My Indian

"In 1822, William Epps Cormack sought the expertise of a guide who could lead him across Newfoundland in search of the last remaining Beothuk camps on the island. In his journal, Cormack refers to his guide only as 'My Indian.' Now, almost two hundred years later, Mi'sel Joe and Sheila O'Neill reclaim the story of Sylvester Joe, the Mi'kmaq guide engaged by Cormack.... My Indian follows Sylvester Joe from his birth (in what is now known as Miawpukek First Nation) and early life in his community to his journey across the island with Cormack." -- back cover.

"A delectable straightforward guide to regional Indian cooking." --Padma Lakshmi, host of Top Chef USA In My Indian Kitchen, chef Hari Nayak shares the secrets of his family's style of Indian cooking that he learned from his mother and aunts, neighbors, local street vendors and countless friends. With the recipes in this Indian cookbook, consistently delicious Indian food at home becomes a reality. From a perfect Mint Chutney with Samosa to a melt-in-the-mouth Chicken Tikka Masala, to Pork Vindaloo, Tandoori Chicken and Sweet Mango Yogurt Lassi, traditional Indian meals without hours and hours of work can be achieved. Authentic Indian recipes include: Cucumber and Yogurt Raita Spicy Paneer Cheese Kebabs Red Kidney Bean Curry Street-Style Grilled Corn on the Cob Fish Tikka Chicken Tikka Masala Spicy and Fragrant Lamb Curry Baked Garlic Naan Creamy Rice Pudding And many more… Having lived in the West for many years, Chef Hari understands the time for meal preparation is limited. To accommodate our busy lifestyle, the recipes in this book have been simplified, without sacrificing any of their authenticity. With Hari's guidance and time-saving tips, the ability to create Indian meals appealing to the individual tastes of the home cook can, finally, be achieved.

In a voice that resonates with insight and humor, New York Times bestselling author Cynthia Leitich Smith tells the story of a teenage girl who must face down her grief and reclaim her place in the world with the help of her intertribal community. It's been six months since Cassidy Rain Berghoff’s best friend, Galen, died, and up until now she has succeeded in shutting herself off from the world. But when controversy arises around Aunt Georgia’s Indian Camp in their mostly white midwestern community, Rain decides to face the outside world again, with a new job photographing the campers for her town’s newspaper. Soon, Rain has to decide how involved she wants to become in Indian Camp. Does she want to keep a professional distance from her fellow Native teens? And, though she is still grieving, will she be able to embrace new friends and new beginnings? In partnership with We Need Diverse Books

All the rich flavors and exquisite dishes of India are now accessible to homecooks everywhere. My Indian Cookbook is a relaxed, present-day spice journey that has a confident and fresh approach towards cooking with ease. It allows your taste buds to be taken on a journey where the myths are exposed and the message simplified, so that you can be a master of your own spice kitchen. My Indian Cookbook is a primer, refresher and introduction to Indian cuisine with a sensibility for hectic schedules. It brings Indian cookery up-to-date and will provide you with the basics and inspiration to forge your own path and try something new. You don’t need to re-create huge opulent feasts. You can make one dish to add to the rest of the meal or dip in and out of the book as the mood suits you. Pantry stapes, a must-have spice list, alternative ingredients, step-by-step illustrations for tricky techniques, and a menu planner accompany an exquisite yet easy-to-follow recipe collection. Sample recipes Light bites: carrot and chickpea pancakes, fish fritters, coriander and chili crab balls, sesame and ginger skewers, and more. Vegetables and lentils: chana masala, Baigan bharta, dhal makhani, beetroot curry Fish, Meat and Poultry: Masalas roast lamb, mussels in chili, ginger and curry lead broth, saffron pot roast chicken, fish in tamarind sauce Breads and rice: mint parantha, seeded naan bread, mixed vegetable roti, onion and coriander stuffed naan Salads: tomato pickled ginger side salad, bean and lentil, steamed green beans in tomato mustard dressing Pickles and chutneys: cucumber, carrot and mint chutney, South Indian eggplant pickle, fruit chutney, apple pickle. Desserts and drinks: pistachio kulfi, almond and saffron cake, creamy honey and raisin vermicelli pots, masala chai, chili hot chocolate. This comprehensive book is a modern and familiar collection of accessible recipes that should be shared over and over again to inspire friends and family. Whether you’ve never had Indian food or want to make your favorite dishes at home, this is the perfect cookbook.

This book is the 2nd volume of Max Muller s Auld Lang Syne and is dedicated to his Indian friends. Among the people described are included Dvarkanath Tagore, Debendranath Tagore, Raja Radhakanta Deva, Nilakantha Goreh, Keshub Chunder Sen (Who acquainted him with Chaitanya, Nanak and the Sikhs, Ramtonoo Lahari, Dayananda Sarasvati, Vedanta Philosophy and Ramakrishna (Paramahans) Behramji Malabari, Ramabai, Anandbai Joshee, and a sizeable chunk has been devoted to perhaps his most intimate friend: the Vedas. The book ends with a description of the Prime Minister of Bhawnagar Gaurishankar Udayshankar Oza and his child wife. This book is a reprint of the 1899 edition.

Classic memoir of life, experience, and education of a Lakota child in the late 1800s.

"Of considerable historical interest to scholars of colonial India, imperial culture, and nineteenth-century Britain, the letters are also a fascinating study of the author's aesthetic sensibilities. Accompanying the text are Hardinge's own drawings of India."--BOOK JACKET.