Cover image for Savoring the spice coast of India : fresh flavors from Kerala
Savoring the spice coast of India : fresh flavors from Kerala
Kaimal, Maya.
Personal Author:
First edition.
Publication Information:
New York : HarperCollins Publishers, [2000]

Physical Description:
ix, 230 pages : illustrations (some color) ; 24 cm
Format :


Call Number
Material Type
Home Location
Item Holds
TX724.5.I4 K23 2000 Adult Non-Fiction Central Closed Stacks

On Order



The author of Curried Favors takes readers on a tantalizing tour of the cuisine of Southern India. Kaimal's passion for her native food shines through in more than 100 exciting recipes, each adapted for the Western kitchen and using easily identifiable ingredients. Two-color throughout. 8 pages of color photos.

Reviews 2

Publisher's Weekly Review

With northern India's Moghul cuisine now a culinary mainstay in the U.S., Kaimal (Curried Favors) returns to her ancestral homeland on the southwestern edge of the country, where a greater emphasis is placed on ingredients such as coconut, tamarind, brown mustard seeds and curry leaves. (These last are so important that Kaimal even provides a source for curry leaf plants.) Bold flavors are relished in Kerala, even at breakfast, which usually includes Sourdough Crepes or Sourdough Dumplings made with a slightly fermented batter. The primary meal of the day, explains Kaimal, consists of rice, a dry vegetable curry, a wet vegetable curry, a dhal, as well as a dish of fish, poultry or meat, and she provides intriguing examples of each. Beets with Coconut assembles a unique combination of flavors, while Fried Bitter Gourd in Yogurt Sauce celebrates the strong taste of this unusual produce. Eight different dhals are offered, and entr‚es are as varied and inviting as Stuffed Fish with Sweet and Spicy Masala (masala is simply a spice mixture), Peppery Chicken Curry, Shrimp Biriyani (a casserole with rice) and the ever-popular Lamb Vindaloo, this original version tempered with minced golden raisins. Rice, breads and chutneys also add welcome infusions of taste. This is an immensely appealing book for anyone wishing to expand an Indian repertoire. (Aug.) (c) Copyright PWxyz, LLC. All rights reserved

Library Journal Review

Kaimal (Curried Flavors: Family Recipes from South India) grew up in Boston, but her father was born in Kerala, in southern India, and she has returned there many times since her first visit at the age of nine. Keralan cooking shows many diverse influences, including those from the Hindu, Muslim, and Christian communities; much of the food is vegetarian, but it also features delicious fish and meat curries. Although the food is richly flavored with chilies and spices, it is often lighter than the Mughal cuisine of northern India, which is what most Americans know. Many of the recipes included here were inspired by her aunt, who still lives in Kerala, and other cooks of the area. Kaimal includes introductory chapters on "The Kerala Pantry" and "Creating a South Indian Meal," followed by recipes for pancakes and snacks, vegetable curries and dhals, fish and meat dishes, breads, and, of course, a good assortment of chutneys and pickles. Spicy Fried Tomatoes, Shrimp with Cracked Pepper and Curry Leaves, and Fragrant Chicken Stir-Fry are among the tantalizing choices. Most Indian cookbooks focus on the foods of the North; Kaimal's knowledgeable guide to southern Indian cooking is highly recommended. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.