Dakshin: Vegetarian Cuisine from South India

Front Cover
Tuttle Publishing, Sep 15, 1999 - Cooking - 176 pages
7 Reviews
"Dakshin" in an ancient Sanskrit word meaning "south." It symbolizes what this Indian cookbook is all about — the best and most delicious of South Indian vegetarian cuisine.

Filled with tempting recipes and beautiful photographs, Dakshin: Vegetarian Cooking from South India presents the finest cooking from the region. Drawn from the states of Kerala, Karnataka, Tamil Nadu, and Andhra Pradesh, and the union territory of Pondicherry, the recipes in this vegetarian cookbook bring traditional South Indian cooking within the reach of any cook in any kitchen.

From sambars and rasams, to cooling desserts and sweet treats, Dakshin takes you through the elements of South Indian meals, including chutneys and pickles, rice dishes, pakoras, payasams, poriyals, kootus, bondas, and vadais. With its use of fresh produce and a healthy and balanced approach to eating, Dakshin is an ideal Indian cookbook for today's lifestyle — for vegetarians and non-vegetarians alike — and the perfect introduction to South Indian Cuisine.
 

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Review: Dakshin: Vegetarian Cuisine from South India

User Review  - Dorcas - Goodreads

I have several Indian cookbooks but this one is my favorite. The pictures are scrumptious and so far every recipe Ive tried (and Ive made quite a number)has met with success. 5 stars EASY! Read full review

Review: Dakshin: Vegetarian Cuisine from South India

User Review  - Ivonne - Goodreads

21.95 Read full review

Contents

Chutney Powder Chutney Podi BO Vegetable Bajji 1O4 Peerkangai Tholi Tbuvaiyal 1 24
1
RASAMS 1
19
PORIYALS KOOTUS
31
SALADS
57
CE DISHES POWDERS
65
SNACKS
83
Idli
94
Copyright

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About the author (1999)

Chandra Padmanabhan, a resident of Madras, India, was born in bombay and educated in New Dehli and Calcutta. She is the cooking columnist for the Indian newspaper, Madras Musings.

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