Ph. D. from University of Mumbai; Connecticut State Educator Certification from Southern Connecticut State University. Research Scientist in India and currently Adjunct Lecturer in Southern Connecticut State University, Post University and Lincoln College of New England.
Sattvic Cuisine
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- FormatePub
- ISBN8232441357
- EAN9798232441357
- Date de parution09/11/2025
- Protection num.pas de protection
- Infos supplémentairesepub
- ÉditeurDraft2Digital
Résumé
Sattvic (Beneficial) cuisine has a tradition of more than 5000 years in India. I am born and brought up in a family thriving on sattvic food. Indian food is generally thought of being hot and spicy; yet millions of Indians prefer sattvic food which has no onions, nor garlic and a few spices. As its name suggests sattvic food is beneficial to body and mind. This diet is followed by yogis, and I want everybody to understand this diet that is why I am writing this book.
Along with recipes, in this book you will read about Lord Krishna's advocacy for sattvic cuisine. You will read about sattvic recipes prepared in Hindu temples and households. You will read about sattvic signature dishes of Hindu festivals. You will read how just one spice can enhance the flavor of a bland vegetable. I will write notes for the modification of one recipe leading to 2-3 more recipes.
Hence with my 56 recipes you will be able to cook 100+ recipes.
Along with recipes, in this book you will read about Lord Krishna's advocacy for sattvic cuisine. You will read about sattvic recipes prepared in Hindu temples and households. You will read about sattvic signature dishes of Hindu festivals. You will read how just one spice can enhance the flavor of a bland vegetable. I will write notes for the modification of one recipe leading to 2-3 more recipes.
Hence with my 56 recipes you will be able to cook 100+ recipes.
A propos de Dr. Nirupama Nigam
Great Aunt
E-book
2,49 €