The key to making the best vegetarian Tamil food is cooking it at home. Prema Srinivasan's Pure Vegetarian will have cooks and foodies alike rushing to the kitchen in anticipation.

If you thought sambar, dosai, idli and rasam summed up the cuisine of south India, you're in for a delicious awakening. The more-than-hundred recipes in this book-influenced by area, community or simply the seasons-showcase the wide variety and infinite inventiveness of the south Indian kitchen: bisi-bele bhath (spicy red gram dal tamarind rice); kamala orange aval uppuma (orange-flavoured beaten-rice uppuma); vangi bhath (brinjal rice); valaipu vadai (banana flower vadai); badam pal poli (almond milk poli); among others. Lesser-known dishes featuring specific types of grains and an awesome array of chutneys and pickles are also lovingly included.

With anecdotes about the history and culture of the recipes and beautiful photographs showcasing the ingredients, the utensils, the presentation and, of course, the food itself, Pure Vegetarian is a delightful addition to the library of any discerning gourmand, or anyone with an interest in the food and culture of Tamil Nadu.

This second edition provides calorific values for each recipe and has been revised to include more recipes from the author's treasure trove, as well as a few traditional delicacies from other regional Indian cuisines.