Since ancient times, the lure of spices has drawn seafarers and traders to Kerala. Saint Thomas also travelled this spice route, converting several Brahmin families who later intermarried with Syrians settled here. Thus was born the vibrant Syrian Christian community of Kerala. Today, Ayurveda massage resorts and backwater cruises make this scenic land a top tourist destination, and spices still draw both travellers and gourmands to this rich culinary heritage. It is this legacy that The Suriani Kitchen brings us, through 150 delectable recipes and the unforgettable stories that accompany them. Featured here are savoury delights such as Meen Vevichathu (fish curry cooked in a clay pot), Parippu (lentils with coconut milk) and Thiyal (shallots with tamarind and roasted coconut). Equally mouth-watering are a variety of rice preparations such as Puttu (steamed rice cake) and Paalappam (lace-rimmed pancakes), and tempting desserts like Karikku Pudding (tender coconut pudding). Authentic and easy to prepare, these recipes are accompanied by a guide to spices, herbs and equipment, as well as a glossary of food terms. Interwoven with these recipes, in the best tradition of a cookbook memoir, are tales of talking doves, toddy shops, travelling chefs and killer coconuts. Full of beautiful pictures, charming illustrations and lyrical memories of food and family, The Suriani Kitchen is a delicious, memorable read.