Dakshin Vegetarian Cuisine from South India by Chandra Padmanabhan
Book Description
“Dakshin” is an ancient Sanskrit word meaning “south.” It symbolizes what this Cookingbook is all about – the best and most delicious of South Indian vegetarian cuisine. Filled with tempting recipes and evocative photographs, Dakshin also includes an extensive glossary of terms and ingredients for those new to Indian cuisine and a meal planning section. From sambars and rasams to cooling desserts and sweet treats, Dakshin takes you through the elements of South Indian meals, including chutneys and pickles, rice dishes, pakoras, payasams, poriyals, kootus, bondas, and vadais. With its use of fresh produce and a Healthy, balanced approach to eating, Dakshin is an ideal Cookingbook for today’s lifestyle.
What recipes can I expect?
The dishes it names include sambars, rasams, desserts and sweet treats, chutneys and pickles, rice dishes, pakoras, payasams, poriyals, kootus, bondas and vadais. It also has photographs and a meal planning section.
Who is behind Dakshin?
Chandra Padmanabhan is the author listed in the title.
What does Dakshin cover?
The description explains that “Dakshin” is an ancient Sanskrit word for “south” and says the book is about South Indian vegetarian cuisine.
Do I need experience to use it?
The book description says the book includes “an extensive glossary of terms and ingredients for those new to Indian cuisine”.
This summary is based on the book description on the Amazon page.
What is a balanced South Indian meal made of?
The description lists rice dishes, sambars, rasams, chutneys, pickles, pakoras and sweets, which together make up a typical South Indian meal. In practice, such a meal tends to combine a cereal (rice), a legume-based dish (sambar or a dal), vegetables and a fermented or cultured food, and that is a good pattern to know.
Lentils and other legumes provide protein and fibre; the Harvard legumes page describes how they fit into healthy eating. Vegetables add vitamins and fibre, and the Healthy Eating Plate from Harvard suggests that vegetables and fruits fill half the plate.
Fried foods such as vadais, bondas and pakoras are best kept for occasions. Coconut features in many dishes and is high in saturated fat, which the Harvard page on types of fat notes when discussing types of fat.
If you are new to this cuisine, a glossary helps with unfamiliar ingredient names, and the description mentions that the book includes one. Check ingredient labels if you avoid certain allergens, as legumes, nuts and sesame are common in this cooking.
Related reading on this blog: Eating to Lower Cholesterol: Oats, Fruit, Beans and Healthy Fats and Diet and Fitness: How Carbs, Fat and Protein Fit Together
Book: Dakshin Vegetarian Cuisine from South India by Chandra Padmanabhan
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