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n Annapurni, author Sabita Radhakrishna cooks up a delicious feast of traditional Tamil dishes that are authentic and easy to use. She presents a careful selection of recipes borrowed from Tamil Nadus diverse local people, as well as those of communities settled in the state, integrating the local cuisine with their own unique styles of cooking. These include the delectable dishes of the Mudaliars, Vellalas, Naidus, Kongunadus, Anglo Indians, Chettiars and Tamil ...
Tamilian cookery has always had its own distinctive tradition, but to most non-Tamilians, only the stereotypes are distinguishable... the ubiquitous dosai, idlis, sambars and chutneys, without which southern cuisine would be incomplete. Few are aware of the rich repertoire of traditional Tamilian cookery, the non-vegetarian dishes, not heavily spiced, nor oily, but delightful in their variety and range, and their vegetarian counterparts.Beseiged by requests from ...
The book is a compilation of the reflections, reminiscences and perceptions of Dr. Sivaji Ganesan's life, which includes the personal as well as the professional-theatre, film and political. What he said has come from the heart without inhibition. He has given full expression to the grammar of acting and has recorded valuable hints to theatre and film professionals in a subtle manner.