Why run after the West when we already have the best? Join Shilpa Shetty Kundra and Luke Coutinho as they tell you just how nutritious your locally grown and sourced ingredients are and that there’s no need to look beyond borders to tailor the perfect diet. The book touches upon various food categories and not only tells you how to take care of your nutritional intake but also how to burn fat in the process. The combined experience of a professional nutritionist and an uber-fit celebrity who swears by the diet will open your eyes to why Indian food is the best in the world.

Do you find it difficult to cook the food you and your family enjoy during a busy day? Do you worry if it is delicious as well as nutritious? With Shilpa Shetty's quick and hassle-free methods, cooking good food is now easy. In this book, the actor and entrepreneur brings you fifty of her most special recipes-some of which feature in her popular Sunday Binge videos on Instagram. These favourites of the Shetty-Kundra household have been created to give you variety, taste and the occasional food coma. Welcome to the world of the Domestic Diva!

This, the first, in-depth survey of Native American Indian foodways is an amazing chronicle of both human development over thousands of years and American history after the European invasion. It sheds light not only on this group and their history but on American food culture and history as well. For thousands of years an intimate relationship existed between Native Americans and their food sources. Dependence on nature for subsistence gave rise to a rich spiritual tradition with rituals and feasts marking planting and harvesting seasons. The European invasion forced a radical transformation of the indigenous food habits. Foodways were one of the first layers of culture attacked. Indians were removed from their homelands, forced to cultivate European crops such as wheat and grapes, new animals were introduced, and the bison, a major staple in the Great Plains and West, was wiped out. Today, American Indians are trying to reclaim many of their food traditions. A number of their foodways have become part of the broader American cookbook, as many dishes eaten today were derived from Native American cooking, including cornbread, clam chowder, succotash, grits, and western barbeque. The story of Native American foodways presented here is an amazing chronicle of both human development over thousands of years and American history after the European invasion. Through cultural evolution, the First Peoples worked out what was edible or could be made edible and what foods could be combined with others, developed unique processing and preparation methods, and learned how to preserve and store foods. An intimate relationship existed between them and their food sources. Dependence on nature for subsistence gave rise to a rich spiritual tradition with rituals and feasts marking planting and harvesting seasons. The foodways were characterized by abundance and variety. Wild plants, fish, meat, and cultivated crops were simply prepared and eaten fresh or smoked, dried, or preserved for lean winters. The European invasion forced a radical transformation of the indigenous food habits. Foodways were one of the first layers of culture attacked. Indians were removed from their homelands, forced to cultivate European crops, such as wheat and grapes, new animals were introduced, and the bison, a major staple in the Great Plains and West, was wiped out. Today, American Indians are trying to reclaim many of their food traditions. Other traditions have become part of the broader American cookbook, as many dishes eaten today were derived from Native American cooking, including cornbread, clam chowder, succotash, grits, and western barbeque. The scope is comprehensive, covering the six major regions, from prehistory until today. Chapters on the foodways history, foodstuffs, food preparation, preservation, and storage, food customs, food and religion, and diet and nutrition reveal the American Indians' heritage as no history can do alone. Examples from many individual tribes are used, and quotations from American Indians and white observers provide perspective. Recipes are provided as well, making this a truly indispensable source for student research and general readers.

From dal to samosas, paneer to vindaloo, dosa to naan, Indian food is diverse and wide-ranging—unsurprising when you consider India’s incredible range of climates, languages, religions, tribes, and customs. Its cuisine differs from north to south, yet what is it that makes Indian food recognizably Indian, and how did it get that way? To answer those questions, Colleen Taylor Sen examines the diet of the Indian subcontinent for thousands of years, describing the country’s cuisine in the context of its religious, moral, social, and philosophical development. Exploring the ancient indigenous plants such as lentils, eggplants, and peppers that are central to the Indian diet, Sen depicts the country’s agricultural bounty and the fascination it has long held for foreign visitors. She illuminates how India’s place at the center of a vast network of land and sea trade routes led it to become a conduit for plants, dishes, and cooking techniques to and from the rest of the world. She shows the influence of the British and Portuguese during the colonial period, and she addresses India’s dietary prescriptions and proscriptions, the origins of vegetarianism, its culinary borrowings and innovations, and the links between diet, health, and medicine. She also offers a taste of Indian cooking itself—especially its use of spices, from chili pepper, cardamom, and cumin to turmeric, ginger, and coriander—and outlines how the country’s cuisine varies throughout its many regions. Lavishly illustrated with one hundred images, Feasts and Fasts is a mouthwatering tour of Indian food full of fascinating anecdotes and delicious recipes that will have readers devouring its pages.

What's the one remedy common to controlling diabetes, hyperthyroidism, kidney and liver stones and excess weight? Lifestyle. Luke Coutinho, co-author of The Great Indian Diet, shows us that nothing parallels the power and impact that simple sustained lifestyle changes can have on a person who's struggling to lose excess weight or suffering from a chronic disease. The first part of the book concentrates on the reason we get such diseases in the first place, while the second is filled with sixty-two astonishingly easy and extremely practicable changes that will have you feeling healthier and happier and achieving all your health goals without the rigour and hard work of a hardcore diet or fitness regime. The suggested habits, such as drinking lemon water every day or doing five breathing exercises to fall asleep, are accompanied by detailed explanations on how and why to adopt a habit. Together, these will become your magic weight-loss pill.

The revised and expanded edition of the bestseller that changed millions of lives The science is clear. The results are unmistakable. You can dramatically reduce your risk of cancer, heart disease, and diabetes just by changing your diet. More than 30 years ago, nutrition researcher T. Colin Campbell and his team at Cornell, in partnership with teams in China and England, embarked upon the China Study, the most comprehensive study ever undertaken of the relationship between diet and the risk of developing disease. What they found when combined with findings in Colin's laboratory, opened their eyes to the dangers of a diet high in animal protein and the unparalleled health benefits of a whole foods, plant-based diet. In 2005, Colin and his son Tom, now a physician, shared those findings with the world in The China Study, hailed as one of the most important books about diet and health ever written. Featuring brand new content, this heavily expanded edition of Colin and Tom's groundbreaking book includes the latest undeniable evidence of the power of a plant-based diet, plus updated information about the changing medical system and how patients stand to benefit from a surging interest in plant-based nutrition. The China Study—Revised and Expanded Edition presents a clear and concise message of hope as it dispels a multitude of health myths and misinformation. The basic message is clear. The key to a long, healthy life lies in three things: breakfast, lunch, and dinner.

Don’t Lose Your Mind, Lose Your Weight, the country’s highest-selling diet book, has revolutionized the way Indians think about food and their eating habits. Funny, easy to read and full of great advice, it argues that we should return to our traditional eating roots (yes, ghee is good for you), nutrients are more important than calories (cheese over biscuits) and, most importantly, the only way to lose weight is to keep eating. Rujuta Diwekar is one of the country’s best nutritionists, with deep roots in yoga and Ayurveda and a client list which boasts some of Bollywood’s biggest names. In the updated edition of this classic, she has added an extensive Q&A section which deals with the questions she gets asked most by her clients.

obesity and lifestyle diseases such as diabetes, chronic heart ailments and stroke are fast becoming global pandemics. this is because our health depends almost up to 80 per cent on what we eat, and modern lifestyles have caused a dramatic change in our diet. the baby elephant diet: a modern indian guide to eating right is a simple and concise guide to healthy eating, customized to indian conditions. a foodie in addition to being a health guru, author ravi mantha recommends neither starvation nor bland food for good health and shedding weight. his easytofollow suggestions on what to eat, and what to eat less of, will remarkably improve our health and wellbeing without compromising on taste. as the title suggests, the author maintains that the baby elephant's preferred food, fibre, should form the most important component of our diet. the baby elephant diet is not just about becoming slim; it is a guarantee to good health. debunking many of the modern myths and misconceptions surrounding food, this book shows us how to be fit even while eating more. a mustread for weight watchers, fitness enthusiasts and those battling lifestyle diseases.

Street Food of India is a stunning visual documentation of the mind-boggling array of roadside snacks available in even the remotest corner of the country. From masala chai to vada pao, from parathas to chole-bhature, this book will take you on a journey that no true-blue foodie can forget. The local flavour is palpable as you turn the pages, and what s more, you can actually reproduce these mouth-watering eatables with the help of the 46 detailed, authentic recipes provided..

What are the benefits of the Indian squat? Why do Indians touch the feet of their elders? These and many such ancient rituals and tradition are a part of our growing up, and in the absence of modern scientific certification, it is convenient to dub them as myths. But observation and deductive reasoning have proved to be the bedrock of these age-old and time-tested practices. In Back to the Roots, Luke Coutinho and Tamannaah offer the rationale behind over 100 such practices that go a long way in promoting long-term wellness. Learn about traditional Indian recipes, superfoods and tips that provide solutions to a host of ailments like constipation, acidity and even fever. Join us on this valuable journey to resurrect our ancient knowledge and learn how inexpensive it is to invest in our lifestyles, improve our health, prevent diseases, improve longevity and the quality of our lives.