In short, I was completely entranced by this beautifully written book that I finished reading way back in April. It really helps that behind the fantasy is an excellent social commentary that sometimes starkly displays our prejudices and fears. While some of the sections may have arguably gone too far into fantasy with wild tales of sorcery, pirates, talking sea serpents, violent storms, and spices that speak (or don’t speak), the compassionate lyricism keeps the book open and the pages turning. How could there not, with each chapter entitled with a spicename or mixture? Some familiar, some not: Tilo (sesame), Turmeric, Cinnamon, Fenugreek, Asafoetida, Fennel, Ginger, Peppercorn, Kalo Jire (black cumin), Neem, Red Chili, Makaradwaj, Lotus Root, etc. There are myriad references to foods to prepare in The Mistress of Spices by Chitra Banerjee Divakaruni. 39: Raita inspired by “The Mistress of Spices” by Chitra Banerjee Divakaruni Summary: raita mint green bean sabji chilis heat brief review of “The Mistress of Spices” by Chitra Banerjee Divakaruni Novel Food Event
0 Comments
Leave a Reply. |