The Exquisite World of Indian Cuisine
Allied Publishers, 2009 - 480 páginas
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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