I was looking for some good books on Kashmiri cuisine. At that time, I came across the book on Kashmiri Indian cuisine called “Zaika-Kashmiri Pandit Cuisine”. I wanted to buy the book online. However, it was a futile attempt for me. The name of the author of this book is Sonya Atal Sapru. Somehow I got her contact information and called her. I told her about my interests in Kashmiri cuisine and my attempts to get the book from her. In a very polite way, she added that she has a copy of the book and that she would like to give it to me. Nothing could stop me now but to get to her house, meet her and get the copy of the book. She finally gave me the book with her blessings. It took me almost five years to write her book review (I was lazy enough). I’ve read it six times to date.
The book is not very thick. The total number of pages is 70. It was published in the year of 1999. It was published by Harper Collins, India. The ISBN is 81-7223-341-8. The cost of the book is Rs.195. The cover is a photograph with two frames combined: one with the photograph of Kashmiri Puloa and fennel seeds and the second is the photograph of a typical Kashmiri Pandit lady in a full bodice sari, typical Kashmiri jewelery with the characteristic jhumkas of long chain. and handmade fan in her hands. The reverse of the book is the stunning photograph of the author with her son on her lap. The author affirms the authenticity of the authenticity of the recipes shared in the book. He thanked her mother-in-law -Smt.Gita Sapru- for her help and guidance.
The book has been divided into six sections and they are as follows:
has. How to plan a Kashmiri meal (original contribution)? There are a total of four ways in which the menu for the day can be set.
b. Kashmiri Garam masala (discussed separately throughout the book)
against 16 non-vegetarian recipes
d. 12 vegetarian recipes
me. 5 Dals and 4 Rice
F. 2 Chutneys, 2 Raitas and 4 Desserts
The excellent points of the book are:
1. There are quite a number of rare and unique family photographs displayed in the book. These are old and black and white showing the period during which they were clicked and shared not only with future family members; however, with each and every one of the readers of the book. They are rich in showing the culture of the Kashmiri Pandit families. The author claims “portrait of an ancestor and found in an old chest of photographs”.
2. The author has taken the time to list the total number of servings, preparation time, and cooking time for each and every recipe in the book.
3. You have explained each recipe in plain English language.
4. The way you recognize members of your family for their contribution to the publication of the book.
5. The best recipes are: lamb cooked in milk with green almonds, liver cooked in sour curd (khatti kaleji), meat cooked in plums (pasande dum rellena), lamb cooked in coriander powder (dhania ka shufta), jackfruit skewers (kathal skewers), fried pieces of lotus stem (nadru ki kurkuri), curd cooked colacassia (khatti arvi), sour lentils (khatti arhar dal), mixed vegetable biryani (sarvari), baria, kishmish raita and meethe chawal.
The weak points of the book are:
1. Very few recipes have been shared and featured in the book.
2. Holiday recipes are missing from the book.
In general, the book is small and few pages. It exhibits the recipes and their collaborators. The book is a mix of recipes and culture of Kashmiri Pandits shown through rich and detailed photographs of the author’s family.
