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Friday, May 14, 2021

Kucini Tales

KUCINI TALES NEWS

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'.

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.