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Click on Title to view full description | - 54 items found in your search | |
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Bina Parasramka, Jeani Mohindra, Kalp Mithal, Loke Rajye Laxmi Devi, Monish Gujral of Moti Mahal, Prima Kurien, Purnima Kachru, Pushpita Singh, Rita D’Souza, Rocky Mohan, Sujit Bose, Vijaylakshmi Baig,Vimla and Deb Kumar Mukerji
1000 Great Indian Recipes- The Ultimate Book of Indian Cuisine
Roli Books; New Delhi, India; 2005; 8174363459 / 9788174363459; First Edition; Hard Cover; New; New; 9 x 12 Inches
Never before has a bank of over 1000 recipes from every region of India been compiled in one volume. For the first time ever in a single book this rich compilation prepared by the master chefs of India, for Roli Books in over 25 years, teaches you how to cook and capture the tastes, aromas, and flavours of Goa, Tamil Nadu and Kerala, in the south...Kashmir, Punjab in the north... Bengal in the east…Rajasthan in the mid-west...Gujarat in the western coastal region...cashew nuts and coconuts...saffron and sage...cardamom and cumin...tandoors and woks...stir fry, shallow fry, deep fry...hot chillies and cool yoghurt. If variety is the spice of life you will learn to prepare the raw mango soup, the sweet-and-sour red pumpkin of Gujarat; the fenugreek potatoes of Punjab; the turnips in tomato curry of Kashmir; the spicy lamb curry of Rajasthan; Goa sausage rolls; the fish with yoghurt of Bengal; the beaten rice with coconut of Kerala. But these are only a sprinkling of the fare contained in this ultimate Indian cookbook. Printed Pages: 528. 033000
Price:
20.00 USD
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Salma Hussain
50 Great Recipes: Sharbats
Roli Books; New Delhi, India; 2006; 8174363661 / 9788174363664; First Edition; Paperback; New; 7 x 5 Inches Dheeraj Paul
Drinking of sharbats in India is not a new concept. It has been a tradition in many Indian homes to welcome a guest with a cool glass of sharbat, and children returning from school were given a refreshing glass of sharbat to boost their energy. Sharbats enrich our blood with enzymes, minerals and vitamins. Today, when we put great stress on being fit, the old traditional sharbat is well suited to cater to the fast lifestyle. Devoid of any synthetic flavour, sharbats make a perfect health drink for all ages. Printed Pages: 96. 014259
Price:
1.00 USD
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Pratibha Karan
A Princely Legacy: Hyderabadi Cuisine 01 Edition
HarperCollins Publishers; New Delhi, India; 2006; 8172233183 / 9788172233181; Hardcover; New; New;
Hyderabadi cuisine the most exotic in the Deccan has over the centuries evolved into a rare and harmonious blend with strong Muslim influences from Afghanistan Turkey, Persia and local variations from Marathwada, Karnataka. While keeping within the Mughlai style and flavour, the book showcases a collage of tradition and change in the Hyderabadi cuisine. Printed Pages: 164. 037430
Price:
36.95 USD
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Ramesh Patel
Ayurvedic Cooking
Motilal Banarsidass Publishers Pvt. Ltd.; New Delhi, India; 2001; 8178220164 / 9788178220161; First Edition; Paperback; New; New; 14 Cms x 22 Cms
Within the Ayurvedic tradition, the food regime is a vital aspect. Wholesome meals are to be eaten calmly, followed by a short period of contemplation. Particularly recommended are energy-giving foods known as sattvic , whole milk, wheat-based products, rice and vegetable oil. Foods which sap energy, called tamasic , should be avoided. This book takes you back to the basic pleasure of awareness, and appreciate the properties of the ingredients. Printed Pages: 152. 002277
Price:
2.89 USD
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Shawkat Osman
Bangladeshi Cuisine
Bangla Television in association with Mapin Publishing; Ahmedabad, India; 2008; 8189995251 / 9788189995256; First Edition; Hard Cover; New; New; 21 x 26 Cm
Printed Pages: 141 with numerous colour and b/w illustrations. 024716
Price:
18.25 USD
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Pratibha Karan
Biryani
Random House India; New Delhi, India; 2010; 8184000936 / 9788184000931; First Edition; Hardcover; New; New; 19 x 25 Cm
"The biryani is India’s most beloved dish—one that has spread to all the four corners of the country and assumed many forms. It originated in the Mughal courts, flowering in the jagirs of Awadh, and it is in Lucknow, Delhi and the small Muslim principalities of north India that one finds the classic versions, subtle, refined, and delicately flavoured. Pratibha Karan gives us not just the definitive recipes from these regions but unearths rare and old dishes such as a biryani made with oranges, Rose Biryani and Kebab Biryani. In the south, the biryani has an equally distinguished lineage, if not more so. There are the blueblooded biryanis of Hyderabad which include gems such as the Doodh ki Biryani, Keeme ki biryani and Bater ki biryani. Away from the royal courts, the biryani has adapted itself into a spicy local delicacy in Tamil Nadu, with many towns like Salem, Aambur, Dindigul boasting of their own signature version of the dish. Kerala too is home to many - a prawn biryani spiced with curry leaves and aniseed, a mutton one laced with star anise. There are as many stunning variations in the east and west—Goan biryanis using vinegar and olives; unusual dishes from the Parsi and Sindhi communities; Bengali adaptations using fish and mustard seeds, even a dish from Assam! Immaculately researched, full of extraordinary recipes, and beautifully designed and photographed, Biryani is the ultimate book on this princely dish." Printed Pages: 200. 033645
Price:
19.25 USD
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11 |
Pushpesh Pant
Buddhist Peace Recipes
Roli Books; New Delhi, India; 2004; 8174363122 / 9788174363121; First Edition; Hard Cover; New; New; 8 x 8 Inches
The benefits and hidden pleasures of Buddhist menus—even when purely vegetarian—are an expe-rience worth having. The colours and textures in Chinese and Japanese cooking are very distinct, and the cooking styles can vary from steaming and stir-frying to grilling and baking. The sublime aromatics of Indian cuisine, the chromatic creativity of the Thai, the harmonious fusion of Sri Lankan and Indonesian cuisine and the rustic ruggedness of the basic Tibetan diet offer a dazzling range to choose from. From hot soups and crunchy salads to lamay, tempura, momos, and relishes to accompany rice or noodles, myriad curries and desserts—the Buddhist culinary repertoire is rich and resplendent. Even non-Buddhists can benefit from adopting and adapting the recipes from Buddhist Peace Recipes to suit their requirements. The purity of ingredients and simplicity of cooking styles make it very easy to open one’s mind to the positive influences and essence of Buddhist food that can go a long way towards healing the body and mind. The only book of its kind! Printed Pages: 96. 033605
Price:
7.99 USD
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Neha Prasada and Ashima Narain
Dining with the Maharajas: Thousand Years of Culinary Tradition
Lustre Press/Roli Books; New Delhi, India; 2012; 8174368744 / 9788174368744; First Edition; Hardcover; New; New;
The chefs of the Patiala royal household have more than 140 recipes for pulao in their repertoire. The Rampur royal family used to serve a minimum of 200 dishes at banquets given for visiting heads of state. The royal kitchen of Mahmudabad has in its collection a recipe for a dessert called Sahnak, which is originally attributed to Empress Nur Jehan. The Sailana royal family had skilled chefs who made puris, which when broken had a bird flying out of each of them. In the book, the royals share anecdotes about their and their ancestors’ signature styles of cooking, entertaining, and presentation of food. Dining with the Maharajas showcases the extraordinarily rich culinary traditions of the royal families of Hyderabad, Jammu and Kashmir, Jodhpur, Mahmudabad, Mysore, Patiala, Rampur, Sailana, Tripura, Udaipur and in the process presents the variety and distinctness of royal cuisines. It highlights their unwavering dedication to preserving their centuries-old food traditions and achieving perfection in cooking. The excellence in Indian cooking and the fine dining are most evident on the dining tables of the maharajas who have turned cooking into an art form. Much to the delight of food lovers the original royal recipes featured in the book and the accompanying kitchen copy unfold the exotic traditional creations from the royal kitchens. Some of these are secret recipes that have never been published before. Printed Pages: 324. 037392
Price:
99.25 USD
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14 |
Chitrita Banerji
Eating India: Exploring a Nation's Cuisine
Penguin; New Delhi, India; 2008; 014306309X / 9780143063094; First Edition; Flexiback; New; 13 Cms x 20 Cms
In Eating India, award-winning food writer Chitrita Banerji takes us on an extraordinary journey through a national cuisine formed by generations of arrivals, assimilations and conquests. Traveling across the length and breadth of the country—from Bengal to Goa and Karnataka, via the Grand Trunk Road, then northwards to Amritsar, Lucknow and Varanasi, on to Bombay and Kerala—Banerji discovers a civilization with an insatiable curiosity, one that consumes the old and the new with eager voracity. Weaving together myths and folklore associated with food, the people and their culture, the author narrates captivating accounts of life in the subcontinent: the legend behind the weeklong harvest festival of Onam; the strictly observed rules of kosher in the Jewish households of Cochin; the best Benarasi thandai that has a dollop of bhang in it; and the food and culture of the indigenous people who hover on the edges of mainstream consciousness, among others. Eating India is also peppered with fascinating titbits from India's history: the use of 'shali' rice to make pilafs during the Mughal period; the advent of chillies with the arrival of the Portuguese; British, apart from Goan, influence on Parsi society that prompted the Parsis to open the first girls' school in India in 1849; and the medieval movable feast that unfolded on the travellers' platter as they moved from east to west on Sher Shah Suri's Sarak-i-Azam. At different points in her journey, Banerji shows us how restructuring old customs and making innovations is what India is all about: food in India has always been and still is fusion—one that is forever evolving. Certain to enchant anyone enamoured of Indian food and culture, Eating India is a heady blend of travelogue and food writing. Printed Pages: 352 with b/w illustrations. 021452
Price:
8.95 USD
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Charmaine O'Brien
Flavours of Delhi: A Food Lover's Guide
Penguin; New Delhi, India; 2003; 0143029363 / 9780143029366; First Edition; Paperback; New; 13 Cms x 20 Cms
Flavours of Delhi: A Food Lover’s Guide tells the story of Delhi through its food. It explores the city’s culinary history beginning with Indraprastha, taking us through the Sultanate period, Mughal rule and the British raj, and bringing us right up to the present. Professional chef and food writer Charmaine O’Brien’s love for Delhi and its culinary delights is evident. She tells us not only what to eat, but also where to eat it. From paranthas in the galis of Chandni Chowk to kakori kababs at the fancy Dum Pukht, from chaat at a roadside stall to appams at Keraleeyam, from fresh fruit and vegetables at INA Market to fish at Chittaranjan Park, O’Brien takes us on a guided tour through the capital, encouraging us to sample and savour as we see. History comes alive as the recipes in this book allow us to recreate the varied flavours of the city in our kitchens. The result of extensive travel and research, and lavishly illustrated with photographs taken by Kirsten Grant, Flavours of Delhi is a fascinating read that whets the reader’s interest and appetite. Printed Pages: 304. 017634
Price:
7.75 USD
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17 |
Pushpesh Pant with Hema Mohsin
Food Path: Cuisine Along the Grand Trunk Road from Kabul to Kolkata
Roli Books; New Delhi, India; 2005; 8174363629 / 9788174363626; First Edition; Paperback; New; 12 x 8 Inches
The Grand Trunk Road, the axis of the Indian subcontinent’s heavily populated north since the sixteenth century, was the brainchild of Sher Shah Suri. Food path: Cuisine along the Grand Trunk Road from Kabul to Kolkata presents a compelling and beautifully illustrated history of the road since its emergence as ancient India’s first route for traders and invaders. Driving along the classic route, full of the footprints of history and culture, one has an unmatched opportunity to discover the culinary riches of India. The seductive flavours range from the barbequed temptations of Peshawar and Rawalpindi to the sumptuous secrets of the imperial dastarkhans of Delhi and Agra; from the succulent kebabs of the Awadh region to the sublime vegetarian repast of Varanasi and the tantalizing sweets of Bengal. Indeed, the GT Road is the best introduction to the fulsome flavours of India. Printed Pages: 144. 033606
Price:
14.90 USD
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Pushpesh Pant
Hindu Soul Recipes
Lustre Press/Roli Books; New Delhi, India; 2007; 8174364129 / 9788174364128; First Edition; Hardcover; New; New; Dheeraj Paul
Printed Pages: 96 with colour illustrations throughout. 037107
Price:
8.95 USD
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Ritu Dalmia
Italian Khana
Random House India; New Delhi, India; 2008; 8184000219 / 9788184000214; First Edition; Paperback; New; 19 x 25 Cm Sephi Bergerson
Printed Pages: 237 with numerous colour illustrations. 032457
Price:
18.25 USD
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Sarla Razdan; Foreword By M.J. Akbar
Kashmiri Cuisine through the Ages
Lustre Press/Roli Books; New Delhi, India; 2011; 817436692X / 9788174366924; First Edition; Hardcover; New; New; 19 x 25 Cm
Kashmiri cuisine is one of the most delectable and ancient cuisines in the world because of the many foreign influences. People are still a trifle inhibited about cooking it, because, like any delicacy, it demands a delicate sense of the instinct after you have measured ingredients by the spoon or the ladle. But Sarla Razdan’s book will chip away the inhibitions and introduce you to a world that cannot be described at the inadequate level of mere words. Kashmiri Cuisine: Through the Ages is not just a cookbook but also showcases the splendour of Kashmir through beautiful vintage and new photographs bringing alive the history and culture of the place. A collection of authentic, comprehensive and easy-to-make recipes, popular within the Kashmiri community, makes this book indispensable to all lovers of good food. A section on low calorie Kashmiri food is a treat for the health conscious! Printed Pages: 144. 036586
Price:
11.95 USD
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Bhicoo J. Manekshaw
Parsi Food and Customs: The Essential Parsi Cookbook
Penguin; New Delhi, India; 1996; 0140257594 / 9780140257595; First Edition; Paperback; New; 14 Cms x 22 Cms Bindia Thapar
A treasure-house of recipes and customs that define the Parsi way of life Celebrations, rituals and food inevitably go together. And so it is with the Parsis. From Navroz, the dawn of the Parsi New Year, to Navjote, the initiation ceremony of a young child, lagan or marriage, jashans and ghambhars, there is a variety of food to suit every occasion. In this unique book, Bhicoo J. Manekshaw takes the reader on a journey far beyond the traditional stereotypical dhan sakh recipe. For those who love fish, there is a choice of patrani machchi (fish in banana leaves), masala ni machchi or the famed tarapori patio made with sookha boomla (Bombay duck), amongst many others. The Parsi weakness for eggs, on the other hand, has created a range of mouth-watering dishes from the kera per eeda (eggs cooked on bananas) to the humble scrambled egg. There are also teatime snacks, sweets, and desserts and a chapter on kitchen medicine straight from grandmother’s recipe book. Interlaced with the recipes is the author’s piquant description of the customs, rituals and ceremonies that form the Parsi way of life. Printed Pages: 240. 032936
Price:
8.50 USD
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32 |
Arvind Saraswat
Professional Chef: The Art of Fine Cooking
UBSPD; New Delhi, India; 2003; 8174764593 / 9788174764591; First Edition; Hard Cover; New; New; 23 Cms x 28 Cms
Truly a connoisseur’s delight, Arvind Saraswat’s Professional Chef—The Art of Fine Cooking brings to your table delicious fare from sundry kitchens the world over. The book has a wonderful assortment of simple to exotic recipes (over 1000), colourfully illustrated, from French, Italian, Chinese, Bakery and Confectionery and of course, our very own Indian cuisine. This is further enriched by an interesting historical account of the classical dishes of various regions. Specifically written according to the syllabus and requirements of students taking courses at Hotel Management and catering institutes, the book uses: Simple, clear language A step-by-step method A comprehensive glossary Useful tips for cooking. To make this a comprehensive kitchen handbook, the chapters on Kitchen Management, Material Management, Kitchen Designing, Food Production Controls, Menu Planning and Food Hygiene have also been included. It should certainly find a wide audience in housewives, professional chefs and anyone who regards the kitchen as a place of pride Printed Pages: 776 with numerous coloured illustrations. 026107
Price:
23.50 USD
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34 |
Sunita Gogate and Sunil Jalihal
Romancing the Chilli: Chillies and Chutneys
Rupa & Co.; New Delhi, India; 2011; 8129118572 / 9788129118578; First Edition; Hard Cover; New; New;
Romancing the Chilli is a book about the enduring heritage of the chilli in India and across the world. Visually and intellectually stimulating, this book traces the history of the chilli in the Indian subcontinent and around the world, along with its morphological, genetic and farm-to-plate journeys. The effect of the chilli on Indian and world cuisine, popular culture, the human body, its science, biology and applications are described in detail. More than forty varieties of chillies from India, Mexico, China, Africa and their applications have been documented with photos. The book includes a photo-documentation of more than forty-five traditional dry and wet chutney recipes from different parts of the country and a few from Mexico, Africa, China and Thailand. Each chutney is illustrated with snippets of history, gourmet tips and traditional health benefits of each. Chutneys from across India, from traditional vegetables, fruits and oil seeds – flax seeds, niger seeds, pumpkin, gongura, dal, garlic, brinjal, kokum and many other chutneys will spice up the palate of readers! The book has been thoroughly researched by locating traditional recipes, talking to grandmothers, gourmet chefs, chilli PhDs, chilli traders and farmers from various parts of India. Printed Pages: 180 with numerous colour illustrations. 036993
Price:
11.95 USD
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37 |
Sephi Bergerson
Street Food of India
Lustre Press/Roli Books; New Delhi, India; 2009; 8174365710 / 9788174365712; First Edition; Hard Cover; New; New; 27 x 21 Cm
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. Printed Pages: 192 with numerous colour illustrations. 027266
Price:
17.95 USD
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42 |
Minakshie Das Gupta, Bunny Gupta, and Jaya Chaliha
The Calcutta Cookbook: A Treasury of Over 200 Recipes from Pavement to Palace
Penguin; New Delhi, India; 1995; 0140469729 / 9780140469721; First Edition; Paperback; New; 14 Cms x 22 Cms Utpal Basu
The Calcutta Cookbook is much more than a cookery book—it is a culinary chronicle of travellers and traders who built the city that Job Charnock founded. Calcutta 's chronicle began on a hot, wet August afternoon in 1690 when a hungry Charnock climbed off his ship on to the steps of a muddy ghat. The river was Hooghly and the place Sutanati… The story of Calcutta is told by three food lovers—the late gourmet chef and author of Bangla Ranna, Minakshi Das Gupta, and feature writers Bunny Gupta and Jaya Chaliah—who have collected recipes from all over the world. Many of these are family secrets of Calcuttans who have recreated Armenian, Jewish, Arabian, European, Chinese and Tibetan dishes with distinct Calcutta flavour. Through over two hundred tried and tested recipes ranging from the delicious Bengali Chingri Maacher Malai Curry to the biryani and kebabs of Kabul, and the Temperado, Vindaloo and Sorpotel of Goa, Calcutta unfolds as a gourmet’s paradise. Printed Pages: 424. 032934
Price:
7.25 USD
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Kaumudi Marathe
The Essential Marathi Cookbook
Penguin; New Delhi, India; 2009; 0143068024 / 9780143068020; First Edition; Paperback; New; 14 Cms x 22 Cms
The Essential Marathi Cookbook, a modern, easy-to-use introduction to several Marathi sub-cuisines, travels across the regions and religions of Maharashtra to bring out the most authentic and appetizing recipes from the state. Journalist and chef Kaumudi Marathé presents a varied and nuanced selection ranging from the delectable entrées long associated with Maharashtra, to appetizing and unusual side dishes, and a plethora of desserts, as well as, lesser-known but equally tantalizing family and regional specialties which have never before appeared in an English-language cookbook. The comprehensive introduction describes Marathi cooking basics, ingredients and techniques and also explains the special spices used in Marathi kitchens along with the methods for their best use in seasonings. Packed with personal anecdotes and food memories from the author and other contributors to the book, The Essential Marathi Cookbook is the definitive guide to Marathi food and customs. Recipes include: Pithla-Bhat (zesty gram flour sauce with hot rice), Shiryachi Poli (sweet semolina-stuffed bread), Ambyacha Loncha (green mango-mustard pickle), Spicy Kolhapuri mutton, Suranachi Koshimbir (elephant’s foot yam salad), Kelphulachi Bhaji (banana blossom stir-fry), Pach Dalinchi Amti (five lentil stew), Mugache Kadhan (Konkan lentil-coconut pudding), Bol Marie (East Indian coconut pie), Pathare-Prabhu baked karanjis (coconut crescents), Kharvas (first-milk custard), Khudi (sautéed East Indian-style chicken), Ukad Shengule (sorghum pasta), Kaumudi’s grandmother’s Lettuce Salad Book Reviews User Reviews Printed Pages: 416. 032935
Price:
8.50 USD
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