Indian-born and raised, Padmanabhan, a veteran cook and culinary writer, offers Americans a delightful exploration of meatless South Indian meals and snacks in “Dakshin.” With diverse recipes, menus, and stunning photographs, it’s a culinary journey worth savoring.
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Dakshin Cookbook: South Indian Cuisine
$21.00
+ Free ShippingBy Chandra Padmanabhan
This vegetarian cookbook supplements our own “Monk’s Cookbook.”
From Publishers Weekly
Indian-born and -raised Padmanabhan is a veteran cook and writes on culinary matters for Madras Musings , a South Indian newspaper. Here she muses for Americans on meatless meals and snacks originating in the Southern part of her native country; “dakshin” means “south” in Sanskrit. The author directs us on basics: there are recipes for curry powder, chili powder, rasam powder. She also defines what may be unfamiliar menu staples–sambars, or first courses, distinguished by tamarind, dal, or buttermilk foundations; poriyals, or sauceless curries, made with stir-fried (or occasionally deep-fried) vegetables. Her recipes are varied, authoritative and imaginative, especially those in the chapter on snacks, where breads vie with each other for primacy. Not everyone will find it possible to cultivate a taste for the often creamy, overly sweet desserts. But the chutney section comes as a refresher. Padmanabhan also provides recommendations for menus, a glossary of Indian terminology and a list of specialty Indian food shops in this country. Color photographs on nearly every other page are even more than usually tempting.
Copyright 1994 Reed Business Information, Inc.
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