Cooking in any culture is based on family traditions that are handed down through generations. South Indian cuisine is mainly vegetarian and is based on the concept that food shapes the personality, mood and mind.Food was always cooked with a great deal of attention to cleanliness; to the balancing of nutrition, flavour, texture and variety; and with the divine as the first taster of the day’s meal.
The older generation in the modern world cling to their traditional dishes at mealtimes. Young people, due to reactionary sentiments, reject the routine and traditional meals served at home.
All this is until they set up their own homes or migrate to foreign lands and then the homesickness sets in along with longings for mom’s or grandmom’s cooking.
This book is a suitable substitute in teaching the nuances of hard-core vegetarian cooking to novices.