Octopus fry is a famous dish prepared here.
• One of the local specialities is octopus fried to a crisp snack.
• Since octopus is not commonly eaten in the rest of India, you can
relish this local delicacy here.
• This dish is made by adding green chillies, garlic and salt to baby
octopus. A sauce is prepared from the above-mentioned herbs
and then served with the fried octopus.
• This dish is a true specialty of the Lakshadweep cuisine as
Octopus is not very frequently consumed in the rest of India.
Lakshadweep is one of the few places where octopus forms a
familiar part of the meal. Crispy fried octopus is a popular delicacy
of these islands.
* Maasu Podichath *
• Dried Tuna fish is called Maasu .Maasu is mostly
available in Lakshadweep. Maasu Podichath is a
traditional dish of Lakshadweep people. Maasu
podichath is easy to make and good in taste.
• It is also a very unique dish made up of fish only, but
the twist in this dish is that it prepared with the dry
tuna.
• As Maasu mean dried tuna in local parlance.
• One or two dried fish are used to make Maasu
Podichath by cutting into fine pieces and then mixed
with grated coconut, chopped onion, garlic, turmeric
powder, and some other ingredients missed well
together. This mixed then served with rice or chapatti.
It is very easy and handy to make when you have
guests and there is no fresh fish and other vegetables .
Name : Angel Issa

Class : VIII – D
Roll No. : 8405