In recent times, the coconut-flavoured cuisine of the Malayalis has gained immense popularity. Appam 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, 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. 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.
Recipes include: Mango curry with curd and coconut, Tapioca potage, Stir-fried banana flower with cocnut, Deep-fried meat, Spicy chicken curry, Duck curry, Prawns with potato and cocnut, Stir-fried crab with coconut.
About the Author
Vijayan Kannampilly was born in 1949 in the erstwhile state of Cochin. He is an artist and writer who has worked as a journalist for over three decades.