A treasure trove of vegetarian Sindhi Cuisine this book boasts of a wide selection of traditional dishes with origins lost in antiquity as well as a delectable spread of recipes favourable to a more modern palate. Food being a significants aspect of Sindhi culture this book offers a range of sumptuous dishes and homespun wisdom. Indulge in an array of dishes form one of the most influential communities in India as you savour the rich tradition and culture in every bite.
This is a famous Sindhi song that invites one to eat to their heart’s content, the said Sindhi delicacies of dal, chole and bread. Sindhis are a community without their own land and yet the characteristics that mark them are unmistakable - their language, their sense of community, their business acumen and of course, their food. With food being an important aspect of Sindhi culture, the cuisine offers a range of sumptuous dishes and homespun wisdom. From stand alone to full course meals - it’s all there. The balanced palate has variety, taste and nutrition, even in the simplest of foods. An aspect that distinguishes Sindhi cuisine from other Indian cooking is its combination of sweet and salty ingredients. Also, a lot of attention is given to how the food is prepared and what combination of dishes are the best. This book is a treasure of 90 Vegetarian Sindhi Recipes, dedicated to our Revered Guru, Dada J. P. Vaswani, on his 90th Birthday. This book celebrates Meatless Day, observed on 25th November each year. Dada believes, alt killing is a denial of love.
To not love a bird or beast would be to not love the Lord. We hope you enjoy the joy of vegetarianism with a tempering of Sindhi culture.
Mrs. Anju Bharat of Kolkata and her team of friends and volunteers have done a great service in bringing out this publication containing Vegetarian Sindhi recipes. Mrs. Anju Bharat is a woman of energy and enthusiasm, of devotion and dedication. She believes that life and all the bounties of life are given as a trust to be spent in service of the surrounding world. The book contains no less than ninety delicious recipes from Sind, and will also feature a special section on Sindhi festivals. Mrs. Anju is the owner of a big, beautiful hotel in Kolkata — The Kenilworth - and is well aware of the tastes of people belonging to different countries.
The Sindhis are lovers of good food. What is more, Sindhi cuisine is much favoured and appreciated by all food enthusiasts, because it is not widely available everywhere in India. If one were to go by the phenomenal success of the Sindhi Food Festivals held by the Sadhu Vaswani Mission in Pune and elsewhere, the writers have indeed a winning proposition on their hands.
By bringing out this book, the Kolkata Centre of the Mission has achieved two vital goals that are dear to all of us: first of all, they are helping to preserve the traditional cuisine of our Sindhi ancestors, and passing on those treasured recipes from our great grandmothers, aunts and mothers to generations of young Sindhis who are cut off from their roots; secondly, they are promoting the cause of Vegetarianism and reinforcing the truth that a vegetarian diet is delicious, varied, healthful, interesting and flavoursome.
In the interest of their health and long life, millions all over the world are turning to vegetarianism as a way of life. Innumerable Hindus as well as some Chinese have adhered to a vegetarian diet for countless generations. Seventh Day Adventists throughout the world and the Hunzas [an ancient tribe in Pakistan] have thrived for centuries on an almost flesh-free diet. Countless health faddists and fitness freaks are switching over to a vegetarian diet every year.
In an interesting book, which I read years ago, Dr. Edwin Flutto argues that those who eat flesh food are only getting grains and vegetables second hand. The animals which they eat cows, goats, sheep, chickens, etc. — receive their nutrition from vegetables and grains. These animals pass on the nutrition they have received to meat-eaters. How much better it would be if they got it directly!
The famous vegetarian, Dr. Kellogg says: ‘When we eat vegetarian food, we don’t have to worry about which kind of disease the food died of. That makes a joyful meal.
I hope the readers and users of this book will discover the great joy of traditional Sindhi Vegetarian Cuisine. Cooking, serving, and sharing a meal with one’s family, is one of the greatest pleasures of a happy home. To everyone who will get to eat the delicious recipes offered through this book, let me repeat what I always say to my friends:
• People who eat non-vegetarian food are eating second hand nutrition. What this means is that actual nutrition comes originally from vegetables, fruits, nuts and grains and is consumed by the animals that are killed for their meat.
• Foods of flesh only build up fats- but cannot really give vitality and radiance to the body.
• Pulses, nuts and lentils are a source of high protein for vegetarians and are quite sufficient to meet the nutritional requirement of a human being.
• Animal diseases like bird flu, mad cow’s disease, the latest swine flu, etc. are on the rise and it is best to avoid eating meat for health reasons. Animal fond is unacceptable on three grounds- humanitarian, aesthetic and hygienic.
Lukman was a physician and healer of antiquity. One day, a man came to him and requested him to give, in a few words, the secret of good health. L.ukman’s reply was indeed significant: “kam khao, ghum khao!” Kum khan means eat in moderation. Cham khao means do not react hastily and rashly. We must learn to eat less than we think we must eat. Quite often we eat when we are not hungry. A number of people think they need to eat till their stomachs are full. But, in reality, your stomach must be half-filled with food: the other half should be for air and water If we fill the stomach with fast food, junk food, or an excess of carbohydrates and fats, we are bound to suffer from over-eating, which is the cause of many diseases.
Our rule of life should be to eat cooked food in moderation, and uncooked food like salads and fresh fruits — which I call sun-cooked food — in plenty. May I suggest a few rules which may be observed in our diet:
• Offer a simple prayer of gratitude to the Lord before you eat your food. Half the world’s population are unable to get even one full meal everyday. When food is eaten as prasadam it strengthens and purifies you.
• Do not drink water along with your meals.
• Rest for half an hour or so, after you have eaten your noon-meal. The process of digestion begins in the mouth. Therefore chew the food thoroughly before swallowing. It has been rightly said: Drink solids and eat liquids.
• Do not eat between meals.
• Wash well and peel fruits and vegetables before eating.
• Eat, preferably, at fixed times — but eat only when you are hungry. If you have no appetite you will do well to skip a meal occasionally.
• Drink plenty of water during the day. Tea, coffee and soft drinks are best avoided. It has been rightly said that “apart from water, liquids are either a food or a poison.”
• Do not eat when you are tired, angry or disturbed emotionally.
• Eat with right thinking. Unhappy, negative thoughts turn the food into poison.
Let my final word be, once again, a word of gratitude to Mrs. Anju Raju Bharat and her band of volunteers who have worked hard to bring out this book. For those of us at the receiving end, I can only say as the French people do: Bon appétit!
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