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Centuries ago history was rewritten when spices and herbs from ‘God’s own backyard’aroused the senses of seafarers from distant lands. The goodness of these spices and herbs from ‘God’s own backyard’ – Andhra Pradesh, Karnataka, Kerala, & Tamil Nadu, in the southern region of India, forms the basis for the deliciously spicy and hot cuisines. These cuisines are as seductive as the southern sirens & it also aroused the senses of Dr. Suhas Awchat &Master Chef & Culinary Book Author Deepa Awchat while they were on a family holiday to the south. Deepa being a foodie & a master chef had experienced the variety of the unexplored south Indian food and on returning to Mumbai realized that the so called South Indian restaurants were only limited to Idli Dosa & Sambhar, so she along with hermultifaceted husband Dr. Suhas decided to explode the myth & educate the people about the unexploded cuisine from the southern Indian peninsula. After conducting an intensive research by staying in ea ...