South India with J. Ramesh Babu & Syed Nasir

Before I am ‘arraigned’, I plead ‘guilty’ to the ‘charge’ of being unfair. Unfair because I have clubbed the cuisines of our Southern states—including Hyderabad—in one chapter. My only ‘excuse’ is that the rich variety of foods from the South should be covered in a separate book—a project I propose to undertake. There are many superb culinary styles—Malabari, Tulu, Coorg, Syrian Christian, Cochin Jewish—which I have had to leave out. Many of the recipes penned are common—with minor differences, of course—to every genre of Southern cooking. In any event, this chapter is only a ‘palate—teaser’—a hint of things to come.