ISBN: 9788189491215    Publisher: Sanjay & Co Year of publishing: 2006     Format:  Paperback No of Pages: 102        Language: English

Day in and day out I get queries from many troubled housewives and anxious young chefs as to what Jain food really is, and about how to cook it? Even those who have been ordering Jain food instead of Asian vegetarian meals on flights, admit that they don't really know what Jain food is. Many think that Jain food is simply vegetarian food cooked without certain root vegetables. Only a handful of people actually know that cooking Jain food involves complying with many, many more rules. In this book I have tried my best to stick to all the Jain cooking principles, enabling people to prepare authentic and healthy Indian Jain food for their families and friends. My research team and I, after several rounds of trial and error, have succeeded in converting even certain traditional garlic-onion based recipes into Jain dishes. We have presented recipes like Malabari Curry, Dal Makhani, Paneer Tikka Masala, Spicy Chole and Samosa Kadhi Chaat which are usually loaded with ginger-garlic and onion paste, in a sans onion and garlic version, thereby adding them to the repertoire of Jain food recipes. So, if you have Jain friends coming over for dinner or in-laws who are very particular about their Jain meals, then this is the book for you. I have also compiled a book with Jain International recipes, dedicated especially to my dear Jain cooking enthusiasts, who often have trouble transforming their favourite International recipes according to the Jain standards.
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