The mysterious land of Kerala is today one of the most popular tourist resorts in India, but its rather isolated location allowed it to develop a culture all its own.
This land is explained in detailed in “Kerala: Of Gods and Mean (Imago Mundi Series)” by Laurent Aubert and Jonathan Watts. The two authors look at the history of this Indian state, the first to come into contact with both Christianity and Islam, and provide color photographs of the various Kerala’ religious festivals including the rituals, ceremonies and costumes involved in the process.
The stories of the land’s women are told in “Daughters of Kerala: Twenty-Five Short Stories by Award-Winning Authors,” translated by Achamma C. Chandersekaran, with introduction by R.E. Asher. Through these stories you can understand how unique India’s smallest state actually is: a land with a high literacy rate and thus many very accomplished authors.
As with the rest of its cultures the food of Kerala has a taste that is truly unique. Whether you’re heading to Kerala and wish to sample the cuisine before you go, just came back and have a taste for more, or want to experience the authentic dishes of this remote land there are a few books to get you started preparing your own meals. “Savoring the Spice Coast of India: Fresh Flavors from Kerala” by Maya Kaimal, and “101 Kerala Delicacies” by G. Padma Vijay will have your mouth watering, and prove there is more to Indian food than just curry and chutney.