NAMAL MEWAHAM KEWALRAMANI (Popularly known as Kamal 'Pyasi'), 65, was born is Sind (Pakistan) and retired as Dy Director of Fisheries, Gujarat, after serving for 32 years in the Fisheries Department in various capacities. He has a post-graduate degree In Fisheries Science from the University of Bombay and has taken keen interest in marine food recipes for several decades and tested and experimented them at the Home Science Faculty of the M.S University of Baroda.
The author is a renowned Sindhi writer and poet with a number of publications to his credit. For some time he remained as Assistant Director of Languages (Sindhi and Urdu) at the Gujarat Sahitya Akademi, Gandhinagar. He is the winner of several literary awards and has several times been felicitated for his scholarly achievements.
Fish has tempted the inventive genius of cooks the world over. Delightful Recipes: Fish, Prawns and Sea Foods- indeed as they are tongue-tickling, mouth- watering recipes from all over India- and from across the continents. This book is packed with 199 recipes, all tested and tasted by culinary experts in the Home Science Faculty of the M.S. University of Baroda and also in 5-star hotels and kitchens of several gourmets' homes.
Fish indeed is a state of mind-fish at all times for breakfast, lunches and lunch packets, party snacks and dinners. Fish are treats but then they are also part of daily fare. There is a mind boggling variety offered from fish salads to fish cakes, fish and cheese soufles and pies - fried, curried - Malabar fish curry, Bombay-duck bhurta, Ceylon prawn curry, Shanghai fish, Goan prawn curry, Bengali steamed fish, fish biryani, Goa special pomfret, Parsi fish curry, Malayalee fried prawns, fish with nuts, and fish gulab jamuns!
Prawn sandwiches, tuna fish omelettes, prawn cocktails, lobsters and tuna fish soups, fried golden delicious prawns - and imps and pulaos.
The book is indeed a gourmet's delight and a "look-up and learn book" for homes, restaurants and hotels.
OUR food habits have developed through tradition, instinct and experience over several centuries. With the increase in knowledge about different foods and progress in several disciplines, such as biochemistry, endocrinology, microbiology and physiology, nutrition has developed as a science.
It is now known that most natural foods are incomplete and unbalanced. Lack of certain elements in food can cause certain diseases. Protein plays a specific role in nutrition, besides providing energy. It also provides structural material for growth while replacing the worn and injured tissues; its deficiency leads to depletion of plasma protein causing oedema. The importance of protein in nutrition can be gauged from the fact that the overall malnutrition in the world is equated with the deficiency of protein.
Fish provides high class protein comparable to any other animal protein. Fish protein is rich in lysine. It also helps regeneration of blood haemoglobin. Moreover, it is a good source of nicotinic acid, minerals and vitamin 'D'.
Due to constraints on land it is not easy to increase the availability of animal protein. However, the spectacular richness of water-resources is yet to be harvested, which can easily fulfil the food and protein requirements of the world. Human population is growing at a very fast pace. In some regions, they have far outstripped food supplies. Majority of the population in the world is undernourished and suffers from malnutrition. Caloritic content of the diet, which is considerably below the required level, erodes human health.
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