In this edition you will learn how to prepare a few of the thousands of varieties of Traditional Indian Sweets prepared from milk, sugar, grains, fruits, nuts,...
In this edition you will learn how to prepare a few of the thousands of varieties of Traditional Indian Sweets prepared from milk, sugar, grains, fruits, nuts, spices, essences and even vegetables.
Sweets like these have been offered in temples in India for centuries.
Gulab jamun--beautiful rose-scented balls in syrup, semolia halva--a great favorite and chick-pea fudge balls or laddus.
Kurma's Gourmet Vegetarian Cooking Video Encyclopaedia.
Broadcast on television from New York to London to Sydney, Cooking With Kurma brings the best of cruelty-free cooking into your kitchen.
has a gentle style that is a happy contrast to the frantic and frenzied style of most television cooks.
His subtle wit and enthusiasm, combined with his fabulous-looking dishes, can renew your culinary excitement and creativity." -- Vegetarian Times
Kurma's cooking shows have been broadcast on 178 PBS stations across the U.S., BBC2 and The Learning Channel in the U.K., STAR satellite TV from Hong Kong to Turkey, Russia, The Middle East, Indonesia, Malaysia, India, China and most recently in Australia on SBS and Foxtel.
"Meat-eaters and vegetarians alike will certainly find something to fit the bill in More Great Vegetarian Dishes of the World on SBS with Kurma Dasa" (Screen Watch, The Australian, May 2000)
"Kurma's likeable personality makes it a totally fun experience." (Hinduism Today)
"Cooking With Kurma ..
is an excellent and welcomed addition to our cooking program line-up." (Jeff Clarke, Houston PBS)
"We really enjoy Kurma's no-frills, no gimmicks television show.
His enthusiasm for vegetarian food is infectious.
Highly recommended." (Brisbane Courier Mail, December 2000)
"While Kurma may be the high priest of vegetarian cuisine, you don't have to be a vegetarian to enjoy his cooking.
It's fresh, original and delicious!" (The Canberra Chronicle, December 2000)
"Our rating: simply delectable" (Canberra Times, March 1999)