This Handmade Life is all about finding a passion and becoming really good at it. Divided into seven sections-baking, fermenting, self-care, kitchen gardening, soap-making, spices and stitching-this book tells us it is all right to slow down and take up simple projects that bring us unadulterated joy.
Written in Iyer’s signature lyrical and friendly style, the book is about hands-on activities that can be meditative and healing for the body, mind and soul. Taking the reader through myriad personal and transformative hobbies, Iyer has managed to serve up a book that is motivational and inspirational at a time when both are in short order.
Catagory: Crafts, Home & Lifestyle
The Millet Movement In India
Insights into the millet movement that is happening in India creating a buzz with consumers, entrepreneurs, chefs, NGOs and government. Hear how people have become inspired by this humble ancient grain. Stories, touching moments, beautiful imagery, harsh environments to new urban trends and recipes especially created by chefs and a nutritionist. This and more. Be amazed by this quiet revolution that is happening in India.
Whose Samosa is it Anyway?
In this book, accompany Sonal Ved on a journey of taste through the various timelines across the Indian subcontinent. We go from the banks of the Indus in 1900 bc to the great kingdoms of the north many centuries later; from the time of the Mauryans to when the Mughal Sultanate reigned supreme. Meet the Europeans merchants desperate to trade in Indian treasures, be it the deep-blue indigo or the pricey pepper. On this trip discover answers to such questions as What are the origins of chutney or of the fruit punch, and how are they connected to India? Who taught us how to make ladi pav and kebabs, and how did the Burmese khow suey land up on the wedding menus of Marwaris? The author takes us through the food history and traditions from the mountains in Kashmir to the backwaters of Kanyakumari; from the ports of the Bay of Bengal to the shores of the Arabian Sea, where traders and travellers arrived from the world over. And, finally, we find out whose samosa it truly is . . .
Back to the Roots
What are the benefits of the Indian squat? Why do Indians touch the feet of their elders? These and many such ancient rituals and tradition are a part of our growing up, and in the absence of modern scientific certification, it is convenient to dub them as myths. But observation and deductive reasoning have proved to be the bedrock of these age-old and time-tested practices.
In Back to the Roots, Luke Coutinho and Tamannaah offer the rationale behind over 100 such practices that go a long way in promoting long-term wellness. Learn about traditional Indian recipes, superfoods and tips that provide solutions to a host of ailments like constipation, acidity and even fever. Join us on this valuable journey to resurrect our ancient knowledge and learn how inexpensive it is to invest in our lifestyles, improve our health, prevent diseases, improve longevity and the quality of our lives.
Recipes for Life
Remember how our mothers and grandmothers would spend time in the kitchen, sharing their stories and exchanging recipes from each other’s homes without writing them down? Between chopping, sauteing, grinding and frying a varierty of ingredients, and the aroma of home-cooked food laid out on the dinner table, families forged bonds that withstood the test of time. Now the connections we made through oral storytelling have dissapeared because of rise of modern-day nuclear families where children see their parents once in a couple of months.
The truth, however, remains that no matter how many countries we travel to and live in, or how many expensive meals we eat at Michelin-star restaurants, the magic of our mothers’ cooking never fades away. In Recipes for Life, Sudha Menon attempts to recreate those memories and the magic of the food we grew up with and cherish. The book is replete with stories, anecdotes and recipes from the homes of some of India’s much admired and accomplished people.
The Rana Cookbook
The Rana name has been synonymous with the history and culture of Nepal for centuries. The beautiful palaces of Nepal were known not only for their glamour and architecture but also for their royal feasts. The recipes of the food served were exclusively with the cooks of the palaces and a lucky few who inherited them from earlier generations. In this exquisite book, for the first time ever, the doors to the palace kitchens are opened and we get a glimpse into the mouthwatering cuisine of the royals. Nepali food is famous for its fresh and light flavours in the staple rice, daals, meat and vegetables. The food of the Ranas, however, is vastly influenced by Indian flavours. While Indian food is renowned for its rich, thick gravies, Nepali cuisine tends to prefer lighter jhols and dry bhutans and kawafs. Though raw materials such as meat and vegetables can easily be found in the Indian kitchen, the style of preparation and spices such as jimbu and timur are unique in their Nepali flavour. With help and inputs from numerous family members, Rohini Rana has collected and documented the recipes precious to each Rana prime minister’s family. Showcasing magnificent food from the palaces, this luxurious and beautifully illustrated cookbook attempts to preserve these recipes for future
generations, and posterity.
Good Health Always
HEALTHY AND INFORMED COOKING FOR THE INDIAN KITCHEN
Preparing a meal for someone is an act of love, says Charmaine D’Souza, a nutritionist and a writer of many kitchen exploits. In her latest book, The Good Health Always Cookbook, D’Souza, along with her two daughters, Charlyene and Savlyene, offers the reader a peep into her childhood memories and her comfort food. With more than a
hundred recipes using easily available ingredients like jau, ragi and bajra, and local Indian fruits and vegetables, D’Souza gives you ample ideas for dishes that will not only tantalize your taste buds but also provide immense nutritional value. From healthy oatmeal bars to finger millet bread, from amaranth crepes to buckwheat molten cake, from hara channa chaat to spinach brownies, the book infuses a variety of ingredients to reinvent traditional recipes. Anecdotal, easy to follow and packed with useful tips, The Good Health Always Cookbook takes you on a delightful culinary journey.
How Not to Kill Your Houseplants
We’ve all killed houseplants. But a plant’s death is a good starting point, because it can help us answer the important question: Why did it die? Equipped with the right knowledge, you can make plants thrive for many years. How Not to Kill Your Houseplants is the first-ever comprehensive guide on how to care for houseplants in the Indian context. In this book, you will learn how to choose the right plants for your space and lifestyle, the right light requirements, when and how to water and fertilize them, the best potting mixes, and how to propagate plants.
With simple and effective advice, and seventy houseplant profiles, accompanied by stunning pictures, plant parenting has never been easier.
Passionate About Baking
A home baker for over 20 years, food stylist and photographer Deeba Rajpal put her passion to the test when she decided to blog about her adventures in the kitchen. Soon, her simple yet delectable dessert recipes accompanied by beautiful, evocative imagery struck a chord with people across the globe, turning her blog, Passionate about Baking, into one of the most popular blogs in the country.
Inspired by her blog, this book is a collection of some of her most loved chocolate dessert recipes for every kind of indulgence. With healthy, tasty yet easy-to-make chocolate delights — from tarts, tea cakes and cupcakes to cookies, traybakes and cakes for special occasions — and simple tips and tricks, Deeba shows you how working with chocolate can be oh so fun!
The Essential Marathi Cookbook
The Essential Marathi Cookbook, a modern, easy-to-use introduction to several Marathi sub-cuisines, travels across the regions and religions of Maharashtra to bring out the most authentic and appetizing recipes from the state. Journalist and chef Kaumudi Marathé presents a varied and nuanced selection ranging from the delectable entrées long associated with Maharashtra, to appetizing and unusual side dishes, and a plethora of desserts, as well as, lesser-known but equally tantalizing family and regional specialties which have never before appeared in an English-language cookbook.
The comprehensive introduction describes Marathi cooking basics, ingredients and techniques and also explains the special spices used in Marathi kitchens along with the methods for their best use in seasonings. Packed with personal anecdotes and food memories from the author and other contributors to the book, The Essential Marathi Cookbook is the definitive guide to Marathi food and customs.
Recipes include:
Pithla-Bhat (zesty gram flour sauce with hot rice), Shiryachi Poli (sweet semolina-stuffed bread), Ambyacha Loncha (green mango-mustard pickle), Spicy Kolhapuri mutton, Suranachi Koshimbir (elephant’s foot yam salad), Kelphulachi Bhaji (banana blossom stir-fry), Pach Dalinchi Amti (five lentil stew), Mugache Kadhan (Konkan lentil-coconut pudding), Bol Marie (East PBI – Indian coconut pie), Pathare-Prabhu baked karanjis (coconut crescents), Kharvas (first-milk custard), Khudi (sautéed East PBI – Indian-style chicken), Ukad Shengule (sorghum pasta), Kaumudi’s grandmother’s Lettuce Salad