“The reason rasam is often the hardest dish to get right is not just because of its deceptive simplicity. It’s because one of the ingredients is nostalgia. Janaki and Dhwani have captured the heart-warming essence (literally “rasam”) of grandmotherly love, the tragedy of loss, and the keeping alive of memories via food. And Malli’s rasam recipe is just perfect.” – Krish Ashok, author of Masala Lab.
“This book, like the perfect rasam, is evocative and rekindles familiar emotions and fragrances, and takes you on a wonderful ride down memory lane.” – Rakesh Raghunathan, food historian and raconteur