Yogurt is milk fermented and coagulated by ‘friendly bacteria’. Yogurt making is supposed to have originated with nomadic tribes in the Balkans thousands of years ago, probably by accident, and then of course it was used for preserving milk. It later started being prepared at home and then commercially as well. This book is an experiment with yogurt as a culinary act. Cooking with Yogurt provides a new range of recipes with yogurt – recipes that please the palate, help to keep the body fit as most of them are low in cholesterol. With helpful hints on cooking and informative nuggets, this book sharpens the culinary knowledge of anyone who flips through it.
ABOUT THE AUTHOR Bapsi Nariman
Bapsi Nariman, born and brought up in Mumbai, has been residing in Delhi for the past many years. Author of many cookbooks, she knew very little about its finer points when she married. The encouragement came when she became an active member of the Time and Talents club, where she helped as co-editor of a publication of a vast and varied collection of recipes titled The Time and Talents cookery Book. When she moved to Delhi, she edited another cookery book, The D.G.W.A. cookery Book. She was when encouraged to write books of her own: the first being A Gourment's Handbook of Parsi Cuisine. Her other books include the Exotic vegetarian-Party Recipes and Microwave Cooking for the Indian Palate.
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