Every day, all over India, millions of women spend countless hours preparing chutneys, chapatis, soups, idli, dosas and snacks with names unfamiliar to most non-Indians. It is highly skilled, labor-intensive work involving specialized equipment as well as basic tools.
For this fourth and final installment of a special month-long tour in India, Heidi Dean recently spent time in her mother-in-law’s kitchen in the southern Indian city of Coimbatore, Tamil Nadu, and learned a bit of what’s involved in preparing classic Southern Indian dishes. She happily took on some sous-chef work as well.
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