The second tale presented Sebastião Gonçalves Tibau and Bibi Juliana Firangi competing for the best creole dishes. It introduced Jean-Foutre Kaattumottar and Vattalakundu Rani. The first story was about vinegar as a generator of creole connections. Our kucini tales are mini-scenarios that entertain you with food stories from Creole India. Communities remember memorable events through scenarios that repeat as dramatic stories or myths. Kucini Tales is a five-part flash fiction series, based on research on creolised food histories of India: the results of cultural encounters within settlements on the Malabar, Konkan, and Coromandel coasts and Bengal’s Hooghly district, founded and fought over by the Portuguese, Dutch, French, Danish, and British.
What was cooking in creole India’s kucinis?
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