Tag Archive > Ratna Rajaiah

The Doctors in Your Kitchen

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 How the Banana Goes to Heaven: and Other Secrets of Health from the Indian Kitchen by Ratna Rajaiah, book reviewFood writer Ratna Rajaiah has put together a book that adds new insights to the familiar ingredients of Indian cookery. What she does do is take coconuts and chillies, mangoes and jackfruit, ragi and channa dal, ghee and jaggery, mustard seeds and curry leaves and reintroduce them to us by delving into the pages of history.

She goes back to vedic times for the evolution of rice, though in one of its simplest forms, the humble conjee or kanji, and talks about how the word for rice was actually used in Asian countries as a synonym for food.

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