Description: 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.
Brief description: Dr. Essie Sassoon retired in 2013 as Deputy Head of Department at the Barzilai Medical Centre in Ashkelon. Born in the erstwhile Kingdom of Cochin, she graduated from the Trivandrum Medical College and specialized in Obstetrics and Gynaecology in Madras (now Chennai). She volunteered for duty in Israel during the Yom Kippur War and worked at the Telashomer Hospital in Ramat Gan, staying on Israel after the war.