-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 ...
Author: Malvi Doshi
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)
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 with a
match . It suddenly caught fire and neatly burned a circle of skin on his left palm ...
Author: Salman Akhtar
Publisher: W W Norton & Company Incorporated
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.
Indian Immigrants in New York City Johanna Lessinger, Nancy Foner. roditan ity
of feed The food and spice shops along 74th Street and nearby 37th Avenue
testify that the centrality of food and cooking in Indian culture has been carried
Author: Johanna Lessinger
Publisher: Pearson College Division
This text is part of The New Immigrants Series edited by Nancy Foner. This groundbreaking new series fills the gap in knowledge relating to today's immigrants, how these groups are attempting to redefine their cultures while here, and their contribution to a new and changing America.
Author: Richard E. Bohlander
Publisher: Da Capo Press, Incorporated
Profiles of explorers from the pre-Christian era to the twentieth century cover the subject's life, personality, journeys, and unusual challenges
From rich curries, to smooth yogurt drinks, the food of India is known for spicy flavor and luxurious texture. This colorful book uses bold, vivid photographs and evocative text to explore the regional cuisines of this large, and diverse.
Author: Rosie Hankin
Publisher: The Rosen Publishing Group, Inc
From rich curries, to smooth yogurt drinks, the food of India is known for spicy flavor and luxurious texture. This colorful book uses bold, vivid photographs and evocative text to explore the regional cuisines of this large, and diverse. Students will love demonstrating their newfound knowledge, and testing their culinary skills with any of the five, easy-to-follow recipes.