In the book you will not only find recipes of several Indian and international cuisines, but also Rushina’s culinery journey; an heirloom of sorts from women in her family and influences of others.
An excerpt: It was from Maharaj (cook) that I learnt that the Gujarati food that my friends laughed at for being sweet, actually aimed to strike a balance of flavours. An element of sweetness was added in the form of jaggery or gud, but it was to bring out the other flavours. So when cooking, a Gujarati cook will often ask if the khattash (sourness) or mithash (sweetness) is correct.
Find out for yourself, try a recipe from her book:
Makai Ni Khichdi (Spicy Corn Curry)
Time: 30 minutes
2 cups tender corn kernels, grated off the cob or crushed in a mixer
1 cup milk, diluted with 1/3 cup water
1 tsp green chilli paste
1 tsp ginger paste
1 tsp sugar
Salt to taste
3/4 tbsp lime juice
2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
Combine the corn with the diluted milk, green chilli and ginger pastes and sugar in a pressure cooker. Stir well and add salt to taste. Pressure-cook the corn for 10-12 minutes on low heat, after the cooker reaches full pressure. Remove from heat and set aside till the pressure subsides. Add the corn. Mix well, reduce the heat to medium and let the corn simmer. If it seems too dry, you can add some water or milk. Remove, add lime juice and mix well. Serve hot.