Kerala’s diverse communities each have their own unique character and culinary habits. In Paachakam: Heritage Cuisine of Kerala (Roli Books), author, food columnist, freelance writer and textile designer Sabita Radhakrishna explores the commonalities and differences in their diverse foods with extensive research and interviews with the community elders and food custodians. She helps readers access this rich culinary smorgasbord via recipes from five predominant communities – the Nairs, Syrian Christians, North Malabar Thiyas, Moplahs, Cochin Jews and, taken together, the Nambuthris and Paduvals.
Excerpts from an interview …
This story is from the December 2022 edition of Femina.
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This story is from the December 2022 edition of Femina.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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