The Konkani Saraswat Cookbook, with its base in the laterite earth in the south-western Karnataka, India, celebrates a unique and enduring cuisine with all its captivating flavours. It covers the range from basic recipes to elaborate ones, and those for special occasions.From potatoes steeped in a tamarind sauce to the well-loved dal seasoned with chilli and garlic. From the delectable fried bitter-gourd salad to the aromatic blast of sprouted moong ghashi. From ...
