Mrs. Brij Rani Burman used no garlic or onions in her recipes. She cooked intuitively, as she had been taught by two generations of elders before her, distilling over 200-year-old culinary knowledge and expertise in each dish. And her range was phenomenal. From simple recipes for a diversity of snacks that we routinely buy from shops–Kachoris, Matthis, Kalmi Bare, Dhokla and all kinds of Chaat–to the vegetable section, which teaches you simple touches to make everyday vegetables special, and a section on desserts which will leave you competent to cook all kinds of mouthwatering halwas, kheers, phirnis, laddoos, sandesh and more, this cookbook is an invaluable treasury of recipes of traditional, yet novel cooking. There is a superb selection of pickles and preserves, an area of cooking most of us no longer have time for. Painstakingly tried out and presented in a simple, modern format by Rohini Singh, an acknowledged culinary expert, this book is sure to enhance your repertoire and liven up your mealtimes!
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