We recently returned from a trip to India, having spent most of our month there in the southern state of Kerala. One of our last stops was in Cochin, a port city with a long and colourful history. Long story, really, but we ended up at the home of one of the last remaining Jews living in the city, once a vibrant hub of Jewish life. Well, imagine my shock when, just last week there was an article in the New York Times by Joan Nathan about the Jewish cooking of Cochin. And, amazingly it focused on this particular woman whose home we'd visited but, unfortunately, missed having dinner there for reasons too stupid to mention here. Anyway, I just wanted to recommend the recipe that was included with that article - Cochin Cumin-Coriander Chicken. I made it for Passover seder and it is absolutely delicious. Used many of the spices I'd brought home from our trip, which made the dish extra special (at least to me). Once you've mixed the spices and coated the chicken, the rest of the dish comes together quickly - it's easy and everyone loved it. Fragrant, layered and really unusual.