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Paachakam Heritage Cuisine Of Kerala

Sabita Radhakrishna

₹1,495

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Description

Step into God?s own country with Paachakam, a beautifully illustrated cookbook that offers authentic insights into Kerala?s most popular recipes by drawing attention to the communities that cherish them ? Syrian Christians, Namboodris, Cochin Jews, Nairs, and Moplas, to name but a few. In exploring their diverse foods and customs, interviewing comm...unity elders, and researching preferred spices and flavours, Sabita Radhakrishna uncovers special commonalities between them that serve to define Kerala cuisine as a whole. With easy-to-follow recipes, Paachakam invites you to enjoy the many tastes of Kerala from the comfort of your own kitchen.

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SKU: 9789392130731 Categories: , ,

Author

  • Sabita Radhakrishna is a food columnist, freelance writer, and textile designer. She is the author of several books, including the best-selling Annapurni: Heritage Cuisine from Tamil Nadu ISBN 9789351941309, which was shortlisted for the prestigious Gourmand World Cookbook Awards

ISBN
9789392130731
Binding
Hardback
Page Extent
200
Weight (kg)
0.6
Height (in)
10
Width (in)
8
Subject
Food & Drinks
Published Date
29/07/22
Publisher
Roli Books

Author

  • Sabita Radhakrishna is a food columnist, freelance writer, and textile designer. She is the author of several books, including the best-selling Annapurni: Heritage Cuisine from Tamil Nadu ISBN 9789351941309, which was shortlisted for the prestigious Gourmand World Cookbook Awards

ISBN
9789392130731
Binding
Hardback
Page Extent
200
Weight (kg)
0.6
Height (in)
10
Width (in)
8
Subject
Food & Drinks
Published Date
29/07/22
Publisher
Roli Books

Reviews

Madras Musings

Published Date:- October 1, 2022

Paachakam, ‘cooking’ or ‘preparation’ in Malayalam, is the title of Sabita Radhakrishna’s latest cookbook, a compilation of heritage cuisine and legacy recipes from Kerala. Sabita’s earlier cookbooks include Aharam, which won the prestigious Gourmand French World Cookbook Award, India, in 2002, and the highly successful Annapurni, covering all major communities in Tamil Nadu. ‘The South is constantly identified with sambar and rasam. I want to showcase the richness of Southern cuisine.’ says Sabita. Paachakam is one more organic step towards achieving this dream. Read more....

Sulekha

Published Date:- September 30, 2022

"Paachakam" the Malayalam word translates "Cooking" and this book takes us through the traditional path which to food lovers is walking through cooking paradise which this treasure book takes us through. Who doesn't love good food? This weakness is well gauged by the author and she successfully tempts us through the amazing Kerala Food Paradise. Read more....

Mid-Day

Published Date:- September 25, 2022

For the book’s research, Radhakrishna went into libraries looking for archival papers, found out the why and whereof a dish, why people use a certain spice or ingredient—even though she knew most of this research wouldn’t make it to the cookbook. “Maybe I am old-fashioned, but I don’t trust the Internet for authenticity,” she says. “Recipes online are often diluted with modern innovations. Instead, I took it directly from experts. Most didn’t know how to give measurements—they cook with andaz. So, I ended up deciphering their, ‘little this’ and ‘somewhat that’ by trying it out myself. I feel if you standardise the recipe, it turns out the exact way it was intended to.”

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Live Mint

Published Date:- September 9, 2022

Paachakam’s unusual cultural tales are told through its array of recipes, both known and uncommon, interspersed with Nupur Panemanglor’s evocative illustrations. Both transport us into a landscape studded with coconut and bulging with jackfruit, waters teeming with fish and trees garlanded with emerald pepper strands. These ingredients provide commonality to the recipes as much as they provide distinction: the use of fresh coconut here or just oil there or its absence entirely makes a good part of the difference between a Kannur Thiya kozhi (chicken) biryani or the Mappila fish and Thalassery biryanis. Jackfruit is special every where, but a connective thread for the Nairs more than others perhaps.

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Harper’s Bazaar

Published Date:- September 2, 2022

There’s more to Kerala cuisine than just the cult favourites, and Sabita Radhakrishna, food writer and author of the popular cookbook Annapurni, proves it in her new cookbook Paachakam. The forest green cover opens up into a gold mine of easy recipes that are backed by authentic insights and stunning illustrations. Radhakrishna also shines a light on the communities behind some of the most popular dishes to have come out of God’s Own Country–from Syrian Christians and Kochi Jews to Nairs and Moplas. The deep exploration of the food traditions prevalent in the communities gives a clear picture of Kerala food as a whole.

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