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Dakshin
139 (16 Color Illustrations)
About the Book
South Indian vegetarian cuisine is subtly flavored, yet rich in variety. The spices are so delicately and judiciously blended together that the best South Indian food always retains the basic essence of its flavor. Therein lays its
specialty. From the nutritional point of view, the food is perfectly balanced, low in cholesterol and fat, and not necessarily spicy.
About the Author
Chndra Padmanabhan, an expert cook, has been dishing up delicious,
meals for her family and friends for more than twenty-five years
years, she has experimented with various styles of vegetarian B I
ingeniously adapted them to suit every palate. Dakshin is a co of
her own favorite recipes, and several years after it was first it continues to be the best introduction to vegetarian South Indian cuisine.
Introduction
When I started cooking over twenty-five years ago, I never really thought that I would enjoy it so much. Over the years, my recipes, written down hastily on odd scraps of paper, found their way into the kitchens of my
relatives and friends, most of whom were young girls on the threshold of marriage. For some time now, they have been insisting that I get my recipes together. The result is this book, a simple introduction to basic South
Indian vegetarian cooking.
Cooking, as we all know, varies significantly from region to region. South Indian vegetarian cuisine is subtly flavored yet rich in variety. It is simple, wholesome, nutritious, and above all, the food, when prepared, retains the
basic essence of its flavor. It is never subordinated to palatability by merely plastering it with an excess of rich condiments, spices and additives.
The South Indian is a rice e
About the Book
South Indian vegetarian cuisine is subtly flavored, yet rich in variety. The spices are so delicately and judiciously blended together that the best South Indian food always retains the basic essence of its flavor. Therein lays its
specialty. From the nutritional point of view, the food is perfectly balanced, low in cholesterol and fat, and not necessarily spicy.
About the Author
Chndra Padmanabhan, an expert cook, has been dishing up delicious,
meals for her family and friends for more than twenty-five years
years, she has experimented with various styles of vegetarian B I
ingeniously adapted them to suit every palate. Dakshin is a co of
her own favorite recipes, and several years after it was first it continues to be the best introduction to vegetarian South Indian cuisine.
Introduction
When I started cooking over twenty-five years ago, I never really thought that I would enjoy it so much. Over the years, my recipes, written down hastily on odd scraps of paper, found their way into the kitchens of my
relatives and friends, most of whom were young girls on the threshold of marriage. For some time now, they have been insisting that I get my recipes together. The result is this book, a simple introduction to basic South
Indian vegetarian cooking.
Cooking, as we all know, varies significantly from region to region. South Indian vegetarian cuisine is subtly flavored yet rich in variety. It is simple, wholesome, nutritious, and above all, the food, when prepared, retains the
basic essence of its flavor. It is never subordinated to palatability by merely plastering it with an excess of rich condiments, spices and additives.
The South Indian is a rice e
Paperback
Published January 1, 2011
About the author
Chandra Padmanabhan
7 books11 followersChandra Padmanabhan, a graduate from Calcutta University, did her post-graduation education at Delhi University. She has long been associated with the publishing industry. But it is cooking that has been the author's forte for nearly four decades. She is the author of the three bestselling titles, Dakshin (Harper Collins), Southern Spice (Penguin) and Simply South (Westland). She last won the international GOURMAND award for the second best vegetarian cookbook in 2009.
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