Cooking Along the Ganges: The Vegetarian Heritage of IndiaCooking Along the Ganges gathers hundreds of recipes that featured on the menu of the renowned Ganges Restaurant in San Francisco. Including a combination of both authentic North Western (Gujarati) and other, regional-Indian recipes, the book offers a unique panorama of the extremely diverse, Indian tradition of vegetarian cooking. For both the novice cook and the expert chef, Cooking Along the Ganges will serve as a detailed guide that will both demystify the intricacies of Indian cookery and illuminate the health-conscious, flavorful recipes for which the Ganges Restaurant is famous. “All Indian food is not hot; rather it is the variety of spices, and how and when they are added that makes Indian food distinctive.” …Malvi, with her generosity of spirit, is as wonderful a teacher as she is a cook. She presents her recipes in clear, accessible language that allows both the novice and the accomplished cook to achieve authentic flavors again and again. Reviews for the Ganges Restaurant: …Hindu vegetarians ascribe important healing properties to certain foods… Too complex for me, I ignored therapeutics at the Ganges and concentrated on the pure pleasure of eating. Malvi Doshi, it turned out, is a genius. I’d been enjoying Indian food for more than 30 years, but in this unheralded restaurant on a dark, cold street I tasted dishes I’d only read about. Cover illustration c2002 Arun Kamat |
Contents
Indian Dairy Basics | 53 |
Appetizers Snacks or OneDish Meals | 128 |
Vegetables | 185 |
Rice Bulgur and Other Grains | 295 |
Beans Peas and Lentils | 334 |
Indian Breads | 395 |
Desserts and Sweetmeats | 439 |
Beverages | 481 |
Glossary | 503 |