Sreedharan, Das. The new tastes of India; over 100 vibrant vegetarian recipes from Southern India - Brief Article - Book Review

Kliatt, March, 2004 by Shirley Reis

Headline, dist. by Trafalgar Square. 160p. illus. c2001. 0-7472-7148-8. $19.95. SA

Indian cuisine means curry to most non-Indian people, but this book will completely transform that notion. In this superb book, Das brings together some of the best recipes one can imagine. The dishes included in this book represent the varied cuisine of the Southern region of India, specifically near the city of Kerala. Each section is prefaced by information about how the category represents common Kerala cuisine, and interesting stories and anecdotes preface each recipe. Full-color photography is prevalent throughout the book. Some of the recipes include Mushroom and Cashew Nut Samosas, Cassava Chips, Mango and Yogurt Chutney, Onion Chapatti, Black Pepper Rice, Broccoli and Coconut Curry, Tomato Assam, Green Mango Salad, Mango Ice Cream, Pistachio Kulfi, and Passion Fruit Cordial. Das is the founding chef of the award-winning restaurant chain Rasa, located in London, and twice named Time Out's Best Vegetarian Restaurant.

The book will surely broaden your understanding of the marriage of spices along with both the speed and ease of preparing Indian cuisine, but readers should be aware that many of the recipes require special ingredients that only can be located in Indian grocery stores or large supermarkets catering to an Indian population. Shirley Reis, IMC Dir., Lake Shore M.S., Mequon, WI