The Essential Kerala Cookbook

In recent times, the coconut-flavoured cuisine of the Malayalis has gained immense popularity. Appan and Istoo, Avial and Olan, Irachi Biryani and Pathiri, all these and more are now served in restaurants and homes all over India. As the author explains in his introduction to the book, the ancient association of food with religion, the influence of foreign trade and the intermingling of different communities have all combined to make Kerala cuisine what it is today. Interestingly, even though a variety of spices grow literally in their backyards, Malayalis abstain from an overpowering use of these, rendering their cuisine different from other Asian cuisines. Instead, there is a range of delicately spiced dishes, harmoniously balanced and simple to prepare, neither too rich nor too bland, and always delicious. The recipes in this volume cover the entire range of vegetables, meat, seafood, pickles, sweets and snacks, served both as daily fare and as part of the sadya on festive occasions, taking in the specialities of the different regions and communities of the state.
About Author :
Vijayan Kannampilly is an artist ans writer. While he enjoys cooking he finds the history and culture of the different cuisines, both in India and abroad, equally fascinating. He lives in Kochi and Delhi.
Contents :
Acknowledgements Introduction Castes, Cuisines and Confluence A Menu for a Monarch Earth, Stone and Metal Preparing for the Post Tale of Measures Basic Recipes Recipes Vegetabels Meats, Poultry and Egg. Fish and Shellfish Biryani and Cereals Pickles and Chutneys Sweets and Savouries Glossary Select Bibliogrpahy Index