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Author: Annapurna Chak
Publisher: Partridge Publishing
ISBN: 1482839814
Category : Cooking
Languages : en
Pages : 277
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Book Description
When Kashmiri Pandits congregate, the conversation invariably veers towards food where recipes are discussed but some secrets also withheld. A favourite dish is invariably best cooked by someone in each family. Some families moved out of Kashmir over two hundred years back and settled in Lahore, Delhi, UP, etc. Their cuisine incorporated aspects of Awadhi cooking and differed from similar recipes of the valley. This book highlights this particular cuisine and includes many traditional dishes and also some that would surprise everyone. Keeme ki Barfi and Zaminkand ke Shahi Tukre will just add the extra sparkle to any chefs repertoire while the traditional Shufta and Kabargah will instantly make any Kashmiri Pandits mouth water. The collection of recipes is a treasure trove from Annapurnas own experience and from knowledge handed down from generations in the family. Each recipe has her special flavour and tried and tested over the years. The reader gets a window into the Kashmiri Pandit cuisine with the added benefit of being able to try them out with simple instructions and useful tips. The book, amongst other recipes, includes both vegetarian and nonvegetarian dishes, some special rice recipes, a low-calorie section, and something for those with a sweet tooth.
Author: Annapurna Chak
Publisher: Partridge Publishing
ISBN: 1482839814
Category : Cooking
Languages : en
Pages : 277
Get Book Here
Book Description
When Kashmiri Pandits congregate, the conversation invariably veers towards food where recipes are discussed but some secrets also withheld. A favourite dish is invariably best cooked by someone in each family. Some families moved out of Kashmir over two hundred years back and settled in Lahore, Delhi, UP, etc. Their cuisine incorporated aspects of Awadhi cooking and differed from similar recipes of the valley. This book highlights this particular cuisine and includes many traditional dishes and also some that would surprise everyone. Keeme ki Barfi and Zaminkand ke Shahi Tukre will just add the extra sparkle to any chefs repertoire while the traditional Shufta and Kabargah will instantly make any Kashmiri Pandits mouth water. The collection of recipes is a treasure trove from Annapurnas own experience and from knowledge handed down from generations in the family. Each recipe has her special flavour and tried and tested over the years. The reader gets a window into the Kashmiri Pandit cuisine with the added benefit of being able to try them out with simple instructions and useful tips. The book, amongst other recipes, includes both vegetarian and nonvegetarian dishes, some special rice recipes, a low-calorie section, and something for those with a sweet tooth.
Author: Rakhshan Rizwan
Publisher: Routledge
ISBN: 1000071529
Category : Literary Criticism
Languages : en
Pages : 227
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Book Description
Kashmiri Life Narratives takes as its central focus writings -- memoirs, non-fictional and fictional Bildungsromane -- published circa 2008 by Kashmiris/Indians living in the Valley of Kashmir, India or in the diaspora. It offers a new perspective on these works by analyzing them within the framework of human rights discourse and advocacy. Literature has been an important medium for promoting the rights of marginalized Kashmiri subjects within Indian-occupied Kashmir, successfully putting Kashmir back on the global map and shifting discussion about Kashmir from the political board rooms to the international English-language book market. In discussing human rights advocacy through literature, this book also effects a radical change of perspective by highlighting positive rights (to enjoy certain things) rather than negative ones (to be spared certain things). Kashmiri life narratives deploy a language of pleasure rather than of physical pain to represent the state of having and losing rights.
Author: Neerja Mattoo
Publisher:
ISBN: 9780781806121
Category : Cookery, Kashmiri
Languages : en
Pages : 131
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Book Description
Kashmiri dishes are considered the height of gourmet Indian cuisine. The North Indian region's delicately spiced kebabs, famed lamb curries and tender vegetable dishes have acquired an almost legendary reputation. Traditional ingredients include mutton, chicken, fish, wild fowl, and all the fruits and vegetables, such as apples, lotus root, eggplant and morels, for which Kashmir is famed. Create such delectable and subtly flavored treats as Pumpkin Chutney, Lamb Curry, Tomato Eggplant Curry, and Water-Chestnut Flour Cookies. Chapters included are Wazawan Delicacies, Non-Vegetarian Specialties of Kashmiri Pandits, Vegetarian Food, Everyday Non-Vegetarian Food, Fish and Fowl Dishes, Rice, Desserts, Beverages, Snacks and Tea-time Savories, Chutneys and Pickles, and Spice Cakes. With nearly 90 recipes and 12 pages of color photographs, this cookbook is a wonderful introduction to one of India's most famed culinary traditions. All recipes have been adapted for the North American kitchen.
Author: Nancy Khosa
Publisher: Xlibris Corporation
ISBN: 9781441594860
Category :
Languages : en
Pages : 150
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Book Description
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.
Author: P Krishna Dar
Publisher: Penguin UK
ISBN: 9351181693
Category : Cooking
Languages : en
Pages : 208
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Book Description
Krishna Prasad Dar's collection of over a hundred Kashmiri recipes became a classic in its time. First published a decade ago. this new revised edition is beautifully illustrated by his son, cartoonist Sudhir Dar, with an informative introduction to Kashmir! food, one of the subcontinent's most elaborate and interesting cuisines.
Author: Neerja Mattoo
Publisher:
ISBN: 9788185944500
Category : Cooking, Indic
Languages : en
Pages : 131
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Book Description
Kashmiri dishes are considered the height of gourmet Indian cuisine. The North Indian region's delicately spiced kebabs, famed lamb curries and tender vegetable dishes have acquired an almost legendary reputation. Traditional ingredients include mutton, chicken, fish, wild fowl, and all the fruits and vegetables, such as apples, lotus root, eggplant and morels, for which Kashmir is famed. Create such delectable and subtly flavored treats as Pumpkin Chutney, Lamb Curry, Tomato Eggplant Curry, and Water-Chestnut Flour Cookies. Chapters included are Wazawan Delicacies, Non-Vegetarian Specialties of Kashmiri Pandits, Vegetarian Food, Everyday Non-Vegetarian Food, Fish and Fowl Dishes, Rice, Desserts, Beverages, Snacks and Tea-time Savories, Chutneys and Pickles, and Spice Cakes. With nearly 90 recipes and 12 pages of color photographs, this cookbook is a wonderful introduction to one of India's most famed culinary traditions. All recipes have been adapted for the North American kitchen.
Author: Chandramukhi Ganju
Publisher: Mount Helicon Press
ISBN: 9781596638242
Category : Cooking
Languages : en
Pages : 288
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Book Description
Living as we do in a multi-cultural world, nowhere are the pleasures that it brings more obvious than at the table, when we enjoy a feast of complex flavors and simple preparations. The book in your hands exactly does that. It tells you about the tasty and aromatic cuisines of Kashmir, the northern-most State of India, famous for its incredible range of culinary delights, guaranteeing a veritable experience to the gourmet. It also gives alternatives to deep frying of some of the recipes. The preparation of Kashmiri food in an efficient, healthy way can be just fun. It would hardly take you 10 to 25 minutes to cook a delicious meal, whose tempting, hot, spicy taste lends it a peculiar quality of its own and distinguishes it from the culinary arts of rest of India and the world at large. In addition, the book delineates not only the health benefits of foods we eat everyday but also provides the religious and cultural significance associated with the traditional Kashmiri food. Over 175 gray scale photographic illustrations. About the Author: A lawyer by profession, Chandra Ganju moved to the United States in year 1993 and has been living in Florida ever since. Since she spent a good part of her life in Kashmir, her deep interest in things Kashmiri, be it culture, language or cuisine, developed with the passage of time. With her deep-rooted interest in spirituality, she is of the firm opinion that food we eat has long lasting influence on the thoughts we think. She fondly remembers that in Kashmir when she was growing up in a traditional Kashmiri Hindu home, kitchen occupied same sacred space as the place of worship. ABOUT THE AUTHOR: Chandra believes that it is the method of cooking that adds to the quality of the food. For her cooking is an art and feels the need to create a right atmosphere. Good vibrations are needed to pass into the food while cooking. This goes a long way in ensuring a healthy, happy and genuinely spiritual family. Although right amount of ingredients are critical for food to taste good, a good measure of love and devotion added to the food can even change human behavior. Of late, she has also taken up writing plays in Kashmiri language, highlighting the decline of Kashmiri language and cuisine with a view to reviving the interest of the young and the old in the rich Kashmiri language. She fondly hopes, her present work will revive the taste buds of younger generation and introduce Kashmiri cuisine to wider cross section of people.
Author: Sonya Atal Sapru
Publisher:
ISBN: 9788172233419
Category : Cookery, Indic
Languages : en
Pages : 68
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Book Description
Author: Chandramukhi Ganju
Publisher: Sterling Publications
ISBN: 9788120777200
Category :
Languages : en
Pages : 120
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Book Description
Living as we do in a multi-cultural world, nowhere are the pleasures that it brings more obvious than at the table, when we enjoy a feast of complex flavours and simple preparations. The book in your hands exactly does that. It tells you about the tasty and aromatic cuisines of Kashmir, the northern-most State of India, famous for its incredible range of culinary delights, guaranteeing a veritable experience to the gourmet. It also gives alternatives to deep frying of some of the recipes. The preparation of Kashmiri food in an efficient, healthy way can be so much fun. It would hardly take you 10 to 25 minutes to cook a delicious meal, whose tempting, hot spicy taste lends it a peculiar quality of its own and distinguishes it from the culinary arts of rest of India and the world at large. In addition, the book delineates not only the health benefits of food we eat day to day but also provides the religious and cultural significance associated with the traditional Hindu style Kashmiri food.
Author: Sarla Razdan
Publisher: Roli Books
ISBN: 9788174366924
Category : Cooking, Kashmiri
Languages : en
Pages : 143
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Book Description
Kashmiri cuisine has evolved over hundreds of years. Thefirst major influence was the food of the Hindu community ofthe Valley - the cuisine then incorporated flavours from thevarious cultures, which invaded the region. Subsequently ithas been influenced by food from Persia, Central Asia andthe North Indian plains. The most popular and ......
