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Exotic Sephardi/Mizrahi cuisine from the Malabar coast of India, as
developed or adapted by an ancient community of Jews who landed
there 2000 years ago. These Jews are called Cochinis and most of
them live today in Israel. Spices, especially the 3 Cs - cardamom,
cinnamon and cumin - along with coconut, coriander and pepper
dominate their cooking. The book contains plenty of fascinating
historical notes along with the recipes. This book on Cochini
Jewish cooking is the first of its kind in the world.
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