Cooking Along the Ganges: The Vegetarian Heritage of India

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, regionalIndian 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 healthconscious, 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 DoshiMalvi, 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 GangesReviews 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 MagazineId been enjoying Indian food for more than 30 years, but in this unheralded restaurant on a dark, cold street I tasted dishes Id only read about.Jim Wood, on the Ganges Restaurant, San Francisco Examiner Image Magazine. Cover illustration 2002 Arun KamatCover design by Rodwin Pabello (www.rodwin.com)