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The Tamils of the north and east of Sri Lanka have a distinct cuisine which reflects their geography and their resourcefulness in the use of the products of their harsh lands. This compilation of recipes of the Jaffna Tamils is a tribute to that tradition. Rani Thangarajah collected these from her own family recipes and from Tamil women who maintain the spirit of Tamil cooking wherever they go. Grandmothers, mothers and aunts are always silently remembered in collections such as this one. The recipes were collected in Tamil. They have been translated and edited by Nesa Eliezer. Encouraged by a first hand knowledge of these recipes from her Tamil heritage in Malaysia, and a keen interest in the cultural traditions of the Indian sub-continent, especially of the Tamils, Nesa Eliezer has brought to this collection an understanding of the need to record and remember these precious recipes for the women of the Tamil diaspora.
- Sales Rank: #1180510 in eBooks
- Published on: 2012-06-20
- Released on: 2012-06-20
- Format: Kindle eBook
About the Author
ELIEZER, NESA (Ed.), is a freelance writer and contributes to wide variety of magazines.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Five Stars
By Raja Yogam
Excellent for ethinc cooking:)
3 of 3 people found the following review helpful.
Jaffna Tamil cuisine - Excellent!
By S. Mk
This book on the cuisine of the Jaffna Tamils is wonderful, and totally authentic. While definitely not recommended for those who are beginners in Indian cooking, this is a focused, delicious journey into a distinct Southern Indian/north Ceylon(Sri Lanka) regional cuisine. The only downside is that some of the ingredients are obscure and difficult to obtain for western cooks. Nonetheless, with increased availability of some of these ingredients over the Internet, much of it can be enjoyed by those with experience in Indian regional cooking.
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