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With its lush landscape, picturesque backwaters, many beaches and the promise of Ayurvedic rejuvenation, Kerala is on the must-do list of every avid traveler. It is also a food lover’s paradise. Rich in spices, swamped by traders of many hues and colonised by foreign powers, the region inherited a magnificent culinary legacy. But evolving over time in its inmitable way, it also developed a cuisine that is remarkable. With a glimpse into the past, this book unveils the many influences that shaped the food ethos of the Spice Coast.
Highlights of the book “Cuisine Kerala” is divided into nine sections for easy reading and interpretation Essentials will tell you why rice and coconut are the mainstay of every meal. In the Backyard gives you an understanding of the Malayali penchant for farming and the bounty of the fertile land. Vegetarianism, Syrian Christian Cuisine and Food of the Moplahs explain how religion and culture are inextricably linked to food habits. Those Who Chose to Stay takes you back to a past where those who fled from persecution found a safe harbor here and those who came to trade were included into the community. Festive Feasts provides you a glimpse of the food served at weddings and talks about that mother of all feasts -- the Onam sadya. Local Yet Global defines the Malayali ethos that holds the people together. The author and the photographer independently travelled across the state over months to research and shoot pictures for this book. The socio-historical approach of the writer, tried and tested recipes (provided by experts) on almost every page, and the over 200 candid images that complement the text, make Cuisine Kerala truly a collector’s item.