Dosai

Food for the Gods

Indian vegetarian cookery can be considered be the most varied, attractive and healthful of all vegetarian diets.. There is no scarcity of books on Indian cooking in English, but few deal exclusively with vegetarian foods, particularly from southern India. Within India, there is no lack of books on regional cookeries in regional languages but there are few reasonable English translations of them, and they deal almost exclusively with variety and taste, not with values such as nutrition. This book attempts to cover these aspects, and by doing so, offer a definitive work on the subject. Apart from the recipes, there is much that is new to open up the rich world of south Indian vegetarian cooking, including the origin, culture and ethos of the cuisine to help its real understanding. There are full descriptions of all the recipes' components - grains, vegetables, herbs and spices. Every fact has been meticulously researched, and the recipes gone through with appropriate chefs as needed.

Dakshin: Vegetarian Cuisine from South India

THE CLASSIC COOKBOOK THAT HELPED MAKE SOUTHERN VEGETARIAN CUISINE ACCESSIBLE AND EASY-TO-COOK FOR ONE AND ALL. South Indian vegetarian cuisine is subtly flavoured, yet rich in variety. The spices are so delicately and judiciously blended that the best South Indian food always retains the basic essence of its flavour. Therein lies its speciality. From the nutritional point of view, the food is perfectly balanced, low in cholesterol and fat, and not necessarily spicy. Chandra Padmanabhan, an expert cook, has been dishing up delicious meals for her family and friends for more than twenty-five years. Over the years, she has experimented with various styles of vegetarian cooking and ingeniously adapted them to suit every palate. Dakshin is a compilation of her favourite recipes, and several years after it was first published, it continues to be the best introduction to vegetarian South Indian cuisine.

Zero Oil South Indian Cook Book