Amchigele Delights From The Kitchens Of Nayak

Amchigele Delights is an attempt to compile recipes of food served in the homes of the GSB Community, temples or any otherplace of spiritual interest in India which belongs to the Community. The food served at these places is also known as sacred food because it comes from a kitchen where people may have either forgotten the recipes or may have lost the art of bringing in flavour into the food. These recipes have been around for long but not much is known to the outer world about this cuisine. This book will bring to light the GSB kitchens which serve these hearty meals.This would be followed by actual recipes that would be categorized depending on their meal type. Most recipes would be easy to make using minimal ingredients. The reason why the book is needed, the need it will fulfil, its fit with contemporary literature. GSBs (Gaud Saraswat Brahmins) are comparatively a small community. The GSBs originally lived on the banks of the river Saraswati. The name Sarawat is derived from either the river Saraswati or from their spiritual leader, the sage Saraswat Muni who used to live on the banks of Saraswati. Their mother tongue is Konkani. Saraswat cuisine is the cuisine of the Saraswat Brahmins from the Konkan region on the western coast of India. Saraswat cuisine originally hails from Goa, India. In the sixteenth century they had to migrate to other parts of the country like the Malenad and the coastal belt of Karnataka and Kerala, besides Maharashtra.Their curries use a lot of coconut oil, tamarind, and curry leaves and the cuisine is largely influenced by South Indian cuisine. It is slightly similar to Malvani or Konkani and Udupi or Mangalorean cuisine. The food served at most of GSB homes is simple yet extremely healthy and nutritious. This GSB cuisine can be adapted in our daily lives to avail its benefits.This book will also cater to GSB people who have migrated into other countries. Recipes have been simplified as far as possible so that maximum users can follow them.

In 1952 Narayani Nayak, an Udupi-based homemaker, published Cookery Craft as a 'convenient kitchen companion to every housewife'. Spanning the cuisine of the entire Konkani-speaking community of Maharashtra, Goa and Karnataka, Naik's cookbook quickly became a go-to for Konkani brides, and was reprinted four times before it disappeared. That is, until food blogger Jyotsna Shahane rediscovered this lost gem. Inspired by Nayak's recipes, The Classic Konkan Cookbook is more than a second act. Shahane draws from her own experiences cooking Konkani food for over 40 years, adding new recipes and updating older ones for modern appliances and measuring techniques. From Duddi Koshambari, a delectable pumpkin flower salad and to Kori Gassi, a robust chicken curry, The Classic Konkan Cookbook features over 100 delicious recipes celebrating the freshness and simplicity of coastal food. An inspiring collection for a new generation of home cooks looking to add traditional tastes to their table.

"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.

Prabha's Kitchen is a compilation of traditional Konkani cuisine that has enthralled the Konkani folks for ages. The culinary habit is a unique component of their culture and has remained a mainstay in their daily lives. Moving away from a joint family across generations has created a vacuum for Konkani food and traditions. I have therefore tried to consolidate the details of the traditional Konkani spread. The intent of this book is to have Konkani cuisine in print. The recipes are pure vegetarian and are traditional for the Konkani community from Kerala. The book could help satiate the nostalgia and yearning for an authentic Konkani culinary fare. It would not only help the Konkani youngsters, but also others to explore Konkani recipes.

If you thought ghassi, sambhar and idlis summed up the cuisine of the Gowd Saraswat Brahmins (GSB), you are quite mistaken. The food cooked in a Brahmin home is essentially sathvic paying special attention to the balance and nutritive value of the dishes prepared. Simple lentil soup, 'dhali toy', served over the steamed rice and the topping of a dollop of homemade clarified butter/ghee is a probably the one most loved comfort food for GSBs. There are complex curries like 'val-val', spicy 'teeksani ummans' and slightly sweet 'ambe sassam'. You would see variety of plain and spicy food in a meal that is balanced with a glass full of thin curds, 'taak' as a final course to set right any imbalance in the food eaten for the day. Even though GSB cuisine comes from spice rich regions of Karnataka and Kerala, we see very limited palette of spices being used, yet, it lacks nothing in terms of taste and deep digestive philosophies relevant to food. The cuisine revolves around mustard seeds, cumin seeds, curry leaves, chillies and turmeric. Ginger as a digestive aid, Green leaves of all kinds as high fibre source, dried lentils and beans as nature's tiny capsules of proteins, turmeric as healer of wounds and sundry health issues, asafoetida for controlling gastric problem; every ingredient used in the GSB cuisine has a purpose that goes beyond taste and texture. There are about fifty select vegetarian recipes in this book showcase the wide variety and infinite inventiveness of the GSB kitchen. Lesser-known dishes, featuring specific types of vegetables or leaves, an awesome array of chutneys and pickles, and delightful sweets without which no meal can be complete, are also lovingly included. The book starts with the history and culture of the GSBs. This book is a much-needed addition to the library of any discerning gourmet or anyone with an interest in diverse cuisine and culture of India.

It's 1510. The Portuguese arrive in Goa armed with guns, swords and crucifixes to the agricultural village of Adolshi. As tigers prowl about, cow bones appear in wells, chariot wheels break on festival day, a sense of foreboding fills the Hindus, who have been living there peacefully. The Portuguese king has licenced Jesuits to take over, and staunch white men move about preaching the word of the Son of God. Land is seized, families break. However, Padre Simao Peres is convinced that love and not force will bring about a change of heart. With the Inquisition looming like an axe over everyone's heads, a saga of choice plays out for the people of the village. Recounting a forgotten history, Mahabaleshwar Sail's epic novel, Age of Frenzy, documents a turbulent past of religious rifts, caste hierarchies and power shifts which changed the ethos of a significant part of the western coastline of India forever.