Koshur Saal: Traditional, Quick and Easy Kashmiri Cuisine
by Chandramukhi Ganju
Trade Paper: 8 1/2" x 11", 250 pp.
ISBN: 978-1-59663-662-0, $29.95
Order Now, at our Introductory Price  $27.95
Over 280 full color illustrations

KSCG Koshur Saal Kashmiri Cookbook, paper             

Sections include: Sabzi-Vegetable; Daal-Pulses; Tschaman - Paneer; Gaadh Seyun, Koku'r - Fish, Meat, Chicken;  Ba'ata - Rice; Zamutdu'd - Yogurt; Anchaar ta Vari; Chai Ta Tschot - Tea and Snacks; Madur Khey'un - Sweets; and more.

Living as we do in a multi-cultural world, nowhere are the pleasures that it brings more obvious than at the table, when we enjoy a feast of complex flavors and simple preparations.

The book in your hands exactly does that. It tells you about the tasty and aromatic cuisines of Kashmir, the northern-most State of India, famous for its incredible range of culinary delights, guaranteeing a veritable experience to the gourmet. It also gives alternatives to deep frying of some of the recipes.

The preparation of Kashmiri food in an efficient, healthy way can be just fun. It would hardly take you 10 to 25 minutes to cook a delicious meal, whose tempting, hot, spicy taste lends it a peculiar quality of its own and distinguishes it from the culinary arts of rest of India and the world at large.

In addition, the book delineates not only the health benefits of foods we eat everyday but also provides the religious and cultural significance associated with the traditional Kashmiri food.

Koshur Saal recipes are quite different from those of other regions of India. The author takes pride in keeping Kashmiri culture alive far from home. -- Miami Herald

Kosher Saal is more than a cookbook; it is the preservation of Kashmiri culture and cuisine that has not historically been widely documented. Future generations will now be able to taste the flavors of Kashmir as they were meant to be, with wonderful blends of spices and special techniques. This book is organized in a way that people from any cultural background will be able to easily produce and enjoy [the recipes] --Bruce Ozga, Culinary Dean, Florida

Kosher Saal has brought back to me my childhood memories of growing in the Jammu & Kashmir, of eating a feast of Kashmiri dishes on special occasions like weddings and festivals. . . . Vijay Anand, Executive Chef, Pataks Foods, Ltd. (Worldwide), England, Ethnic Chef of the Year 2007 (Craft Guild of Chefs Awards)

Scroll down to see the India-Abroad interview with Chandra Ganju and to view other reviews and links

About the Author: A lawyer by profession, Chandra Ganju moved to the States in 1993 and has been living in Florida ever since. Since she spent a good part of her life in Kashmir, her deep interest in things Kashmiri, be it culture, lan­guage or cuisine, developed with the passage of time. With her deep-rooted interest in spirituality, she is of the firm opinion that food we eat has long lasting influence on the thoughts we think. She fondly remembers that in Kashmir when she was growing up in a traditional Kashmiri home, kitchen occupied same sacred space as the place of worship.

Chandra believes that it is the method of cooking that adds to the quality of the food. For her cooking is an art and feels the need to create a right atmosphere. Good vibrations are needed to pass into the food while cooking. This goes a long way in ensuring a healthy, happy and genuinely spiritual family. Although right amount of ingredients are critical for food to taste good, a good measure of love and devotion added to the food can even change human behavior.

Of late, she has also taken up writing plays in Kashmiri language, highlighting the decline of Kashmiri language and cuisine with a view to reviving the interest of the young and the old in the rich Kashmiri language.

She fondly hopes, her present work will revive the taste buds of younger generation and introduce Kashmiri cuisine to wider cross section of people.

ChandraMukhi Ganju chandraganju@hotmail.com

INDIA-ABROAD Interview from Indiaabroad.com

 

 


Click here to see article and reviews at Shehjar


 


Koushur Saal in US PRESS TRUST OF INDIA
Washington: In an effort to popularize Kashmiri delicacies in the US, a book on aromatic cuisines of the valley has hit American stores this week. Written by Chandra Ganju, a lawyer by profession, the book “Koushur Saal” teaches preparation of Kashmiri food in an efficient, healthy way. “It would hardly take you 10 to 25 minutes to cook a delicious meal, that is tempting, hot, spicy taste, lends it a peculiar quality of its own and distinguishes it from the culinary arts of rest of India and the world at large,” the publisher, Seaboard Press, said in a media release.

“In addition, the book delineates not only the health benefits of foods we eat everyday but also provides the religious and cultural significance associated with the traditional Kashmiri food,” it said Ganju, who spent a good part of her life in Kashmir, moved to the US in the year 1993 and has been living in Florida ever since.