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This book was published in India and uses terms found in British cookbooks, e.g., "aubergine" for eggplant. It also lists the Indian name of the recipe, followed by the English name,
It has fewer recipes than the author's US published "Healthy South Indian Cooking: Expanded Edition," but it suits my needs.. I prefer cookbooks that are not heavily illustrated and are more "compact."
Mrs. Vairavan makes Indian cooking easy and understandable, and it is also now easy to obtain the spices and herbs used in this cuisine.. It is a pleasure to use this book. I was looking for "Cabbage Thoran," one of my favorites at the local Indian buffet. Sure enough, there is a recipe for "Muttai Kose Vellai Poriyal (Cabbage Stir Fry with Coconut)." There are no recipes in this book (or in the larger one) for beef, only for "mutton" (or lamb).
I first found Alamelu on TV doing the cooking program associated with her books. I loved the simple way she described the ingredients and methods of cooking. For someone that is not of Indian nationality; although I absolutely love the food, I found all of the ingredients and methods intimadating. Watching Alamelu, I knew I could do this. I bought the book and was right. The food is simple, straightforward and delicious! I must add that I sent the author a note and was pleasantly surprised when I received a personal email back from her thanking me for the note. Now that doesn't happen very often! Very nice lady; great book!