September’s featured grantee, Edu-Girls, Inc., is located in India, a vast country with so many distinct culinary regions. If I spent the rest of my life cooking only the foods of India, I’d still have a lot to learn about the foods of India. One thing I definitely know is that cooking and eating the flavorful vegan and vegetarian dishes of India have a positive impact on my taste buds, my food budget, and my health. Details
It’s such wonderful serendipity that the countries of origin for March’s featured grantee (Her Future Coalition, in India) and sustained grantee (African People and Wildlife, in Tanzania) are inexorably linked by geography and ancient trade routes—and, by extension, food. Details
Hello Diners!
We’re visiting India this month. We’ve been there many times and sampled the cuisine of many different areas of India. This time we’ll be focused on Uttar Pradesh in the northern part of India. Details
Hello Diners!
Welcome to India. We’ve traveled there before. Flavors from exotic spices perfume every dish. Garlic, ginger and chiles add heat. If you love Indian food but are intimidated by long lists of ingredients and techniques, well, I’ve got your back. I’ve taken my inspiration for our recipes this month from “Madhur Jaffrey’s Quick & Easy Indian Cooking” and “Madhur Jaffrey’s Indian Cooking.” Both of these books are devoted to recipes in the under 30 minutes or less category. You’ll need to purchase some spices (the bulk spice aisle is your friend here), but other than that most of the ingredients are commonly found. Details
