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Author: Digvijaya Singh
Publisher: Vakils, Feffer & Simons Pvt Ltd
ISBN: 9788187111146
Category :
Languages : en
Pages : 164
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Book Description
The maharajas were connoisseurs of good food. Fine kitchens and the best cooks were sought. It was a symbol as to whose table provided the most unusual and luxurious fare. The recipes given in this book should delight the palates of the severest critics and gourmets.
Author: Digvijaya Singh
Publisher: Vakils, Feffer & Simons Pvt Ltd
ISBN: 9788187111146
Category :
Languages : en
Pages : 164
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Book Description
The maharajas were connoisseurs of good food. Fine kitchens and the best cooks were sought. It was a symbol as to whose table provided the most unusual and luxurious fare. The recipes given in this book should delight the palates of the severest critics and gourmets.
Author: Shivaji Rao Holkar
Publisher: Viking Adult
ISBN:
Category : Cooking
Languages : en
Pages : 362
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Book Description
Author: Digvijaya Singh
Publisher:
ISBN: 9780861448067
Category : Cooking, Indic
Languages : en
Pages : 192
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Book Description
Author: Neha Prasada
Publisher: Roli Books
ISBN: 9788174368744
Category : Cooking
Languages : en
Pages : 0
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Book Description
Dining with the Maharajas brings the invaluable culinary legacy of the Indian Royals and gives a glimpse into their lavish lifestyles in stunning palaces.
Author: Acyuta Yājñika
Publisher: Penguin Books India
ISBN: 9780144000388
Category : Cultural pluralism
Languages : en
Pages : 348
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Book Description
A Probing Look Beyond Hindutva To Get To The Heart Of Gujarat. Many Aspects Of Modern Gujarati Society And Polity Appear Puzzling. A Society Which For Centuries Absorbed Diverse People Today Appears Insular And Parochial, And While It Is One Of The Most Prosperous States In India, A Quarter Of Its Population Lives Below The Poverty Line. Drawing On Academic And Scholarly Sources, Autobiographies, Letters, Literature And Folksongs, Achyut Yagnik And Suchitra Sheth Attempt To Understand And Explain These Paradoxes. They Trace The History Of Gujarat From The Time Of The Indus Valley Civilization, When Gujarati Society Came To Be A Synthesis Of Diverse Peoples And Cultures, To The State S Encounters With The Turks, Marathas And The Portuguese, Which Sowed The Seeds Of Communal Disharmony. Taking A Closer Look At The Nineteenth And Twentieth Centuries, The Authors Explore The Political Tensions, Social Dynamics And Economic Forces That Contributed To Making The State What It Is Today: The Impact Of The British Policies; The Process Of Industrialization And Urbanization, And The Rise Of The Middle Class; The Emergence Of The Idea Of Swadeshi ; The Coming Of Gandhi And His Attempts To Transform Society And Politics By Bringing Together Diverse Gujarati Cultural Sources; And The Series Of Communal Riots That Rocked Gujarat Even As The State Was Consumed By Nationalist Fervour. With Independence And Statehood, The Government Encouraged A New Model Of Development, Which Marginalized Dalits, Adivasis And Minorities Even Further. This Was Accompanied By The Emergence Of Identity Politics Based On The Hindutva Ideology, And Violence In Multiple Forms Became Increasingly Visible, Overshadowing Gujarat S Image As One Of The Most Industrialized, Urbanized And Globalized Societies In India. The Authors Conclude That This Trajectory Of Gujarat S Modern History Has Been Propelled By Its Powerful Middle Class And Future Directions Would Depend On How This Section Of Society Resolves Global Local Tensions And How They Make Their Peace With The Past.
Author: Joyce P. Westrip
Publisher: Serif Publishing
ISBN: 9781897959466
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
The Moghuls gave India the Taj Mahal and, as this ground-breaking book shows, they also transformed the country's cooking. Duck with cherries, pomegranate soup, apricot-flavoured lamb, aubergines with tamarind, date halva: India's Moghul invaders revolutionised the cooking of the subcontinent by bringing from Muslim Persia a refined and sophisticated Middle Eastern cuisine and combining it with Indian spices and ingredients to produce some of the world's boldest food combinations and most exquisite recipes. Moghul Cooking is the first ever book on the subject and offers the reader a truly mouth-watering selection of dishes. Covering a wide range of recipes from snacks and soups to breads and rice dishes, Joyce Westrip, who was born and brought up in India, also tells the reader how to make sherbets and other drinks and the chutneys and other accompaniments essential for a complete Moghul meal. Moghul Cooking is not just a book packed with delicious recipes - it is also a fascinating contribution to our understanding of culinary history. The Moghuls are famous for giving India its greatest architectural monuments, for the refinement of their court and its arts: Joyce Westrip establishes that their gifts to Indian cuisine were every bit as important. Book jacket.
Author: Dharam Jit Singh
Publisher: Viking Press
ISBN: 9780140461411
Category : Cooking
Languages : en
Pages : 270
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Book Description
Author: R.K Saxena
Publisher: HarperCollins
ISBN: 9351773841
Category : Cooking
Languages : en
Pages : 252
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Book Description
Timeless recipes from the stately kitchens of the Awadh regionDastarkhwan (noun): A meticulously laid out ceremonial spread of food. The nawabs of Awadh were renowned for their extravagance and their patronage of the best craftsmen. Of all the arts that flourished then, cooking was considered one of the finest, and its practitioners were among the most sought after. Famous for its nafaasat (refinement) and nazaakat (delicateness), Awadhi cuisine blends spices over a slow fire to achieve seasonal harmony with nature. Retelling anecdotes and secrets long held by the descendants of the nawabs, talukdars, bawarchis and rakabdars of the region, Sangeeta Bhatnagar and R.K. Saxena recreate the culture and cuisine of a culturally and imaginatively rich era.
Author: Sarla Razdan
Publisher: Roli Books
ISBN: 9788194110941
Category :
Languages : en
Pages : 144
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Book Description
A collection of authentic, comprehensive and easy-to-make Kashmiri recipes Showcases the splendor of Kashmir through beautiful vintage and new photographs that bring alive its history and culture Kashmiri cuisine is one of the most delectable and ancient cuisines in the world because of the many foreign influences. People are still a trifle inhibited about cooking it, because, like any delicacy, it demands a delicate sense of the instinct after you have measured ingredients by the spoon or the ladle. But Sarla Razdan's book will chip away the inhibitions and introduce you to a world that cannot be described at the inadequate level of mere words. Kashmiri Cuisine: Through the Ages is not just a cookbook but also showcases the splendor of Kashmir through beautiful vintage and new photographs bringing alive the history and culture of the place. A collection of authentic, comprehensive and easy-to-make recipes, popular within the Kashmiri community, makes this book indispensable to all lovers of good food. A section on low calorie Kashmiri food is a treat for the health conscious! .
Author: S M Ammal
Publisher: Penguin UK
ISBN: 9351184374
Category : Cooking
Languages : en
Pages : 160
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Book Description
Recipes treasured by more than three generations of women The first volume of Samaithu Paar was published in 1951. More than just a cookery book, it was intended to serve as a manual for daily use. Over the years, those who did not find time to learn cooking in the traditional way from their mothers have used the three volumes of Samaithu Paar to set up home and manage kitchen all over the world. The Best of Samaithu Paar brings together 100 most-loved recipes chosen from the three-volume original. Maintaining the simplicity of language, easy-to-follow directions and the adherence to the smallest details, the recipes have been suitably revised and adapted using universal measures of cups and spoons and modern utensils and appliances in place of the more traditional ones. Recipes range from the basic idli, dosai, sambar and rasam to their many variations that are not so familiar to all Indians. The book also includes specialities like Moar Kuzhambu, Mysore Rasam, Pongal, Murukku and Jangiri, as well as pachadis and pickles. A must-have for all those who enjoy traditional Indian cuisine.
