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Monday, May 23, 2022

Kucini Tales


The journey of the Thoothukudi Macaron: From Italian nunneries to the Coromandel coast

June 18, 2021 4:52 pm

The final Kucini Tale tells the story of the creolised macaron uniting the Coromandel and Canara coasts, Portuguese and Muslim traders, Arabs and Jesuits, Italy and France, and, finally, our elusive lovers.

Heart of the matter: The Armenian and Pondicherry connections with Potoler Dolma

April 24, 2021 7:38 pm

Potoler dolma may have started as an Armenian innovation but other Calcutta communities adopted it. Muslim cooks moving between Armenian, Anglo-Indian, Jewish and elite Muslim kitchens would have spread the technique.

Steamy business: An African spirit in Fort Kochi saves the puttu from crumbling

March 27, 2021 11:34 pm

The technique of steaming rice flour shapes (idlis, puttu) arrived on India’s coastlines from East Asia, especially China, and was adapted to India’s non-sticky rice flours. As per local beliefs, puttu is offered to African slaves' spirits in Fort Kochi somewhat like a 'prasad'.

Same, but different: The many avatars of kousid, bafad, and salmi

June 27, 2021 12:06 pm

In the second part of Kucini Tales, we look at how some creole dishes across India have the same name but different ingredients.

Kucini Tales I - Vinegar: The secret ingredient of creole connections

February 20, 2021 8:23 pm

Kucini Tales is a five-part flash fiction series, based on research on creolised food histories of India. The first story focuses on Vinegar which unites Indic creolised cuisines, be it Goan, Pondicherrian, Anglo-Indian, or even Calcutta Chinese.