Dakshin

<p><strong style=background-color: rgba(255 255 255 1); color: rgba(15 17 17 1)>About the Book</strong></p><p><strong style=background-color: rgba(255 255 255 1); color: rgba(15 17 17 1)>THE CLASSIC COOKBOOK THAT HELPED MAKE SOUTHERN VEGETARIAN CUISINE ACCESSIBLE AND EASY-TO-COOK FOR ONE AND ALL.</strong></p><p><span style=background-color: rgba(255 255 255 1); color: rgba(15 17 17 1)>South Indian vegetarian cuisine is subtly flavoured yet rich in variety. The spices are so delicately and judiciously blended that the best South Indian food always retains the basic essence of its flavour. Therein lies its speciality. From the nutritional point of view the food is perfectly balanced low in cholesterol and fat and not necessarily spicy.</span></p><p><span style=background-color: rgba(255 255 255 1); color: rgba(15 17 17 1)>Chandra Padmanabhan an expert cook has been dishing up delicious meals for her family and friends for more than twenty-five years. Over the years she has experimented with various styles of vegetarian cooking and ingeniously adapted them to suit every palate. </span><em style=background-color: rgba(255 255 255 1); color: rgba(15 17 17 1)>Dakshin</em><span style=background-color: rgba(255 255 255 1); color: rgba(15 17 17 1)> is a compilation of her favourite recipes and several years after it was first published it continues to be the best introduction to vegetarian South Indian cuisine.</span></p><p></p><p><strong style=background-color: rgba(255 255 255 1); color: rgba(15 17 17 1)>About the Author</strong></p><p><span style=background-color: rgba(255 255 255 1); color: rgba(15 17 17 1)>Chandra Padmanabhan a graduate from Calcutta University did her post-graduation in education at Delhi University. She has long been associated with the publishing industry. But it is cooking that has been the author's forte for nearly four decades. She is the author of five best-selling titles </span><em style=background-color: rgba(255 255 255 1); color: rgba(15 17 17 1)>Dakshin Southern Spice Simply South Southern Flavours</em><span style=background-color: rgba(255 255 255 1); color: rgba(15 17 17 1)> and </span><em style=background-color: rgba(255 255 255 1); color: rgba(15 17 17 1)>Dosai</em><span style=background-color: rgba(255 255 255 1); color: rgba(15 17 17 1)>. </span><em style=background-color: rgba(255 255 255 1); color: rgba(15 17 17 1)>Simply South</em><span style=background-color: rgba(255 255 255 1); color: rgba(15 17 17 1)> won the Gourmand International Award for Second Best Vegetarian Cookbook in 2009. The international edition of Dakshin published by HarperCollins Australia in 1994 is still a pick on the shelves of bookshops all over the USA Canada Australia New Zealand Singapore and Malaysia.</span></p>