This book describes traditional Kashmiri Pandit cuisine in detail. The impetus for writing this cookbook emanated from a desire to preserve authentic Kashmir Hindu cuisine for our youth and coming generations. Nearly 300,000 of Kashmiri Hindus suffered an internal exodus in 1989 and none of them have been able to go back in the last 20 years. Most of these people have settled in various parts of the globe and their eating habits have had to merge with those of the host communities. Since most of the recipes for foods we eat and cook have been passed down to us by word of mouth I thought time had come for penning down these recipes while we still remember them. This book traces the history of origin of most of the ingredients used for various recipes described in this book and can be a reference book for anyone interested in the history of food. It also describes various infl uences on our cuisine from across our borders with neighboring countries such as India, Pakistan, Afghanistan, Iran, Tibet, and China since the time of Nilmata Purana (6th century AD) to the current time. Recipes described in this book are easy to follow and the exact quantities of ingredients required have been determined by trying and testing these recipes in my kitchen. Most of the recipes have been pictorially illustrated. Some of them have been illustrated in steps.

This book describes traditional Kashmiri Pandit cuisine in detail. The impetus for writing this cookbook emanated from a desire to preserve authentic Kashmir Hindu cuisine for our youth and coming generations. Nearly 300,000 of Kashmiri Hindus suffered an internal exodus in 1989 and none of them have been able to go back in the last 20 years. Most of these people have settled in various parts of the globe and their eating habits have had to merge with those of the host communities. Since most of the recipes for foods we eat and cook have been passed down to us by word of mouth I thought time had come for penning down these recipes while we still remember them. This book traces the history of origin of most of the ingredients used for various recipes described in this book and can be a reference book for anyone interested in the history of food. It also describes various infl uences on our cuisine from across our borders with neighboring countries such as India, Pakistan, Afghanistan, Iran, Tibet, and China since the time of Nilmata Purana (6th century AD) to the current time. Recipes described in this book are easy to follow and the exact quantities of ingredients required have been determined by trying and testing these recipes in my kitchen. Most of the recipes have been pictorially illustrated. Some of them have been illustrated in steps.

COME INTO MY KITCHEN
If your everyday efforts in baking and cooking have not gotten you the raves you would like to hear, perhaps this book will be of help to you.

In Come Into My Kitchen, this first-time writer, Dorothy Ajdaharian-Arakelian includes her all-time favorite Armenian and International recipes, inspired by her families’ needs and her gastronomic taste buds.

The author’s Armenian upbringing and pride in her heritage enables her to write about old-world Armenian recipes that were handed down from her Mother, along with International favorite recipes she has accumulated over the years.

An interesting feature that makes this book different from a standard cookbook is that the writer has strived to separate the Armenian recipes from the International, thus, enabling the reader to conveniently choose from a variety of cuisines at a glance. The author’s introduction and step-by-step methods for preparing dough from scratch and various labor-intensive appetizers and entrees should prove to be fun and accessible, even for the non-expert. From suggested guides for an elegant dinner party for four or forty, to simple short-cuts for make-ahead and one-pot meals for the busy homemaker who has to balance a career.

Dorothy has shared that it took many years to transform her second nature knowledge of recipes, ingredients and processes into easy-to-follow instructions for others to understand. As with all good processes, nothing is exact and Dorothy encourages her readers to experiment with seasonings and flavors to extend the recipes in her book to each individuals’ personal preference.

Come Into My Kitchen will allow the novice cook or seasoned homemaker to have a wealth of information at his or her fingertips.

"Enjoy"
WHAT PEOPLE ARE SAYING

“I love it! I’m sitting in my kitchen on a snowy Chicago Saturday with a pot of tea reading your fabulous cookbook. Love the Helpful Hints….Love the section on the author – beautiful and poignant and strong family history. Love the font (type & size), and may I thank you for making the fractions large enough so I’m not running for my reading glasses! You wrote this beautiful cookbook with such richness and warmth I feel as if you are right here in the kitchen with me! Okay, you have inspired me to try many, many recipes. I must confess that I’m intimidated by (or just a spaz with) homemade dough, but after reading your hints (huh, cornstarch!), I am going to try my hand at this, so Baklava #1 here I come! I hope you are jumping for joy with your hard-earned accomplishment and with the gift that you have given to all of us!”
—Maureen M., Lake Shore Drive, Chicago, Ill
December 9, 2006

Dearest Dorothy:
"Come Into My Kitchen is so much more than a cookbook---it is a collection of memories. For my generation, that remembers our moms cooking together for many church functions in Philadelphia, to the many generations that are now tasting their heritage through the creation of dishes recorded on lovingly worn, handwritten recipe cards, your book is a treasure.
I have so enjoyed sending copies to family across the country and hearing the excitement in their voices once they have thumbed through the pages. Thank you for preserving our culinary culture in such an extraordinary way. You make our mothers proud."
All the Best,
—Sara & Richard Stepanian
Abington, MD
January 2008

Dear Dorothy:
“You have done a great job in explaining how to prepare one of the world’s most complex, time consuming cuisines. Preparing Armenian food is not for those wanting to make a ten-minute meal. All in all, I think you did a superb job and for the challenge you faced, you should be very proud of what you’ve accomplished. You are very detailed in your methodologies, which is great! So tell me, how in the world does one expect to explain such an art simply and easily………this makes you an artisan.”
—John V. – Philadelphia, PA
November 2006

“I received your book “Come Into My Kitchen” yesterday afternoon and I have not been able to put it down since! I continued to read it all night long into the wee hours of the morning and I cannot wait to try all of my favorite dishes. It’s fantastic!! I was impressed with your genuine and exact explanation of the various recipes. You deserve a lot of credit for completing a book of this caliber. Every Armenian should be proud of your accomplishments.”
—Betty T. – Broomall, PA
October 13, 2006

“As an Armenian your cookbook was invaluable to me! Much to my surprise several friends of different origin and nationality were so interested that they too are purchasing your cookbook. Your book was the hit of Christmas Eve and with that kind of success and interest I will continue to give them as gifts throughout the year.”
—Clara & George N. – Miami Lakes, Florida
December 2006

“Just got your book and was thrilled! You have done such a wonderful job! Walter has such fond memories of your family. In fact, your mother helped his mom cook all kinds of Armenian foods for my wedding in August of 1963 and we had never seen such an array of foods! Your book is just what we needed. I’m giving them as gifts for my daughters. I’m not a great cook but I made your recipes for Choereg and Yalanchee Dolma and they came out just great! Thank you for your excellent measurements and easy-to-understand instructions.”
—Marian & Walter B.- Woodcliff, New Jersey
November 2006

“I have nothing but admiration for what you have done with your cookbook. May God bless you for helping to keep our Armenian culture alive in this way.”
—Anne T. – Chalfont, PA
October 2006