Published by Thirumalai Charity Trust Publications, the book is a treasure house of authentic Tamil Iyengar cuisine. Although the book covers some north Indian recipes too, one can look forward to the entire list of South Indian vegetarian cuisine in the book. Apart from the foreword, translators preface, the author's experiences, there are also notes on glossary, pre-cooking stages and kitchen management.
The recipes are classified as
1. Pongals and payasams (Jaggery and sugar based)
2. Mixed rice varieties
3. Masala and spiced powder
4. Sambar and kuzhambu varieties
5. Rasam varieties
6. Koottu varieties with tamarind
7. Koottu varieties without tamarind
8. Masiyal varieties
9. Kottu varieties -North Indian
10. Dry vegetable curries
11. Leafy green vegetable varieties
12. Fried snacks -Vadai, bhajji, bonda etc
13. Thuvaiyal varieties
14. Chutney varieties
15. Pachadi varieties
16. Uncooked foods, sprouts and salads
17. Chapathi, paratha and poori varieties
18. Idli, dosai varieties
19. Uppuma, sevai, kozhukkattai varieties
20. Kesari, Okkorai, Poli, Puttu etc
21. Sugar based sweets- Mysore pak, burfi, laddoo, halwa etc
22. Jaggery based sweets- Manoharam, Kadalai urundai, suhian, sojji appam etc
23. Fried savoury snacks -Murukku, cheedai, thattai, thenkuzhal, omapodi etc
24. Chips - Potato, Banana, yam etc
25. Pickles - Mango, lime, gooseberry
26. Dehydrated wafers and other vathals
27. Home made remedies and deepavali lehiyam
An ideal gift for a newly wed South Indian bride and an amateur in cooking ......
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