Annapoorna R Nayak / Maya Shenoi
Librería Samer Atenea
Kálamo Books
Librería Elías (Asturias)
Librería Kolima (Madrid)
Librería Proteo (Málaga)
If you thought ghassi, sambhar and idlis summed up the cuisine of the Gowd Saraswat Brahmins (GSB), you are quite mistaken. Rooted in the coastal regions of Karnataka and Kerala, GSB cuisine is predominantly sathvic, with a focus on balance, nutrition and mindful use of ingredients. From comforting dhali toy served with steamed rice and homemade ghee to complex curries likeval-val, spicy teeksani ummans and mildly sweet ambe sassam, a traditional GSB meal offers remarkable variety. Mustard seeds, cumin, curry leaves, chillies and turmeric form the core of the cuisine, while ginger, leafy greens, lentils, beans and asafoetida add both flavour and purpose. This book features around fifty carefully selected vegetarian recipes that showcase the diversity and ingenuity of the GSB kitchen. Alongside familiar favourites, it brings together lesser-known dishes made with specific vegetables and greens, an array of chutneys and pickles, and delightful sweets that complete the traditional meal. The book also introduces readers to the history and culture of the GSB community, making it more than a collection of recipes. It is a celebration of food, heritage and the culinary wisdom passed down through generations-a valuable addition for anyone interested in Indian cuisine, culture and traditional vegetarian cooking.
