This book explodes the myth that food from Kerala is just mountains of rice, coconut and fish curry.
It introduces the gourmet to the subtle flavours of the fluffy, white, paper-thin pathiri or rice chapati; of stuffed and roasted chicken; of the delicate seasoning of Malabar biriyani; of Alisa: a bursting-with-health wheat and meat stew; and of Mutta-mala: a delicacy made of egg yolk without a trace of fat.
These recipes and over a hundred traditional recipes, presented for the first time with easy-to-follow instructions.
