The Exquisite World of Indian Cuisine

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Allied Publishers, 2009 - 480 páginas
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Indian cuisine reflects the variety and diversity of India that is derived from its vibrant history dating back to more than 6000 years ago. The indigenous culture of India for thousands of years kept assimilating the cultures of all those who came to its shore for power or pelf. This assimilation also produced a unique and a exquisite cuisine. The ethos of Indian Cuisine however originates from the basic philosophy and thought enshrined in the ancient Vedas (nearly 2000 B.C.) which deeply emphasizes the importance of use of indigenous spices and herbs in its cooking. The accent was not just on taste and flavors but on health also. The author tries very hard to explain the reasons for the extensive use of these spices and their healthful benefits in Indian Cuisine often with annotations, helpful notes and glossaries. The author travels through the length and breadth of the country. She has collected recipes for every occasion from an easy and quick preparation to a classic weekend dinner, that one might ask for at an upmarket restaurant from dishes prescribed for religious rituals and festivals to celebrations of weddings and other gala events. The pages of the book are interspersed with breathtaking photographs of the recipes, Indian landscapes, people, historical monuments, the arts and crafts. The author believes that the art of cooking is not necessarily based on long held traditions but on constant change. It is precisely for this reason that during her long years spent on U.S. She has experimented with traditional recipes and quite often amended many dishes keeping in mind the western palate and the ready availability of vegetables, herbs and spices. But she always kept in mind the basic Vedic concept enshrined in Indian Cuisine that in order for one to stay healthy, one has to keep a healthy balance of six different tastes in one’s daily intake of food. Those tastes are in sequence—sweet, sour, astringent, pungent, salty and bitter.
 

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Contenido

p260262 rice
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p263279 rice
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p280282 breads
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p283300 breads
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p301319 breads
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p320322 beef
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p323343 beef
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p344346 desserts
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p4851
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p5255
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p5680 app
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p81107
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p108111 chick
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p112131 chick
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p132134 fish
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p135155 fish
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p156158 vegs
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p159190 vegs
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p191233 vegs
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p234236 dal
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p237259 dal
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p347360 desserts
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p361383 desserts
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p384386 pickles
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p387421 pickles
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p422424 salads
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p425433 salads
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p434436 soups
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p437451 soups
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p452454 drinks
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p455465 drinks
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p466468 paan
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p472480 Last
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Acerca del autor (2009)

Uma Aggarwal is a retired chemist from the Department of Public Health,State of Michigan and subsequently worked and retired as a chemist from the Quality control section of the pharmaceutical firm Bioport in U.S.A. She has been living there for more than 40 years. Indian cuisine has always fascinated her from the very childhood. Its aroma, its history its Vedic origin and the use of spices always had more meaning to her than just delicious food. Her belief in India's great history and its culture remained and sustained her during her stay in America.She always believed that India's glorious past and its spiritual achievements have lot to give to the world. Presently she is settled in Las Vegas. She was on the teaching faculty of the Cooking School of Southern Nevada. She taught Indian cooking at the Community College of Southern Nevada for 2 years. The tremendous interest of these students and their love of the delicious taste of this cooking prompted her to write this book. Besides cooking, Uma has great interest in Indian History, music, fine arts and international cuisines. Her husband Surinder and her children Aanshu, Tushina and Arun have been a great source of support and inspiration for her.

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