South Indian vegetarian cuisine is subtly flavored, yet rich in variety. The spices are so delicately and judiciously blended together that the best South Indian food always retains the basic essence of its flavor. From the nutritional point of view the food is perfectly balanced, low in cholesterol and fat, and not necessarily hot. DAKSHIN is a unique and valuable resource for anyone who is serious about Indian cooking. VEGETARIAN TIMES, USA Padmanabhan even turns mashed potatoes into something exotic in her spicy, colorful Mashed Potato Poriyal. WORLD OF COOKBOOKS USA
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