Class 44, Malayalam Script Edition. Food and cooking — the full menu in six blocks, with every dish written in Malayalam script. Class 68 taught the verbs of a Kerala kitchen: grating, grinding, tempering, serving. This class is the menu itself. And along the way, something most people never realise: **a surprising number of English food words are Malayalam words that went abroad.** THE FIRST EXPORT കഞ്ഞി (kanji) — rice porridge. The English word **congee**, the rice porridge eaten across Asia, comes directly from this South Indian word, carried into English through Portuguese from Tamil and Malayalam. കഞ്ഞി and congee are the same word. One of them stayed home. And കഞ്ഞി is comfort food: what you are given when ill, and what is eaten in കർക്കിടകം (karkkidakam), the hard monsoon month, with medicinal herbs added. KERALA'S BREAKFAST IS A FERMENTATION TRADITION അപ്പം (appam) is fermented — the batter left overnight, traditionally with toddy or coconut water. അപ്പം, ദോശ (dosha), ഇഡ്ഡലി (iddali), വെള്ളയപ്പം (vellayappam) are all built on batters left to work overnight. That places Kerala in very good company: European sourdough, Ethiopian injera (a fermented pancake that looks startlingly like a dosa), Korean and Japanese fermented pastes. Every one is the same discovery made independently — leave the grain wet and warm and it becomes lighter, more digestible and more delicious. പൊറോട്ട (porotta) IS A GLOBAL FORM Laminated flatbread — dough stretched thin, oiled, folded and coiled so it separates into layers — runs in a belt from the Middle East across South Asia into Southeast Asia. Malaysian roti canai is its cousin. So is Singaporean prata. So, in a completely different tradition, is the croissant. Same physics every time: fat between layers. Plus ചോറ് (choru) · പുട്ട് (puttu) · കടല (kadala) · ഇടിയപ്പം (idiyappam) · പത്തിരി (pathiri), a Malabar marker of the northern Muslim culinary tradition — and the vegetables, spices and sweets. Taught by Dr. Reshmi R Nair.