Product Description
While most Indian cookbooks feature the cuisine of Northern India, here is an introduction to the flavourful, and predominantly vegetarian, dishes of Southern India, particularly the Madras region. Over 100 recipes for tempting appetisers, chutneys, rice dishes, vegetables and stews -- flavoured with onions, tomatoes, garlic, and delicate spices in varying combinations -- have been adapted for the western kitchen. Clear instructions along with an introduction to Indian spices ensure that even novice cooks can produce delicious, authentic meals.
From the Author
This book will take you on a culinary journey to S.IndiaDr.Pat Marquardt and I present over 100 authentic S.Indian recipes ranging from savory appetizers and delicately spiced rice and vegetable dishes to frothy Madras coffee. Many of these are influenced by the exquisite cuisine of the Chettinad region of Tamil Nadu in South India. Also included are recipes which show the influence of neighboring states. South Indian cuisine is uncommonly appetizing and appealing, and still largely undiscovered outside of India.
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