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Curry Leaves Chutney & Banana Stem Dal ~ Harmony Magazine

by Pritya Books on November 6, 2006

Harmony, Celebrate Age – the magazine for silvers by the Dhirubhai Ambani Trust, Mumbai features some recipes from “Cooking at Home with Pedatha” – Curry leaves Chutney & Dal with Banana stem. The magazine gifted free copies sponsored by Mr A P Parigi (Pedatha’s son) to select readers.

Traditional recipes with Curry leaves and Banana Stem

In the introduction to the magazine, the editor Ms. Meeta Bhatti announces, “This issue, we serve you a small portion of traditional andhra cuisine, from Cooking at home with Pedatha by Subhadra Rau Parigi, eldest daughter of former Indian president V V Giri. An excellent cook and great host, Pedatha (eldest aunt in Telugu) 85, thrives on the universal love for food. The recipes in her first book have brought the world to her doorstep and become an established commonground between her family and friends. We are delighted to extend the experience to our readers. Also, readers whose letters are published this month and next month in ‘Response’ will get a free copy of the book. Simple and practical, the book is one-of-a-kind visual feast. If you want it in your kitchen, you know what to do – keep writing! A book (Cooking at home with Pedatha) by Jigyasa Giri and Pratibha Jain – based on the culinary knowledge of Subhadra Rau Parigi – we hope it will bring a new flavour to your kitchen!”

A BRIEF INTRODUCTION ABOUT THE BOOK APPEARS IN THE MAGAZINE:

A sneak peek into Cooking at Home with Pedatha, a book of vegertarian recipes from 85 year-old Subhadra Krishna Rau Parigi’s Andhra kitchen.

The oldest offspring of India’s former president Dr.V V Giri, Subhadra Krishna Rau Parigi is fondly called Pedatha (eldest aunt) by family and friends. Pedatha used to love watching her mother Saraswathi Bai cook for family and illustrious guests, and imbibed her skills. In Cooking at Home with Pedatha, Pedatha’s nephew’s wife Jigyasa Giri and family friend Pratibha Jain detail this culinary legacy, putting down on paper some time-tested recipes.

(As featured in Harmony, November 2006)

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