A mouth-watering guide to the tastes of Southern India takes readers on an exotic journey through the region of Kerala, introducing the staples, basic ingredients, and spices that make up this world-renowned cuisine. 20,000 first printing. This comprehensive introduction to the use of many rich and flavorful spices--including cardamom, black pepper, ginger, and cinnamon--takes readers beyond usual notions of Indian cooking. When combined with meats, fruits, and vegetables--especially in dry curries and rice dishes--such spices will leave anyone who has enjoyed Indian cuisine with a new appreciation for the unique southern style of cooking. A must-read preface provides a colorful description of the region and a historical overview of the state of Kerala, a center for the spice trade located on the southwest coast. More winning, the chapter features compelling background and autobiographical information about the author, her family, and her roots in Kerala. While the recipes, collected from many trips to the region and time spent in the kitchens of Indian relatives and friends, are full of exotic spices and vegetables, Kaimal offers alternatives to some of the unusual ingredients that may be difficult to find in the typical grocery store. Sourdough Crêpes with Potato Masala, Sweet Green Mango Chutney, Spicy Beef Curry, and even Christmas Cake are just a few samples of the variety. For those interested in traditional Indian cooking, this is both a rich source of history and a thorough introduction to the southern Indian palate. --Teresa Simanton 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. Copyright 2000 Reed Business Information, Inc. Maya Kaimal is the author of Curried Favors: Family Recipes from South India, winner of the IACP Julia Child Award for First Cookbook in 1996. She has appeared on the Today show and the Food Network, and has written about food for Food & Wine, Saveur, and the Los Angeles Times syndicate. Kaimal lives in New York and frequently travels to Kerala to visit her family. Peppery Chicken Curry Serves: 6 Recipe Marinating Time: 1 Hour Preparation Time: 1 Hour May be prepared in advance through step 3. A Christian friend, Celine Sani, served this dish to our family over twenty years ago, and my father could never forget it. The curry has a nice balance of sweet coconut milk and pungent peppercorns, but it's the cashews that are the surprise. Serve with any vegetable stir-fry and plain rice. Ingredients Ground masala: 2 teaspoons coriander 2 teaspoons cumin 1/2 teaspoon turmeric 1 1/4 teaspoons black peppercorns, coarsely ground with a mortar and pestle 1 teaspoon salt 2 pounds boneless skinless chicken thighs, trimmed and cut into 1-inch cubes 4 tablespoons vegetable oil 2 cups sliced onion 1 1/2 teaspoons minced garlic 1 1/2 teaspoons minced ginger 1 teaspoon minced fresh green chili (Serrano or Thai) 3/4 cup canned coconut milk 1 tablespoon Ghee or butter 1/2 cup halved or broken raw cashews 1 teaspoon fresh lemon juice Instructions 1. Mix together the ground masala, black pepper, and 1/4 teaspoon of the salt. Rub the chicken pieces with this mixture and refrigerate for 1 hour. 2. In a wide deep nonstick pan heat the oil over medium-high heat and saute onions until they are medium brown. Add the garlic, ginger, and green chili and fry for 1 minute. Put in the marinated chicken and remaining 3/4 teaspoon salt and fry, stirring frequently until the chicken pieces lose their pink color. Stir in 1/4 cup of the coconut milk and 1/4 cup water, cover, and simmer for about 30 minutes over low heat. 3. Heat the ghee or butter in a frying pan. Saute the cashews until golden brown, stirring constantly over medium heat. Set aside. 4. When the chicken is cooked add the remaining 1/2 cup coconut milk. Bring to a simmer and remove