Koshur Saal: Traditional, Quick and Easy Kashmiri Cuisine
by: Chandramukhi Ganju
Bruce Ozga, Culinary Dean, Florida writes about this book as "Koshur Saal is more than a cookbook; it is the preservation of Kashmiri culture and cuisine that has not historically been widely documented. Future generations will now be able to taste the flavors of Kashmir as they were meant to be, with wonderful blends of spices and special techniques." Written by Chandra Ganju, a lawyer by profession, the book, while delineating the health benefits of the food we eat, also gives a background on the religious and cultural significance of traditional Kashmiri food.