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Flavours Of Avadh
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Download or read book Flavours of Avadh written by Salma Husain and published by . This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Jiggs Kalra`s Classic Cooking Of Avadh by : Jiggs Kalra
Download or read book Jiggs Kalra`s Classic Cooking Of Avadh written by Jiggs Kalra and published by Allied Publishers. This book was released on 2010 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Dastarkhwan-e-Awadh written by R.K Saxena and published by HarperCollins. This book was released on 2015-05-01 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Saffron Saffairs written by Ajai Sharma and published by Notion Press. This book was released on 2023-09-20 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: Embark on a regal culinary odyssey with Saffron Saffairs: Unearthing the Majestic Flavours of India’s Royal Kitchen. Step into India's royal heritage, where opulent feasts and innovative flavours come alive through vibrant narratives and ancient recipes. Uncover hidden stories behind Persian, Mughlai, Rajput, and Deccan cuisine, crafted by masterful chefs. From Rajasthan's palaces to Kerala's spice bazaars, this book unveils the art of royal dining, inviting you to savour a bygone era's grandeur. Immerse in history, culture, and enchanting flavours. For food enthusiasts and history buffs, “Saffron Saffairs” is your gateway to India's gastronomic heritage.
Book Synopsis Izzat Ka Khana by : Chef Izzat Husain
Download or read book Izzat Ka Khana written by Chef Izzat Husain and published by Notion Press. This book was released on 2018-08-16 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a composition of recipes which is beneficial for the human body, as food is a source of energy. According to me, food is essential for one’s well-being and cooking is a culmination of science and arts, which maintains the overall balance of our health. My dishes are prepared with the utmost care and effects in making my food healthy, digestible and satisfying to your taste buds. My dishes are just not simple meals; it is a healing medicine, energy making tonic booster, mood elevator and a delicious, pleasurable eating experience. These recipes include medicinal preparations of selected herbal and beneficial spices, including fruits and vegetables which are used in Unani and herbal practices, to enhance the daily consumption of a healthy balanced diet, which improves our digestive mechanisms, absorption and assimilation of food, building up the immune system against common colds and respiratory infections, it improves memory, purifies the blood, eliminates toxin, improves skin complexion, and enhances proteins required by the body. Food must be: • Appealing • Aromatic • Digestive • Tasty This is my first recipe cookbook. God willing every person who buys this book will have a new cooking experience, hassle- free and enjoy healthy meals. My humble gratitude goes out to you for buying my book, and this will also encourage me to write another recipe book.
Download or read book The Lucknow Cookbook written by Chand Sur and published by Rupa Publications. This book was released on 2017 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Bloomsbury Handbook of Indian Cuisine by : Colleen Taylor Sen
Download or read book The Bloomsbury Handbook of Indian Cuisine written by Colleen Taylor Sen and published by Bloomsbury Publishing. This book was released on 2023-02-23 with total page 457 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reference work covers the cuisine and foodways of India in all their diversity and complexity, including regions, personalities, street foods, communities and topics that have been often neglected. The book starts with an overview essay situating the Great Indian Table in relation to its geography, history and agriculture, followed by alphabetically organized entries. The entries, which are between 150 and 1,500 words long, combine facts with history, anecdotes, and legends. They are supplemented by longer entries on key topics such as regional cuisines, spice mixtures, food and medicine, rites of passages, cooking methods, rice, sweets, tea, drinks (alcoholic and soft) and the Indian diaspora. This comprehensive volume illuminates contemporary Indian cooking and cuisine in tradition and practice.
Download or read book Kashmiri Cuisine written by Sarla Razdan and published by Roli Books. This book was released on 2020-03-30 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of authentic, comprehensive and easy-to-make Kashmiri recipes Showcases the splendor of Kashmir through beautiful vintage and new photographs that bring alive its history and culture 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 splendor 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! .
Book Synopsis Essential Goa Cookbook by : Maria Teresa Nenezes
Download or read book Essential Goa Cookbook written by Maria Teresa Nenezes and published by Penguin UK. This book was released on 2000-10-14 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over two hundred recipes from one of the best coastal cuisines of India The spicy, succulent seafood of Goa is as famous as the golden beaches and lush landscape of this premier tourist destination of India. Traditionally, the Goan staple was fish curry and rice but under Portuguese influence there developed a distinctive cuisine that combined the flavours of Indian and European cooking, with local ingredients being used to approximate the authentic Portuguese taste. So fish and meat pies were baked with slit green chillies, assado or roast was cooked with cinnamon and peppercorns, pao or bread was fermented with toddy, and the famous baked bol was made with coconut and semolina. This innovated, largely non-vegetarian cuisine was offset by the traditional and no less sumptuous vegetarian creations from the Konkan coastland, rich with coconut and spice. The Penguin Essential Cookbooks are a pioneering attempt to keep alive the art of traditional Indian cooking. Each of the books is written by an expert chef who brings together the special recipes of a region or community along with a detailed introduction that describes the rituals and customs related to the eating and serving of food. A delicious mix of Portuguese and Konkani flavours, rich with coconut and spice. This cookbook showcases an entire range of Goan food, with special attention to fish, prawn, pork and chicken. The recipes include: Bebinca Goa Fish Curry Mutton Xacuti Oyster Patties Prawn Balchao Sorpotel Stuffed Crab Tiger Prawns in Fen Vindaloo.
Download or read book River of Gods written by Ian McDonald and published by Prometheus Books. This book was released on 2009-09-18 with total page 658 pages. Available in PDF, EPUB and Kindle. Book excerpt: As Mother India approaches her centenary, nine people are going about their business — a gangster, a cop, his wife, a politician, a stand-up comic, a set designer, a journalist, a scientist, and a dropout. And so is Aj — the waif, the mind-reader, the prophet — when she one day finds a man who wants to stay hidden. In the next few weeks, they will all be swept together to decide the fate of the nation. River of Gods teems with the life of a country choked with peoples and cultures — one and a half billion people, twelve semi-independent nations, nine million gods. Ian McDonald has written the great Indian novel of the new millennium, in which a war is fought, a love betrayed, a message from a different world decoded, as the great river Ganges flows on.
Book Synopsis The Mughal Feast by : Salma Yusuf Hussain
Download or read book The Mughal Feast written by Salma Yusuf Hussain and published by Roli Books. This book was released on 2020-03-31 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: * The Mughal Feast is a delightful transcreation of the original handwritten Persian recipe book Nuskha-e-Shahjahani from the Mughal emperor Shah Jahan's time* Go on a culinary journey into the Mughal imperial kitchen of one of India's greatest empires in this informative and practical guideThe Mughal Feast is a delightful transcreation of the original handwritten Persian recipe book Nuskha-e-Shahjahani from the Mughal emperor Shah Jahan's time. A culinary journey into the Mughal imperial kitchen, where food was cooked with just the right amount of spices to enhance the base flavors of the dishes, this book is divided into seven sections and includes a plethora of recipes, ranging from the familiar shami kabab and baqlawa to the more exotic amba pulao (tangy mango lamb rice) and indersa (sweet, deep-fried rice-flour balls). The book also provides helpful tips for cooking, including methods to clean fish and soften bones, throwing light on the creativity of the Mughal cooks. An informative introduction offers an intriguing glimpse into the royal lifestyle of one of India's greatest empires. This book effortlessly recaptures the nostalgia of Mughal times while remaining a practical guide for the modern reader.
Book Synopsis Dining with the Nawabs by : Karam Puri
Download or read book Dining with the Nawabs written by Karam Puri and published by Antique Collector's Club. This book was released on 2017 with total page 269 pages. Available in PDF, EPUB and Kindle. Book excerpt: -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.
Book Synopsis Shaam-e-Awadh by : Veena Talwar Oldenburg
Download or read book Shaam-e-Awadh written by Veena Talwar Oldenburg and published by Penguin UK. This book was released on 2007-11-06 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: In 1528 the Mughal Sultanate conquered and formally incorporated Awadh as one of its constituent provinces. With the decline of Mughal power the nawab-vazirs of Awadh began to assert their independence. After the East India Company appropriated half of Awadh as 'indenmity', the then nawab, Asaf'ud Daulah, moved his capital to Lucknow in 1775. A move that resulted in the growth of the city and its distinctive culture known as'Lakhnavi tehzeeb'. Since then, nawabi Lucknow has undergone enormous changes. The refinement of 'pehle aap' has all but disappeared. Originally built to support a hundred thousand people, amid palaces, gardens and orchards, the city now staggers under the burden of fifty times that number. Its unchecked growth and collapsed civic amenities are slowly draining the life and beauty of this once vibrant city. The rich and flamboyant culture has faded amidst the decay that has eaten into the fabric of the city and the corruption and treachery that permeate the government. In separate pieces William Dalrymple and Barry Bearak trace the decline of Lucknow---the city, its architecture, people, politics, governance---and the sad end of the havelis and their once grandiose occupants. The elegiac Marsia tradition of the Shias strives to be heard over angry chants of 'Hulla Bol' of political rallies in Mrinal Pande's account of her visit to the city. And, in his hyperbolic saga of seven generations of the fictional Anglo-Indian Trotter family, I. Allan Sealy meanders through two hundred years of Lucknow's chequered history. However, despite the apparent disintegration, Lucknow's ineffable spirit can still be found---in the tantalizing flavours of Lakhnavi cuisine; the delicate artistry of chikankari; the legendary courtesans and the defiant voice of the rekhti; the melodious notes of the ghazaI and the thumri ... Engaging and thoughtful, Shaam-e-Awadh: Writings on Lucknow celebrates the unique character of this city of carnivals and calamities.
Book Synopsis Flavours Of Delhi by : Charmaine O'Brien
Download or read book Flavours Of Delhi written by Charmaine O'Brien and published by Penguin UK. This book was released on 2003-02-03 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: Just as each ruler left his architectural mark on Delhi, so each bequeathed to it a culinary legacy. flavors 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 flavors of the city in our kitchens. The result of extensive travel and research, and lavishly illustrated with photographs taken by Kirsten Grant, Flavors of Delhi is a fascinating read that whets the reader’s interest and appetite.
Download or read book Zaike Ka Safar written by Jiggs Kalra and published by Allied Publishers. This book was released on 2007 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: Contains biographical information about the author's journey as a cooking expert.
Book Synopsis Pull of Pulses, Full of Beans by : Salma Husain
Download or read book Pull of Pulses, Full of Beans written by Salma Husain and published by . This book was released on 2018 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: - This book is a tribute to the rich and awesome diversity of Indian gastronomic traditions - The recipes in the book - that include not only daal curries but also daal based snacks, savories and sweets - cover most regions and communities of India - It also includes several international lentil recipes While legumes, pulses and lentils are used in many parts of the world - North Africa, southern Europe, West Asia, China and the countries of Latin America - it is in the Indian sub-continent that they are cooked not just on a wide scale but also with unmatched culinary skills and imagination. The daal is a staple food of this region, consumed by all economic brackets at all times of the year. This book is a tribute to the rich and awesome diversity of Indian gastronomic traditions. The recipes in the book - that include not only daal curries but also daal-based snacks, savories and sweets - cover most regions and communities of India. It also includes several international lentil recipes. A deep knowledge of world cuisine and fine understanding of flavors have immensely helped in raising the bar of one of the simplest fares of the world. Contents: Foreword; Preface; Temper the smoking wok; Soups and salads; Snacks and Savories; Pulao and rice; Daals from far and wide; Favorite and winning flavors; International recipes; Breads and rotis; For the sweet tooth; Spice store; Glossary; Measurements; Research companions; Acknowledgements.
Book Synopsis The Emperor's Table by : Salma Husain
Download or read book The Emperor's Table written by Salma Husain and published by . This book was released on 2008 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Mughals gave India her greatest architectural monuments. They also transformed the country's cooking by intermingling Middle Eastern cuisine with Indian spices and ingredients to produce some of the most exquisite Mughlai food. This book not only traces the history of the Mughal emperors vis-à-vis their fondness for food and contribution to the growth of recipes, but is an engaging read on the role of each ruler's personal likes and dislikes as well as how this has shaped the course of food habits in India. The Emperor's Table: The Art of Mughal Cuisine is the first book of its kind offering the readers not only a mouth-watering selection of dishes ranging from soups and breads to exotic meat dishes, but also showcasing the splendour of the Mughal table through miniature paintings. The recipes have been selected from the original Persian manuscripts and books. They are lucidly explained and easy to follow. However, the recipes selected have been modified to an extent to suit the modern times. Some of the spices not available then have been included to make the dishes tastier. The Emperor's Table: The Art of Mughal Cuisine revives the aroma and flavour of the royal days gone by and encourages us to enjoy their whiff once again!
