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unusual but useful plant foods, easy to prepare, palatable and digestible. To such foods a good part of this collection of recipies is devoted.
Every recipe was tested and the proportions given are based on actual experience. Of course they can vary a little according to taste.
Recipes are like the musical ragas. Without the rigid structure of the raga numberless variations are permitted.
A good cook knows beforehand how will taste the food she is preparing and she knows what to do to achieve the taste desired. She is an artist in taste and smell and in shape and colour as well. A dish well prepared and served is a price of art and a cook is an artist in every sense of the word. She is also the family doctor for the health and wellbeing of the family are in her hands. Even the cost of food is affected by the cook's skill. Tasteless and coarse food is first wolfed and gulped down. Quality is made up by quantity. When the food is well planned and prepared, a little is enough. Small, light, balanced and tasty meals are good for pocket, wealth and temper. Life is only as good as the liver and the liver is made by its food.
-LILABEN SHAH
Chairman
Note : Only Recipes of those dishes which are displayed in the
exhibition are given in this small booklet.
Shree Sudharmaswami Gyanbhandar-Umara, Surat
www.umaragyanbhandar.com
