Indian Basmati, which predominantly grows on the foothills of the Himalayas, is also referred to as "White Gold". It is believed that the melting snows of the Himalayas, the rich soil and the right climate in the Northern parts of the country are ideally suited to produce this distinctive quality of rice. While once associated with kings and royalty, it is today accessible to connoisseurs around the country. Indeed, throughout history, it has been on royal menus of various cultures as the main dish. From the pilav of Turkey, polou of Persia, pilafs of the Steppes, the isotos and paellas of the Mediterranean, to the pulaos and biryanis of India, it has been served to great sultans, maharajas, shahs and emperors. Spices, nuts, dried fruits, vegetables and herbs are natural embellishments for Basmati rice. This compendium of recipes is a tribute to this unique and special rice variety that has pride of place in India and is recognized the world over.
ABOUT THE AUTHOR Sabina Sehgal Saikia
SABINA SEHGAL SAIKIA has been the food critic of The Times of India for over 10 years now. Her immensely popular column Main Course, which first appeared in Saturday Times and now appears in Delhi Times, has accurately charted the chequered business of eating out in the Capital. Sabina is a Senior Editor with The Times of India and is currently the Editor of the papers’s city-centric supplement, Delhi Times. She was earlier a special correspondent in the political News Bureau of The Times of India. Her association with the paper goes back close to 19 years, during which time she has been involved in many areas and departments-from Newspaper In Education, Saturday Times and the Sesquicentennial celebrations to The Sunday Times, the News Bureau and Delhi Times, she has worked in different capacities at different times. An excellent cook herself, Sabina has had a curiosity for good eating ever since she was a young girl.
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