New books on eating

Modern Spices
● Monica Bhide
Indian kitchens are more global
today than ever before. But
some of us want to retain Indian
flavours. Modern Spices is a
book about fusion food keeping
the Indian cuisine as the base.
Some of the dishes presented in
the book such as Pomegranate
Shrimp, Paneer and Fig Pizza,
and Saffron-Cardamom Macaroons
illustrate the theme of the
book. ‘Modern Drinks’ section
has innovative drinks such as
Rum & Roses that uses Rooh
Afza. Bhide has also included
personal recollections of her
family and upbringing.
How The
Banana Goes
To Heaven
● Ratna Rajaiah
Eating, a basic need, ought to be
a simple affair. But thousands of
nutritional theories can leave
one confused. Ratna Rajaiah believes
that our traditional dishes
are a source of comfort and
health. She picks ingredients
and explores their nutritional significance
in each chapter of her
book. For instance, according to
the ayurveda, curry leaves were
used to control diabetes. Today,
we know that curry leaves slow
down the breakdown of carbohydrates
to glucose.
Naked Wine:
Letting Grapes
Do What Comes Naturally
● Alice Feiring
Alice Feiring’s book is an ardent
cry from the heart for natural
wines. However, she is less interested
in explaining these
wines to a general audience
than she is in explaining them to
herself. Her real point is to exalt
naked wines made by people of
“intensity, passion and commitment,”
but out of step, at odds
with the times. Still, if you are at
all curious about natural wines,
drink this book in. It will make
you thirsty and point you in the
right direction.

Blood Bones
& Butter
● Gabrielle Hamilton
Owner of New York restaurant
Prune, Gabrielle Hamilton has
penned down her journey to
becoming a chef, and the path is
anything but ordinary. Hamilton’s
parents got a divorce when she
was 16. After that she lost direction
in life, taking odd jobs at
cafes and working crazy hours in
catering companies. In fact, a
catering assignment at the National
Book Foundation gave her
inspiration to get a bachelor’s
degree in fine arts. A great book
for foodies looking for inspiration
to get into the kitchen.