Class Notes

South Asia's Cuisines & Culture

https://mrsbalbirsingh.com/blogs/recipes

Granddaughter of the famous cookbook writer Mrs Balbir Singh, Pallavi shares a modern take on classic South Asian recipes from various regions.

https://www.pakistaneats.com

Maryam, a food writer and home cook, shares traditional but accessible Pakistani recipes

http://tasteofnepal.blogspot.com

A site dedicated to the exploration of flavors, cuisine, culture, and festivals of Nepal by Jyoti Pathak. Lots of detailed info on ingredients, such as this one on lentils:

http://tasteofnepal.blogspot.com/2012/04/dried-beans-lentils-and-peas-daal-haru.html?m=1

https://www.hungrylankan.com/about-me/

Roshani Wickramasinghe, a Sri Lankan living in the USA, shares her recipes adapted for the diaspora and friends.

http://bellyovermind.com

Food musings of Ankiet, a food writer with interesting recipes, not just ones with SA ingredients

http://www.bongcookbook.com

A Bengali ("Bong") cook's from West Bengal, and some parts of Bihar, India and her recipes from near and far.

https://sindhirasoi.com

Sindhi Rasoi's blog devoted to traditional Sindhi foods.

https://www.saeekhandekar.com/category/blog/

A food & hospitality industry consultant specializing in cuisine of the state of Maharashtra, India

https://deccantiffin.co.uk/blog/

Authentic regional Indian cuisine through uniquely curated supperclubs, cookery classes, and recipes by Priya Deshingkar

Millets Large and Small

Millets are seeds which can be milled into flour or cooked into porridges. English speakers use the word "millet" which is a noun form of the verb "mill" when referring to a variety of foods harvested from various grass species. Some of the most popular varieties come from the genus groups of Echinochloa, Eleusine, Panicum, Pennisetum, and Setaria.

Many people divide millets small and large varieties. Small millets have seeds of <2 millimeters in diameter while large millets are > 2 millimeters.

Small millets often cook as quickly as rice. Here are the varieties grown in South Asia: Eleusine coracana 'Finger millet'; Paspalum scrobiculatum/Kodo millet; Panicum miliaceum/Proso millet; Setaria italica/Foxtail millet; Echinochloa colona/Barnyard millet; Panicum sumatrense/Little millet; Coix lachryma-jobi/Job's tears.

Major/Large millets - Sorghum bicolor/Sorghum; Pennisetum typhoides or P. glaucum/Pearl millet -By Dr. Jana Fortier

Setaria italica - Foxtail Millet