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Summary of the Book
There is so much more to South Indian food than just dosas, idlis, sambhar and medu vada. South India encompasses a wide variety of delicacies that you will get to know through the pages of this book. They will take you through the coastal states that are verdant with coconut trees and the sea awash with succulent seafood.
The hills of the Deccan hinterland are covered with acres of spice groves that infuse the air with a fragrance that is unique to this land. Savour your way through crunchy Maddur Vade or succulent Chettinad Kozhi Varuval, fragrant Ennai Kathrikai or healthful Soppina Palya, spicy Mutton Urundai Kozhambu or soothing Fish Moilee, wholesome Bisi Bele Hulianna or piquant Puliodharai, and end on a sweet note with Pal Payasam or the ever popular Mysore Paak.
Explore the food that is enveloped in the aroma of cardamoms and pungency of peppercorns ably balanced with the soothing sweetness of coconut and enjoy the feast doused in southern spice.
