Jiggs Kalra S Classic Cooking Of Avadh
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Jiggs Kalra S Classic Cooking Of Avadh
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Author : Jiggs Kalra
language : en
Publisher: Allied Publishers
Release Date : 2005
Jiggs Kalra S Classic Cooking Of Avadh written by Jiggs Kalra and has been published by Allied Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Cooking categories.
Jiggs Kalra S Classic Cooking Of Avadh
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Author : Jiggs Kalra
language : en
Publisher: Allied Publishers
Release Date : 2010
Jiggs Kalra S Classic Cooking Of Avadh written by Jiggs Kalra and has been published by Allied Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Cooking categories.
Classic Cooking Of Punjab
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Author : Jiggs Kalra
language : en
Publisher: Allied Publishers
Release Date : 2004-09-16
Classic Cooking Of Punjab written by Jiggs Kalra and has been published by Allied Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-09-16 with Cooking categories.
Provides Recipes With Necessary Details Relating To Classic Punjabi Food-Appetite, Vegetarian Starters, Non-Vegetarian Starters, Vegetarian Entre, Non-Vegetarian Entre, Rice, Breads, Dahi, Chutney, Pappad, Snacks, Desserts, Masalas. Being Well Illustrated.
Classic Cooking Of Rajasthan 1 E
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Author : Jiggs Kalra
language : en
Publisher: Allied Publishers
Release Date : 2005
Classic Cooking Of Rajasthan 1 E written by Jiggs Kalra and has been published by Allied Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Cooking categories.
Daawat
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Author : Jiggs Kalra
language : en
Publisher: Allied Publishers
Release Date : 2001-11-30
Daawat written by Jiggs Kalra and has been published by Allied Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-11-30 with Cooking categories.
This book showcases the fabulous culinary heritage of India. Based on India's first TV foodshow Daawat presents an exciting range of recipes contributed by accomplished masterchefs and promising talent drawn from the four corners of our vast and varied land. Memorable meals, perennial favourites, exotic dishes and interesting experiments—these recipes will lead the reader on a discovery of India with its many-splendoured gastronomic riches. A natural sequel to the bestseller Prashad Cooking with Indian Masters, Kalra's Daawat promises yet another wonderful encounter with Indian cooking. J. Inder Singh (Jiggs) Kalra, celebrated food columnist and author, gastronome and food consultant, is Chairman and Managing Director, Jiggs Kalra Food Services Pvt. Ltd, Chairman and Managing Director, Bawarchi Tolla, hotel and restaurant consultants, Managing Partner, Fusion Flavours, creating spice combinations, based on Ayurvedic and Unani principles, and Brand Ambassador for The Famous Grouse and the great malt McCallan. He has also been Advisor to the India Trade Promotion Organisation, and Advisor to the Ministry of Tourism, Government of Rajasthan. Jiggs has been consultant to various national and international hotels and hotel chains. These include the Oberoi Hotels, Sheraton-ITC Hotels, Park Hotels, Casino Hotels, the Hyatt (Delhi), the Marriott (Mumbai), JayPee Palace (Agra), and Shivnivas Palace (Udaipur). He has planned menus for the Meridien, Bahrain, The Great Kebab Factory, Delhi, and Kinara and Hazara, Singapore. Jiggs Kalra has developed flavours for Frito Lay, the snack division of Pepsico, potato entree and snacks for Aviko, Holland, one of the world's largest potato processing companies, masala combinations for MTR, Bangalore and sauces and chutneys for Bector Foods, Ludhiana.
Zaike Ka Safar
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Author : Jiggs Kalra
language : en
Publisher: Allied Publishers
Release Date : 2007
Zaike Ka Safar written by Jiggs Kalra and has been published by Allied Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Cookery, Indic categories.
Contains biographical information about the author's journey as a cooking expert.
Prashad Cooking With Indian Masters Thoroughly Revised Edition 2022
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Author : J. Inder Singh Kalra
language : en
Publisher: Allied Publishers
Release Date : 2022-05-26
Prashad Cooking With Indian Masters Thoroughly Revised Edition 2022 written by J. Inder Singh Kalra and has been published by Allied Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-05-26 with Cooking categories.
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.
Classic Cooking Of Rajasthan Cuisine Of Kotah
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Author : Jiggs Kalra
language : en
Publisher:
Release Date : 2016-04-11
Classic Cooking Of Rajasthan Cuisine Of Kotah written by Jiggs Kalra and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-11 with Cooking categories.
Rajasthan's cuisine has been enriched by diversity of influences. Not much grows in the arid wasteland of the desert but this has not cramped the culinary style of those who dwell there. They have imaginartively created myriad delicacies from lentils, dairy produce and what little vegetables are locally available. The present edition contains a new section on the Cuisine of Kotah contributed by Maharao Brijraj Singh and Maharani Uttara Devi of Kotah. Highly respected gourmets in their own right, the authors of this section have added vignettes of the history of Kotah with photographs of a picturesque landscape to augment their text.
Dastarkhwan E Awadh
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Author : R.K Saxena
language : en
Publisher: HarperCollins
Release Date : 2015-05-01
Dastarkhwan E Awadh written by R.K Saxena and has been published by HarperCollins this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-05-01 with Cooking categories.
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.
Urban Food Culture
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Author : Cecilia Leong-Salobir
language : en
Publisher: Springer
Release Date : 2019-04-02
Urban Food Culture written by Cecilia Leong-Salobir and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-04-02 with Social Science categories.
This book explores the food history of twentieth-century Sydney, Shanghai and Singapore within an Asian Pacific network of flux and flows. It engages with a range of historical perspectives on each city’s food and culinary histories, including colonial culinary legacies, restaurants, cafes, street food, market gardens, supermarkets and cookbooks, examining the exchange of goods and services and how the migration of people to the urban centres informed the social histories of the cities’ foodways in the contexts of culinary nationalism, ethnic identities and globalization. Considering the recent food history of the three cities and its complex narrative of empire, trade networks and migration patterns, this book discusses key aspects of each city’s cuisine in the twentieth century, examining the interwoven threads of colonialism and globalization.