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Kerala Cuisine

We traced the earliest published cookbook on Kerala cuisine to be Pachakaprakaranam is the first-ever recipe book to have been published in Malayalam. It was written by Mrs. TN. Kurien who was a pioneer in Syrian Christian cuisine cookery books. It was first published in 1938, the second edition was published in 1958, and was reprinted in 2019. Food from this Malabar coast often comprises intense flavours and spices, as explored in the cookbooks of this timeline. Some of its essential ingredients include coconut, red rice, fish, tapioca and the region also makes frequent use of black pepper, cardamom, clove, ginger, and cinnamon.

We are always looking for regional and community cookbooks. If you wish to share cookbooks specific to the Kerala community or region, you could reach out to us at

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