South Indian Vegetarian cuisine is not only fast to cook but fun to eat. It uses the bare minimum of oil and is characterized by its imaginative use of spices. An old family friend ahs an interesting anecdote to relate about the first idli his family was given by their new Tamil neighbours-They had never seen an idli before and thought that they were uncooked food to be fried and eaten! Now, of course, every one in India has seen and eaten dosai and idli, and ironically, fried idli too has made its advent everywhere. However, South Indian cooking in much more than this. There is still a large world of South Indian vegetarian cuisine that is still unknown to the rest of India. It is this lack that this book hopes to address even if briefly. This book cannot even hope to show you this variety but can surely help you to begin your exploration of this wonderfully rich cuisine.
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