Our first book "Spice & Kosher: Exotic Cuisine of the Cochin Jews" by Dr. Essie Sassoon of Asheklon (Israel), Bala Menon and Kenny Salem (both of Toronto), published in July 2013, delved into the history and the delightful cuisine of a tiny community of Jews who made the Malabar coast of south-west India their home for more than 2000 years. The 222-page book has about 200 recipes, along with factoids. Most recipes are based on the Big C's of light Keralan cuisine - coconut, coriander, cardamom, cinnamon and cumin, infused with the magic of kari leaves and tamarind juice.

The second book, "Order of Mourning in Cochin Jewish Tradition" by Shlomo Mordechai of New York, is in Hebrew and English, and deals with the funeral rituals and rites of the same Jewish community discussed in the book "Spice & Kosher."

The second book, "Order of Mourning in Cochin Jewish Tradition" by Shlomo Mordechai of New York, is in Hebrew and English, and deals with the funeral rituals and rites of the same Jewish community discussed in the book "Spice & Kosher."