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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: R.K Saxena
Publisher: HarperCollins
ISBN: 9351773841
Category : Cooking
Languages : en
Pages : 252
Get Book Here
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: R.K Saxena
Publisher: HarperCollins
ISBN: 9789351773887
Category : Cooking
Languages : en
Pages : 128
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Book Description
Timeless recipes from the stately kitchens of the Awadh region Dastarkhwan (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: Sangeeta Bhatnagar
Publisher:
ISBN:
Category : Literary Criticism
Languages : en
Pages : 134
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Book Description
Author: Salma Husain
Publisher:
ISBN: 9789383098620
Category : Cooking
Languages : en
Pages : 0
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Book Description
Flavours of Avadh: Journey from the Royal Banquet to the Corner Kitchen is the story of food and cooking from the palaces to the pavement of the Avadh region in Uttar Pradesh. The book charts out a unique socio-cultural route down the decades, sketching out the exclusive regional food history of Lucknow and its neighbourhood, richly coloured with family anecdotes, local festivities, regional culture and dining traditions. More than sixty recipes on offer from the elite homes and kitchens where this unique and traditional cuisine thrived, taking shape between the mid-14th and the early 18th centuries. Vibrant photographs add to the lustre of the book.
Author: Chand Sur
Publisher: Rupa Publications
ISBN: 9789386021601
Category : Cooking
Languages : en
Pages : 264
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Book Description
Author: J. Inder Singh Kalra
Publisher: Allied Publishers
ISBN: 9390951178
Category : Cooking
Languages : en
Pages : 312
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Book Description
This book is a celebration of the best in Indian cooking. It is the author’s intention to introduce the foods of India through the culinary genius of some of the finest Chefs in the country. It is no secret that Indian Cuisine is “in” and the time ripe to introduce the “Grand Ol’Men” and the “Whiz Kids” of the Indian kitchen: the present day Chefs, who are inventive and daring—ready to try out anything new and different. The result is a wonderful collection of recipes—old and new—from their respective repertoires.
Author: Sadaf Hussain
Publisher: Hachette UK
ISBN: 9388322428
Category : Cooking
Languages : en
Pages : 196
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Book Description
‘I am always transported to the golden years when our humble dastarkhān brought us all together...’ A delectable trove of stories and recipes, Daastan-e-Dastarkhān unravels the history and traditional cooking techniques of 30 intimate dishes from the culinary heritage of Muslim communities across India. In this evocative journal, MasterChef India contestant and consultant chef Sadaf Hussain invites you to gorge on Bihari kebabs during Eid, discover the influences of the spice trade in vegetarian dishes from the coastal Mappila cuisine and learn about a lost recipe born out of competitions between chefs during the Nizami era. With easy-to-follow recipes adapted for today’s kitchens, this book encourages you to recreate mouth-watering delicacies of old, and weaves the story of a community that is as varied as its food.
Author: Rakesh Bhasin
Publisher: Notion Press
ISBN: 1642498823
Category : History
Languages : en
Pages : 202
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Book Description
Awadh is synonymous in history with its eventful nawabi reign that lasted for over a century. Awadh’s dynasty was founded in a humble habitat on the banks of the River Saryu near Ayodhya. The place was named Faizabad and grew to become the political capital and a renowned centre of culture and prosperity under its successive nawabs. Faizabad’s tryst with its royalty lasted for over half a century before passing the baton to Lucknow, which became the new capital of Awadh. The new first city shed its old husk to adorn a fresh one. The praxis, customs, etiquettes, poetry, art and craft that its royalty fashioned remain alive to this day.
Author: MAMTA JAISWAL
Publisher: HarperCollins
ISBN: 9354222889
Category : Education
Languages : en
Pages : 72
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Book Description
COLLINS LITTLE LEARNERS is a three-level course designed to meet the learning requirements of children in the age group of three years to six years. Focused on holistic learning and development, the series covers English, Maths, General Awareness, Art and Craft, and Hindi.
Author: Karam Puri
Publisher: Antique Collector's Club
ISBN: 9789351941880
Category : Cooking, Indic
Languages : en
Pages : 269
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Book Description
-Features recipes passed down through generations, originating from the Nawab families of undivided India -Contains archival and current family photographs, relating to the culture of states across the length and breadth of India -Comes with an included 'Kitchen Copy' featuring recipes for you to recreate at home -Will be of interest to Indians and the Indian diaspora, as well as anyone who enjoys Indian cuisine Mughal emperors governed their vast empire with the help of nawabs - a title they bestowed on the semi-autonomous Muslim rulers of India. Over a period of time these nawabs became powerful rulers in their own right and created a distinct culture of their own, with food being one of its most everlasting legacies. Heavily influenced by Mughal staples and cookery techniques, the nawabs refined their cuisine by adopting local flavours, from the refined palates that dominate the table at Rampur and Avadh to the incredible array of delicacies from the kitchens of Bahawalpur and Khairpur, now in Pakistan. For the first time, Dining with the Nawabs allows you a rare opportunity to visit the tables and palaces of these families, to learn more about their lifestyles and their love affair with gourmet cuisine. This special edition also comes with a 'Kitchen Copy', containing some of their most beloved family recipes that you can recreate in your own homes. The families featured in this book continue to be the proud custodians of this culinary legacy. They share recipes which have been passed down for hundreds of years within the confines of the royal kitchen. In these recipes and stories, which depict food as the epicenter of traditions and customs, the larger story of an ancient philisophy and a way of life is revealed. Today, Indian food all over the world is synonymous with Mughalia and Nawabi cuisine. Biryani, pulao, kebab, korma, kofta, dumpukht and other dishes of the time have all made their way from a shahi dastarkhwan into every home. The families featured here each have their own signature version of these dishes; much like the flower which grows in different soils and emanates a different fragrance, these meals are at once part of a shared heritage and strikingly unique.
