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Author: Mona Verma
Publisher: One Point Six Technology Pvt Ltd
ISBN: 9381115958
Category : Health & Fitness
Languages : en
Pages : 552
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Book Description
Author: Mona Verma
Publisher: One Point Six Technology Pvt Ltd
ISBN: 9381115958
Category : Health & Fitness
Languages : en
Pages : 552
Get Book Here
Book Description
Author: Mona Verma
Publisher:
ISBN: 9789383562442
Category : Cooking, Indic
Languages : en
Pages :
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Book Description
Upas or fasting, is an integral part of everyday life in India. From north to south, east to west, the variations and traditions governing fasting foods is vast. Dictated by region, availability of ingredients, as well as time-honoured customs, the fasting foods of India present an entire compendium of possibilities. While most us consider fasting food to be a mundane affair, the recipes in this book cast an altogether different light on those meals. The recipes are meant for the average cook who is restricted by the choice of food for the family on fasting days. This beautifully illustrated and presented book, presents a wide variety of dishes that can be easily cooked with a little imagination. The measures are accurate and the methodology simple and precise. There are also recipes meant purely for gourmets who believe in making every fast a delight. There is something for everyone.
Author: Colleen Taylor Sen
Publisher: Reaktion Books
ISBN: 1780233914
Category : Cooking
Languages : en
Pages : 351
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Book Description
From dal to samosas, paneer to vindaloo, dosa to naan, Indian food is diverse and wide-ranging—unsurprising when you consider India’s incredible range of climates, languages, religions, tribes, and customs. Its cuisine differs from north to south, yet what is it that makes Indian food recognizably Indian, and how did it get that way? To answer those questions, Colleen Taylor Sen examines the diet of the Indian subcontinent for thousands of years, describing the country’s cuisine in the context of its religious, moral, social, and philosophical development. Exploring the ancient indigenous plants such as lentils, eggplants, and peppers that are central to the Indian diet, Sen depicts the country’s agricultural bounty and the fascination it has long held for foreign visitors. She illuminates how India’s place at the center of a vast network of land and sea trade routes led it to become a conduit for plants, dishes, and cooking techniques to and from the rest of the world. She shows the influence of the British and Portuguese during the colonial period, and she addresses India’s dietary prescriptions and proscriptions, the origins of vegetarianism, its culinary borrowings and innovations, and the links between diet, health, and medicine. She also offers a taste of Indian cooking itself—especially its use of spices, from chili pepper, cardamom, and cumin to turmeric, ginger, and coriander—and outlines how the country’s cuisine varies throughout its many regions. Lavishly illustrated with one hundred images, Feasts and Fasts is a mouthwatering tour of Indian food full of fascinating anecdotes and delicious recipes that will have readers devouring its pages.
Author: Mona Verma
Publisher: One Point Six Technology Pvt Ltd
ISBN: 9381576149
Category : Cooking
Languages : en
Pages : 498
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Book Description
Author: John Hargrave
Publisher: Simon and Schuster
ISBN: 1501105663
Category : Body, Mind & Spirit
Languages : en
Pages : 240
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Book Description
Presents a twenty-one-day, three-step training program to achieve healthier thought patterns for a better quality of life by using the repetitive steps of analyzing, imagining, and reprogramming to help break down the barriers, including negative thought loops and mental roadblocks.
Author: Chitrita Banerji
Publisher: Bloomsbury Publishing USA
ISBN: 1596917121
Category : Cooking
Languages : en
Pages : 292
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Book Description
Though it's primarily Punjabi food that's become known as Indian food in the United States, India is as much an immigrant nation as America, and it has the vast range of cuisines to prove it. In Eating India, award-winning food writer and Bengali food expert Chitrita Banerji takes readers on a marvelous odyssey through a national cuisine formed by generations of arrivals, assimilations, and conquests. With each wave of newcomers-ancient Aryan tribes, Persians, Middle Eastern Jews, Mongols, Arabs, Europeans-have come new innovations in cooking, and new ways to apply India's rich native spices, poppy seeds, saffron, and mustard to the vegetables, milks, grains, legumes, and fishes that are staples of the Indian kitchen. In this book, Calcutta native and longtime U.S. resident Banerji describes, in lush and mouthwatering prose, her travels through a land blessed with marvelous culinary variety and particularity.
Author: Tarla Dalal
Publisher: Sanjay & Co
ISBN: 9789380392028
Category :
Languages : en
Pages : 100
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Book Description
Author: Pushpesh Pant
Publisher:
ISBN: 9788174364975
Category : Convenience foods
Languages : en
Pages : 96
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Book Description
Indian Fast Food offers much more than convenient finger foods or a quick bite to quell the pangs of hunger. They cater, almost effortlessly, to different tastes and combine nutrition with ecstatic aesthetic experience. The most interesting thing about the recipes in this book is that these can be very easily adapted as per individual requirements and do not depend onany indispensable, exotic ingredient. A substitute can often be pressed into service while cooking abroad withoutany appreciable difference in its impact. Usually savoured informally, recipes like pav bhaaji, jhinga biryani, shorshe maach and many more can also be easily included in a formal, celebratory menu.
Author: Colleen Taylor Sen Ph.D.
Publisher: Bloomsbury Publishing USA
ISBN: 031308582X
Category : Social Science
Languages : en
Pages : 228
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Book Description
The extreme diversity of Indian food culture—including the dizzying array of ingredients and dishes—is made manageable in this groundbreaking reference. India has no national dish or cuisine; however, certain ingredients, dishes, and cooking styles are typical of much of the subcontinent's foodways. There are also common ways of thinking about food. The balanced coverage found herein covers many states ignored by previous food writers. Students will find much of cultural interest here to complement country studies and foodies will discover fresh perspectives. From prehistoric times there has been considerable mixing of cultures and cuisines within India. Today, the endless variations in cuisine reflect religious, community, regional, and economic differences and histories. Sen, a noted author on Indian cuisine, consummately encapsulates the foodways in historical context, including the influence of the British period (the Raj). Among the topics covered are the restrictions of various religions and castes and the northern wheat-based vs. the southern rice-based cuisine, with an extensive review of each regional cuisine with typical meals. She characterizes the only-recent restaurant culture, with mention of Indian fare offered abroad. In addition, the Indian sweet tooth so apparent in the dishes made for many festivals and celebrations is highlighted. The roles of diet and health are also explained, with an emphasis on Ayruveda, which is gaining support in Western countries. A plethora of recipes for different regions and occasions complements the text.
Author: Mona Ashoka Verma
Publisher: Diamond Pocket Books Pvt Limited
ISBN: 9789359642550
Category : Cooking
Languages : en
Pages : 0
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Book Description
Mona Asoka Verma nee Pahlajani was born in Sukker of Sindh province, now in Pakistan, in 1940. It was only after her marriage in 1964 in Mumbai that she started taking any interest in the kitchen. While in Delhi with her husband, she attended cookery classes, and later, first in Kolkata and then in Mumbai she set up her own successful cookery courses. At one point of time, nearly fifteen of her students ran independent classes of their own. Mona Asoka Verma has a flair for writing Hindi poetry and is a keen student of Indian classical music. She is a social worker with many years being in the Lion's movement in Mumbai as well as she was for some time on the advisory board of Chembur Vidya Samiti, Mumbai, which is dedicated to the cause of poor women. Mona Asoka Verma has authored four cookery books and two Hindi poetry books, all well received. Mona Asoka Verma is married to Asoka Verma, a senior company executive, now retired. They have a son and a daughter and now live in Noida.
