The book
The Kerala Plate
Traditional Malayali cooking, re-engineered for fat loss and metabolic health.
This is not a diet book that asks you to give up your grandmother's cooking. It is a working cook's manual for making the food of Kerala the way it has always been made — and understanding, dish by dish, what it does to your blood sugar, your waistline and your heart.
- 137 recipes and 17 mother preparations across breakfast, rice and grains, fish, meat and egg, pulses, vegetables, sour curries, sides and pickles, tea-time, drinks, sweets and a complete Onam sadya.
- A metabolic layer on every recipe — per-serving energy, protein, carbohydrate and fat, with glycaemic guidance drawn from published Indian food-composition and glycaemic-index research.
- Swap tables showing what changes when you move from white rice to matta, from coconut oil to a lighter fat, from jaggery to nothing — and what it costs you in flavour.
- A structured programme for readers managing weight, insulin resistance or blood pressure, built around Kerala food rather than against it.
- Reference tables, seasonal calendars, a 173-word Malayalam glossary and a bibliography of every source used.
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Who it is for
Malayalis at home and abroad
People who want to cook the real thing, with technique explained rather than repeated, and sourcing notes for kitchens in Kerala, the Gulf, the UK and North America.
Diabetes, prediabetes, blood pressure
Anyone told to "eat healthy" and handed a food list with nothing to do with their kitchen. Keep eating what you love, with your eyes open.
Get the 7-Day Reset, free
The full seven-day menu, the Sunday preparation block and the shopping list — the opening week of the programme in the book, sent as a PDF.
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