How the Banana Goes to Heaven: And Other Secrets of Health from the Indian Kitchen

About the Book
A BOOK ABOUT THE HIDDEN BENEFITS OF INGREDIENTS COMMONLY FOUND IN MOST INDIAN KITCHENS.
Did you know that a couple of bananas a day can lower your blood pressure? That nineteenth century sailors used to eat potatoes to fight scurvy? That Ayurveda considers rice the perfect healing food? That George Bernard Shaw was a brinjal-loving vegetarian? That turmeric could be anti-carcinogenic? That urad dal is an aphrodisiac?
Ratna Rajaiah takes a walk down memory lane, only to find it redolent with the aromas of her mother’s and grandmother’s kitchens, and lined with the spices and condiments of her youth. Pausing often, she meets old culinary friends – coconuts and chillies, mangoes and jackfruit, ragi and channa dal, ghee and jaggery, mustard seeds and curry leaves – and introduces us to almost-forgotten joys, like the sight of steaming kanji or the scent of freshly cut ginger. Taking detours, she shares recipes for old favourites (often with a surprising twist!) and reveals delightful slivers of trivia and fascinating nuggets of gastronomic history.
Delving deep, she discovers that traditional fare is much more than comfort food (many local ingredients are health-giving and healing too!) and that much of what the West is discovering about herbs and spices has been known to our ancestors for centuries.
An unabashed and wonderful ode to the blessings of simple, traditional vegetarian food.

About the Author
Ratna Rajaiah has worked in advertising, television and journalism. She has written for publications like The Hindu, India Today and Mid-Day. Her column, ‘New Age Living’, in the New Indian Express was an attempt to revisit ancient wisdoms like Ayurveda, yoga, spirituality and traditional foods, and make them relevant to modern living. The success of that column led to the conception of this book.