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 Indian coconut pie), Pathare-Prabhu baked karanjis (coconut crescents), Kharvas (first-milk custard), Khudi (sautéed East Indian-style chicken), Ukad Shengule (sorghum pasta), Kaumudi’s grandmother’s Lettuce Salad

Ayurvedic Cooking We are in an era where people are taking a more spiritual and respectful approach to their bodies. Be more aware … more in tune with your body’s inner voice. Your goal is to develop your own individual immune system to such a degree that the body becomes its own best physician.

Prepare these mouth watering Indian sweets at home and entertain your family and guests... sweets that have nothing comparable the world over... sweets from Bengal, Uttar Pradesh, Maharastra, Mysore, and all over India... and deserts that are equally delicious... crammed full of delighful recipes

This is definitely not a book for the timid, the faint- hearted and shy. What Khana Sutra really is, is the starting point of letting all your fantasies and inner desires come to life. It is a book that celebrates life and the creation of life sans the censorship whilst having fun in the process. It is a book of love and recipes to celebrate that love. Khana Sutra is a cheeky exploration of the past when subjects such as these were not taboo and could be openly discussed in civilized society. It started off as a ‘cookbook’ but grew beyond those boundaries. These are tried and tested recipes. Some have been documented in historical books and others have been handed down orally over the generations. They are easy to prepare and the trivia is fun to read. Well, not as much fun as you are going to have once you have tried out the recipes!

An Indian Housewife’s Recipe Book is a collection of over 100 traditional Indian recipes. Besides covering the more popular meat and sundry cookery, this book covers an array of starters, snacks, raitas, chutneys, pickles, sweets, dals and vegetable dishes to give you the opportunity of trying them. Laxmi Khurana demolishes the myth that Indian cookery is cumbersome and time consuming. She presents simple and economical recipes made from ingredients and spices which are widely available.

This exciting book of Aroona Reejhsinghani, shows you how to prepare cakes and cookies, biryanis and kebabs, curries and koftas without using even a drop of oil, ghee, vanaspati or butter. All the favourite Chinese, Indian and Continental dishes have been adopted to oil-less cooking. The recipes in this book have been tried and tasted in her own experimental kitchen.

This is a collection of delightful recipes taken from all over the country. The author has written this book keeping in mind the problems of a new housewife and the growing servant problem in the urban areas. Each recipe has been tried and tasted and wherever necessary the author has tried to simplify and modify so as to make them wholesome, nutritive and of course delightful to the palate. A few foreign dishes have also been included.