Regional Indian Food
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The Cuisines Of India
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Author : Smita Chandra
language : en
Publisher: Ecco
Release Date : 2001-08-01
The Cuisines Of India written by Smita Chandra and has been published by Ecco this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-08-01 with Cooking categories.
An exotic culinary journey through the rich and flavorful regions of India is filled with a wealth of unusual as well as traditional recipes accompanied by descriptons of locales, legends, history, and stunning illustrations. 20,000 first printing.
Regional Indian Food
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Author : Kishore D. Reddy
language : en
Publisher:
Release Date : 2000
Regional Indian Food written by Kishore D. Reddy and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Cookbooks categories.
Cuisines Of India
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Author : Smita Chandra
language : en
Publisher:
Release Date : 2001
Cuisines Of India written by Smita Chandra and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Cooking, Indic categories.
Regional Indian Cooking
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Author : Ajoy Joshi
language : en
Publisher: Periplus Editions (HK) Limited
Release Date : 2018-10-16
Regional Indian Cooking written by Ajoy Joshi and has been published by Periplus Editions (HK) Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-16 with Cooking categories.
Take a tour of India in your kitchen with this simple and easy-to-follow Indian cookbook! Regional Indian Cooking celebrates the cooking styles and regional specialties of the five principal regions in India—North, South, East, West and Central—each with a distinctive geography, lifestyle and culture. In keeping with the Indian philosophy of balance and the ancient principles of Ayurveda, author Ajoy Joshi makes it easy for cooks of all abilities to prepare unusual and delicious Indian dishes using only the freshest ingredients and spices that promote health and well-being. Each of the 120 recipes is presented in simple steps with helpful suggestions for tasty meat or vegetarian menus serving up to eight. Authentic Indian recipes include: Spiced Spinach (North) Chicken Biriyani (South) Shrimp Balchao (West) Homestyle Meat Broth (Central) Mango and Pistachio Ice Cream (East) Each region's cuisine has highlights to offer the home cook, from mouthwatering marinated kebabs of the north to the hot and spicy curries of the South. Emphasis on different ingredients distinguishes the East, with its use of mustard oil and curry leaves, from the abundant seafood and coconut-rich dishes of the West. The journey ends with the subtle melting pot of Central cuisine, which blends the best of the surrounding regions with centuries of global influence, and comes closest to defining Indian food around the world.
Tiffin
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Author : Sonal Ved
language : en
Publisher: Hachette UK
Release Date : 2018-10-23
Tiffin written by Sonal Ved and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-23 with Cooking categories.
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."
Indian Heritage Cooking
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Author : Devagi Sanmugam
language : en
Publisher: Marshall Cavendish International Asia Pte Ltd
Release Date : 2011-11-15
Indian Heritage Cooking written by Devagi Sanmugam and has been published by Marshall Cavendish International Asia Pte Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-11-15 with Cooking categories.
Indian cuisine is so varied that dishes from one region may be totally alien to a person from another region. The common thread that runs through most Indian food is possibly only the use of spices. Recipes are categorized in this book under the sections Singapore Indian Food, Deepavali Favourites, South Indian Dishes, North Indian Dishes and Sweets and Desserts to highlight the cooking methods and the blend of spices used in different regional Indian foods. The dishes featured are also from the more popular visitor destinations, so they would have a greater appeal.
Indian Food And Cooking
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Author : Mridula Baljekar
language : en
Publisher: Hermes House
Release Date : 2013-12
Indian Food And Cooking written by Mridula Baljekar and has been published by Hermes House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-12 with Cookbooks categories.
150 mouthwatering recipes that draw on the very best of Indian food around the country, from the tandoori dishes of Punjab to the stately cuisine of central India, and the coconut-scented fish-based curries of the Arabian coast, from an award-winning and best-selling author.
Authentic Regional Cuisine Of India
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Author : Anirudh Arora
language : en
Publisher: Fox Chapel Publishing
Release Date : 2016-04-22
Authentic Regional Cuisine Of India written by Anirudh Arora and has been published by Fox Chapel Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-22 with Cooking categories.
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.
Favorite Indian Food
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Author : Diane Seed
language : en
Publisher:
Release Date : 1990
Favorite Indian Food written by Diane Seed and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with Cooking categories.
Describes the cuisine of India, and shares recipes for appetizers, soups, vegetables, fish, shellfish, poultry, meat, eggs, rice, bread, chutneys, and desserts.
A Short Indian Food Story
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Author : Dr. Anshumali Pandey
language : en
Publisher: Pencil
Release Date : 2021-04-19
A Short Indian Food Story written by Dr. Anshumali Pandey and has been published by Pencil this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-04-19 with Juvenile Nonfiction categories.
About the book: The world sings praises about the Indian cuisine. Divided into four basic regional styles of cooking and presenting food, namely North Indian Cuisine, South Indian Cuisine, East Indian Cuisine and West Indian Cuisine, overall, India has the largest variety of dishes to appease the sweet, salty and spicy factions and holds the crown of being the world’s most flavoured cuisine. Modern Indian food carries the weight of maintaining traditional trends of the various Indian cuisines which include both the Hindu vegetarian diet and the Muslim delicacies. But in way it puts a twist of its own by involving foreign cuisines which have helped in developing and broadening the palate of people hereby assimilating various food cultures of the world under one roof. About the author: Dr. Anshumali Pandey is renowned in the field of Hospitality Tourism and Tribal Food. He is a Chef and a Teacher by profession, author, business auditor, and an avid culinary traveller to the Sub continental hinterlands. Queries are welcomed: [email protected]