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The Exquisite World of Indian Cuisine

 
Uma Aggarwal (Author)
Synopsis Indian cuisine is famous around the world and enjoys the enviable reputation of being unique Indeed. It reflects the variety and diversity of India that derives from a vibrant history dating back to more than six thousand years. Jawahar Lal Nehru. The first Prime Minister of India commented thus: "Ancient India... was a world in itself. A culture and s civilization which gave shape to all things. Foreign influences poured in and often influenced that culture and were absorbed. Disruptive tendencies gave rise immediately to an attempt to find a synthesis. Some kind of a dream of unity has occupied the mind of India since the dawn of civilization. That unity was not conceived as something imposed from outside, a standardization of externals or even of beliefs. It was something deeper and, within its fold the widest tolerance of belief and custom was practiced and ever variety acknowledged and even encouraged."

Through history, this vast and ancient country has seen the rise and fall of many empires and dynasties, both indigenous and foreign. The Greeks under Alexander the Great, the mighty Gengis Khan. Taimur the Lame, the Persins, Turks, Mongole, Arabs, the peoples of the Meditterranean, and later, Europeans, notably the British, the French, the Dutch and the Portuguese, were drawn to this land for power and pelf. However, the indigenous culture of India assimilated the foreign influences and out of this interface emerged a rich heritage distinctively Indian. Indian cuisine is a part of this heritage and this book explores its many facets.

For thousands of years, Indian have used spices to decorate and enhance the aroma of their cuisine. Foreign conquerors came to India in search of these exotic spices for trade.

The ethos of Indian cuisine, however, originates from the basic philosophy and thought enshrined in the ancient Vedas ( nearly two thousand year B.C.) which cleary emphasizes the importance of indigenously found herbs and spices in one's daily food.

The accent was not just on tastes and flavors but on health. Indian cuisine fascinates the gourmet with its great variety of tastes, colors and aroma derived almost entirely through the use of a large Variety of exotic spices and herbs. The author explains the reason for extensive use of these spices and their healthful benefits in Indian cuisine in great detail, often with annotations, helpful notes and glossaries providing English/ American equivalents of Indian words for ingredients used in her recipes.

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About the author

Uma Aggarwal

Uma Aggarwal is a retired chemist from the Department of Public Health, State of Michigan and subsequently worked and retired as a chemist from the quality control section of the pharmaceutical firm Bioport in U.S. A She has been living there for more than 40 years. Indian cuisine has always fascinated her from the very childhood. Its aroma, its history, its Vedic origin and the use of spices always had more meaning for her than just the exotic taste. Her belief in India’s great history and its culture remained and sustained her during her stay in America. She has always believed that India’s glorious past and its spiritual achievements have a lot to give to the world. Presently settled in Las Vegas, she was on the teaching faculty of the Cooking School of Southern Nevada, Las

Community College of Southern Nevada for two years. The tremendous interest of her students in Indian cuisine prompted her to write this book. Besides cooking, Uma has great interest in Indian history, music and fine arts. Her husband Surinder and her children Aanshu, Tushina and Arun have a great source of support and inspiration for her.

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Bibliographic information

Title The Exquisite World of Indian Cuisine
Author Uma Aggarwal
Format Hardcover
Date published: 04.12.2009
Edition 1st ed.
Language: English
isbn 9788184244748
length 480p., Maps; Coloure Plates; 29cm.