Did you know legends have it that sambhar originated in the Royal Kitchen of the Thanjavur Maharashtrian Kings? Did you know that poli, pitla, rasa vaangi and daangar were introduced to Thanjavur by a small diaspora of the Maharashtrian immigrants to this province? The Thanjavur Maharashtrian Desastha community, whose origins can be traced to the latter half of the 17th Century, are known for their immense contribution in fostering cuisine, arts, music and literature. Classic Cuisine and Celebrations of the Thanjavur Maharashtrians introduces the reader to the foods and festivities of this diaspora. It also provides an introduction to the pujas, when and how they are performed, with a lot of interesting trivia. Festivals and food go hand in hand. The first part of the book features recipes for the naivedyas, while the second part is devoted to the signature recipes of the Desasthas. It features more than a hundred and fifty recipes ranging from fluffy pooran polis and crunchy ambodes, to a medley of modaks, varieties of mixed rice, kheers, traditional sweets, snacks, chutneys, powders, curries, sambhars and rasams. They contain no onion or garlic and are sattvik in nature. This book is an effort to encourage young home makers to revive traditions they grew up with, to help them relive their festive experiences during their childhood and introduce their children to it. “…As a person in the 8th decade of my life, reading this book gave me happy memories of my own childhood and the various dishes which I enjoyed in my youth particularly cooked by my mother…” “…The book has been written in a very reader-friendly manner so that for every festival, the complete set of dishes are described and various options are so beautifully explained that the recipes themselves may act as a trigger for every person to try her/his own creativity on the culinary front…” “…The colourful photographs enhance the value of the book and literally can lead to mouth-watering anticipation...” – Padma Bhushan N. Vittal (Retd) Central Vigilance Commissioner

Prolific lifestyle journalist & international cookbook author Nandita Godbole publishes her seventh cookbook, Masaleydaar: Classic Spice Indian Blends - her love letter to the multifarious micro cuisines of India, presented in a mouthwatering exploration of nearly 50 spice blends & more than 100 effortless yet decadent recipes, all showcased through modern food photography via a delightfully resourceful cookbook. Masaleydaar explores the granular complexities of India’s distinctly regional cuisines through its culinary backbone: its masalas. Enjoy navigating regional flavor families through their geopolitical histories that have shape food-identities, guided with tips & personal anecdotes that will make each delicious recipe even more memorable. Spruce Eats picked Masaleydaar for their ‘Best Indian Cookbook’ list (July 2023). Masaleydaar recipes have been celebrated in Food Network (October 2022, digital), Forbes (July 2022), Atlanta Magazine (May 2023), Alcohol Professor (April 2023) & others. Godbole shares: This is how Indian kitchens exist: its flavors have evolved through the ages & are continually nourished & enriched by traditions. For centuries Indian cuisine has one pattern: cook, eat, adapt, & repeat. With Masaleydaar, readers can do the same.

`...sober and extremely well-researched book.' - Inder Malhotra, Business World `...very detailed and up-to-date account.' - Richard Newman, Times Higher Education Supplement This book examines the economic and technological basis for India's rise to power and the political factors that shape the nature of the power it will develop into. It shows that while India has concentrated on many of the scientific and technical capabilities that serve the needs of a rising power, it has not been able to achieve a balanced process of development. This imbalance feeds sub-national political discontent and undercuts the very power that India has sought to acquire, thus delaying her rise to power.

"Rasachandrika is one of the classics among cookery books in Marathi. Generations of housewives have begun their culinary career by reading and following this book. Now the secrets of Saraswat cookery would be available to a much wide readership through this English edition." --Back cover.

This book presents the multi-faceted Hindu deity Dattatreya from his Puranic emergence up to modern times. Dattatreya's Brahmanical portrayal, as well as his even more archaic characterization as a Tantric antinomian figure, combines both Vaisnava Saiva motifs. Over the course of time, Dattatreya has come to embody the roles of the immortal guru, yogin and avatara in a paradigmatic manner. From the sixteenth century Dattatreya's glorious characterization emerged as the incarnation of the trimurti of Brahma, Visnu, and Siva. Although Maharastra is the heartland of Dattatreya devotion, his presence is attested to throughout India and extends beyond the boundaries of Hinduism, being met with in Sufi circles and even in Buddhism and Jainism via Nathism. The scarce attention which most Western scholars of Indian religions have paid to this deity contrasts with its ubiquitousness and social permeability. Devotion to Dattatreya cuts through all social and religious strata of Indian society: among his adepts we find yogis, Brahmans, faqirs, Devi worshippers, untouchables, thieves, and prostitutes. This book explores all primary religious dimensions: myth, doctrine, ritual, philosophy, mysticism, and iconography. The comprehensive result offers a rich fresco of Hindu religion as well as an understanding of Marathi integrative spirituality: precisely this complexity of themes constitutes Dattatreya's uniqueness.

'...it is well written, balanced and comprehensive. It splendidly incorporates the new work of the last twenty years as no one else has and it will be the starting point for everyone doing any work, from sixth forms upwards, on modern India.' D.A.Low