Item description for Dakshin: Vegetarian Cuisine from South India by Chandra Padmanabhan...
"Dakshin" is an ancient Sanskrit word meaning "south." It symbolizes what this cookbook is all about - the best and most delicious of South Indian vegetarian cuisine. Filled with tempting recipes and evocative photographs, Dakshin Vegetarian Cuisine from South India presents the finest cooking from this region. 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.
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More About Chandra Padmanabhan
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.
Reviews - What do customers think about Dakshin: Vegetarian Cuisine from South India?
Awesome Authentic South Indian cuisine Dec 21, 2007
This is undoubtedly THE BEST cook book for south indians away from home who are trying to cook memories of hot fresh home made food... Very authentic and detailed and a great result each time as long as you follow the recipe to a T. Much better than the Lord krishna cuisine cook book.
And the pictures.... its worth it just for the pictures!
Mouthwatering Dec 8, 2007
If you cook with your eyes, then this is a feast. Every recipe appears in one of the book's many lush photograph's, and warms the appetite almost as much as the aroma would. Let yourself enjoy the aromas for real, though. Each recipe includes clear, easy directions. It may take you a trip to an Indian grocer to get some necessities for some recipes, but the trip will be well worth it.
This shows how to make every part of a rich Indian meal from soups and savories to sweets at the end. I've tried only one recipe (so far), the Tomato Rasam. I had to make some minor adjustments to available ingredients, but only minor, and it went together without difficulty. The result was incredible - tomato gave it tang, beans cooked til they disintegrated gave body, and a pleasant bite came from chilis (both green and red), ginger, and mustard seed. Other spices, including asafoetida, contributed a rich, deep note to the flavor. It tasted great, of course. Much to my surprise, my wife's asthmatic cough quited down after a bowl of it, then resumed promptly after the last of the leftovers were consumed - I'm not a "food as medicine" fanatic, but make of her report what you will.
I like this book a lot, and so does my wife. And, since it was recommended by an Indian colleague, I'll take his word for its authenticity. Enjoy!
Delicious! A bit misleading about the quantities. Sep 16, 2007
The recipes in this book are delicious. You could open your own restaurant. I'm not Tamil, but I've eaten excellent Tamil food at friends' homes on several occasions. The recipes here taste closer to the real thing (as I remember it) than any other book I've tried.
One thing to be aware of: the quantities in her rasam recipes need to be scaled up if you're really going to feed the number of people she says. e.g. I make twice the quantity of her Ordinary Rasam to feed 4 people. On the other hand, her podis/powders will turn out to be in larger quantities than you need for immediate cooking. Of course, this is not a serious problem because they can be stored.
Excellent book Jun 27, 2007
I would highly recommend this book. I borrowed it from one of my friend and then I bought it. You will not regret. Great book.
I'd give it 10 stars if I could! Feb 3, 2007
I'm a South Indian myself and a total gourmand... apart from the classic "Cook & See" series, this is the book that results in the most authentic taste and flavor-filled dishes!
The Cook & See books are translated from Tamil and not very well at that... but the results speak for themselves.
This book, on the other hand, is written in English with good instructions... about the spice level, I think it's perfect but then I grew up eating this stuff!
So if you have a mild palate, I'd easily quarter the chiilies and lessen the spices a tad.
So if you are looking for a well-written book with good illustrations, with authentic flavor, I'd recommend this one!