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Author: Sephi Bergerson
Publisher:
ISBN:
Category : Cooking, Indic
Languages : en
Pages : 200
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Book Description
Street Food of India is a stunning visual documentation of the mind-boggling array of roadside snacks available in even the remotest corner of the country. From masala chai to vada pao, from parathas to chole-bhature, this book will take you on a journey that no true-blue foodie can forget. The local flavour is palpable as you turn the pages, and what s more, you can actually reproduce these mouth-watering eatables with the help of the 46 detailed, authentic recipes provided..
Author: Sephi Bergerson
Publisher:
ISBN:
Category : Cooking, Indic
Languages : en
Pages : 200
Get Book Here
Book Description
Street Food of India is a stunning visual documentation of the mind-boggling array of roadside snacks available in even the remotest corner of the country. From masala chai to vada pao, from parathas to chole-bhature, this book will take you on a journey that no true-blue foodie can forget. The local flavour is palpable as you turn the pages, and what s more, you can actually reproduce these mouth-watering eatables with the help of the 46 detailed, authentic recipes provided..
Author: Chetna Makan
Publisher: Mitchell Beazley
ISBN: 1784723037
Category : Cooking
Languages : en
Pages : 493
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Book Description
Explore exciting new recipes from the streets of India's four biggest cities.
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: Nash Patel
Publisher: Clarkson Potter
ISBN: 0451499107
Category : Cooking
Languages : en
Pages : 146
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Book Description
Dosas, a popular Indian street food, are thin, rice- and lentil-based pancakes that can be stuffed with or dipped into a variety of flavorful fillings. Dosa Kitchen shows you how to make this favorite comfort food at home with a master batter, plus 50 recipes for fillings, chutneys, and even cocktails to serve alongside. Dosas are endlessly adaptable to all tastes and dietary restrictions: naturally fermented and gluten-free, they are easy to make vegetarian, vegan, and dairy-free as well. With dishes featuring traditional Indian flavors, like Masala Dosa and Pork Vindaloo Dosa, as well as creative twists, like the Dosa Dog and the Cream Cheese, Lox, and Caper Dosa Wrap, any kitchen can become Dosa Kitchen!
Author: Matt Kingsley
Publisher: Matt Kingsley
ISBN:
Category : Cooking
Languages : en
Pages : 79
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Book Description
๐๐ป๐๐ฟ๐ผ๐ฑ๐๐ฐ๐ถ๐ป๐ด "๐๐ป๐ฑ๐ถ๐ฎ๐ป ๐ฆ๐๐ฟ๐ฒ๐ฒ๐๐ณ๐ผ๐ผ๐ฑ: ๐ ๐๐๐น๐ถ๐ป๐ฎ๐ฟ๐ ๐๐ฑ๐๐ฒ๐ป๐๐๐ฟ๐ฒ" ๐๐บ๐ฏ๐ฎ๐ฟ๐ธ ๐ผ๐ป ๐ฎ๐ป ๐ฒ๐
๐ต๐ถ๐น๐ฎ๐ฟ๐ฎ๐๐ถ๐ป๐ด ๐ท๐ผ๐๐ฟ๐ป๐ฒ๐ ๐๐ต๐ฟ๐ผ๐๐ด๐ต ๐๐ต๐ฒ ๐๐ถ๐ฏ๐ฟ๐ฎ๐ป๐ ๐ฎ๐ป๐ฑ ๐ฏ๐๐๐๐น๐ถ๐ป๐ด ๐๐๐ฟ๐ฒ๐ฒ๐๐ ๐ผ๐ณ ๐๐ป๐ฑ๐ถ๐ฎ ๐๐ถ๐๐ต ๐ผ๐๐ฟ ๐น๐ฎ๐๐ฒ๐๐ ๐ฏ๐ผ๐ผ๐ธ, "๐๐ป๐ฑ๐ถ๐ฎ๐ป ๐ฆ๐๐ฟ๐ฒ๐ฒ๐๐ณ๐ผ๐ผ๐ฑ: ๐ ๐๐๐น๐ถ๐ป๐ฎ๐ฟ๐ ๐๐ฑ๐๐ฒ๐ป๐๐๐ฟ๐ฒ"! Are you ready to explore the rich tapestry of flavours and aromas that define Indian street cuisine? "Indian Streetfood: A Culinary Adventure" is not just a cookbook; it's a passport to the heart of India's culinary diversity. From the sizzling vada pav of Mumbai to the spicy chaat of Delhi, from the aromatic biryani of Hyderabad to the tangy chutneys and pickles of the south, this book brings you the authentic taste of India, right to your kitchen! What Makes This Book Special? Over 30 Mouth-Watering Recipes: Each recipe is carefully curated and tested, ensuring you can recreate the magic of Indian street food in your own home. Stunning Photography: Be transported to the streets of India with beautiful, vibrant photos that capture the essence of each dish. Stories Behind the Food: Discover the history, culture, and people behind India's famous street foods. Regional Variations: Explore the diversity of Indian cuisine with recipes from different parts of the country. Vegetarian and Non-Vegetarian Options: Catering to all taste buds and dietary preferences. Easy-to-Follow Instructions: Whether you're a novice or a seasoned chef, these recipes are designed for everyone. Perfect Gift: A wonderful addition to any food lover's collection, making it an ideal gift for any occasion. Embrace Your Inner Chef: Learn the art of making perfect chaat, fluffy idlis, crunchy jalebis, and more. Impress your friends and family with your new cooking skills! Dive into "Indian Streetfood: A Culinary Adventure" and take the first step on a culinary journey that you will cherish forever. Savour the flavours, enjoy the stories, and fall in love with the incredible world of Indian street food. Get your copy NOW and start cooking up a storm!
Author: Maneet Chauhan
Publisher: Clarkson Potter
ISBN: 1984823892
Category : Cooking
Languages : en
Pages : 273
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Book Description
โA sumptuous whistle-stop tour of Indiaโs diverse food ways. Maneet has penned a love letter to the best of Indian food.โโPadma Lakshmi, host and executive producer of Top Chef and Taste the Nation IACP AWARD WINNER โข LONGLISTED FOR THE ART OF EATING PRIZE โข NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Food Network โข Salon โข Epicurious โข Garden & Gun โข Wired Explore the bold flavors, regional dishes, and stunning scenery of India with over 80 recipes from Chopped judge and James Beard Award-winning chef Maneet Chauhan. In Chaat, Maneet Chauhan explores Indiaโs most iconic, delicious, and fun-to-eat foods coming from and inspired by her discoveries during an epic cross-country railway journey that brought her to local markets, street vendors, and the homes of family and friends. From simple roasted sweet potatoes with star fruit, lemon, and spices to a fragrant layered chicken biryani rice casserole, and the flakiest onion and egg stuffed flatbreads, these recipes are varied, colorful, and expressive. Maneet weaves in personal stories and remembrances as well as historical and cultural notes as she winds her way from North to South and East to West, sharing recipes like Goan Fried Shrimp Turnovers, Chicken Momo Dumplings from Guwahati in Assam, Hyderabad's Spicy Pineapple Chaat, and Warm-Spiced Carrot and Semolina Pudding from Amritsar. With breathtaking photography and delectable recipes, Chaat is a celebration of the diversity of India's food and people.
Author: Susan Feniger
Publisher: Clarkson Potter
ISBN: 0307952584
Category : Cooking
Languages : en
Pages : 226
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Book Description
A popular television chef shares eighty-three of her favorite recipes culled during visits to eateries throughout the world, offering insights into spice and ingredient combinations.
Author: Sanjeev Kapoor
Publisher: Abrams
ISBN: 1613121350
Category : Cooking
Languages : en
Pages : 877
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Book Description
The renowned Indian chef shares a collection of classic recipes with easy-to-find ingredientsโincluding biryanis, samosas, chutneys and more! Sanjeev Kapoor burst onto Indiaโs culinary scene with an easy, no-fuss cooking approach. Now he introduces American audiences to his simple-yet-satisfying style with the only Indian cookbook youโll ever need. How to Cook Indian covers the depth and diversity of Indian recipes, including such favorites as butter chicken, palak paneer, and samosas, along with less-familiar dishes that are sure to become new favorites, including soups and shorbas; kebabs, snacks, and starters; main dishes; pickles and chutneys; breads; and more. The ingredients are easy to find, and suggested substitutions make these simple recipes even easier.
Author: Devina Seth
Publisher: Kyle Books
ISBN: 0857835475
Category : Cooking
Languages : en
Pages : 192
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Book Description
The famous gunpowder spice mix is a heady blend of pulses and spices, including chilli, curry leaves and asafoetida. It is a fitting title for this exciting collection of recipes from the founders of the hugely respected restaurant of the same name. In this beautiful book, complete with stunning photography, Harneet, Devina and Nirmal have managed to capture the bustle and flavours of their childhoods in Kolkata, and the intricacy of true homestyle dishes from across India. From Maa's Kashmiri Lamb Chops (which have garnered outstanding reviews from many restaurant critics) to Wild Rabbit Pulao, these exceptional recipes are impressively authentic, yet given a modern twist. Throughout the book, the authors share personal anecdotes about their recipes and give handy cheats to make things easier for the home cook, including time-saving tips and alternative ingredients. With chapters covering Small Plates, Big Plates, Sweet Plates & Drinks and Sides & Spice, Gunpowder is the perfect opportunity to create some of these widely admired dishes in your own home.
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 cultureโincluding the dizzying array of ingredients and dishesโis 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.
