The Bangala Table – Flavors and Recipes from Chettinad Hardcover – August 26, 2014

We love this cookbook. Jim made a Chettinad lamb dish for our Christmas dinner party, to rave reviews! We have had the great good fortune to visit the Bangala twice in recent years, and we knew a cookbook was in the works. We have not been disappointed. The Chettinad history that is included is an edifying bonus.Any readers who visit southeast India and have the opportunity to enjoy a meal or a stay at this hotel should take it. The food is extraordinary, and the atmosphere, charming, comfortable, and Indian: The rooms feature Chettinad colors and crafts. If our luck holds, we hope we can visit the Bangala again. Cheers!

Well written and good pictures that give the reader a good notion of what the goal looks like.

Awesome!!! I love this book for its authenticity. Food from Chettinad at home? Sign me up! Very special, unique recipes. Some very time consuming but others easy. Wonderful book!!!

I havenot used any of these recipes,but whwn visitedthe bangala, served many of thes recipes,end joyed the photds. an history.

We stayed at The Bangala earlier this fall. The food was phenomenal. The cookbook got me closer to reproducing some of my favorite dishes from there than I imagined possible.

Lots of interesting recipes that are different from most Indian restaurant food. A good book to expand your horizons on Indian food.

The book was given to me as a gift when I was in Chennai 4 years ago by the CEO of a business partner - Raj Prakash. Since then, we have prepared many of the recipes and we have never been disappointed. Since some of my family members are vegetarian, this is a wonderful source of diversity to our normal Israeli veggie food which is mostly Western-influenced. Over time, I've gotten the techniques down pat - of tempering spices properly, preparing masalas and controlling the spiciness level. In short - this is a perfect cookbook, with beautiful photography, practical, doable recipes that are not dumbed-down or Westernized.A word of caution - you need to use fresh spices and take the time to find dried curry leaves and asafetida (which I eventually found in an Indian grocery store next to the Tel Aviv central bus station.

Fantastic recipes. I prepared the Koli Kurma for friends and they could taste it was Chettinad cuisine. Truly authentic.