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vrnalini@gmail.com

Testimonials

Hi Viji,

Honestly speaking I do not have very many friends since my work keeps me busy. But I love to make friends with individuals with substance. You are one person who is full of that and you were born to make a difference. Our samayal is truly a dying art and with your passion and drive a change can be brought about and the books that you have created are only going to confirm my earlier predications.
Over and above I have seen chandrika bhatt and other pioneers in this field. You stand out in this crowd since you look disciplined and truly very dynamic. I’m so glad to have come across you and would like to cherish our friendship. Let’s keep exchanging mails and please let me know if I can be of any assistance from this part of the world.
Wish you and Rajaji a Very Happy and Prosperous Deewali.
Hope to see you some time in future.
Warm regards,
Rani Ramesh - from Trivandrum Oct 24th 2008

Hi Viji,

Thank you so much for agreeing to answer some of my questions. You are a well of good information -- I'm so glad I got in touch with you.
Would it be possible to be able to quote you on your website when you say, 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 cthe balancing of nutrition, flavour, texture and variety."
Then I have a few more questions to ask you.
What is the area that's considered "South India?" Because this is for Americans and India is such a large country, I'd like to let our readers know.
Could you briefly explain the Brahmin Tamil culture and cuisine?
You say that traditional South Indian cuisine uses no garlic or onions. Is that because they don't grow there? What are the traditional spices used in cooking?
What would a typical South Indian meal consist of? Is bread served? Dessert? What do you drink?
Do you have any ideas for adapting South Indian cooking for American tastes or American cooks who may not have access to all of the flavors and spices?
What would be a good way to throw a South Indian dinner party? How would food be served? How would you decorate the table? What serving dishes/utensils could be used?
Thanks so much again for your help. I look forward to hearing from you and reading your answers.
Mary Margaret Food Editor
Vegetarian Times - USA

Dearest Viji

Success! We finally had our "big dinner party" last night, and it was a great success!
I made the Dhideer Rasam, Coconut Rice, Cucumber Pachadi, Vellai Chutney, Makka Cholam Sundal, Badhaam Halwa - and for good measure (it was a celebration, after all!), the Kunja Laadu. Here, I will confess that, having attempted to make boondi from scratch before - and not happy with my efforts - I used store-bought boondi instead and made the Laadu with that. Everyone cleaned their plates! We all agreed that everything was delicious, and that the Vellai Chutney was everyone's favorite, along with the Kunja Laadu. And that I should have made twice as much of the Makka Cholam Sundal!
Our Tamil guest of honor was so impressed. I showed her the Vegetarian Samayal cookbook, and she was particularly impressed with the Podi section. She said that she had never seen recipes for podis, so she usually has her mother in Texas make some up for her to take home.
All in all, Viji, a great evening was had by all, and I thank you! My only regret is that I never got to take any photos...oh well. By the way, I will definitely check out the new edition of Samayal.
Regards,
Renee - Florida USA Dec 15th 2008

Sounds like a great honor, mom...Truly proud of you! Love you.

Vandana - From Dayton 19th December 2008