Who in India has not heard of idli sambhar, dosa, avial and uppama? South Indian food is unique, colourful and satisfying. If you try it just once, you will want to try it over and over again because in spite of being very hot and spicy, it is a delight of every gourmet’s heart. In this book you will find recipes for all the popular dishes from South India. Each recipe in this book has been tried and tested and we hope you will enjoy preparing these recipes.

200 basic and classic vegetarian recipes from South India. Written by Smt. V S Indira 50 years ago, especially for the first-time learner! The original Tamil book of recipes, Thennattu Unavugal, was written by Smt. V S Indira, an expert in South Indian cooking. Written in an easy and accessible style, the recipes are explained step-by-step with useful and practical tips that give the result the special touch of traditional southern cooking. This book, containing 200 of the most popular recipes, is arranged in groups very familiar to all of us – sweets, savoury snacks, sambar, vegetable curries, rasam, idli/dosa varieties, rice varieties, tiffin items, pickles and so on. The book is translated from Tamil.

(1) Unlike other books, this book is not merely the compilation of some Indian recipes. It explains the basic principles of Indian cooking and the role of spices and additives in it so that the reader would be able to formulate the recipe of the dish of his own liking. (2) The authors take the reader to ordinary Indian kitchen by describing utensils, ingredients (including herbs, spices and condiments ) and cooking techniques. (3) The book describes the most common food cooked in Indian homes . The recipes are simple and easy to follow and additional useful information is given in the Notes. (4) The Indians are fond of sweet dishes so the book describes four categories of sweet dishes which can be cooked by the reader easily. (5) The book is profusely illustrated by full page colored images of all the dishes.

The cuisine of Gujarat, a state in western India, is famed for its delicately flavoured vegetarian dishes. This collection of over 80 family recipes introduces readers to some of India's often overlooked culinary offerings. Also included are an introduction to Gujarati culture and cuisine, a section on spices, ingredients and utensils, and a chapter on non-vegetarian specialities. Each recipes is presented in an easy-to-follow format and adapted for the western kitchen. Enchanted drawings throughout the book the flavours of India alive.

Like all other parts of India, South India too has a large repertoire of recipes to its credit, ranging from breakfast and the quintessential “tiffin” to main course dishes, snacks, festival or fasting foods, pickles, and the lot! In this book, which is designed to provide readers a glimpse into South Indian cooking, we have included recipes from different States including Tamilnadu (e.g., Medhu Vada, Cabbage Poriyal and Sambhar), Kerala (such as Plantain Erissery and Avial), Andhra Pradesh (such as Vankaya Muddha Korra) and Karnataka (like Chitranna, and Bisi Bele Bhath). Welcome to the digital version of Tarla Dalal’s South Indian Recipes! You can now carry your cookbook with you wherever you go. Although this book contains the same delicious and inspiring recipes as the print version, you might find the look-and-feel a bit different, due to the changes we have consciously implemented, to make using this eBook easy and interesting for you. All the items in the menus are directly linked to the relevant pages, making navigation a breeze. Just click on any chapter in the Table of Contents, and you will be taken to a list of recipes in that chapter. Just choose, and click on any of those recipes, and you are ready to start cooking it, with the clear recipes and lovely images to inspire you. If you are in doubt about any of the ingredients, worry not… just click on it and you will be taken to the glossary section of our website, tarladalal.com, to view a simple description and easy explanation of the culinary usage of that ingredient. Many recipes are enhanced with their video links, so you can even enjoy watching your favourite recipes being prepared right in front of you. Happy cooking.

This unique cookbook relates the story of the Pied Noir or 'Black feet', Sephardic Jews from the North African nation of Algeria. The cuisine of the Peid Noir reflects a storied history: Expelled from Spain, and later forced to flee Algeria, their cookery was influenced by the nations they inhabited, as well as the trade routes that passed through these areas. Over the centuries, they collected recipes and flavours that came to form a unique and little-known culinary repertoire. The 85 recipes in this fascinating book are accompanied by a history of the Pied Noir and the story of the author's family. A glossary of culinary terms and menus for Pied Noir feasts are also included.

Callalloo and Buss Up Shut, Mother-in-Law And Kuchela, Chip Chip and Doubles. The verbiage of Trinidad's cuisine is both lyrical and mysterious. The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural heritage. A British colony from 1779 until 1962, during those years Trinidad & Tobago's population grew to include East Indian and Chinese indentured servants who worked in the sugar plantations alongside former African slaves. Trinidadian food is marked by the blending of these cultures. As such, curry, Indian breads, callaloo (a soup of West African origin), and fried rice are all among the national dishes. The book includes these dishes, as well as many others, including Shrimp Creole, Beef Stew with Dumplings, and Ginger Beer. Also included are fascinating histories and anecdotes on such topics as Trinidadian rum, Buccaneer Cooking, and Black Cake. Beautiful photographs! by Jean-Paul Vellotti bring this beautiful island nation and its unique cuisine to life.