What to read after Cooking Along the Ganges?

Cooking Along the Ganges gathers hundreds of recipes that featured on the menu of the renowned Ganges Restaurant in San Francisco. Including a combination of both authentic North Western (Gujarati) and other, regional-Indian recipes, the book offers a unique panorama of the extremely diverse, Indian tradition of vegetarian cooking. For both the novice cook and the expert chef, Cooking Along the Ganges will serve as a detailed guide that will both demystify the intricacies of Indian cookery and illuminate the health-conscious, flavorful recipes for which the Ganges Restaurant is famous.

“All Indian food is not hot; rather it is the variety of spices, and how and when they are added that makes Indian food distinctive.”
-Malvi Doshi

…Malvi, with her generosity of spirit, is as wonderful a teacher as she is a cook. She presents her recipes in clear, accessible language that allows both the novice and the accomplished cook to achieve authentic flavors again and again.
-Michele Anna Jordan, from the Foreword to Cooking Along the Ganges

Reviews for the Ganges Restaurant:

…Hindu vegetarians ascribe important healing properties to certain foods… Too complex for me, I ignored therapeutics at the Ganges and concentrated on the pure pleasure of eating. Malvi Doshi, it turned out, is a genius.
-Sharon Silva, San Francisco Focus Magazine

I’d been enjoying Indian food for more than 30 years, but in this unheralded restaurant on a dark, cold street I tasted dishes I’d only read about.
-Jim Wood, on the Ganges Restaurant, San Francisco Examiner Image Magazine.

Cover illustration c2002 Arun Kamat
Cover design by Rodwin Pabello (www.rodwin.com)