OP: Rotis and Naans of India
Vakils, Feffer and Simons Ltd., Bombay, 1988. Hardcover. Very Good. First printing.
Not only is this impressive book an unparalleled reference for the breadstuffs of India, it doesn’t skimp on the foods that go with them best.
In addition to 95 regional recipes for the likes of South India’s suji (semolina) idli, the Northwest’s masala baati, Hyderabadi dum ki roti, or Malwan tikkar peasant bread there is an array of stews, dals, hariyall (saucy mains), kebabs, and condiments.
You’ll also find refreshing beverages like:
- Thandail—an almond and sunflower seed milk flavored with peppercorns and rosewater
- Am ka masala sherbet—grilled mango, masala, and basil juice
- Di chach—iced buttermilk infused with ginger, red chilis, mustard seed, and mint
Published in Bombay, Rotis & Naans of India (1988) is scarcely seen in the US, which is a shame because it is an impressive resource and very worthwhile. Ours is a Very Good first printing, inclusive of the dust jacket. Clean and unmarked. Color photograph inserts.
