The Konkani Saraswat Cookbook, with its base in the laterite earth in the south-western Karnataka, India, celebrates a unique and enduring cuisine with all its captivating flavours. It covers the range from basic recipes to elaborate ones, and those for special occasions. From potatoes steeped in a tamarind sauce to the well-loved dal seasoned with chilli and garlic. From the delectable fried bitter-gourd salad to the aromatic blast of sprouted moong ghashi. From a chutney with ridge-gourd peels and khotte in jackfruit-leaf cups to sun-dried onion vadis. The book also has recipes for babies and new mothers, and a selection of herbal teas. The photographs together with Asha Philar's personal notes evoke the textures of Konkani Saraswat food, and of Konkani itself. The book has a friendly approach with clear steps, notes and afternotes which suggest variations or offer detailed guidelines. Contents Breakfast Rice Dalis, Saars and other Accompaniments Vegetables Dry Beans and Pulses Salads Chutneys and Dry Chutney Powders Fried Food Chapatis and Puris Teas and Herbal Beverages Desserts and Sweets Dabbe Khaan(Store-cupboard and tea-time eatables) Pickles and Preserves Pappads, Vadis, Shevain and Kachris Babies and New Mothers Home Remedies Seafood Menus and Festival Menus Glossary Index