The quote “Food is our common ground, a universal experience” by James Beard fascinated me, and I just could not stop flipping the first few pages and reading the preface and experience of the tadka girls Ranjini Rao and Ruchira Ramanujam. The book Around the World with Tadka Girls brings out a confluence of different cultures of the world with the Indian culture. I love the organization of the book, each of the sections depicts this cross cultural influence, just to take an example of left over Khichadi transforming to Sicilian Arancini or whether its Tirangi Kulfi and Chocolate Bark in the same section. What makes the recipes more interesting are the preludes about the around the world experience of tadka girls, upholding the title of the book in every single page.
The book in appearance as a vintage collection explains itself well and gives ideas around how to use it with notes in recipes talking about the tips, variations, substitutions and serving suggestions. The titles of recipes creatively chosen are interesting and sometimes amusing, but not to overwhelm, it talks about where to start when looking for specific kinds.
The book is well laid out with sections like Breakfast & Brunch, Bites and Brews, Soups and Salads, Bread Basket, Pasta ‘n Rice, Signature Tadka, Sweet Treats, Fiesta Fare and Funnibbles. Each of the section has a good variety of recipes. The ingredients in the recipes are laid out in the order they are used (I always prefer them in this way), with clear cooking directions.
For every cook and baker it also includes measurement cheat sheet and has a glossary of words in the end which would definitely help non Indian cooks trying their hands at the recipes from any of the media.
I would even recommend the book to non cooks just to experience from the preludes, it may actually ignite the spark in you to start a new cooking hobby!