Viji Varadarajan was trained to cook through the dual influences of her parental home and her husband’s family’s traditions. She has analysed the dishes from the point of view of nutrition and health and presents recipes that are perfectly balanced – low in fats and cholesterol and yet protein and vitamin rich. These recipes have been handed down and perfected in the kitchens and temples throughout South India.
Today’s generation was losing out on an entire culture so she decided to record for posterity the dishes from a Brahmin cuisine. People today are searching for their roots and want to relearn and revisit the tastes and smells of their childhood or families. Many of these dishes are not to be had in restaurants and are served in only a few homes.
The recipes are for the run- of- the- mill vegetables transformed into plain or exotic dishes. "I learnt my cooking from my mother and mother-in-law. I have retained their instructions practically to the last word. I have recognized the need for the busy professional who needs to put together a meal in the minimum time frame."
Viji Varadarajan is passionately fitness conscious and is interested in yoga, swimming, aerobics, reading, classical Indian music and dance. She has been a dancer for many years.