Salads of India

From the rear cover of this 96 page book: "'Salads of India' is a culinary surprise from beginning to end. The salads range from the usual raitas (yogurt mixed with chopped vegetables or fruits) to the unusual recipes of chopped or shredded vegetables with a baghar (sauce) poured over them. The author, Varsha Dandekar, taught English in college in India and cooked for Cabbagetown Cafe in Ithaca, New York. This book is unique, easy to follow and delightful." And from the Introduction: "The salads in this book have a broader definition: not only are they served cold and hot - they are served as main dishes as well as side dishes. This book is a guide to serving vegetables in a variety of ways, without too many calories. All the recipes are vegetarian and I have included many bean salads that supply adequate protein." Chapters include Notes and Basic Procedures plus a Guide to Spices and Other Ingredients as well as recipes for more than fifty salads and variations.