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Author: Chand Sur
Publisher: Rupa Publications
ISBN: 9789386021601
Category : Cooking
Languages : en
Pages : 264
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Book Description
Author: Chand Sur
Publisher: Rupa Publications
ISBN: 9789386021601
Category : Cooking
Languages : en
Pages : 264
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Book Description
Author: Anirudh Arora
Publisher: Fox Chapel Publishing
ISBN: 1607652935
Category : Cooking
Languages : en
Pages : 250
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Book Description
Authentic Regional Cuisine of India is a beautifully written and illustrated cook book, as well as a travelogue and history of the famous Grand Trunk Road since its emergence as India’s first route for traders. The book follows Hardeep Singh Kohli’s travels along this age-old route, starting in Calcutta and linking with Lucknow, Aligargh, and Delhi before curling north into the Punjab. This book takes a fascinating look at the food, culture and traditions that have sprung up along the road, with recipes that reflect the eating traditions of the real India. The recipes are provided by Anirudh Arora, head chef at Moti Mahal in London, who has devoted his career to researching the long-forgotten cuisine of rural India as found along the old Grand Trunk Road. Nostalgic favorites include ‘bhalla papadi chaat', a dish discovered in the streets of North India featuring crisp-fried pastry and chickpeas with a tamarind and mint chutney. From the seductive barbecued flavours of the Punjab to the sublime dals and vegetarian food of Lucknow, this is an eye-opening look at Indian food.
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: Sonal Ved
Publisher: Black Dog & Leventhal
ISBN: 0316415774
Category : Cooking
Languages : en
Pages : 496
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Book Description
Open a continent of flavors with Tiffin, an extraordinarily beautiful cookbook that focuses on India's regional diversity. Named a New York Times 'Best Cookbook' of the year, it won three Gourmand World Cookbook Awards including 'Best Indian Cookbook.' Packed with gorgeous photographs and illustrations to make your mouth water, Tiffin unlocks the rich diversity of regional Indian cuisine for the home cook. Featuring more than 500 recipes are organized by region and then by course, Tiffin includes: vegetarian dishes hearty meat-filled dinners scrumptious seafood 10-minute dazzling appetizers impossibly easy homemade breads exotic desserts Even cooling complementary beverages Award-winning chef Floyd Cardoz writes in the foreword, "I love Indian cuisine, the variety it offers, the cooking techniques, and the use of flavor and texture. I want the world to enjoy and celebrate this multiplicity in food that India has to offer." Compiled and explicated by an experienced Indian cookery expert, Sonal Ved, these authentic dishes are rarely found in other cookbooks. Bon Appetit praises: "[Tiffin is] the kind of book I'll keep picking up and referring back to, learning something new about Indian cuisine every time."
Author: David Sterling
Publisher: University of Texas Press
ISBN: 0292735812
Category : Cooking
Languages : en
Pages : 577
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Book Description
Winner, James Beard Foundation Best Cookbook of the Year Award, 2015 James Beard Foundation Best International Cookbook Award, 2015 The Art of Eating Prize for Best Food Book of the Year, 2015 The Yucatán Peninsula is home to one of the world's great regional cuisines. With a foundation of native Maya dishes made from fresh local ingredients, it shares much of the same pantry of ingredients and many culinary practices with the rest of Mexico. Yet, due to its isolated peninsular location, it was also in a unique position to absorb the foods and flavors of such far-flung regions as Spain and Portugal, France, Holland, Lebanon and the Levant, Cuba and the Caribbean, and Africa. In recent years, gourmet magazines and celebrity chefs have popularized certain Yucatecan dishes and ingredients, such as Sopa de lima and achiote, and global gastronomes have made the pilgrimage to Yucatán to tantalize their taste buds with smoky pit barbecues, citrus-based pickles, and fiery chiles. But until now, the full depth and richness of this cuisine has remained little understood beyond Yucatán's borders. An internationally recognized authority on Yucatecan cuisine, chef David Sterling takes you on a gastronomic tour of the peninsula in this unique cookbook, Yucatán: Recipes from a Culinary Expedition. Presenting the food in the places where it's savored, Sterling begins in jungle towns where Mayas concoct age-old recipes with a few simple ingredients they grow themselves. He travels over a thousand miles along the broad Yucatán coast to sample a bounty of seafood; shares "the people's food"at bakeries, chicharronerías, street vendors, home restaurants, and cantinas; and highlights the cooking of the peninsula's three largest cities—Campeche, Mérida, and Valladolid—as well as a variety of pueblos noted for signature dishes. Throughout the journey, Sterling serves up over 275 authentic, thoroughly tested recipes that will appeal to both novice and professional cooks. He also discusses pantry staples and basic cooking techniques and offers substitutions for local ingredients that may be hard to find elsewhere. Profusely illustrated and spiced with lively stories of the region's people and places, Yucatán: Recipes from a Culinary Expedition is the long-awaited definitive work on this distinctive cuisine.
Author: Ranveer Brar
Publisher: Harper Collins
ISBN: 9351778444
Category : Cooking
Languages : en
Pages : 184
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Book Description
SIGNATURE DISHES FROM INDIA'S FAVOURITE CHEF TANDOORI CHICKEN MOMOS THAI CORN BHEL KOLKATA CHICKEN STEW WITH CHILLI MASKA PAO LUCKNOWI MUTTON BIRYANI MITHAI TIRAMISU BOTTLE GOURD AND CARROT WALNUT CAKE Come into My Kitchen is an invitation from Ranveer to join him on a journey from the serpentine lanes of Lucknow to the streets of Boston to the sets of MasterChef. No rules or conventions here, just plenty of colour and texture, aroma and flavour, which merge into one beautiful dish after another. Redolent of Ranveer's love for local produce and spices, and enriched by meditations on tastes and cuisines, this book is garnished with his unique, almost playful, approach to cooking, eating and living.
Author: Chef Izzat Husain
Publisher: Notion Press
ISBN: 1643241508
Category : Cooking
Languages : en
Pages : 180
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Book Description
This book is a composition of recipes which is beneficial for the human body, as food is a source of energy. According to me, food is essential for one’s well-being and cooking is a culmination of science and arts, which maintains the overall balance of our health. My dishes are prepared with the utmost care and effects in making my food healthy, digestible and satisfying to your taste buds. My dishes are just not simple meals; it is a healing medicine, energy making tonic booster, mood elevator and a delicious, pleasurable eating experience. These recipes include medicinal preparations of selected herbal and beneficial spices, including fruits and vegetables which are used in Unani and herbal practices, to enhance the daily consumption of a healthy balanced diet, which improves our digestive mechanisms, absorption and assimilation of food, building up the immune system against common colds and respiratory infections, it improves memory, purifies the blood, eliminates toxin, improves skin complexion, and enhances proteins required by the body. Food must be: • Appealing • Aromatic • Digestive • Tasty This is my first recipe cookbook. God willing every person who buys this book will have a new cooking experience, hassle- free and enjoy healthy meals. My humble gratitude goes out to you for buying my book, and this will also encourage me to write another recipe book.
Author:
Publisher: Popular Prakashan
ISBN: 9788171542901
Category : Cooking, Indic
Languages : en
Pages : 282
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Book Description
"Rasachandrika is one of the classics among cookery books in Marathi. Generations of housewives have begun their culinary career by reading and following this book. Now the secrets of Saraswat cookery would be available to a much wide readership through this English edition." --Back cover.
Author: Suneeta Vaswani
Publisher:
ISBN: 9780778801702
Category : Cooking
Languages : en
Pages : 0
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Book Description
Within this volume are 350 user-friendly recipes from all over India, a country whose diverse cultures and religions are reflected in its cuisine. The recipes include background information and are designed to educate cooks in order to make them more comfortable with Indian food.
Author: Monisha Bharadwaj
Publisher: John Wiley & Sons
ISBN: 111979661X
Category : Cooking
Languages : en
Pages : 412
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Book Description
Taste the real thing and discover the delights of home-cooked Indian food Indian food—delicious, diverse, and not as difficult to cook as you might think! In Indian Cooking For Dummies, you’ll learn the fundamentals, plus over 100 make-at-home recipes for your Indian favorites. Even newbie cooks will have no trouble making these easy and delectable dishes right at home. With this book, you’ve got a suite of recipes to suit every dietary need (vegetarians, rejoice!), spice tolerance, and skill level. When you crave a Bengaluru breakfast, Lucknow lunch, or Delhi dinner, Indian Cooking For Dummies is for you. Inside, you’ll learn the steps and secrets used in all the regions of India, so you can create a perfect, balanced Indian meal in your kitchen. With pro suggestions and tips about key ingredients and dish pairings, you’ll be eating healthy, hearty, flavorful food in no time. Imagine your own stay-at-home buffet of rice, Indian breads, curried meats, creamy lentils, aromatic vegetables, raitas, chutneys, relishes, and more. Hungry yet? Cook authentic Indian appetizers, snacks, main courses, desserts, drinks, and popular vegetarian dishes Discover regional Indian cuisine and the ingredients, techniques, and spices unique to each Eat healthily and cook from scratch, without spending too much time in the kitchen Enjoy expert advice on how to make a meal for one or feed a large family, Indian style For flavor, aroma, variety, and sheer pleasure, Indian food is tops—and you can make it yourself, with this friendly Dummies guide!