The Konkani Saraswat Cookbook
Synopsis
The Konkani Saraswat Cookbook, with its base in the laterite earth in the south-western Karnataka, India, celebrates a unique and enduring cuisine with all its captivating flavours. It covers the range from basic recipes to elaborate ones, and those for special occasions.
From potatoes steeped in a tamarind sauce to the well-loved dal seasoned with chilli and garlic. From the delectable fried bitter-gourd salad to the aromatic blast of sprouted moong ghashi. From a chutney with ridge-gourd peels and khotte in jackfruit-leaf cups to sun-dried onion vadis. The book also has recipes for babies and new mothers, and a selection of herbal teas.
The photographs together with Asha Philar's personal notes evoke the textures of Konkani Saraswat food, and of Konkani itself.
The book has a friendly approach with clear steps, notes and afternotes which suggest variations or offer detailed guidelines.
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From potatoes steeped in a tamarind sauce to the well-loved dal seasoned with chilli and garlic. From the delectable fried bitter-gourd salad to the aromatic blast of sprouted moong ghashi. From a chutney with ridge-gourd peels and khotte in jackfruit-leaf cups to sun-dried onion vadis. The book also has recipes for babies and new mothers, and a selection of herbal teas.
The photographs together with Asha Philar's personal notes evoke the textures of Konkani Saraswat food, and of Konkani itself.
The book has a friendly approach with clear steps, notes and afternotes which suggest variations or offer detailed guidelines.
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