Rupa & Co
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Food is great way to lift up one's spirits, so why should food for sick people be insipid?
The recipes in this book prove that food for renal patients need not be boring or bland Attractive in presentation, delicious to taste, yet healthy and nutritious, they are specifically tailored to suit the Indian palate. These mouth-watering daily vegetarian recipes, both Indian and international, are easy to make at home, with ingredients readily available in the market. The book also contains valuable information on the symptoms, cure and prevention of renal disease, and a list of food items allowed or restricted and why. A relevant and immensely beneficial read for those suffering from diseases of the kidney as well as their near and dear ones.
Enjoy healthy eating. Make it fun and a way of life.
About the Author
Abhilasha Sethia was born and raised in Kolkata. She completed her schooling from St. Agnes Convent, Kolkata and graduated with a B.A. from Loreto College, Kolkata. She stays with her in-laws and husband.
Manjri Agarwal is a writer, critic, teaching chef and mother of two. Born and raised in Mumbai, she finished her schooling from The Cathedral and John Connon School, Mumbai, and graduated from The Stern School of Business, New York University.