That's where Kyndra Holley comes in. She is the mastermind behind the blog Peace, Love and Low Carb, and has melded the best of both worlds: a time-tested low carb approach with healthy, whole-food Primal ingredients.Following the Primal template, Kyndra cuts out grains and gluten and emphasizes whole, unprocessed, "real" foods. A lifelong foodie with personal experience losing weight on the low-carb diet, Kyndra brings you mouthwatering comfort food recipes such as Caramelized Onion and Prosciutto "Mac" and Cheese, Italian Meatballs with Tomato Cream Sauce, Chili Dogs, Eggplant Lasagna and more.After all, who says dieting has to be about sacrifice? You'll feel fuller, radiant and satisfied thanks to these healthy, nutrient-dense low-carb meals.Foreword by Jimmy Moore.

    Historical novel that explodes all the myths that surround Mastani who was the second wife of Peshwa Baji Rao I in Central India in the 1700s.

    "Joothan" refers to scraps of food left on a plate, destined for the garbage or animals. India's untouchables have been forced to accept and eat joothan for centuries, and the word encapsulates the pain, humiliation, and poverty of a community forced to live at the bottom of India's social pyramid.Although untouchability was abolished in 1949, Dalits continued to face discrimination, economic deprivation, violence, and ridicule. Valmiki shares his heroic struggle to survive a preordained life of perpetual physical and mental persecution and his transformation into a speaking subject under the influence of the great Dalit political leader, B. R. Ambedkar. A document of the long-silenced and long-denied sufferings of the Dalits, Joothan is a major contribution to the archives of Dalit history and a manifesto for the revolutionary transformation of society and human consciousness.

    These five women stalwarts are Rani of Jhansi, Rani of Kittur, Rani Abbakka, Sultana Razia and Kalpana Chawla.The book gives readers ample information on these five achievers and acquaints the readers with the history of brave Indian heroines. Rani of Jhansi was one of the leading figures of the Sepoy Mutiny of 1857.It brings out the individual achievements and qualities of each of these five women who contributed to India's growth at different points of time. for instance, Sultana Razia was the only woman ruler of the Mughal Period, whereas Kalpana Chawla was the first Indian woman to go into space.The 2008 edition of Brave Women of India Collection: 5 In 1 (Amar Chitra Katha) was published by Amar Chitra Katha Private Limited in 2009. It is available in hardcover.Key Features:This book figures of Indian History from the Rani of Jhansi to Kalpana Chawla.It is a five-in-one book where readers get to know about not just one but five pathbreaking women.

    That first magical encounter with the Beatles as a student in Delhi. The sudden move to Bombay, away from home, friends and college. His exciting years in advertising, his extraordinarily successful career abroad and his many painful setbacks. His relationships with the irrepressible Protima Bedi and the dazzling Parveen Babi that changed the course of his life. Of the scars they left, and the trauma of three divorces, and how he finally found fulfilment. And why his beliefs have changed.These are tumultuous stories set in Hollywood, Bollywood and Europe. The joys of blazing new trails abroad, and the dangers of them. He also tells the fascinating love story of his Indian father, a philosopher in Europe, and his British-born mother, the world’s highest-ranked Buddhist nun. And most poignant of all, the battle to save his schizophrenic son.Stories I Must Tell is the unusually candid and compelling memoir of a man who holds nothing back, in love or in storytelling. It is the story of a middle-class boy from Delhi whose career now spans the globe. Equally, it is the tale of how he survived the roller-coaster journey of the making, unmaking and remaking of him as a person.

    His collection brings together the best of Kalki’s short stories, which contain some of his most colourful and enduring characters and themes of Tamil popular fiction of the nineteen thirties and forties. There is in these stories the heady urgency of the freedom struggle, the piquant humour of the parodied Tamil gothic and devastating social satire. In her sensitive translations, Gowri Ramnarayan has succeeded in capturing the nuances of the gently mordant wit that made Kalki’s stories the highlight of the magazines they were originally published in, creating for themselves a dedicated following that flourishes undiminished to this day.Coinciding with the centenary of Kalki’s birth, this volume is a well-deserved tribute to a writer whose breadth of vision and genius imagined and served a new India.

    More than a decade later, he is a global sensation with an international media empire that is rooted in this philosophy. In How to Cook Indian, Kapoor introduces American audiences to this simple cooking approach with a definitive book that is the only Indian cookbook you will ever need. His collection covers the depth and diversity of Indian recipes, including such favorites as butter chicken, palak paneer, and samosas, along with less-familiar dishes that are sure to become new favorites, including soups and shorbas; kebabs, snacks, and starters; main dishes; pickles and chutneys; breads; and more. The ingredients are easy to find, and suggested substitutions make these simple recipes even easier.Praise for How to Cook Indian:"Those interested in expanding upon their collection of (brilliant, essential, important) books from Madhur Jaffrey, or in adding a reference work to accompany Suvir Saran's terrific Indian Home Cooking, may do well to make Kapoor's acquaintance." -The New York Times "He may not be an icon here yet, but Sanjeev Kapoor is certainly one in India, where he has been called 'the Rachael Ray of India' (but by Ray's own admission, he has a bigger audience, has published more books, and been on TV longer). Kapoor makes his U.S. debut with How to Cook Indian." --Publishers Weekly "It's time for Americans to finally learn about India's first and biggest celebrity chef, Sanjeev Kapoor. With a daily television show that has 500 million viewers in 120 countries, as well as more than 140 cookbooks and over 20 restaurants to his name-plus his own TV station in the making-Kapoor has a huge following of housewives, their mothers-in-law, and even their husbands." -Food & Wine "Cool as a grated cucumber and mellow as a mango lassi, Sanjeev Kapoor is poised to conquer those few corners of the world where he and his food are not yet well known." -Washington Post

    Champions of balance, moderation and individuality, their advice is sensible, accessible, and not at all intimidating - eat well, move better and feel awesome! "Our aim is to help as many people as possible get healthy and understand that getting in great shape doesn't have to be hard or depressing." Here, they share their secrets in their first book; a fun, fully illustrated guide for becoming the best version of yourself. Featuring easy nutritious recipes, as well as simple workouts, toning tips and mindfulness techniques, the boys prove that having a healthy lifestyle is achievable and fun. #leanmachines

    

    Abdul Kalam.

    Millions displaced, thousands slaughtered, families divided and redefined, as home became alien land and the unknown became home. So much has been said about it but there is still no writer, storyteller or poet who has been able to explain the madness of Partition. Using the oral narratives of four generations of people - mainly Pakistanis but also some Indians - Anam Zakaria, a Pakistani researcher, attempts to understand how the perception of Partition and the 'other' has evolved over the years. Common sense dictates that the bitter memories of Partition would now be forgotten and new relationships would have been forged over the years, but that is not always the case. The memories of Partition have been repackaged through state narratives, and attitudes have only hardened over the years. Post-Partition events - wars, religious extremism, terrorism - have left new imprints on 1947. This book documents the journey of Partition itself - after Partition.

    ‘Amma, send us more recipes for tiffin,' they wrote, Those stories were rambling and multifaceted and they are all here in my book.‘Tiffin', derived from ‘tiffing', a historical British term for small meals or snacks to accompany a drink, is a staple meal in most Indian households. A popular television chef on the local Arlington cable network, Rukmini Srinivas or ‘Rukka', regularly whips up mouth-watering delicious tiffin for her viewers with an ease and prowess befitting a seasoned epicure.In this delightful memoir-cum-cookbook, Rukka shares the memories and recipes of delectable food that she has cooked and eaten over many decades. Having travelled extensively- from Poona, Madras and Delhi to Berkeley, Stanford and Boston- she realized, at a very young age, the indispensability of authentic home-cooked food. She records here her emotional and deeply personal bond with food- from Chitappa's masala vadai and Appa's vegetable cutlet to bondas on Marina Beach, Narayana's bajji and Amma's Mysore pak. Alongside, she shares stories from her childhood in British Poona, of making vegetable cutlets with a Victorian meat grinder, college days in the Madras of a newly independent India, cooking for author R.K. Narayan and her travels around the world with her husband, the renowned social anthropologist, M.N. Srinivas.Like the traditional metal tiffin box, which has found its way into modern food, Rukka's pure-vegetarian recipes are an interesting amalgamation of old-school cooking techniques, with innovative twists. Including charming anecdotes and over a hundred easy-to-follow delicious recipes accompanied by evocative photographs, Tiffin is a richly satisfying feast for all those who believe in food, family and friendship.

    Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook.Exhaustively tested and researched, and with a curious and engaging approach to food, Krish Ashok puts together the one book the Indian kitchen definitely needs, proving along the way that your grandmother was right all along.