- Paperback
- Publisher: Orient Enterprises
- Language: English
- ISBN-10: 8190287613
- ISBN-13: 978-8190287616
- Product Dimensions: 23.4 x 17.8 x 1.3 cm
- Shipping Weight: 340 g
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Product Details |
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Rice being the staple food, south india has an exciting arry of rice dishes - spicy, tangy and delicious. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Back Cover
Rice being the staple food, south india has an exciting arry of rice dishes - spicy, tangy and delicious. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Back Cover
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5 reviews
6 of 6 people found the following review helpful
Simple, Authentic, and Tasty Tamil Veg Cuisine
Dec 30 2006
My wife recently got this book and finds it to be very helpful. The cooking (and I am one of the prime beneficiaries) had improved perceptibly and has a lot of added variety. The author is very approachable by email, clarifies doubts (e.g., "cup" is equivalent to American teacup, types of onions, tomatoes to use) and offers suggestions for new recipes. It doesnt get better than that.
My wife also *highly* recommends the book on Tamil festival cooking by the same author.
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She has seen the other book mentioned by Amazon (Dakshin) which she feels is relatively "complicated" as the recipes use many ingredients.
My wife also *highly* recommends the book on Tamil festival cooking by the same author.
---
She has seen the other book mentioned by Amazon (Dakshin) which she feels is relatively "complicated" as the recipes use many ingredients.
5 of 5 people found the following review helpful
Best Indian Cookbook!
Dec 15 2008
Amazon Verified Purchase
My husband and I are not of Indian extraction, but we've always enjoyed the food, both eating and cooking, and we own a personal library of over 65 Indian cooking titles - including "Dakshin". I tell you this by way of introduction. So when I say that this (and "Festival Samayal" by the same author) is the BEST cookbook of the cuisine - especially South Indian cuisine - that I have ever used, it is no overstatement.
I have made many recipes out of this book, and have never had a failure yet. So far, the most universally loved recipe is the Vellai (White Coconut) Chutney. As Emeril might say, you could put this stuff on a bumper and it would taste great!
Viji (the author), herself, is very personable and encouraging. When I had a special dinner party coming up, she provided me with several sample menus that might be appropriate for the occasion. She also told me about this new edition (I've been using the original) of the book, that simplifies the recipes and menu planning even more. That's what I'm doing here today. Buying a copy of the new one.
I cannot overemphasize this - If you'd like to try your hand at Southern Indian cooking, you can't do any better than this.
I have made many recipes out of this book, and have never had a failure yet. So far, the most universally loved recipe is the Vellai (White Coconut) Chutney. As Emeril might say, you could put this stuff on a bumper and it would taste great!
Viji (the author), herself, is very personable and encouraging. When I had a special dinner party coming up, she provided me with several sample menus that might be appropriate for the occasion. She also told me about this new edition (I've been using the original) of the book, that simplifies the recipes and menu planning even more. That's what I'm doing here today. Buying a copy of the new one.
I cannot overemphasize this - If you'd like to try your hand at Southern Indian cooking, you can't do any better than this.
5 of 5 people found the following review helpful
A classic cookbook for Tamil cooking
Jun 23 2007
The author has made recipes simpler. Shortened recipes and measured cooking times. The reason Viji's books are so interesting is because they act as a record of the recipes of a Tamil Brahmin food, resurrecting old favourites as well as keeping traditional everyday cooking alive. At a time when a sort of pan Indian cooking is invading every kitchen -- rice, dal, paneer, garam masala -- books of this sort are important to preserve the identity of a culture. For identity is inextricably tied up with food habits.
Samayal, for instance, her best-selling book so far, lists 12 kinds of rice, including vaangi bath (brinjal rice) and maangai sadham (raw mango rice). Besides a variety of gravies, vegetables, curries and pachadies, she even gives eight recipes for rasam, and a list of `tiffin' items.
Samayal, for instance, her best-selling book so far, lists 12 kinds of rice, including vaangi bath (brinjal rice) and maangai sadham (raw mango rice). Besides a variety of gravies, vegetables, curries and pachadies, she even gives eight recipes for rasam, and a list of `tiffin' items.
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