Immunity is a vast and confusing universe that we have been flung into in recenttimes by the COVID-19 pandemic. But there is one portion of this universe that is aquiet oasis, where immunity is built and nurtured by simple everyday foods producedin Indian backyards and farmlands for centuries.Like ghee, one of the first foods given to a new mother and her infant. Packed withVitamin A, Omega-3 and fatty acids, a spoon of ghee a day is recommended bytoday's diet gurus to aid digestion, give us energy and improve muscle movement.Or the 'Rama-Lakshmana' of immunity: turmeric and ginger. Turmeric, or haldi, is revered for its antiseptic powers, and 'haldi doodh' has long been the cure fora variety of ailments, from fever to insomnia. And the therapeutic prowess ofginger is no less mighty-known as the 'maha-aushada', or 'great medicine', it hasextraordinary digestive and anti-inflammatory properties.Or rice, the staple food across India. Certain varieties of rice have medicinalproperties, like Nivara, which is used to treat rheumatism, arthritis and neurologicalproblems. It is also made into 'kanji', to ward off colds and fever.Then there is jaggery, which helps prevent respiratory problems and anaemia. Amla, rich in that essential immunity booster, Vitamin C... The list is a long one. We haveeven figured out that water, when stored in and drunk from the right utensil, can playa great role in immunity building.The product of long years of study, close observation and practical experience, thisbook discusses the basic concepts of how the immune system works, what builds itand sustains it, what destroys it-and then explains how immunity is served up inall sorts of delicious, sustainable ways through easily available and familiar food andspices. This invaluable book should find a place on every family's bookshelf, to bereferred to by grandmothers and Gen Z fitness freaks alike.