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Isolated from the Indian interior by the Sahyadri Mountain range, Kerala is a tropical paradise complete with palm trees and sandy beaches. Coastal life and centuries of sea trade are both reflected in its unique cuisine. Fish, coconut, tamarind and so much more, the food of Kerala is not to be missed and Omana Karumanchery makes sure we don't miss a thing. Filled with vivid family memories, extraordinary photographs and easy to follow recipes, she demystifies over 70 traditional South Indian recipes that beg to be cooked and shared.Ammamma's Kitchen is a one of a kind journey through food, family and tradition. Whether you're new to the kitchen or you're an experienced chef looking to explore the world of South Indian cuisine for the first time, these recipes are the perfect entry point into the world of Kerala cooking. You will learn to love Kerala food with every bite.
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'This is an engaging story that feels both urgent and necessary. It is also a terrific read.' – The Daily Telegraph (Australia) Welcome to Cinnamon Gardens, a home for those who are lost and the stories they treasure. Cinnamon Gardens Nursing Home is nestled in the quiet suburb of Westgrove, Sydney – populated with residents with colourful histories, each with their own secrets, triumphs and failings. This is their safe place, an oasis of familiar delights – a beautiful garden, a busy kitchen and a bountiful recreation schedule. But this ordinary neighbourhood is not without its prejudices. The serenity of Cinnamon Gardens is threatened by malignant forces more interested in what makes this refuge different rather than embracing the calm companionship that makes this place home to so many. As those who challenge the residents’ existence make their stand against the nursing home with devastating consequences, our characters are forced to reckon with a country divided. Chai Time at Cinnamon Gardens is about family and memory, community and race, but is ultimately a love letter to storytelling and how our stories shape who we are.
Recipes treasured by more than three generations of women The first volume of Samaithu Paar was published in 1951. More than just a cookery book, it was intended to serve as a manual for daily use. Over the years, those who did not find time to learn cooking in the traditional way from their mothers have used the three volumes of Samaithu Paar to set up home and manage kitchen all over the world. The Best of Samaithu Paar brings together 100 most-loved recipes chosen from the three-volume original. Maintaining the simplicity of language, easy-to-follow directions and the adherence to the smallest details, the recipes have been suitably revised and adapted using universal measures of cups and spoons and modern utensils and appliances in place of the more traditional ones. Recipes range from the basic idli, dosai, sambar and rasam to their many variations that are not so familiar to all Indians. The book also includes specialities like Moar Kuzhambu, Mysore Rasam, Pongal, Murukku and Jangiri, as well as pachadis and pickles. A must-have for all those who enjoy traditional Indian cuisine.
Almost all show-world success stories in India appear the same. What sets individuals apart is the approach and the attitude once they reach the top. No one can resist a rags-to-riches story. It is every common man`s dream. But Rajinikanth`s story is irresistible. He continues to be an enigma to both his fans and contemporaries. He is simple Shivaji Rao Gaekwad who, by way of luck and hard work became a superstar, and continues to remain on top notwithstanding the vagaries of time. His starrer Muthu gave him an enviable identity globally, and sky seemed the limit after its unprecedented success in Japan. His latest, Shivaji has further spread his charisma globally. One can love Rajinikanth as millions do, one can hate him, as his detractors do, but the fact also remains no one can ignore him. None can shrug away his presence unless he or she is extremely insensitive to the film world. The book painstakingly seeks to record every nuance of Rajinikanth`s life: the joys and sorrows, the pains and ecstasies, loves and betrayals. It also does not shy away from underlining the two extremes that have remained an intrinsic part of his highly eventful career: the human and the divine. The book tells the essential truth about Rajinikanth that has thus far remained unknown to his vast fan following.
In recent times, the coconut-flavoured cuisine of the Malayalis has gained immense popularity. Appam and Istoo, Avial and Olan, Irachi Biryani and Pathiri, all these and more are now served in restaurants and homes all over India. In this collection, the author hilights recipes that are considered to be specialities of dofferent regions and communities of the state, from the typical vegetarian hindu dishes of Palakkad to the syrian christian delicacies of Tranvancore.
Winner of the 2018 James Beard Foundation Book Awards Winner of the World Gourmand Cookbook Awards Finalist for the IACP Awards Shortlisted for the NCIBA Book Awards, Best Cookbook A journey from old traditions to modern Indian cooking with deliciously simple and gut-healing recipes that leave you feeling fulfilled—rather than full. Upon learning that rice and bread were the culprits for her husband’s Type 2 diabetes, Deepa Thomas deconstructed and reinvented her native Indian cuisine. Deepa made anew seventy slow carb recipes, incorporating time-saving Western cooking techniques, breaking-news research on gut health and weight loss, and Ayurvedic wisdoms ("When diet is right, medicine is of no need; and when diet is wrong, medicine is of no use."). After six months of cooking and eating "New Indian," Deepa lost twenty pounds and freed her husband from a ten-year routine of insulin shots. Part cookbook and memoir, Deepa’s Secrets introduces breakthrough slow carb and gut-healing recipes that are simple and nutrient-packed, without sacrificing its rich South Asian flavors. On a mission to demystify and make healthy an “exotic” cuisine, Deepa shares shortcuts and techniques that will make "New Indian" everyday fare. Bold and intimate, Deepa’s Secrets will undoubtedly change your cooking, and quite possibly your life, featuring East-to-West recipes such as: Ralph’s Garlicky Spinach a la Dal Ammachi’s Claypot Fish Molee General Joseph’s Five-Star Chicken Batons New Indian Cacciatore Masala Omelet The author is donating her royalties to FoodCorps, a nonprofit that connects children to healthy food in American schools.
Introduces the staples, basic ingredients, and spices that make up Southern Indian cuisine.