This cookbook lists 10 Benarasi curries, greatly simplified, so that a first time cook can easily cook them. For detailed recipes, refer Shashi Prabha Jain’s Benares Ki Rasoi. The following curries are listed in this cookbook:
1.: Benarasi Raita (Thick yogurt with fruits) is just strained, thick yogurt mixed with fruits
2.: Karonda ki chutney (Gooseberry chutney) An unique chutney using sour gooseberries.
3.: Guava Chutney : Another fruit based chutney, similar to a Jain chutney.
4.: Aam ki Kadhi (Mango – yogurt curry) . Famous for its mangoes, Benaras even uses mango pulp in a yogurt curry.
5.: Radish – Ginger pickle is an easy to make Benarasi pickle.
6.: Baingan Bari Sabji (Eggplant & dumpling curry) Uses fried Baris (sun dried lentil dumplings), which are cooked along with eggplant.
7.: Muttar Nimona ( Mashed pea curry) . Green peas are the undisputed favourites in Uttar Pradesh.
8.: Shakpanta ( Urad dal with spinach) : The use of urad dal along with spinach is unique to Benares.
9.: Kevati (Five lentil curry) is very similar to the Rajasthani / Gujarati five lentil curry.
10.: Lauki dal (Chana dal with bottle gourd). Bottle gourd is another favourite which is cooked here with Chana dal.
Off this goes to Srivalli’s Curry Mela
