Language | English |
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ISBN-10 | 9381115958 |
ISBN-13 | 978-9381115954 |
No of pages | 386 |
Book Publisher | Leadstart Publishing Private Limited |
Published Date | 01 Jan 2014 |
Mona Verma (nee Pahlajani), was born in 1940, in Sukker, Pakistan, before the fateful events of Partition. Following an Intermediate in Arts from Bhopal University, her interest in cookery took wing after marriage. She learnt the art of cookery by attending classes and experimenting on her own with ingredients and flavours. In 1968, she started her own cookery classes in Calcutta, which became extremely popular, and she was soon appointed cookery teacher for graduate students at St. Loretto’s Convent.
In 1971, she moved to Mumbai and so did her cookery classes. The fact that, at one time, 13 of her students were running their own cookery classes, is a tribute to her skill both as a cook as well as a teacher. For many years she also conducted Finishing Courses for final year students at Vivekanand Education Trust’s High School & College. Mona has varied social interests.
She has been actively involved with the Lion’s Movement; served on the board of Seva Samiti, a charitable trust working for needy women; and is an active member of the National Council of Women in India (Nagpur Chapter). She is also a poet and student of Indian classical music.
Writing is one of her many passions and her articles have been published in many newspapers and magazines. She continues to write a Sunday cookery column for The Hitavada. Mona lives in Nagpur with her husband Asoka, a Management Consultant. Mona can be reached at: monaverma@ sancharnet.in
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Upas or fasting, is an integral part of everyday life in India. From north to south, east to west, the variations and traditions governing fasting foods is vast. Dictated by region, availability of ingredients, as well as time-honoured customs, the fasting foods of India present an entire compendium of possibilities. While most us consider fasting food to be a mundane affair, the recipes in this book cast an altogether different light on those meals.
The recipes are meant for the average cook who is restricted by the choice of food for the family on fasting days. This beautifully illustrated and presented book, presents a wide variety of dishes that can be easily cooked with a little imagination. The measures are accurate and the methodology simple and precise. There are also recipes meant purely for gourmets who believe in making every fast a delight. There is something for everyone.