Tucked in your kitchens, this recipe book would be a promising find, revealing ancient traditions and secrets to cooking. the history of Kerala, much like its cuisine, is rich in flavour and draws influences from different countries. The state&rsquos long coast and fragrant spices had deemed it a popular spot early on, and from there, its people took up new, foreign techniques and ingredients, effortlessly marrying it with what they already knew. Eating with History Ancient Trade-Influenced Cuisines of Kerala pens down, in meticulous detail, over a hundred recipes and their origins. Most recipes listed in the book are from the author&rsquos family&rsquos kitchens, while others she takes from her friends and neighbours. Whether it be nadan kozhi (a Syrian Christian country chicken curry) or duck raichath (an anglo-Indian style duck served with rice), each recipe has been passed down through generations.