Cooking Along the Ganges

-Michele Anna Jordan, from the Foreword to Cooking Along the Ganges Reviews for the Ganges Restaurant: …Hindu vegetarians ascribe important healing properties to certain foods… Too complex for me, I ignored therapeutics at the Ganges ...

Cooking Along the Ganges

Author: Malvi Doshi

Publisher: Writer's Showcase Press

ISBN: 059524422X

Page: 580

View: 321

Cooking Along the Ganges gathers hundreds of recipes that featured on the menu of the renowned Ganges Restaurant in San Francisco. Including a combination of both authentic North Western (Gujarati) and other, regional-Indian recipes, the book offers a unique panorama of the extremely diverse, Indian tradition of vegetarian cooking. For both the novice cook and the expert chef, Cooking Along the Ganges will serve as a detailed guide that will both demystify the intricacies of Indian cookery and illuminate the health-conscious, flavorful recipes for which the Ganges Restaurant is famous. “All Indian food is not hot; rather it is the variety of spices, and how and when they are added that makes Indian food distinctive.” -Malvi Doshi …Malvi, with her generosity of spirit, is as wonderful a teacher as she is a cook. She presents her recipes in clear, accessible language that allows both the novice and the accomplished cook to achieve authentic flavors again and again. -Michele Anna Jordan, from the Foreword to Cooking Along the Ganges Reviews for the Ganges Restaurant: …Hindu vegetarians ascribe important healing properties to certain foods… Too complex for me, I ignored therapeutics at the Ganges and concentrated on the pure pleasure of eating. Malvi Doshi, it turned out, is a genius. -Sharon Silva, San Francisco Focus Magazine I’d been enjoying Indian food for more than 30 years, but in this unheralded restaurant on a dark, cold street I tasted dishes I’d only read about. -Jim Wood, on the Ganges Restaurant, San Francisco Examiner Image Magazine. Cover illustration c2002 Arun Kamat Cover design by Rodwin Pabello (www.rodwin.com)

Cooking Along the Ganges

Cooking Along the Ganges gathers hundreds of recipes that featured on the menu of the renowned Ganges Restaurant in San Francisco.

Cooking Along the Ganges

Author: Malvi Doshi

Publisher: iUniverse

ISBN: 059524422X

Page: 580

View: 465

Cooking Along the Ganges gathers hundreds of recipes that featured on the menu of the renowned Ganges Restaurant in San Francisco. Including a combination of both authentic North Western (Gujarati) and other, regional-Indian recipes, the book offers a unique panorama of the extremely diverse, Indian tradition of vegetarian cooking. For both the novice cook and the expert chef, Cooking Along the Ganges will serve as a detailed guide that will both demystify the intricacies of Indian cookery and illuminate the health-conscious, flavorful recipes for which the Ganges Restaurant is famous. “All Indian food is not hot; rather it is the variety of spices, and how and when they are added that makes Indian food distinctive.” -Malvi Doshi …Malvi, with her generosity of spirit, is as wonderful a teacher as she is a cook. She presents her recipes in clear, accessible language that allows both the novice and the accomplished cook to achieve authentic flavors again and again. -Michele Anna Jordan, from the Foreword to Cooking Along the Ganges Reviews for the Ganges Restaurant: …Hindu vegetarians ascribe important healing properties to certain foods… Too complex for me, I ignored therapeutics at the Ganges and concentrated on the pure pleasure of eating. Malvi Doshi, it turned out, is a genius. -Sharon Silva, San Francisco Focus Magazine I’d been enjoying Indian food for more than 30 years, but in this unheralded restaurant on a dark, cold street I tasted dishes I’d only read about. -Jim Wood, on the Ganges Restaurant, San Francisco Examiner Image Magazine. Cover illustration c2002 Arun Kamat Cover design by Rodwin Pabello (www.rodwin.com)

Freud Along the Ganges

She was simultaneously on the phone with one of her friends and was cooking . He could see her through the kitchen window . Anesh set fire to the powder ...

Freud Along the Ganges

Author: Salman Akhtar

Publisher: Other Press, LLC

ISBN: 1635421160

Page: 472

View: 318

Winner of the 2006 Gradiva Award A collection of new and previously-published essays that sheds light on the intersections between psychoanalysis and Indic Studies. While Indian academics and clinicians have been familiar with psychoanalysis for many decades, they have kept this Western model of the mind separate from the spiritual and philosophical traditions of their own country. Freud Along the Ganges bridges this important lacuna in psychoanalytic and Indic studies by creating a new theoretical field where human motives are approached not only psychoanalytically but also from the perspective of the teachings of Buddha, Tagore, Ghandi, and Salman Rushdie. The authors of this collection show how the insights of these Indian masters give a new force to the Freudian discovery by providing a basis to better understand the social and psychological Indian makeup. The book begins by questioning the applicability of the psychoanalytic method to non-Western cultures. It then traces the history of the psychoanalytic movement in India from its onset while it emphasizes the intricate overlap between Indian existential and mystical traditions and psychoanalysis. Freud Along the Ganges offers a unique study of the ways that Indian thought and psychoanalysis illuminate and enrich each other.

Veg Out Vegetarian Guide to San Francisco Bay Area

New Ganges Restaurant 775 Frederick Street ( near Stanyan ) San Francisco ... Malvi sold her restaurant and wrote Cooking Along the Ganges ( iUniverse ...

Veg Out Vegetarian Guide to San Francisco Bay Area

Author: Michele Anna Jordan

Publisher: Gibbs Smith

ISBN: 9781586853839

Page: 191

View: 908

Veg Out guides virtually eliminate the difficulty of finding vegetarian and vegan offerings in a world of shish-kabob street vendors and hot dog hawkers. Veg Out Vegetarian Guide books are city specific and provide everything that a vegetarian or vegan diner needs to know to enjoy a meal out, including: ratings for each restaurant, including price, atmosphere, and type of cuisine; must-know details about each venue's culinary offerings; and contact and location information, with a site-specific foldout map of the area.

Rabbi on the Ganges

Similar to other American houses of worship, the temples have sermons and classes, preaching, youth groups, music, language, and cooking classes, ...

Rabbi on the Ganges

Author: Alan Brill

Publisher: Lexington Books

ISBN: 1498597092

Page: 290

View: 146

Rabbi on the Ganges: A Jewish-Hindu Encounter is the first work to engage the new terrain of Hindu-Jewish religious encounter. The book offers understanding into points of contact between the two religions of Hinduism and Judaism. Providing an important comparative account, the work illuminates key ideas and practices within the traditions, surfacing commonalities between the jnana and Torah study, karmakanda and Jewish ritual, and between the different Hindu philosophic schools and Jewish thought and mysticism, along with meditation and the life of prayer and Kabbalah and creating dialogue around ritual, mediation, worship, and dietary restrictions. The goal of the book is not only to unfold the content of these faith traditions but also to create a religious encounter marked by mutual and reciprocal understanding and openness.

On the Ganges

Encounters with Saints and Sinners Along India's Mythic River George Black. them after Independence in ... I can't cook or clean or iron or do anything.

On the Ganges

Author: George Black

Publisher: St. Martin's Press

ISBN: 1466861118

Page: 352

View: 229

Journey along one of the world’s greatest rivers and catch a glimpse into the lives and cultures of the people who live along its banks The Ganges flows through northern India and Bangladesh for more than 1,500 miles before emptying into the Bay of Bengal. It is sacred to Hindus who worship Ganga, the river goddess. But it has also long been a magnet for foreigners, some seeking to unravel its mysteries and others who have come in search of plunder. In On the Ganges, George Black, who chronicled the exploration of the American West and the creation of Yellowstone National Park in Empire of Shadows, takes readers on an extraordinary journey from the glaciers of the Himalayas to the sacred city of Varanasi to the “hundred mouths” of the Ganges Delta. On the Ganges, parts of which originated from a New Yorker article published last year, introduces us to a vivid and often eccentric cast of characters who worship the river, pollute it, and flock to it from all over the world in search of enlightenment and adventure. Black encounters those who run the corrupt cremation business, workers who eke out a living in squalid factories, religious fanatics, and Brits who continue to live as if the Raj had never ended. By the end of his journey, Black has given us a memorable picture of the great river, with all its riddles and contradictions, both sacred and profane, giving the last word to a man scavenging for the gifts left by pilgrims: "There are good days and there are bad days. It all depends. Everything is in the hands of our mother, Ma Ganga."

Cuisine and Empire

Cooking in World History Rachel Laudan ... (on the Ganges in India), where fuel was scarce, the poor roasted maize and barley periodically and ground it to ...

Cuisine and Empire

Author: Rachel Laudan

Publisher: Univ of California Press

ISBN: 0520954912

Page: 482

View: 403

Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in "culinary philosophy"—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.

From Holy Wanderings to Service of God In Man

I had been fasting of course, as I did on all such sacred days. I offered him a melon I had brought for ... “it is cooked in Ganges water and is very holy.

From Holy Wanderings to Service of God In Man

Author: Swami Akhandananda

Publisher: Lulu Press, Inc

ISBN: 1304722767

Page:

View: 688

Swami Akhandananda, whose reminiscences are recorded herein, was one of the sixteen direct Sannyasin disciples of Sri Ramakrishna. Gangadhar Ghatak, as he was known in his pre-monastic life, was born in 1864. He happened to meet the Great Master in 1883 at the young age of nineteen and had the benefit of his holy company for more than three years till the Master’s demise in 1886. The story of his intimate contact with the Master and his spiritual development through that, are told in his own inimitable manner in the first chapter of this book. In the Master’s company, a transformation soon came over his views on religion. His deeply religious nature had till then expressed itself in his strict adherence to the rigorous rules of asceticism prescribed by Hindu orthodox. He bathed several times a day, ate only self-cooked food once, studied the Gita and other scriptures, and practised meditation.

The Cooking of India

Both the Indus and Ganges rivers flow through this part of India , adding their precious waters to the region . Here the flat land and warm climate combine ...

The Cooking of India

Author: Matthew Locricchio

Publisher: Marshall Cavendish

ISBN: 9780761417309

Page: 80

View: 544

Introduces the different culinary regions of India through recipes adapted for young chefs and discusses the basics of food handling and kitchen safety.

The Ultimate Rice Cooker Cookbook

Recipes for the fragrant pilaffi were recorded in the earliest Greek ... from Turkey brought their recipe for pilau as they settled in the Ganges Valley.

The Ultimate Rice Cooker Cookbook

Author: Beth Hensperger

Publisher: ReadHowYouWant.com

ISBN: 1458769488

Page: 464

View: 788

Rice cookers are perfect for how we cook today - versatile and convenient, they have one-button technology, don't take up much counter space, and are a breeze to clean. And they can do so much more than produce foolproof rice, beans, and grains. The Ultimate Rice Cooker Cookbook shows you how to make everything from Thai Curried Rice to Chocolate Pots de Creme with Poached Fresh Cherries, from Breakfast Barley to Turkey Chili with Baby White Beans. This edition is in two volumes. The second volume ISBN is 9781458769589.

New Indian Home Cooking

More Than 100 Delicious Nutritional, and Easy Low-fat Recipes! ... My aunt made my father's favorite dishes and eating in this family was anything but ...

New Indian Home Cooking

Author: Madhu Gadia

Publisher: Penguin

ISBN: 9781557883438

Page: 254

View: 606

A registered dietitian from India conveys her love of her cultural heritage with 100 healthy, low-fat recipes. "Gadia brings quintessential Indian dishes, such as specialty breads and tandoori chicken, within easy reach of the home cook". -- "Publishers Weekly".

Taste of Bengal

Bengal has a long-standing culinary tradition that is rich in variety and flavor. The Ganges and Brahmaputra rivers flow through Bengal, making the land ...

Taste of Bengal

Author: Sikha Saha

Publisher: Xlibris Corporation

ISBN: 1493187511

Page: 184

View: 853

Globalization has brought the world closer and has enhanced interest in regional and ethnic cuisines in today’s world. One such ethnic cuisine is that of Bengal. Bengal has an interesting history, a rich heritage and culture and a renowned culinary tradition. Bengalese exalts good food. Cooking fresh vegetables and fish curries and entertaining guests with utmost warmth and care is an important aspect of Bengali culture. Bengali cuisine is well renowned for a wide variety of sweet water fish dishes cooked in mustard oil and dessert made with milk, coconut and nuts. Bengali delicacies like: Hilsa (Shad) fish steamed inside a layer of rice, Shrimps marinated in mustard sauce and steamed inside a banana leaf or baked inside a green coconut and Rohu (Carp or Buffalo) fish simmered in a yogurt-raisin sauce, small crepes with a sweet coconut filling, cheese balls simmered in sugar syrup are unique and heavenly. “Taste of Bengal” is a compilation of one hundred such Bengali mouth watering recipes with easy to follow step by step directions with adequate pictorial illustrations. The recipes are divided into categories like: appetizers, grains, legumes, vegetables, fish and shrimps, meat, poultry and egg, chutneys and desserts. It includes a glossary of ingredients, a subject index and an alphabetical index for easy reference. Enjoy!!

Passion of a Foodie An International Kitchen Companion

Made with cooked medium sized cleaned prawns, haddock or halibut in water, ... which is grown in the Patna region of India around the Ganges River.

Passion of a Foodie   An International Kitchen Companion

Author: Heidemarie Vos

Publisher: Strategic Book Publishing

ISBN: 1934925632

Page: 600

View: 773

With the influx of cookbooks, cooking shows, and chefs in today's world, it's difficult to find something out of the ordinary that defines cooking in a whole new way. Passion of a Foodie is that something. Best-selling author Heidemarie Vos recounts a fascinating story and her journey of putting together the world's first cross-referenced book regarding food-using more than five languages. This cookbook will become an invaluable resource for your kitchen, cooking school, culinary vacations, professional chef training institute/academy or restaurant as its contents provide endless information about ingredients-what they are and where to find them-cooking terms, and what they mean, as well as exotic recipes from all over the globe. It also helps the food import/export industry with language. From the new bride/novice cook to the professional chef, Passion of a Foodie is a must have, must read guidebook that provides a detailed classification of foods and their ingredients. As a cook/chef, you'll wonder how you ever survived without it.Heidemarie Vos is a writer with a best selling cookbook to her credit, Chili South Africa, as well as commissioned recipe books for the South African Company Fruit and Veg City. Mrs. Vos has traveled to over 40 countries and has lived on three continents. She is currently writing a nonfiction book about her recently deceased South African husband, and although she herself is an American citizen, she lives in Port Elizabeth, South Africa at this time. Publisher's website: www.strategicpublishinggroup.com/title/PassionOfAFoodie.html

Water as an Inescapable Risk

Ganges River: Sacred River used as Human Dumping Ground Lastly, the Ganges River, ... bathing and cooking which in turn gives rise to waterborne illnesses.

Water as an Inescapable Risk

Author: Anja du Plessis

Publisher: Springer

ISBN: 3030031861

Page: 299

View: 307

The book presents an interdisciplinary systematic evaluation of increasing water stress and scarcity over the globe and specifically South Africa. South Africa is used as the prime example as the country is experiencing similar water challenges in terms of availability and quality as most regions across the globe. Water availability is predominantly used to illustrate water scarcity however, continued degradation of the world’s freshwater resources, by a multitude of natural and anthropogenic factors, have consequently exacerbated water stress and scarcity due to it being of insufficient quality for various uses. The increase of water scarcity through both natural and anthropogenic factors has in turn led to water being viewed as an increasing risk within all spheres. Water as a source of conflict has come to the forefront especially within regions which struggle to meet the increasing demands from different water users and trying to achieve future sustainability of the resource. The increase of water scarcity and stress as well as the continued pressure of population and economic growth has brought various new challenges into play. This book focuses on water as an increasing risk over the globe and specifically South Africa by reviewing both water availability and quality, evaluating water as a global and national risk. The book concludes by focusing on current limitations, necessary strategic actions as well as possible policy-related changes which may be required to adapt to future water challenges and to lessen water as an increasing risk.