"It was a wonderful experience interacting with you and appreciate the way you have planned and executed the whole publication process within the agreed timelines.”
Subrat SaurabhAuthor of Kuch Woh Pal
The cuisine of South India is extremely diverse and is well known for its light, low calorie appetizing meals. Traditional south Indian cuisine is mainly
based on rice. There are many dishes like Dosas, Idlies, Vadas, Uttapam, made by mixing rice and lentils(Daal). South Indian food is a perfect blend of flavour, colour, taste and nutrition. It comprises of dishes from major states including Andhra pradesh, Karnataka, Kerala and Tamil nadu. So while there is common threads running through the dishes from all these regions. They differ in terms of preparation and spice content, Karnataka is famous for masala dosa, its orgin from Udupi and was subsequently popularized mysore masala dosa too. A.P. is famous for extremely spicy food. Kerala uses in its food more of coconut and coconut oil. In Tamil cuisine food is classified into 6 tastes namely: Sweet, Soar, Salt, Bitter, Pungent and Astringent. Today South Indian cuisine is extremely popular not just in India but also on the global stage as well. This book is complied into South Indian cuisine with tastes, varieties and health too. Satvik food in this book is emphasizing on food cooked without onion and garlic, neither too salty, nor too spicy. In South Indian cuisine main ingredients used are rice, dal, musturd seeds, curry leaves and fresh coconut.
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Aumshanthi
Aumshanthi have been a published author since 2002, when she had started her career into writing field by publishing her first cookbook named, Indian Menus- a new one everyday.
By getting over whelming response of her readers she didn't stop there. She had pen down many more books on different subjects like, travelling, spritiualism, Yoga, meditation, temples of India.
Inspite being an author, multitalented, Yoga guru, avid traveller, passion of cooking, a philanthropist, photographer, a women of many parts. Her first teacher in her life is her mother, who has taught her basics of satvik cooking. She had gained more knowledge in culinary from her college while studying B.Sc. Home Science, Her house kitchen is her experimental lab to pursue her passion of cooking.
