The Kerala Kitchen: Recipes and Recollections from the Syrian Christians of South India (Hippocrene Cookbooks)

Long before the times of Christ, the lure of spices took traders and seafarers to Kerala, a prosperous state on the southwestern coast of India. Saint Thomas arrived in the first century and converted several Brahmin families, who intermarried with Syrians in the area and became the Syrian Christians of Kerala. Today, ayurvedic massage resorts and scenic backwaters make this lush land a top tourist destination, and spices still draw travelers and gourmands to its rich culinary tradition.

In this cookbook-memoir, Lathika George takes readers on a fascinating culinary journey through the history, customs, daily life, and food traditions of Kerala's Syrian Christians. MeenVevichathu (Fish Curry cooked in a clay pot), Erachi Olathiathu (Fried Meat), and Njandu Karri (Crab Curry) are among the book's savory delights, along with varied rice preparations such as Puttu (Steamed Rice Cake) and Paalappam (Lace-Rimmed Pancakes). Tropical desserts like Karikku Pudding (Tender Coconut Pudding) and Thenga Paalum Nendrikkai (Baked Plantain with Coconut Cream) round out the offerings.

Includes:

-150 authentic, easy-to-follow recipes adapted for the North American kitchen

-16-page color photo insert

-Line drawings, black and white photos, folk tales, and intriguing family anecdotes

-Guides to spices, herbs, and equipment; a glossary of food terms used in the book; and a bibliography