It is for the first time so far, during my cycling tour of Kerala, that I found such a happening but quiet town. It has a beautiful market, less population density, and is a sight to see in the dark as it gets illuminated. This town was nicknamed “The Paris of Kerala” by the Europeans due to its close proximity to the sole French military base in Kerala during that time. Later, the French shifted their base to Mahé (5 km south of Thalassery) as spices could be easily transported from there. Thalassery was known for its variety of spices, which were found nowhere else and were exported to many parts of the world. The Anjarakandy Cinnamon Plantation was the largest cinnamon plantation of its kind in the entire world at that time. Thalassery was one of the most important trading centres of Kerala.
Thalassery was known as Tellicherry, which is the anglicised form of the Malayalam name Thalassery. The Thalassery Fort here was built by the British to safeguard their trade activities. Overlooking the sea, the fort rises to a height of 10 metres. A lighthouse built in 1835 shows the British people’s attachment to Thalassery. Since 1921, this fort is a centrally protected monument under the control of Archaeological Survey of India.
A visit to Thalassery is incomplete without tasting its famous cuisines, of which Thalassery Biryani and Thalassery Falooda are notable. The Thalassery Biryani does not use basmati rice but a special fragrant rice called Kaima/Jeerakasala rice, which is known for its distinguishing taste. The Thalassery Falooda is a regional variant of the Persian dessert, which is a cocktail of fruit salad, dry fruits, cashews, almonds, rose milk and vanilla/strawberry ice cream. If you happen to be travelling nearby, a trip to this town is highly recommended.
