Eating with History – Tanya Abraham

Description

Kerala’s long coastline and rich spices drew traders from across the world, and over centuries their meats, methods and flavours blended with the local diet of seafood and vegetables. In this book of recipes and food history, Tanya Abraham traces how the Spice Route shaped Kerala’s kitchens.

She records family recipes from the Paradesi and Malabari Jews, Syrian Christians, Muslims, Anglo-Indians and Latin Catholics, many handed down through generations, and shows how foreign influences became distinctive local dishes. Abraham is a curator and writer from a family that has lived in Fort Kochi for eight generations.