Kerala Kitchen/Prima Kurien. New Delhi, Roli Books, 2003, 96 p., (pbk). ISBN 81-7436-194-4.

Contents: I. Snacks and savouries: 1. Achappam. 2. Aval nanachathu. 3. Etheka appam. 4. Etheka varathathu. 5. Murruku. 6. Upmav. II. Main course: A. Non-vegetarian: (a). Fish and other seafood: 1. Chemeen manga curry. 2. Fish in banana leaves. 3. Mathi pappas. 4. Meen curry. 5. Meen cutlets. 6. Meen molee. 7. Meen varathathu. 8. Meen vevichathu. (b). Lamb: 1. Lamb peralan. 2. Lamb stew. (c). Pork: 1. Pork oolarthathu. (d). Egg: 1. Egg masala. B. Vegetarian: 1. Avial. 2. Cabbage thoren. 3. Chakka kuru manga curry. 4. Chakka kuru oolarthiathu. 5. Erissery. 6. Kaalen. 7. Kadala curry. 8. Kappa Puratiyathu. 9. Koottu theeyal. 10. Olan. 11. Vareka uperi. III. Accompaniments: A. Drinks: 1. Blue grape wine. 2. Kachia moru. B. Rice: 1. Biriyani. 2. Pootu. C. Breads: 1. Appam. 2. Idiappam. 3. Malabar parottas. D. Jam, pickles and chutney: 1. Banana jam. 2. Coconut chutney. 3. Eerichi achaar. 4. Kaduku manga achaar. 5. Naranga achaar.6. Pavakka achaar. 7. Samandhi podi. 8. Vardenenga achaar. IV. Sweets and desserts: 1. Adaprathaman. 2. Kozhukatta. 3. Ooniappam. 4. Rava laddus. 5. Sharkara puratti.

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