"Rasachandrika is one of the classics among cookery books in Marathi. Generations of housewives have begun their culinary career by reading and following this book. Now the secrets of Saraswat cookery would be available to a much wide readership through this English edition." --Back cover.

The play Shakuntala was one of the first examples of Indian literature to be read in translation in Europe. Shakuntala's story is a leitmotiv that recurs in many works of Indian literature and culminates in the master Kali-dasa's drama for the stage. The virtuous heroine is forgotten by her betrothed, the king Dushyanta, only to be refound thanks to a distinguishing signet ring discovered by a fisherman in the belly of one of his catch. The final act distills the essence of human forgiveness, in Shakuntala's gracious release of her husband from his guilt.

Open a continent of flavors with Tiffin, an extraordinarily beautiful cookbook that focuses on India's regional diversity. Named a New York Times 'Best Cookbook' of the year, it won three Gourmand World Cookbook Awards including 'Best Indian Cookbook.' Packed with gorgeous photographs and illustrations to make your mouth water, Tiffin unlocks the rich diversity of regional Indian cuisine for the home cook. Featuring more than 500 recipes are organized by region and then by course, Tiffin includes: vegetarian dishes hearty meat-filled dinners scrumptious seafood 10-minute dazzling appetizers impossibly easy homemade breads exotic desserts Even cooling complementary beverages Award-winning chef Floyd Cardoz writes in the foreword, "I love Indian cuisine, the variety it offers, the cooking techniques, and the use of flavor and texture. I want the world to enjoy and celebrate this multiplicity in food that India has to offer." Compiled and explicated by an experienced Indian cookery expert, Sonal Ved, these authentic dishes are rarely found in other cookbooks. Bon Appetit praises: "[Tiffin is] the kind of book I'll keep picking up and referring back to, learning something new about Indian cuisine every time."

'This unusual collection of recipes is a moving homage to the author's mother and grandmother, who brought her up on ragi and love. "Tempered" with ovis-earthy verses sung by Maharashtrian women as they go about their daily chores-this book will delight both the reader of recipes and its practitioner.' - Ira Pande Ragi, which is known by many names-Nachani, Nagli, Kelvaragu, Mutthari, Coracano, or finger millet-is a much neglected wonder food and an indigenous grain that has been grown and consumed in India's rural areas for centuries. Ragi-Ragini is a collection of ragi recipes-traditional ones, variations of the traditional as well as entirely new innovations. The author believes that ragi has the potential to take a weak and ailing body and lead it towards health, wisdom and self- realisation, and she infuses her recipes with this faith. The recipes are accompanied by a sparkling little tale about a little girl called Ragini, her life with her genius grandmother Aji and fiesty Masi in a small coastal Konkan village, and the transcendental ragi grain. Adorning the narrative and recipes are ovis or verses composed by the renowned Marathi poet Bahinabai which have been sung by generations of women while going about their daily chores, and which talk about the life, work and concerns of women in the region. This unusual little book by Anjali Purohit not only offers simple tips to include ragi in your daily diet, but is also a delight to read!

Recipes treasured by more than three generations of women The first volume of Samaithu Paar was published in 1951. More than just a cookery book, it was intended to serve as a manual for daily use. Over the years, those who did not find time to learn cooking in the traditional way from their mothers have used the three volumes of Samaithu Paar to set up home and manage kitchen all over the world. The Best of Samaithu Paar brings together 100 most-loved recipes chosen from the three-volume original. Maintaining the simplicity of language, easy-to-follow directions and the adherence to the smallest details, the recipes have been suitably revised and adapted using universal measures of cups and spoons and modern utensils and appliances in place of the more traditional ones. Recipes range from the basic idli, dosai, sambar and rasam to their many variations that are not so familiar to all Indians. The book also includes specialities like Moar Kuzhambu, Mysore Rasam, Pongal, Murukku and Jangiri, as well as pachadis and pickles. A must-have for all those who enjoy traditional Indian cuisine.

This Is A New Release Of The Original 1880 Edition.