I have decided not to start a new book unless I have finished writing a comprehensive review of the last one. Reasons? I hardly can form a cohesive piece of writing which does not sound like the rambling of my mind. I need to practise writing on a focussed topic and it is high time I get on it. Oh, And my blog needs to be resuscitated too. So, let us get started. However, this post might be longer than the review itself. After having been to (only) some of the famous (and some others not so) temples in India, I have always wondered why temple food tastes soo different, delectable? Of course, the one reason is slow cooking imparts its own flavours which are hard to get in home kitchens. But are there any other factors? And the variety you encounter is a reflection of the vast culinary diversity of India. For example, Vaishno Devi Prashad includes dried apples and walnuts. The sweet and sour pumpkin curry served in Chattarpur mandir langar is one of my favourites. While I will never...