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.

"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 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 homes and manage kitchens all over the world. The Best of Samaithu Paar brings together a hundred most-loved recipes chosen from the three-volume original. Maintaining the simplicity of language, easy-to-follow directions and 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.

Ever since Herodotus reported that it was home to gold-digging ants, travelers have been intrigued by India in all its beguiling complexity. This superb anthology gives us some of the best fiction, nonfiction, and poetry that has been written about the world’s second most populous nation over the past two centuries. From Mark Twain’s puzzled fascination with Indian castes and customs, to Allen Ginsberg’s awe at the country’s spiritual and natural splendors, or from J. R. Ackerley’s delightful recollections of his visits with an eccentric gay Maharajah, to Gore Vidal’s unforgettable scene in his novel Creation, in which his character finally meets the Buddha and is bewildered–all twenty-five selections in India in Mind reveal a place that evokes, in the traveler, reactions ranging from fear and perplexity to astonishment and wonder. Edited and with an introduction and chapter notes by the award-winning novelist Pankaj Mishra, India in Mind is a marvel of sympathy, sensitivity, and perception, not to mention outstanding writing. From the Trade Paperback edition.

Foreword by SUNEETA RAO Traditional Vegetarian Recipes from My Mother’s Kitchen Komala Sista Rao, a former singer and mother of pop singer and stage actress Suneeta Rao, presents a compilation of her family’s culinary legacy – well-chosen, delectable vegetarian Andhra home recipes. The Andhra Cookbook breaks stereotypes of Andhra food being all about chillies or too spicy for most palates. Offering recipes with a depth of flavours and several ideas for novices and experts alike, this cookbook will encourage you to relish and experiment with Andhra cooking. With a wide selection of vegetable curries, dals, stews and chutneys, this book provides a keen insight into the region’s cuisine. It can also serve as a well-organised guide that includes detailed explanations about preparation methods and suggested menus to understand how to combine dishes. These recipes carry with them the creativity, labour and love of generations of women in the author’s family, finely crafted and perfected over the years. The excellent food photography inside will help you instantly connect with the rich and delicious world of Andhra cuisine. Komala Sista Rao was a professional singer in the early 1960’s – a respected name in Hindustani light classical, Bollywood music and an All-India Radio artiste. She married at the age of 23 and moved to Germany, where she lived for ten years, cooking traditional Andhra recipes to preserve the essence of her home, away from home. When she returned to India, her kitchen was always open to friends and family, for whom she cooked just as her mother had done for years. Always serving up the best of meals, she earned a reputation of being a sublime and original cook.

It Is Believed That The Only Way The Khasi People Could Learn Of God S Word Was By Passing On The Stories Of Their Forefathers. The Alphabet Of The Great Khasi Tribe Of North-East India Was Born As Late As In 1842, When Thomas Jones, A Welsh Presbyterian Missionary, Introduced The Roman Script To Form The Essentials Of The Khasi Written Word. But Long Before The White Man Came, The Khasis Knew Agriculture, Trade, Commerce And Industry. And They Were Also Masters Of Storytelling. Theirs Was A Society Of Great Wisdom And Civilized Conduct At A Time When Brute Force Held Sway. For Theirs Was A Culture That Worshipped God Through Respect For Both Man And Nature. Perhaps That Is Why Khasi Stories Always Begin With When Man And Beasts And Stones And Trees Spoke As One . . . How Did The Great Storytelling Tradition Of The Khasis Survive So Long Without A Script? Putting Together Myths And Legends Peopled By Deities And Poor Folk, Speaking Trees And Talking Tigers, The Sun And The Moon And Everything Below Bilingual Poet And Writer Kynpham Sing Nongkynrih Describes How Fables Of Love And Jealousy, Hate And Forgiveness, Evil And Redemption Inform The Philosophy, Moral Principles And Daily Activities Of His Community Even Today.

In this delectable compendium of recipes and stories, culinary researcher Saee Koranne-Khandekar debunks the myths surrounding the foods of Maharashtra and reveals the versatility and sheer variety of its food traditions. Bringing together over 200 traditional recipes, this enriching book introduces food enthusiasts to special masalas, cooking techniques and elaborate meal spreads using a range of produce. Along the way, its delightful stories and anecdotes vividly detail the characteristic food traits of the several communities that inhabit the region. From the sophisticatedly spiced Kolhapuri mutton sukka to the tamarind-based thecha, from a never-fail formula for frying fish to the wholesome chakolya 'pasta' and variants of karanji, the recipes in this book will at once enhance your kitchen skills and your palate.