If you are a foodie, then you must possess one of Uma Aggarwal's cook books. They are filled with exquisite recipes that not only date back millennia, but also include some innovations that add a new dimension to Indian cooking. The pages of the book are interspersed with breathtaking photographs of the recipes, Indian landscape, people, historical monuments, and the arts and crafts. The author believes that the art of cooking is not necessarily based on long-held traditions, but on constant change. It is precisely for this reason that during her long years spent in the west, she has experimented with traditional recipes and often amended many of her presentations keeping in mind the western palate and the ready availability of vegetables, herbs and spices in local groceries. But she always kept in mind the Vedic concept of preserving the basic idea that in order to lead a healthy long life one should always have a food that has a balance of six different tasting foods in their diet. Those tastes are sweet, sour, astringent, pungent, salty and bitter. The author travels through the length and breadth of the country, which stretches from the tropics to the temperate regions, from near the equator to the high and cold Himalayan regions. She traverses the country s twenty-eight states and seven Union Territories each with its own official language and culture. She collects recipes for every occasion from an easy and simple quick preparation to a classic weekend dinner that one might ask for at an upscale restaurant, from dishes prescribed for religious rituals and festivals to celebrations of weddings or other gala events. She offers step-by step preparation methods and photographs of recipes, which can be of great help to the reader --self I am a retired chemist from the Department of Public Health, State of Michigan, and U.S.A. I migrated to U.S in 1966. Before migrating to U.S. I did her M.S. from Allahabad University in India and worked at the Indian Agriculture Research Institute, New Delhi, India for a year and half. Indian cuisine had always fascinated me since my childhood. Its aroma, its history, and its Vedic origin and the use of spices had more meaning for me than just the exotic taste. I always believed that India s glorious past and its spiritual achievements have a lot to give to the world. Presently settled in Las Vegas, Nevada, U.S.A. My husband is a retired professor from Michigan State University and has helped me with the Photography. We have 3 children. Both my daughters are physicians practicing in Las Vegas and my son a business major settled in Phoenix, Arizona. I was on the faculty of cooking school of Southern Nevada, Las Vegas, Nevada. I also taught Indian cooking at the Community College of Southern Nevada for 2 years. The tremendous interest of my students prompted me to write this book. Besides cooking I have great interest in World history, music, fine arts and writing. My love of Indian cooking, its artful, deliberate use of spices, the health benefits, and the joy I have seen in sharing this cuisine, are some of the reasons, which have inspired me to write this book.