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The iconic Padmashree Thangam E Philip (1921–2009) was a giant in the world in cooking, catering and nutrition. In her long career, spanning more than 50 years, she worked tirelessly to educate people about the joys and health-giving benefits of cooking. Her recipes, always simple but delicious, have inspired countless numbers to take up the culinary arts.
In this book, she embarks on a gastronomic journey through the wonderful and diverse world of plants. From roots to leaves, cereals to spices, and nuts to fruits, she describes their nutritional benefits medicinal properties and how to use them in everyday cooking—a subject very close to her heart. Packed with her favourite, tried-and-tested recipes, this, her last work, is a testimony to her lifelong interest in vegetarianism and the role of food in healthy living.
Thangam Philip (b. 1921) was Principal Emeritus of the Institute of Management, Catering and Applied Nutrition, Bombay and acknowledged as the Indian Hospitality industry’s most eminent doyenne and teacher par excellence. She was recognized as one of the 38 distinguished women of the world and, in 1975, was awarded the FAO’s Ceres Medal, for her outstanding work in nutrition. In 1976, she was honoured with the Padmashree in tribute to her service to the development of hotel and catering education. She passed away in Kottayam in January 2009.