HeartSmart Flavours of India

Jo-Anne Mary Benson, the former book review columnist for Ottawa Parent
magazine, is an Ottawa-based freelance editor and writer.

For seven years, the Heart and Stroke Foundation has promoted healthy
food choices through its HeartSmart cookbooks. HeartSmart Flavours of
India is the second volume in the Foundation’s New World of Cooking
Series.

Krishna Jamal, Executive Chef of Rubina Tandoori (a prominent Indian
Restaurant), draws on a broad base of culinary experience in Tanzania,
England, and Vancouver. One hundred traditional Indian favorites have
been tailored to meet the HeartSmart criteria of lower fat and lower
sodium. Such delicacies as Madras Prawns, Creamy Saffron Pasta Sauce,
Chicken Tikka, and Almond Fudge can be savored without guilt.

Each recipe includes a detailed nutritional analysis, simplified
cooking techniques, informative tips, and interesting trivia. Discover
how to make fluffier chapatis. Learn the secret of obtaining the maximum
flavor of chili peppers without the heat. Find out how to purchase the
freshest fish.

Interspersed throughout the book are color photographs that will leave
mouths watering. A “Quick Pick Pantry” lists the basic spices and
flavorings needed to initiate experimentation with the majority of the
recipes. Newcomers to Indian cooking and long-time connoisseurs alike
will enjoy this book.