“The Fragrance of Mango Blossoms ” reviewed in Upper Crust

This Sunday I was busy with myh new iPhone 6 and trying to get used to it.

Technology is pretty much like cooking – one needs to have a proper recipe to get the perfect product. Sadly, it also needs practice because no amount of instinct can get the perfect product time after time. So getting used to the iPhone took quite a bit of time – the whole day , in fact and I was quite exhausted by night fall.

 

It was late and well past my bed time when I discovered this link to the Upper Crust Review of my book  ” The Fragrance of Mango Blossoms”  on What’s App on Sunday evening. I am really excited to see this especially since the book is now into its second re-print. This book has been very well received and I am shamelessly plugging it. I have not had a book launch and book shops are quite reluctant to keep many copies of books these days but you can easily order it on line. Don’t get disheartened by it not being available “on line” either – there are enough copies for everyone to have a look see. So go ahead and get your copy now from :

Amazon.in, from where you can also download it on Kindle

Infibeam or with the publisher at

PopularPrakashan

 

 

The Fragrance of Mango BlossomsBy Sunita Rajwade. Rs350
Reviewed by Lyle Michael

It was 10 years in the making yet worth the wait for the Maharasthrian food-loving reader out there, focused on the Kokanastha Brahmin community and its well-guarded customs, traditions and recipes. However, the author specifies it is not a compendium but a gathering from friends and family and her very own recollection of childhood tastes, flavours and aromas, such as the fragrance of mango blossom rice (ambemohar).

The Fragrance of Mango Blossoms (FMB) serves locally tantalising fare inclusive of Rice Dishes, Lentils and Curries, Vegetable Dishes and Gravied Legumes, Snacks, Breads, even Chutneys, Relishes, very essential Spice Mixes, etc. Food for Important Occasions take you through the recipes of baasundi, aambyachi aamti, masala doodh, cucumber pancakes called ghavan and more. With notes on the festivals, rituals as well the significance a dish holds, FMB is basic, enjoyable and a chance to bring some unfamiliar flavour into our home kitchens.

About the author: A woman of many hats, Sunita Rajwade continues to strive to bring forth the hidden treasure that is the cuisine of the Kokanastha Brahmin community. The home-maker – once French translator and freelance writer – enjoys travelling, photography, blogging, updating herself on the latest in technology and spending time with her year-old grandson.




Published by

bellybytes

An accidental cook who likes to travel, read, watch movies and do yoga. Currently busy with full time granny duties.

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