In this lactose-vegetarian cookbook there are two basic sections, Part I: The Cuisine of: India: and Part II: International Cuisine.
This cookbook uses foods that are Sattvic, there are three types, Sattvic, Rajasic or Tamasic – Vedic Sanskrit expressions for Nourishing, Stimulating and Dulling. This cookbook favors the use of Pure sattvic – nourishing ingredients and traditional dishes and cooking methods. With pure sattvic – nourishing - ingredients the effects for our health and well-being will be better in every way. It is good to know the different food qualities and their influences are and this cookbook offers this experience and knowledge in a simple way.
These recipes are a culmination of cooking for different groups involved with a none-profit educational organization and my time spent in India.
The first half of the book starts off with learning the basics, cooking the cuisine of India. Learning about spices and how to cook spices, making ghee, yogurt and paneer. Then there are 12 different kinds of dishes that make up a complete traditional meal for the gourmet. These are, appetizers, drinks, Raita salads, rice, dahl, entrees, dry curries and wet curries, and regular vegetable curries dry and wet, chutneys, unleavened breads and desserts. Then there are menu suggestions and index of recipes.
The second half of the book, International cuisine, starts off with our favorite cuisines, American, Oriental, Italian, Middle eastern, Mexican, and Farm country cuisines. Then a smorgasbord of side dishes, Soups, Salads, and how to make your own fresh salad Dressings, Condiments, and Sauces. Then there is a breakfast and dessert section. Followed by menu suggestions and index of recipes for this section.