PHOTO: Knopf; Cookbook author and award-winning actor Madhur Jaffrey.
Laura Brehaut, Postmedia News
Originally published on January 25, 2016; National Post
Hundreds of millions of people in India eat vegetarian foods. While the UN has declared 2016 International Year of Pulses in an effort to promote health and food security benefits, vegetarians in India have a long history of using dried beans, legumes, pulses and split peas (collectively known as dal) as a significant source of protein. India’s vegetarian culinary tradition is among the most varied in the world, with layers of flavour achieved through spices – brown mustard seeds, coriander, cumin, ginger, and turmeric – and seemingly infinite uses of dal. It’s this variety that Madhur Jaffrey, often called the Julia Child of Indian cuisine, highlights in her collection of more than 200 recipes in Vegetarian India (Knopf, 2015).
Calgary Herald: January 27, 2016; page C1 / Front 
Kingston Whig-Standard: February 13, 2016; page E2
Daily Observer (Pembroke): February 13, 2016; page B12
Brantford Expositor: February 13, 2016; page D1 / Front
Welland Tribune: February 17, 2016; page C5
Tillsonburg News: February 17, 2016; page B10
Northumberland Today: February 17, 2016; page D4
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