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 flavours of the fluffy, white, paper-thin pathiri or rice chapatti; of stuffed and roasted chicken; of the delicate seasoning of Malabar biriyani; of Alisa: a bursting-with-health wheat and mat stew; and of Mutta-mala: a delicacy made of egg-yolk without a trace of fat. These recipes and over a hundred others, in traditional combinations, are presented with precise and easy-to-follow instructions.
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