Indian Regional Classics

Julie Sahni's remarkable ability to make authentic Indian cooking accessible to American cooks continues to make her first book, Classic Indian Cooking, the definitive work of its kind. This is her long-awaited second book. To prepare it, Julie Sahni traveled extensively throughout the regions of her native India, to assemble a splendid second volume of Indian culinary delights. Whereas her first book explored the riches of Moghul cuisine, this totally new collection systematically reveals the never-before-described treasures of India's vegetarian and grain cooking. The book begins with a simple explanation of the ingredients and techniques characteristic of this cuisine. For the first time anywhere, Julie describes every classical blend of curry in the Indian tradition, with accompanying recipes on how to use them. From this book alone you will become master both of India's wonderful curries and of the many new varieties you will now know how to create for yourself. In addition to a thorough going mastery of cooking with curry, this book provides a complete experience of India's incredibly varied vegetarian and grain dishes. Try the heavenly spread of yogurt cheese flavored, with fresh herbs, a favorite of the Gujarati Jains. Be adventurous: make Steamed Rice and Bean Dumplings in Spicy Lentil and Radish Sauce, traditionally served as tiffin one of the great classics of Indian vegetarian cooking.Vegetarians, the super health-conscious, and meat eaters who want to vary their menu with exciting new dishes, all will want to sample the vegetarian masterpiecesvirtual one-dish feasts-that are the very heart of this book: Malabar Coconut and Yogurt-Braised Vegetables; Hearty Blue Mountain Cabbage and Tomato Stew; Baked Zucchini Stuffed with Vegetarian Keema and BuIgur; Madras Fiery Eggplant, Lentil, and Chili Stew; and so many many others. To accompany these dishes, Julie provides an abundance of chutneys, pickles, breads, rice dishes, dals, vegetable side dishes, yogurt salads, and volcanically hot condiments. Any time of the day you can snack or nibble on tasty foods that will contribute to your health but not your waistline: refreshing chats (salads without oil), a succulent array of fritters, kaftas, and kababs all ingeniously created from fresh vegetables, and a wide selection of crunchy savories from plantain chips to the irresistible giant papad (lentil wafer). Your sweet tooth is not neglected by India's vegetarian and grain cooking. Lotus Seed Pudding, kulfi (India's delicious ice cream), coconut dumplings, and Quick Glazed Carrot Halwa are only the beginning of the unbelievable assortment of desserts and sweets Julie Sahni's Classic Indian Vegetarian and Grain Cooking makes available to you. Plus divine recipes for lassi (yogurt drink), refreshing teas, and classic South Indian coffee.This invaluable and instructive book places India's ancient tradition of delicious vegetarian and grain dishes directly into your hands.

This vibrant cookbook takes you on a regional tour of India, introducing you to classic local recipes and world-renowned dishes.

While some may think of Indian cooking as a single, uniform cuisine, it is in fact as richly varied as the land itself. From the fertile plains of Bengal in the east come squash, lentils, stews, and stir-fried vegetables. From the Rajasthan desert in the west come beans, peas, and a range of aromatic spices. Vegetarian dishes are the staple of the Jains in the southwest, while meats are braised to perfection in the north.

Authentic Regional Cuisine of India is a beautifully written and illustrated cook book, as well as a travelogue and history of the famous Grand Trunk Road since its emergence as India’s first route for traders. The book follows Hardeep Singh Kohli’s travels along this age-old route, starting in Calcutta and linking with Lucknow, Aligargh, and Delhi before curling north into the Punjab. This book takes a fascinating look at the food, culture and traditions that have sprung up along the road, with recipes that reflect the eating traditions of the real India. The recipes are provided by Anirudh Arora, head chef at Moti Mahal in London, who has devoted his career to researching the long-forgotten cuisine of rural India as found along the old Grand Trunk Road. Nostalgic favorites include ‘bhalla papadi chaat', a dish discovered in the streets of North India featuring crisp-fried pastry and chickpeas with a tamarind and mint chutney. From the seductive barbecued flavours of the Punjab to the sublime dals and vegetarian food of Lucknow, this is an eye-opening look at Indian food.

A sumptuous collection of recipes including classic regional dishes, healthy low-fat variations, and Balti-style cooking.

There are as many regional flavors and dishes in India as there are languages and dialects, and no one knows this better than Lachu Moorjani, owner of Ajanta Restaurant in the San Francisco Bay Area.Widely recognized as the Bay Area's premier restaurant for Indian cuisine, Ajanta sets the standard with its ever-changing menu, offering creative dishes from the many regions of India. Ajanta represents one of the best places to experience a taste of India without leaving the country!

With 1500 color photographs and 300 classic recipes, from Punjabi tandoori dishes to Goan coconut fish curries, a superbly updated edition of the award-winning book.

THE #1 BESTSELLER FINALIST FOR THE WRITERS' TRUST BALSILLIE PRIZE FOR PUBLIC POLICY A compelling political memoir of leadership and speaking truth to power by one of the most inspiring women of her generation Jody Wilson-Raybould was raised to be a leader. Inspired by the example of her grandmother, who persevered throughout her life to keep alive the governing traditions of her people, and raised as the daughter of a hereditary chief and Indigenous leader, Wilson-Raybould always knew she would take on leadership roles and responsibilities. She never anticipated, however, that those roles would lead to a journey from her home community of We Wai Kai in British Columbia to Ottawa as Canada’s first Indigenous Minister of Justice and Attorney General in the Cabinet of then newly elected prime minister, Justin Trudeau. Wilson-Raybould’s experience in Trudeau’s Cabinet reveals important lessons about how we must continue to strengthen our political institutions and culture, and the changes we must make to meet challenges such as racial justice and climate change. As her initial optimism about the possibilities of enacting change while in Cabinet shifted to struggles over inclusivity, deficiencies of political will, and concerns about adherence to core principles of our democracy, Wilson-Raybould stood on principle and, ultimately, resigned. In standing her personal and professional ground and telling the truth in front of the nation, Wilson-Raybould demonstrated the need for greater independence and less partisanship in how we govern. “Indian” in the Cabinet: Speaking Truth to Power is the story of why Wilson-Raybould got into federal politics, her experience as an Indigenous leader sitting around the Cabinet table, her proudest achievements, the very public SNC-Lavalin affair, and how she got out and moved forward. Now sitting as an Independent Member in Parliament, Wilson-Raybould believes there is a better way to govern and a better way for politics—one that will make a better country for all.