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Exotic Sephardi/Mizrahi cuisine from the Malabar coast of India, as developed or adapted by an ancient neighborhood of Jews who landed there 2000 many years in the past. These Jews are named Cochinis and most of them live right now in Israel. Spices, specially the three Cs - cardamom, cinnamon and cumin - along with coconut, coriander and pepper dominate their cooking. The book contains lots of fascinating historical notes along with the recipes. This guide on Cochini Jewish cooking is the initial of its variety in the globe.
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