World Vegetarian Congress Cookery Exhibition

This book, titled "World Vegetarian Congress Cookery Exhibition," compiled by Lilaben Shah and published by herself, serves as a recipe booklet for an exhibition held in 1967. It features a collection of vegetarian recipes, primarily focusing on dishes that utilize "Dhana Ata" (Paddy Flour), which is described as containing rice, bran, and husk.

The introduction, penned by Lilaben Shah, highlights the art of cooking and its significance in expanding human food sources. She emphasizes the connection between food quality and the physical and mental well-being of individuals, drawing upon the principle that "man is what he eats." Shah expresses her commitment to promoting non-violent nutrition by sharing recipes that are healthy, palatable, and economical, particularly relevant for a country like India. She also notes that many recipes in the booklet are dedicated to unusual yet useful plant-based foods that are easy to prepare and digest.

The booklet then presents a diverse range of recipes, categorized implicitly by the use of "Dhana Ata" and other ingredients. These recipes include:

• Dishes featuring Dhana Ata: Green peas and Paneer Puri, Black gram Dal Puri, Green Gram Paratha, Cauliflower and Potato Paratha, Methi Bhaji Rotla, Bitter gourd Peel Vegetable, Savoury Cake (Dhana Ata), Mexican baked Potatoes, and Pizza.
• Other Vegetarian Dishes: Arniri Khaman Channa Dal, Mix grams Veg. Sandwiches, Bitter gourd peel Chillies, Khakhra (Crisp Chapati), Khichu, Kanji Wada, Upa, Corn Puris, Orange Skin Vegetable, Gol-Papdi, Muthia, Papadums, Chakri, Nimkin, Ladu (Sweet Balls), Vermicelli, Masala Fruit Cake, Dal Attu and Methi Balls, Karanji, Alu Patrel, Lily Kofta, Ginger Biscuits, Chocolate Biscuits, Cocoanut Biscuits, Instant Fruit Cake, Apricot Pudding (Eggless), Red Pumpkin Pudding, Coconut Balls, Veg. Ravioli, Corn Cutlets, Peanut Soup, Atom Bomb Patties, Corn Dahivadu, Quick "Dahivada", Nagpuri Bananas, Date Ghugharas, Kwause—Burmese Dish, Poppyseed Halwa, Cream Drops, Raw Papaya Halwa, "Nauratna" Chutney, Vegetable Joker, Chutney from the Green Part of Moong Dal, Panoli, Orange Sandesh, Sama Khichdi, Vegetable Doopiaza, Peas and Potato Savory Cake, Chocolate Cake, Brittle-Nut Toffee, Boorooloo, Vindaloo, Banana Skin Pickle, Mango Skin Curry, Eggless Chocolate Cake, Masala Fruit Cake, Pumpkin's Skin Papad, Gourd's Skin Wafers, Trireni, Cashew-nuts Patro, Vegetable Dahi Wadas, Green Peas Shell Vegetable, Green gram Husk Vada, Chikoo Lotus, Bananas Puri (Tat), Corn Chillies, Masoor Dal Rolls, Vegetable Cone, Chinese Plait, Dal Bhata, Mochar Ghunta, Gokul Pitha, Rash Vada, Dal with Vegetables, Sweet Pancakes (Patisapta), Potato peel Suki Bhaji, Green Banance-skin Vada, Palak Bhaji, Pumpkin Leaves Bada, Jodak, Thali-pith, Puran Poli, Chutney TuryaGourd, Arti Leaves, Bamboo Shoots Vegetable, Banana Flower, Annarsa, Mirgund-Pava-Bundi, Date and Sweet Potato Cake, Groundnut Milk Thandai, Kandno Handro (CAKE), White Pumpkin Peel Chutney, Gram Dal Pancake, Banana and Pumpkin Peel Vegetable.

The booklet also includes a comprehensive glossary of food names and culinary terms in various Indian regional languages, such as Hindi, Tamil, Telugu, Marathi, Bengali, Gujarati, Malayalam, Kannada, Kashmiri, and Oriya. This glossary covers leafy vegetables, root vegetables, pulses, and legumes, aiding readers in understanding the ingredients used in the recipes.

The book is a valuable resource for those interested in vegetarian cuisine, particularly from an Indian perspective, and highlights the importance of food in culture and health. It reflects the spirit of the World Vegetarian Congress of 1967 by promoting diverse and nutritious vegetarian recipes.