lIKE ALL OTHER PARTS OF iNDIA,sOUTH iNDIA TOO HAS ALARGE REPERTOIRE OF RECIPES TO IT'S CREDIT,RANGING FROM BREAKFAST AND THE QUINTESSENTIAL 'TIFFIN' TO MAIN COURSE DISHES,snacks,festival or fasting foods,pickles,and the lot!In this book,which is designed to provide readers a glimpse into South indian cooking,we have included recipes from different States including Tamilnadu (eg.,Medu Wada,Cabbage Foogath and Sambhar)kerala (sucha s Plantain Erissery and Avial)Andhra Pradesh (such as Vankaya Muddha Korra) and karnataka (like Chitrana rice and Bisi Bele Bhaat) Transport ypourself across South India with these recipes,and enjoy yourself discovering the unique features of this cuisine,
