Khichdi: An Ancient, Cultural and Healthy Tradition by Kusum Jain

Khichdi: An Ancient, Cultural and Healthy Tradition

AUTHOR- Kusum Jain

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INFORMATION

  • AUTHOR : Kusum Jain
  • PB ISBN : 978-93-5572-181-5
  • Year : 2024
  • Extent : 296
  • Discount available on checkout
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About this book

This is a collection of 121 recipes made across India that celebrate the romance of rice and pulses with ghee. The commonest pulse used in khichdies all over India is moong. The use of common ingredients with variations in amount, mode of cooking, use of special utensils (heavy-bottom pot), low or medium flame, the variety of temperings, accompaniments served with it and the cultural significance make all the difference.

All the recipes in this collection have been kitchen-tested by the contributors and highly complimented by their friends and relatives. Hope you enjoy reading about them and trying out the recipes in your homes as well.

About the Author

The Author

Kusum Jain was born in Old Delhi in 1940. After graduating from Delhi University, she taught at Miranda House and Lady Shri Ram College, and worked with the Central Hindi Directorate. She studied Linguistics at the University  of Pennsylvania, USA, where she met and later married  Dr Dhanesh Jain. She did not like khichdi when she was young. She developed a fascination with khichdi and her love affair with it started after having Bengali khichdi at a Bengali friend’s house in USA. A food connoisseur and a practitioner of vegetarianism, she has authored the book Khichdi: An Ancient, Cultural and Healthy Tradition.

Reviews

‘This book offers a delightful journey into the heart of Indian cuisine, focusing on the humble yet versatile dish of khichdi. Authored by Kusum Jain, this book beautifully encapsulates the diversity of India through its myriad khichdi recipes from different regions. Each recipe is a testament to the culinary ingenuity of Indian home cooks, reflecting the local ingredients, cooking methods, and religious and cultural influences that shape each dish. It is also interesting to read about similar preparations in other countries of the world. The recipes are easy to follow, with clear instructions. From a nutritional point of view, khichdi is the perfect combination of foods—cereals, pulses, and vegetables—that make a complete and balanced meal.’
—Professor Pulkit Mathur, Head of Department,
Food & Nutrition and Food Technology, Lady Irwin College
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‘Written by Kusum Jain, Khichadi reveals 121 recipes made across India that celebrate the romance of rice and pulses with ghee as author depicted. I am sure this will add huge value to the list of publications on Culinary history & Culture in India.’
— Sarit K Chaudhuri, Department of Anthropology,
Rajiv Gandhi University, Arunachal Pradesh