'For the Greater Gur' is a cookbook, with a foreword by Michelin Star Chef Vikas Khanna, beautifully illustrated with recipes of 150 desserts all made with Gur (Jaggery).
While the book is a small attempt to influence and encourage the use of jaggery in our desserts, the highlight of the book is that it has at least one dessert from the specific cuisine of almost all of our Indian states (for example Shufta from Kashmir, Pukhlein from Meghalaya, Koat Pitha from Nagaland, Mawe wali barfi from Jammu and many others).
This in itself is quite a feat given that the Indian cuisine has so many flavors and is so diverse; at the same time there are so many popular desserts, that many other delectable and decadent ones get overshadowed.
Finally the book is a humble tribute that Geeta has dedicated to her father who inspired and instilled in her the love for healthy and disciplined living.
'For the Greater Gur' is a cookbook, with a foreword by Michelin Star Chef Vikas Khanna, beautifully illustrated with recipes of 150 desserts all made with Gur (Jaggery).
While the book is a small attempt to influence and encourage the use of jaggery in our desserts, the highlight of the book is that it has at least one dessert from the specific cuisine of almost all of our Indian states (for example Shufta from Kashmir, Pukhlein from Meghalaya, Koat Pitha from Nagaland, Mawe wali barfi from Jammu and many others).
This in itself is quite a feat given that the Indian cuisine has so many flavors and is so diverse; at the same time there are so many popular desserts, that many other delectable and decadent ones get overshadowed.
Finally the book is a humble tribute that Geeta has dedicated to her father who inspired and instilled in her the love for healthy and disciplined living.
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