New Delhi, Sep 4 She's a traditionalist who loves to preserve the heritage of a bygone era - be it recipes, textiles or crafts - and believes "the woods are lovely, dark and deep and I have miles to go before I sleep". Freelance writer, food columnist and broadcaster Sabita Radhakrishna's latest offering, "Paachakam - Heritage Cuisine of Kerala", could not be better timed, coming as does in the midst of the Onam season.
There's a double bonus in this book - not only does it lead you through the varied cuisine of God's Own Country but there's also a double-page spread of the 24-items that make up the Sadya feast served on Onam and other special occasions and their precise positioning on a plantain leaf.
"I am a foodie, and my idea was to retrieve old recipes which would die with the people who cooked them and I started to document all my mother's recipes in 'Aharam' which was my first book on traditional cuisine. For one thing, I love to preserve recipes of a bygone era, and I am a traditionalist and do not like precious heritage items to languish, be it textiles, craft, or the craft of cooking food," Radhakrishna told of "Paachakam"
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