Two recent additions to books on Indian cuisine.
Food, and the writing of this book, are Lathika George’s way of affirming memory. Both her own individual memories of growing up in Mumbai on a diet of Puttu (steamed rice cake), Meen Vevichathu (fish curry) and other Syrian Christian staples, and that of the community itself, tracing its history through the many peoples and cultures that shaped its very rich and distinctive cuisine — Arab, Chinese, Portuguese, Malay, Dutch, Syrian and, of course, traditional Hindu.
This is not just a book of recipes — an authentic yet easy to use one with a glossary of terms and a guide to the local spices, herbs and equipment — it is both memoir and travelogue, evoking the romance of a way of life through the aromas emanating from the kitchen. The book could interest even those who have no interest in cooking.
THE SURIANI KITCHEN
Recipes and recollections from the syrian christians of kerala
Author: Lathika George
Publisher: Westland
Pages: 240
Price: Rs 450
Executive chef Davinder Kumar’s book on kebabs includes such time-tested favourites such as Tandoori Murg Zafrani, Seekh Kebab (in all the geographical variations — Jehangiri, Hyderabadi, Lahori, Lucknowi, Multani, etc) and Amritsari Macchi.
There’s something for vegetarians too — a range of paneer, vegetable and dal kebabs, among them exotic sounding stuff like Tutti Frutti Paneer Seekh and Gajab Ka Phool (baby cauliflowers marinaded in ajwain-flavoured yoghurt and baked). This is a plain vanilla cookbook, page after page of recipes simple and crisply written, with little on the history of the kebab itself — how so many different cuisines have some version of the kebab or the other — or anything by way of a personal narrative.
JUST KEBABS
Celebrations of 365 kebabs & one for a leap year
Author: Davinder Kumar
Publisher: Shubhi
Pages: 321
Price: Rs 575