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Lord Krishna's Cuisine: Art of Indian Vegetarian Cooking Hardcover – 1 Mar 1987
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From Publishers Weekly This impressive volume introduces light, nutritious food that lends itself to attractive presentation. Piquant pairings include banana-and-pomegranate salad, minted cucumbers and strawberries, and lemon stuffed with almond-chickpea pate. Such elegant dishes might easily grace the most sophisticated table without a whisper of the pedestrian connotations sometimes associated with vegetarian cooking. A prodigious, 800-page labor of love illustrated with lovely, delicate line drawings, the meticulous, encyclopedic cookbook faithfully reflects the philosophy that cooking is "a spiritual experience . . . a means of expressing love and devotion to the Supreme Lord, Krishna." The most esoteric ingredients are defined and demystified. And mail-order sources will help readers locate the requisite bitter melon, tamarind concentrate and white poppy seeds. The author is a cooking instructor in the U.S. and England. Copyright 1987 Reed Business Information, Inc
Top customer reviews
It is a grown up cookbook with no pictures, bar some simple line drawings, but this by no means diminishes its enjoyability- with more than 500 recipes it would be foolish to attempt to illustrate it more richly. I would advise starting with a few dishes which sound familiar, and prepare to be amazed. For example, the Mung Bean and Panir dish on page 69, whilst sounding potentially rather ordinary and maybe a bit more whole-foody than some would want from a bog standard 'curry' book, turns out to be an astoundingly delicious dish which we return to gleefully every time we get the opportunity- and its so simple.
There are 50 sections which span the whole gamut of what many would consider to be the full, joyous and colorful spectrum of Indian Food, I am going to list them all here so you can see just how thorough a work this is:
Whole Bean Dishes, Dal and Rice dishes, Sun dried dal badis
Griddle baked breads, Griddle fried Breads, Shallow Fried Breads, Deep fried breads, Bread Variations
Dry textured vegetables, moist vegetables, fried vegetables, vegetable soups, leafy green vegetables, seasoned veegatble purees, stuffed vegetables, char-flavoured charcharis, shukta: vegetable stews
Dairy: Home made butter, ghee, Home made yoghurt, cheese and other milk products, creamy yoghurt kahri, yoghurt salads, panir and chenna dishes
Salads: Little salads, side-dish salads
Chutneys: Fresh Chutneys, Cooked Chutneys
Sauces and Relishes: "A touch of sauce", Pickles, Jams and Preserves
Light meals and savories: Pakoras: vegetable fritters, koftas: fried vegetable balls, deep fried savoury stuffed pastries, thin dosa pancakes, cake-like iddli dumplings, fired dal patties, puffs and balls, Pan fried vegetable patties, light-meal favourites.
Snacks and nibblers
Sweets: Quick and easy sweets, Halva, Chenna Cheese confections, juicy chenna cheese sweets, milk fudges, syrup sweets, classic milk puddings, fresh fruit desserts
Beverages: Fruit Juices and Syrups, Chilled Dairy drinks, Warming drinks
I strongly advise that if you want one, rock-solid volume to last you a lifetime, you buy this book for an ongoing voyage of discovery, experimentation- and groaning tables full of delicious Indian food. You will not be disappointed!
Merely opening the book is enough to bring an aura of calm to your kitchen. Following one of the hundreds of recipes will bring you useful information as well as clearly written instructions.
Don't be daunted by its cost. The book offers information to assure the cook uncertain about exotic ingredients and unusual methods and at nearly 800 pages, it will be a resource to use for years before you need to repeat a single recipe.
PS Try the Bubbly Lime Cooler (Khajur Gur Nimbu Jal) as a refreshing beverage to enhance your next Indian meal.