Having progressed a couple of chapters - through soups/kuzhambus, and koottus - I am now in the "Some Keralite dishes" chapter.
I smile at the title of this chapter as it brings back a memory - when I first was writing about Indian food, some 20'ish yrs ago, I was very politely corrected when I used "Keralan" for a dish from Kerala. A person or thing from Kerala can be referred to as Keralite or Malayali. I never forgot that learning from a beautiful person from that stunning part of the world.
(Some of the most beautiful saris are from Kerala, imo.)
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