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Title: Useful
Review: South Indian cooking is quite different from North Indian cooking. The spices are different and, although not entirely vegetarian, there is much less use of meat.The book has a refreshingly practical approach in a market that seems increasingly dominated by foody-porn. There are no glossy, full page photographic spreads. Instead, you'll find a simple collection of recipes and hints and real-world advice on preparing the staples of South Indian cusine, idlis, dohsa, sambar, various appetizers, bahjis, rice dishes, and a few meat dishes. The instructions are clear. A nice feature of these recipes is that they mostly tend to use different combinations of the same dozen or so staple ingredients, easily found in an Indian grocery.I have enjoyed everything I've prepared from this book. I would recommend it to anyone, like me, who enjoys South Indian food and is looking for a practical introduction.
