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Monisha Bharadwaj, “Indian Cooking Course”, 2016.

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Priya Hemenway, “Hindu Gods: The Spirit of the Divine”, 2003 was the topic of an earlier blog post.

Om Lata Bahadur, “Hindu Festivals & Ceremonies “, 1997 was also the topic of an earlier blog post.


Here I present: Monisha Bharadwaj, “Indian Cooking Course”, 2016. The most signature ingredient in India cookery is “extra-long, grain basmati” Rice (shown ABOVE).

INTRODUCTION.

The cookbook has as chapter number one (#1) “Rice”. This cookbook consists of an “introductory”and fifteen (15) other chapters. The “table of contents” is shown BELOW.

TABLE OF CONTENTS

Introduction

  1. RICE.
  2. FLOURS.
  3. MEAT.
  4. POULTRY.
  5. FISH & SEAFOOD.
  6. EGGS.
  7. DAIRY.
  8. LENTILS & BEANS.
  9. VEGETABLES.
  10. SNACKS, SIDES & STREET FOOD.
  11. GRILLED FOODS.
  12. SALADS & RAITAS.
  13. CHUTNEYS, PICKLES & RELISHES.
  14. DESSERTS.
  15. DRINKS.





Here I presented: Monisha Bharadwaj, “Indian Cooking Course”, 2016.   The cookery of India has ten (10) native crops: rice, mango, banana, beans, sugarcane, eggplant, cucumber, mustard, chickpea, citrus. The cookbook presented all ten (10) native ingredients in recipes.

COMMENTS.



The “unique ingredients” of the twenty-eight (28) states of India (shown ABOVE & BELOW) was a first.
Andhra Pradesh Chilies, Leafy Vegetables.
Arunachal Pradesh Pork, Rice.
Assam Pork, Fermented Vegetables, Tea.
Bihar Wheat-flour, Lentils.
Goa Coconut, Fish, Kokum, Tamarind.
Gujarat Fresh Vegetables, Milk Products.
Haryana Dairy Products, Gram-flour.
Himachal Pradesh Trout, Lentils, Tea.
Jammu & Kashmir Kidney Beans, Meat, Yogurt.
Jharkhand Rice, Eggplant.
Karnataka Coconut, Seafood, Lentils, Rice, Coffee.
Kerala Coconut, Beef, Curry Leaves, Pepper, Tea.
Madhya Pradesh Ghee, POHA (flattened rice).
Maharashtra Peanut, Fish, Jaggery, Mango, Millet.
Manipur Fish.
Meghalaya Rice, Pork.
Mizoram Fermented Vegetables, Fish.
Nagaland Rice, Fermented Food, Smoked Meat, Ghose Chili.
Odisha (Orissa) Rice, Fish, Seafood.
Punjab Wheat, Tandoori Food.
Rajasthan Ghee, Chillies, Meat, Dried Vegetables, Gram-flour.
Sikkim Soya Beans, Fermented Foods.
Tamil Nadu Spices, Rice, Tamarind.
Telangana Rice, Spices, Chillies.
Tripura Meat, Fish.
Uttar Pradesh Ghee, Spices, Cream, Vegetables.
Uttarakhand Pulses, Rice.
West Bengal Fish, Mustard Oil, Milky Desserts.

 The map of the twenty-eight (28) states of India is shown BELOW.  
This cookbook presented the regional variety of India: a country of one-and-half billion (1,500,000,000) people very well.



India is an “extra-long, grain basmati” rice eating country; and two (2) popular brands are shown BELOW.



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