MyHinduPage.org Review
To describe the difference between South Indian and North Indian cuisine is like comparing rice to wheat. They are both grains that are grown in abundance in India, but they are very different. This creates a conundrum for those wanting recipes for Indian food because you have to ask first which type of Indian food, North or South Indian.
The majority of Indian recipe books available for English readers are North Indian, South Indian ones are rare. Fortunately for those who are smitten by sambar, rasam, dosa, spicy coconut chutney, vadai and all other pungent and aromatic South Indian vegetarian cooking this book Dakshin is one of the best on the shelf.
When I was a cook in my guru's ashram in Hawaii this book was one of the most oft used resources. Well written in English with necessary instructions for those unaccustomed to find unique spices like asafetida the step by step instructions to make idlli, thosas, vadai and other South India cuisine can make a beginner a specialized South Indian chef in a matter of months. The pictures in the book are just as good. A must have book for connoisseurs of Indian cooking.
