Lord Krishna's Cuisine
The Art of Indian Vegetarian Cooking
By Yamuna Devi
Dutton Books; (1987)
ISBN: 0525245642
Reviewed by Rochelle Caviness
For vegetarians' and non-vegetarians' alike, The Art of Indian Vegetarian Cooking offers a plethora of mouth watering recipes ranging from the Char-flavored Charcharis (vegetables) to Sada Har Mirch Achar (Pickled Green Chilies). These pickled chilies are not for the faint of heart. They are, "set your entire body on fire" HOT! The recipes are derived from the various cuisines of the Indian continent and range from lacto-vegetarian to vegan. Eggs are not used in any of these recipes.
The recipes in this book are clearly written, with both metric and American measurements provided. The step by step instructions, on how to prepare each dish, are extremely detailed and even a novice cook should find them easy to follow. Many of the recipes are accompanied by illustrations that help explain any unusual equipment or techniques used. The recipes have been adapted for use in North American kitchens, and you should not have any problems locating the ingredients needed to create these exotic dishes.
At the end of the book is a list of mail order sources for Indian ingredients. Yamuna Devi, the book's author, also provides detailed instructions on how you can make many of the basic ingredients used in Indian cooking, such as homemade butter, yogurt, and ghee (a liquid form of butter). For those that plan to do a lot of Indian cooking, Devi offers advice and suggestions on what products to stock up on and how to arrange your kitchen for optimal usage.
I have found that the "A-Z General Information" section to be the most useful part of the book. This is a virtual encyclopedia, explaining the various materials, ingredients, and techniques used in the recipes, as well as explaining basic cooking skills and procedures.
Devi is a long time supporter of vegetarianism and a respected cook. She spent two years traveling throughout India, studying the intricacies and techniques of Indian vegetarian cooking and gathering authentic Indian recipes. The recipes in this book were gathered from a variety of sources, ranging from temple chefs to homemakers.
Interwoven among the recipes are reminisces of her introduction to Hinduism and vegetarianism, remarks on her travels in India, and insights into life in India. Recipes aside, this is a fascinating book to read. Devi not only enlightens the readers to the intricacies of Indian life and cookery, but she also offers detailed information on a variety of subjects including how to select fresh vegetables and menu planning.
Containing more than 500 recipes, there is something in this book for everyone's taste. Just the 'sweets' recipes alone make this a worthwhile cookbook to add to your bookshelf. If you have a sweet tooth, be sure to try out one of Devi's milk fudge recipes. The fudge is so rich you can only eat a tiny amount at one time, but that will not stop you from eating a whole plate's worth in one evening!
