Chandra Padmanabhan je autorka, ktorej silnou stránkou je varenie takmer štyri desaťročia. Jej úspešné kuchárske knihy čerpajú z bohatstva juhoindickej kuchyne. Padmanabhanová sa zameriava na autentické chute a techniky, ktoré umožňujú domácim kuchárom vytvoriť pravé jedlá. Jej prístup zdôrazňuje tradíciu aj praktickosť, čo z nej robí obľúbenú autorku pre domácich kuchárov aj profesionálov.
Dishes range from the familiar--lemon sambar, lentil rasam, stir-fried potatoes with coconut--to the unusual, such as the margosa flower rasam. Suggested menus take the hard work out of meal planning. This book will be welcomed by food historians as well as keen cooks looking to expand their knowledge of vegetarian cuisine.
In this well compiled book are all the aromatic delicacies of the South. Well produced, packed with recipes, this book is a delightful widow to South Indian cooking
Focusing on the rich flavors and traditions of South Indian vegetarian cuisine, this cookbook offers a collection of authentic recipes. It highlights the unique ingredients and cooking techniques that define the region's culinary heritage, inviting readers to explore and recreate the vibrant dishes of South India.