Fridel - Indian cuisine diabetes cookbook: savory spices and bold flavors from South Asia

Director, Book Publishing, Abe Ogden; Managing Editor, Rebekah Renshaw; Acquisitions Editor, Victor Van Beuren; Editor, Lauren Wilson; Production Manager, Melissa Sprott; Composition and Cover Design, pixiedesign llc; Photographer, Renee Comet Photography;
Printer, Versa Press.

2017 by the American Diabetes Association, Inc. All Rights Reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including duplication, recording, or any information storage and retrieval system, without the prior written permission of the American Diabetes Association.

Printed in the United States of America
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The suggestions and information contained in this publication are generally consistent with the Standards of Medical Care in Diabetes and other policies of the American Diabetes Association, but they do not represent the policy or position of the Association or any of its boards or committees. Reasonable steps have been taken to ensure the accuracy of the information presented. However, the American Diabetes Association cannot ensure the safety or efficacy of any product or service described in this publication. Individuals are advised to consult a physician or other appropriate health care professional before undertaking any diet or exercise program or taking any medication referred to in this publication. Professionals must use and apply their own professional judgment, experience, and training and should not rely solely on the information contained in this publication before prescribing any diet, exercise, or medication. The American Diabetes Associationits officers, directors, employees, volunteers, and membersassumes no responsibility or liability for personal or other injury, loss, or damage that may result from the suggestions or information in this publication.

Madelyn Wheeler conducted the internal review of this book to ensure that it meets American Diabetes Association guidelines.

The paper in this publication meets the requirements of the ANSI Standard Z39.48-1992 (permanence of paper).

ADA titles may be purchased for business or promotional use or for special sales. To purchase more than 50 copies of this book at a discount, or for custom editions of this book with your logo, contact the American Diabetes Association at the address below, at booksales@diabetes.org, or by calling 703-299-2046.

American Diabetes Association
2451 Crystal Drive, Suite 900
Arlington, VA 22202

DOI: 10.2337/9781580405997

Library of Congress Cataloging-in-Publication Data
Names: Fridel, May Abraham, author.
Title: Indian cuisine diabetes cookbook : savory spices and bold flavors from
South Asia / May Abraham Fridel.
Description: Alexandria : American Diabetes Association, [2017] | Includes
index.
Identifiers: LCCN 2016033227 | ISBN 9781580405997
Subjects: LCSH: Diabetes--Diet therapy--Recipes. | Cooking, Indian. | LCGFT:
Cookbooks.
Classification: LCC RC662 .F54 2017 | DDC 641.5/6314--dc23
LC record available at https://lccn.loc.gov/2016033227
eISBN: 978-1-58040-691-8

Contents

I want to express my love and deepest gratitude for everyone who has supported, inspired, and guided me on this incredible journey. You have made the experience of writing my first book one Ill never forget.

I want to dedicate this book to my late father, Abraham Mathew, who made sure that every meal in our household was given the attention and care it deserved, and my mom, Sara Abraham, who is an amazing cook and has been a wonderful resource for me in writing this book. My father was especially particular about the way meals were prepared and always encouraged us to eat healthy. I grew up in a foodie family, and I am so grateful for all of the culinary knowledge and inspiration I gained during my childhood. Special thanks also to my husband, Frank Fridel, and son, Matthew, for their endless support and love during this process. Thank you to my sisters, Annu and Susan, for constantly sharing tips, recipe ideas, and childhood memories with me. This book wouldnt have been possible without them.

Id like to acknowledge my maternal and paternal grandmothers, who were both fantastic cooks. Thank you to my great aunt, a well-known culinary expert in Kerala, the late Mrs. K.M. Mathew. She always inspired us with her cookbook collection and culinary aspirations.

My sincerest thanks to my friends Christina Amundson, who was instrumental to the development of this book and guided me through the process, and Susan Grates, who spent her time helping me through many stages of editing. Thanks to Passion for Spice, the Sustainable Test Kitchen team, chef Robert Vanderbeekwho helped me during the recipe-testing processand culinary interns Carlos Cabral and Amanda Lamperti. Thank you to the chef who gave me more insight into authentic Keralan cuisine, chef Jose Varkey. Special thanks to Executive Chef Ashish Bhasin of The Oberoi Rajvilas in Jaipur, India and The Oberoi Group.

To Abe Ogden: thank you for believing in me and inviting me to share my passion for cooking and spices. It has been a pleasure to write this book for the American Diabetes Association. Thank you to Victor Van Beuren, who was my guide through the development and book production process; whenever I felt lost, his wisdom and advice got me back on track. Thank you to my editor Lauren Wilson, who labored over this book with care and enthusiasm, attention to detail, and organizing skills. I am so impressed with the entire team at the American Diabetes Association, as well as photographer Renee Comet, food stylist Lisa Cherkasky, and prop stylist Audrey Kenney. I hope to work with the Association again in the future and I offer my continued support to the Associations mission.

I hope this book will inspire many all over the globe and help them to lead a healthy and happy life.

Thank you to food author and historian Colleen Sen, renowned cookbook author James Peterson, and Dr. Jothydev Kesavadev for taking the time to review this book. I appreciate their expertise and feedback.

Thank you to everyone Ive had the opportunity to meet throughout this process and the countless friends and family members who have offered their support. All of you have my gratitude and affection forever. Youve made my dream of being an author come true, and youve encouraged me to write more books! Lastly, thank you to my readers for taking an interest in a healthy lifestyle and Indian cuisine.

Im also grateful for my childhood experiences with foodgrowing up around incredible cooks, who taught me to enjoy cooking and value Indias wealth of ingredients and spices. I want to share those positive experiences through this book. Ive always thought that cooking is an expression of love, a way of connecting with friends and family, and I wrote this book to inspire everyone to cook and live with passion and continue the tradition of family and amazing food!

May Fridel

There is a beautiful ancient Sanskrit expressionAtithi devo bhavathat essentially means that your guest (atithi) is your God (devo), and God will treat you as you treat your guests. This is the guiding principle of Indian philosophy and hospitalityfrom the way we receive guests and entertain them to the way we feed them.

Indian Culinary Philosophy

In Indian society, food plays a primary role in connecting people with each other. Family members cook meals in a collaborative manner and eat food together. Welcoming and sharing a meal with others is paramount to Indian culture, and we believe that eating together helps develop and strengthen bonds. In India, food is an essential part of all occasions in the human life cycle (birth, marriage, pregnancy, etc.). An individuals relationship with food begins at birth with the ritual of putting a drop of honey on the tongue of the newborn baby prior to his or her first feeding. Indian ceremonies and customs showcase the special lifelong connection that human beings have with food.