In the famous Chettinad Healthy cooking tradition of Southern India, these foods evoke South Indian forgotten by Chicken Tikka Masala enthusiasts. Mostly vegetarian, these recipes allow home cooks to create such esoteric: dishes as Potato-flled Dosas with Coconut Chutney; Pearl Onion and Tomato Sambhar; Chickpea and Bell Pepper per Poriyal; and Eggplant Masala Curry. Rasams, breads, legumes and payasams are all featured here, as is the exceptional Chettinad Chicken Kolambu, South lndia's version of the popular vindaloo. Each of these low-fat, low-caloric recipes come with a complete nutritional analysis.

About the Author

Alamelu Vairavan, a native of South India, is on a mission to help people discover the joys of cooking and sharing healthful foods. She co-authored Art of South Indian Cooking and contributed recipes to the American Dietic Association's cookbook Cooking Healthy Across America. She has received extensive nationwide print, radio, and TV coverage, including appearances on the Discovery Channel and PBS. Vairavan is a popular culinary instructor and consultant who offers wellness programs to corporate employees. She resides in Milwaukee, Wisconsin.

Dr. Patricia Marquardt is an Associate Professor of Ancient Greek and Latin at Marquette University and co-author of Art of South Indian Cooking. Among her favorite avocations are traveling and creating fusion dishes with Alamelu. She enjoys promoting Indian cooking among her colleagues and students in Milwaukee, Wisconsin, where she lives.

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