South Indian Kapi and more

The eminent author Prema Srinivasan leads us on a South Indian food trail with her “Pure Vegetarian” Cookbook, a guide which will have cooks and foodies perking up their ears and cleansing their palates in anticipation

Prema Srinivasan was brought up in a traditional South Indian family. From an early age, she learned to appreciate culinary heritage. Later on, she developed an interest for fast food. As she learned to cook, she developed her variations of a healthy vegetarian diet, balanced according to Ayurvedic Principles. Recognising that food cultures are in a dynamic process of evolution, she took keen interest in incorporating some of the trans-regional and international influences that are compatible with the traditional core of South Indian vegetarian cuisine in our cosmopolitan age, and now she has come-up with her new book “Pure Vegetarian” which has traditional Indian vegetarian cooking and lists over 100 recipes.

More than being just a compilation of traditional mouthwatering vegetarian recipes, Prema Srinivasan’s “Pure Vegetarian” can be considered a cultural anthropology of the South Indian vegetarian community through the lens of food. A retrospect of the ethos of vegetarian food, this work has been created with a unique cultural perspective: one which delves into religious and cultural beliefs and practices that are embedded in the preparation and consumption of food.

After over a little decade of research she finally concluded the book, Prema says “I was inspired by a reconnaissance of not the preparation of food per se, but rather the thirst for knowledge about food, its cultures and traditions. Over the years, the book has undergone several changes, and here we are today at its release. “Pure Vegetarian” is an effort to enable today’s generation to assimilate traditional and cultural nuances through a culinary journey of a pure and diverse vegetarian cuisine that is both traditional and personal.” From the genteel civility of sacred Offerings to the perfect ‘Degree’ Coffee, the book meanders through several delicacies of regional cuisines including recipes for Kulambhuand Sambhar, Tiffin, Chutneys and Tugaiyals, Rasam and Pickles among others.