Food writer, traveller and culinary enthusiast, Sarika Gupta, has encapsulated the diversity of India in her debut book 28 States 28 Plates. The handbook on the culinary culture of India was launched at Starmark on November 6, and it brings 150 vegetarian recipes from across the country. The book starts with recipes from Jammu and Kashmir like Nuj Chatin, Doul Dal, Torai Chaman, Methi Chaman and others and goes on to bring culinary secrets from Himachal Pradesh, Telangana, Bihar, Jharkhand, Nagaland, Mizoram, Tripura and other states of the country. Influenced by her travels, the book doesn’t focus on the popular food of different regions, rather it brings recipes that are lesser known or confined to the sanctity of local kitchens. From snacks to condiments and mains to dessert, Gupta’s selection makes the book a complete guide and a must-have in vegetarian kitchens.
Talking about her book over a bottle of Mohabbat Ka Sharbet from Delhi, she said, “The Internet is full of recipes and it’s often confusing which one will work well. So, I have done all the hard work and made sure the recipes are authentic and there is no confusion. I have given clear instructions and it’s for professionals and amateur cooks. Measurement for water and even salt is there in perfect quantity so that there is no confusion.”
From Bengal there are delicacies like Tok Dal, Patishapta, Radha Ballavi and more. Gupta intends to work on a book on millets and vegetarian world cuisine in the future.
