-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)
The Ganga never returned to Gaur and its ruined walls have only recently been opened to visitors by the ... Even at nine o'clock in the morning , before the haze thickens in the sky , there was only a blurred green line on the horizon ...
Author: Dennison Berwick
Publisher: Dennison Berwick
Category: Ganges River Region (India and Bangladesh)
By having it carried to their court for drinking and cooking ( Mahajan 1984 ) , they participated in the effect of legend with out direct connection to the legend itself , that is , they incorporated received representation into their ...
Author: Salman Akhtar
Publisher: Other Press, LLC
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.
New Ganges Restaurant 775 Frederick Street ( near Stanyan ) San Francisco , CA 415.681.4355 INDIAN Hours : Daily 11:00 ... After his death , Malvi sold her restaurant and wrote Cooking Along the Ganges ( iUniverse , 2002 ) , a follow ...
Author: Michele Anna Jordan
Publisher: Gibbs Smith
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.
God , “ their Creator , ' - mistress of the scene , ( Whom I remember once , as young , ) looks on , Blessing them ... and huge Idol - Fanes , That frown along the Ganges ' farthest stream , 6 Till the poor widow , from the burning pile ...
Cooking in World History Rachel Laudan ... When they did cook it, they found it gave them diarrhea. ... (on the Ganges in India), where fuel was scarce, the poor roasted maize and barley periodically and ground it to a powder (sattu) ...
Author: Rachel Laudan
Publisher: Univ of California Press
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.
Encounters with Saints and Sinners Along India's Mythic River George Black ... the only options he offered were vegetable curry or chicken curry, which came with an elaborate description of his special ingredients and cooking methods.
Author: George Black
Publisher: St. Martin's Press
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."
MANMADIN , THE INDIAN CUPJD , FLOATING DOWN THE GANGES . THERE is a darkness on the sky , And the troubled waves run high , And the lightning flash is breaking , And the thunder peal is waking ; Reddening meteors , strange and bright ...
Another orthodox custom I followed was that of eating only one meal a day and cooking it myself. ... We went back to his room together, and he told me to fetch a waterpot and go with him to the spacious bathingghat on the Ganges.
Author: Swami Akhandananda
Publisher: Lulu Press, Inc
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.
Another local recipe , a spicy marinated chicken with allspice , is often cooked over an open fire . Just to the south of Kashmir is the state of Jammu . Both the Indus and Ganges rivers flow through this part of India , adding their ...
Author: Matthew Locricchio
Publisher: Marshall Cavendish
Category: Juvenile Nonfiction
Introduces the different culinary regions of India through recipes adapted for young chefs and discusses the basics of food handling and kitchen safety.
Centuries later, the Moghul Empire of Muslims from Turkey brought their recipe for pilau as they settled in the Ganges Valley. The dish called Sultan's rice immediately caught on in a world where beautiful cooking was a fashionable ...
Author: Beth Hensperger
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.
ROUND THE WORLD WITH ONE OF COOK'S PARTIES . ( BY A MEMBER . ) ... We took supper on the steamer in going across the Ganges , and on the other side embarked in sleeping cars for Siliguri , wbich place we reached early in the morning .
In the cool of the evening large numbers of well appointed equipages , both native and European , drive along the ... and 270 miles from Delhi , is situated on a plain on the right bank of the River Ganges ( navigable for country boats ...
More Than 100 Delicious Nutritional, and Easy Low-fat Recipes! Madhu Gadia. to this food , for this is what my mother made at home . My aunt made my father's favorite dishes and eating in this family was anything but simple .
Author: Madhu Gadia
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".
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 very fertile. This provides Bengal with a variety of vegetables, grains, ...
Author: Sikha Saha
Publisher: Xlibris Corporation
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!!
Made with cooked medium sized cleaned prawns, haddock or halibut in water, chopped onions, bay leaves, peppercorns, ... 'Basmati' rice grown in India or 'Patna' rice, which is grown in the Patna region of India around the Ganges River.
Author: Heidemarie Vos
Publisher: Strategic Book Publishing
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
Ganges River: Sacred River used as Human Dumping Ground Lastly, the Ganges River, the most sacred river in ... their waste into the river as they use it for drinking, bathing and cooking which in turn gives rise to waterborne illnesses.
Author: Anja du Plessis
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.
Author: United Nations Development ProgrammePublish On: 2005
Poor people in developing countries, at the bottom of the energy ladder, must burn dung, wood and crop residues indoors for their cooking and heating, especially in Sub-Saharan Africa, the region with the majority of the least developed ...
People from across India keep a little Ganges water in their homes to use as a religious offering or to add to their household cooking. It is said that one drop of Ganges water in a breeze that lands on your cheek hundreds of miles away ...
Author: Alexander Stille
Publisher: Farrar, Straus and Giroux
Category: Social Science
An engrossing look at the cultural consequences of technological change and globalization Space radar, infrared photography, carbon dating, DNA analysis, microfilm, digital data bases-we have better technology than ever for studying and preserving the past. And yet the by-products of technology threaten to destroy--in one or two generations--monuments, works of art, and ways of life that have survived thousands of years of hardship and war. This paradox is central to our age. We use the Internet to access and assess infinite amounts of information--but understand less and less of its historical context. Globalization may eventually benefit countries around the world; it will also, almost certainly, lead to the disappearance of hundreds of regional dialects, languages, and whole societies. In The Future of the Past, Alexander Stille takes us on a tour of the past as it exists today and weighs its prospects for tomorrow, from China to Somalia to Washington, D.C. Through incisive portraits of their protagonists, he describes high-tech struggles to save the Great Sphinx and the Ganges; efforts to preserve Latin within the Vatican; the digital glut inside the National Archives, which may have lost more information in the information age than ever before; an oral culture threatened by a "new" technology: writing itself. Wherever it takes him, Stille explores not just the past, but our ideas about the past, how they are changing--and how they will have to change if our past is to have a future.
R. K. Sinha is one of only half a dozen Indians living along the river who are outspoken champions of the Ganges. ... the bony but delicious fish that is prized in Bengali cooking, have declined sharply in recent decades; ...
Author: Victor Mallet
Publisher: Oxford University Press
India is killing the Ganges, and the Ganges in turn is killing India. The waterway that has nourished more people than any on earth for three millennia is now so polluted with sewage and toxic waste that it has become a menace to human and animal health. Victor Mallet traces the holy river from source to mouth, and from ancient times to the present day, to find that the battle to rescue what is arguably the world's most important river is far from lost. As one Hindu sage told the author in Rishikesh on the banks of the upper Ganges (known to Hindus as the goddess Ganga): "If Ganga dies, India dies. If Ganga thrives, India thrives. The lives of 500 million people is no small thing." Drawing on four years of first-hand reporting and detailed historical and scientific research, Mallet delves into the religious, historical, and biological mysteries of the Ganges, and explains how Hindus can simultaneously revere and abuse their national river. Starting at the Himalayan glacier where the Ganges emerges pure and cold from an icy cave known as the "Cow's Mouth" and ending in the tiger-infested mangrove swamps of the Bay of Bengal, Mallet encounters everyone from the naked holy men who worship the river, to the engineers who divert its waters for irrigation, the scientists who study its bacteria, and Narendra Modi, the Hindu nationalist prime minister, who says he wants to save India's mother-river for posterity. Can they succeed in saving the river from catastrophe - or is it too late?