Tara Deshpande Tennebaum’s book ‘An Indian Sense of Salad’ offers ways to make salads a regular feature on home menus.
Ten days in Japan = approximately twenty sushi and ramen meals: I was working out the math when I chanced upon Matt Goulding’s Rice, Noodle, Fish – Deep Travels Through Japan’s Food Culture. The book opened up a world of Japanese food to me, even before I stepped into the country. Suddenly, there was so much to squeeze into just 10 days. The plans and lists went out of the window and I decided to go with the flow.