From the best-selling author of Dakshin comes a new book on South Indian cuisine containing a hundred authentic recipes from Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. Familiar dishes such as appam, dosai, vada and poriyal as well as more unusual ones such as verum arisi adai are featured alongside recipes for regional specialties including Maddhur Vadai and Palakkad Adai. Preparation time for each dish, including the time taken for fermentation, soaking, preparation and the actual cooking, is clearly mentioned so that you can plan your meal almost to the second!
About the Author
Chandra Padmanabhan, a graduate from Calcutta University, did her graduation in education at Delhi University. She is currently working as a director in a book publishing and distribution organization in Chennai.
Cooking has been the author's special hobby for over 35 years. She is the author of the best selling title Dakshin.
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