Description
Yoghurt, or curd, holds a special place in Indian kitchens. Woven into cultural, social and religious life, it is one of the most valued foods in Indian cooking. As a byproduct of milk from the cow, an animal considered sacred in India, yoghurt reflects the deep influence religion has had on Indian food, giving rise to some of the richest vegetarian traditions in the world.
Beyond its cultural significance, yoghurt is a valuable source of nutrition. It can be enjoyed in its natural form or transformed with vegetables, spices and condiments into countless flavourful preparations. Its versatility makes it a true kitchen essential, equally at home in a quick weekday dish or a festive spread.
This recipe book brings together a wide range of yoghurt based dishes from the Tamil Brahmin kitchen. It covers everything from starters, side dishes and main courses to tiffin varieties and desserts, offering a complete picture of how curd is used across a traditional meal.
Every recipe is written to be simple and practical, using modern kitchen equipment that is already part of most homes. The dishes are quick to cook and rely on common, easy to find ingredients, making them approachable for both experienced cooks and beginners.
Whether you are rediscovering familiar favourites or trying something new, this book invites you to explore the many possibilities of yoghurt and bring fresh variety to your everyday cooking.
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