Customer Reviews

Art of South Indian Cooking

5 star:		(8)
4 star:		(3)
3 star:		(1)
2 star:		(0)
1 star:		(1)

 

 

Ever since I was a small child, I hated brussels sprouts with a passion! When I first got this book, something possesed me to try the bussels sprout kulambu. I loved it! Next, I tried the broccoli with coconut (two foods I hate). It was also wonderful. Then, I tried the eggplant masala curry. It was out of this world! Ever since I got this book, I've been eating, and enjoying, a wide assortment of foods I used to hate!!!

As a Registered Dietitian I find this book filled with reliable recipes that help readers achieve a heart healthy diet.Professional knowledge allows me to say this, even though printed nutritional analysis is lacking.The authors have said they are considering adding nutritional analysis if a new edition comes forth. Grains, legumes and vegetables, prepared with wonderful combinations of spices, are the foundations of most recipes. Little fat is used and where called for, trim cuts of meat are used. What appears tricky, or rather unaccustomed, becomes second nature, after two or three different recipes are tried. It is true that people who shunned particular foods since childhood are delighted with enhanced versions of foods like brussel sprouts, lima beans and cauliflower. Ms Vairavan has said, in her personal presentations, that the rice recipes are settling to an upset stomach. I can vouch for that personally, as I used the yogourt rice to help me heal from a recent bout with the flu. People who are concerned about the "spiciness" of recipes have never complained of upset digestion after eating foods made from these recipes.

I recommend this book based on professional and personal knowledge.

Susan S. Dunn, RD CD

This book includes many recipes not usually found in other Indian cookbooks. The recipes are easy to follow and the results are authentic and very typical of the influence of Chettinad-style cooking which the author refers to in the book. For those cooks that want to expand their Indian repetoire beyond those dishes more easily identified with India's cuisine, this book is a definite "must".

This book is a great source of easy to follow Indian recipes, many of which you won't see in other cookbooks or restaurants. Whether your a seasoned Indian food connoiseur, or just like to try new things, you'll find plenty to love in this collection!

The thing I love about this book is that it's EASY! Unlike most Indian cookbooks the recipes are simple and quick, especially for a novice cook like myself. Since I don't like to spend too much time in the kitchen this book is a godsend. I highly recommend it.

The Book is an excellent source particularly for Vegetarians interested in cooking authentic South Indian Food. There is also a section on Non-Vegetarian cooking which includes among other recipes a favorite of mine -- Roasted Garlic and Pepper Chicken (PP 185). The Recipes are simple and easy to follow and the food itself is tastefully delicious. My suggestion to both the Authors and Hippocrene Books would be to include plenty of pictures of the "culinary delights" in the next edition.

South Indian cooking is quite different from North Indian cooking. The spices are different and, although not entirely vegetarian, there is much less use of meat.

The book has a refreshingly practical approach in a market that seems increasingly dominated by foody-porn. There are no glossy, full page photographic spreads. Instead, you'll find a simple collection of recipes and hints and real-world advice on preparing the staples of South Indian cusine, idlis, dohsa, sambar, various appetizers, bahjis, rice dishes, and a few meat dishes. The instructions are clear. A nice feature of these recipes is that they mostly tend to use different combinations of the same dozen or so staple ingredients, easily found in an Indian grocery.

I have enjoyed everything I've prepared from this book. I would recommend it to anyone, like me, who enjoys South Indian food and is looking for a practical introduction.

Actually, there are a lot of good recipes here. My husband is from Tamil Nadu and I am always trying to find recipes for some of the dishes I've had at his family home in a Tanjore, especially the delicious vegetable dishes that restaurants never offer. I find that many of these recipes come out very well if I alter them a bit. I use chopped fresh tomatos instead of the ubiquitous tomato sauce, which really drowns the other flavors in the dishes. She also puts tomato sauce where I don't expect a tomato flavor - is this a Chettinad thing? I still haven't found the recipe book I crave: one that tells how to prepare those veggie dishes as my in-laws do! (I get some from them, but the differences in language and kitchen technology makes it hard).

This book presents a variety of authentic and delicious South Indian recipies in a clear and accessible way, especially to novice cooks like me. My favorite dishes are "Bell Pepper and Tomato Rice", "Eggplant Masala Curry" and the yogurt salads. I have prepared and served these items to the wild acclaim of my friends and family. The vegetarian dishes presented in this book are wonderful with traditional "American" items such as grilled shrimp or chicken. However, vegetarian dishes this mouth-watering and filling may render meat entrees surplusage. This book is my most used cookbook!

I highly recommend this book, which to my mind is a good book on South Indian cooking. Unlike a lot of my other cooking books that sit on the shelf after first use, I have gone back to Alamelu's "Art Of South Indian Cooking," many times, both as a source of reference and to try new dishes. The recipes described are easy to follow, quick to make and delicious. A sure BUY if you like South Indian cooking.