My Two Souths: Blending the Flavors of India into a Southern Kitchen Hardcover – Illustrated, October 11, 2016

I am Indian who lives in the US, and my wife is American. We both love this book. We've cooked a number of recipes from it and have enjoyed them all.:Egg Appams: I recognize this from my childhood in India.Spice-to-table Oatmeal: A nice, filling breakfast itemBlueberry Lime Muffins: The mace in this was revelatory! Not overpowering at all, and really works well.Puffy Ginger Hoecakes: Crispy deliciousness!Golden Kichadi Grits: A nice, filling breakfast itemCardamom Stewed Plantains: Really delicious fruit-based breakfastQuick Tellicherry Buttermilk Biscuits: Love the bite of the Tellicherry pepperCountry Captain with Lemon Relish: Really deliciousSouthern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread: This was the only dish I didn't like as much as other dishes, only because I'm from Goa where we have vindaloo too - just not much tomato in it. The green bean verakka was outstanding.Black Cardamom Smothered Pork Chops: This was the first recipe we cooked. May be our favorite one.Mess-o-Greens with Ham Hocks and Jalapenos: Love us some greens!Railways Beef Curry: A really nice beef curryPuff Pastry Samosa Pockets: Made the one with sirloin filling, my wife left me just one... under duressDutch Cake Rusk: Like Biscotti, really nice!Shishito Pepper Crawfish with Polenta: Used shrimp instead, really good polentaMint Masala Roasted Chicken with Fennel and Potato: Close second for our favorite recipeThe way Asha combines the flavors of India and America is brilliant - the resultant dishes are recognizable as both American and Indian. I intend to cook through the entire book.

We really enjoy this cookbook. Everything we've made from it has been delicious and most of the recipes have been "intermediate" as far as difficulty level. We use this cookbook on the weekend or long holiday because it's been hard to get food on the table at a reasonable time during the week. If you get this book (which I recommend), please try the blueberry lime muffins. Love at first bite.

I've been learning to cook Indian food for a few years now, but hadn't had much exposure to south Indian cuisine, and have really missed the food in Tennessee. This is the best of both worlds! Recipes so far have been hit or miss and the book could have used some tighter editing (for example sometimes steps are skipped or the ingredients aren't clear- is "lentil flour" supposed to mean gram flour?) but I am having so much fun in the process and learning so much. This book is less complicated than most of the other Indian cookbooks I have, which was a nice surprise- no pressure cookers and it's easier to prep things ahead.. The bright fruit salad with seasoned shrimp and the Friday fish dinner are phenomenal. I can't wait to try more.

This was an ingenious concept perfectly executed by Chef Asha Gomez! Currently, I have made the Kerala Fried Chicken and Three-Spice Carrot Cake. These will forever be staples in my home. You don't taste Southern or South Indian cuisine fused together but the totality of her life's experience to-date, and what a beautiful and rich life she must have! I plan to work through every recipe in this cookbook and to amaze my palate repeatedly!

I love Indian food, especially South Indian food but what an incredible idea to combine ingredients and ideas from the American South with classic Southern Indian dishes. The recipes are very easy to follow without long lists of ingredients. There are plenty of everyday recipes - think weeknight cooking for the family - as well as Sunday dinner recipes that take longer but are so worth it. The book maybe worth it for these three recipes alone: Kerala Fried Chicken & Low Country Rice Waffles with Spicy Syrup; Gilded Acorn Squash with Coconut Milk Rice and Golden Pepper Sauce; and Marcus' Turkey Kheema Sloppy Joes. All deeply flavorful, easy to prepare and so darn comforting!! Buy this book!

I am a serious Southern (originally from New Orleans) home cook for many years but living in Alabama). I like the new philosophy of taking simple traditional regional ingredients but cooking them differently - greens, beans, and cornbread for example. I have been interested in expanding into Indian foods. I have been collecting Indian spices and ingredients including a variety of lentils. I read a review of her book some time ago but only recently purchased. It is excellent. She has lived in the USA and Atlanta for some time opening different restaurants. She does what so many cooks will do and that is blend the original with the new. Recipes and stories from her home in India are included with adaptations from the South, her new home. She is from Southern India which cooks differently than Northern India and living in the Atlanta gives the book its name of Two Souths. I have the Kindle version and it is easy to read, great index system and full pictures. Worth the money.

Combines two of my favorite cuisines into some really unique recipes you will not find anywhere else. Full disclosure, I have not made a recipe yet and will modify my review if my opinion changes. But I have reviewed the book cover to cover and it has some of the most interesting and appealing recipes I have seen in a long time.

Love the book and tried a couple recipes which I am definitely addicted to the flavors. However one of the two recipes I tried I think might have a typo or inaccuracy on the yeast raising time since it didn't rise after two hours as it said. So might need to let here and there. I am still excited to try the recipes.

The recipes are fantastic but the artwork is a bit lacking. For me, a recipe book should be filled with gorgeous, mouth-watering images. I feel that a cookbook should be a work of art, as much as the food is.

I was hoping for more fusion of the Two Souths. It has more of an Indian base. I would of liked more Atlanta with some Indian flair and flavour.