"Since ancient times, the lure of spices has drawn seafarers and traders to Kerala. Today, spices still draw both travellers and gourmands to this rich culinary heritage. It is this legacy that The Suriani Kitchen brings us. Featured here are savoury delights such as Meen Vevichathu (fish curry cooked in a clay pot), Parippu (lentils with coconut milk) and Thiyal (shallots with tamarind and roasted coconut). Equally mouth-watering are a variety of rice preparations such as Puttu (steamed rice cake) and Paalappam (lace-rimmed pancakes) and tempting desserts like Karikku Pudding (tender coconut pudding) and Cherupayaru Payasam (mung bean porridge). Authentic and easy to execute, these recipes are accompanied by a guide to spices, herbs and equipment, as well as a glossary of food terms. Interwoven with these recipes, in the best tradition of a cookbook memoir, are tales of talking doves, toddy shops, travelling chefs and killer coconuts, making it a delicious, memorable read. "