| Brief Description: | Over a hundred recipes, in traditional combinations, are presented in this book with precise and easy-to-follow instructions.
Once and for all, 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 flavors of the fluffy, white, paper-thin pathiri or rice chaptis; of stuffed and roasted chicken; of the delicate seasoning of Malabar biriyani; of Alisa: a bursting-with-health wheat and meat stew; and of Murta-mala: a delicacy made of egg-yolk without a trace of fat. |
