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Download or read book Masala Lab written by Krish Ashok and published by Penguin Books. This book was released on 2021-04-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ever wondered why your grandmother threw a teabag into the pressure cooker while boiling chickpeas, or why she measured using the knuckle of her index finger? Why does a counter-intuitive pinch of salt make your kheer more intensely flavourful? What is the Maillard reaction and what does it have to do with fenugreek? What does your high-school chemistry knowledge, or what you remember of it, have to do with perfectly browning your onions? Masala Lab by Krish Ashok is a science nerd's exploration of Indian cooking with the ultimate aim of making the reader a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook. Exhaustively tested and researched, and with a curious and engaging approach to food, Krish Ashok puts together the one book the Indian kitchen definitely needs, proving along the way that your grandmother was right all along.
Download or read book Masala written by Anita Jaisinghani and published by Ten Speed Press. This book was released on 2022-08-30 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: Go inside the mind of a chef to learn the fundamentals of Indian cuisine and decode the secrets to cooking with spices in this beautiful collection of over 100 timeless recipes. “This book will exhilarate your senses and invite you to explore the richness of Indian cuisine.”—Deepak Chopra Award-winning chef Anita Jaisinghani of Pondicheri restaurant in Houston, Texas, shows just how easy, delicious, and healthy Indian food can be in this stunning and accessible debut cookbook. Born and raised in Gujarat, India, Anita’s approach to cooking is simple: Following the tenets of ancient Ayurveda, food is seasonal, texture and color are celebrated, and spices are used to enhance, not overwhelm. As the star of Indian cuisine, spices are used from morning to night, in simple infusions, such as cinnamon water for a warming start the day, while cilantro and mint add a cooling balance to a fiery grilled corn salad, and cardamom lends an aromatic sweetness to mango rice pudding. Masala will teach you to think like an Indian chef, revealing the wisdom and techniques to cooking with fresh whole spices: identifying warming versus cooling, what order they should be used, how to temper in hot oil, and much more. Drawing inspiration from every corner of India, these recipes include fermented dosas, sweet and savory chutneys, fragrant chicken, fish, and pork curries, samosas, pakoras, and naans, and pay homage to one of the oldest and most diverse cuisines on the planet. Expect to be wowed with new flavors and combinations, such as Saffron Citrus Pilaf, Coconut Lassi, Jackfruit Masala, Vindaloo Ribs, Avocado Mushroom Chilla, and Smoked Eggplant Raita. Masala will change the way you think about Indian cooking and the way you use spices in the kitchen.
Download or read book Masala written by Mallika Basu and published by Bloomsbury Publishing. This book was released on 2018-05-31 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wholesome recipes, bold flavours and easy cheats to create a true taste of India in a modern kitchen '20 Best New Cookbooks of 2018' Independent '3 Comfort Food Cookbooks For Autumn' Huffpost UK 'Her style of simple yet delicious Indian recipes will take you on a journey through this extravagant cuisine' Dr Rupy Aujla Food writer Mallika Basu grew up enjoying exotic flavours from across India in an unconventional, bustling home in Kolkata – and then spent years recreating them in a London kitchen. Now she shares those recipes, techniques and shortcuts so you too can cook wholesome, real Indian food simply. Embrace weekday dinners with lightly spiced fish curry, wok-friendly Goan chilli beef fry or silken kofta curry made with packs of ready-rolled meatballs. For leisurely weekends, tuck into a feast of Vindaloo pulled pork; give your Sunday roast a sumptuous twist with spicy marinades, or enjoy a whole roasted cauliflower encrusted with nut butter. And that's before you even think about swirling dosa and more for a full-on Indian brunch... Mallika's recipes respect the past and celebrate the present in an easy and informal way that will broaden your understanding of Indian cooking, and inspire you to return to these simple recipes time and time again.
Book Synopsis Masala & Meatballs by : Asha Shivakumar
Download or read book Masala & Meatballs written by Asha Shivakumar and published by . This book was released on 2018-01-09 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt: Where Indian Flavors & The American Palate Meet Indian cuisine is full of intense and exciting flavors that you’ll love, but can scare o the home cook...until now. Asha Shivakumar, who grew up in India before moving to the states, breaks that barrier with bold but approachable dishes that tow a delicious line between Indian and American food. These aren’t fusion recipes—these are beloved classics eaten all over India selected specifically for people used to American food. Think Masala Chicken Wings, Chickpea-Roasted Garlic Fries, Potato and Chickpea Burger, White Chicken Curry Pot Pie and so much more. Masala & Meatballs is packed with surprising recipes that are bursting with flavor, masterful photography and heartfelt stories of growing up in India and then raising a family in the United States. With each turn of the page you’ll expand your palate, boost your cooking bravado and experience a whole new thrilling world of flavors.
Download or read book Masala Mamas written by Elana Sztokman and published by Ecademy Press. This book was released on 2018-04-11 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the Kalwa slum in Mumbai, India, where harsh conditions make it difficult for some children to study, an amazing group of women is working to make sure that kids go to school. Meet the Masala Mamas, 16 women who live in the Kalwa slum who are dedicating their lives to providing hot meals for kids in school. Every morning, they cook hundreds of meals – hot nutritious meals from fresh ingredientsand aromatic spices. They cook with extra special love, care and dedication. Because their customers are the most important people in the world: children. These are their stories and their recipes. It is a cookbook like you’ve never seen before. It is about women, friendship, social change, Indian culture, and most of all love. All through food.
Book Synopsis Handbook on Manufacture of Indian Kitchen Spices (Masala Powder) with Formulations, Processes and Machinery Details (Chaat Masala, Sambar Masala, Pav Bhaji Masala, Garam Masala, Goda Masala, Pani Puri Masala, Kitchen King Masala, Thandai Masala Powder...) by : NPCS Board of Food Technologists
Download or read book Handbook on Manufacture of Indian Kitchen Spices (Masala Powder) with Formulations, Processes and Machinery Details (Chaat Masala, Sambar Masala, Pav Bhaji Masala, Garam Masala, Goda Masala, Pani Puri Masala, Kitchen King Masala, Thandai Masala Powder...) written by NPCS Board of Food Technologists and published by NIIR PROJECT CONSULTANCY SERVICES. This book was released on 2019-04-09 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook on Manufacture of Indian Kitchen Spices (Masala Powder) with Formulations, Processes and Machinery Details (Chaat Masala, Sambar Masala, Pav Bhaji Masala, Garam Masala, Goda Masala, Pani Puri Masala, Kitchen King Masala, Thandai Masala Powder, Meat Masala, Rasam Powder, Kesari Milk Masala, Punjabi Chole Masala, Shahi Biryani Masala, Tea Masala Powder, Jaljeera Masala, Tandoori Masala, Fish Curry Masala, Chicken Masala, Pickle Masala, Curry Powder) 3rd Revised Edition Spices or Masala as it is called in Hindi, may be called the “heartbeat” of an Indian kitchen. The secret ingredient that makes Indian food truly Indian is the generous use of signature spices. From ancient times of the maharaja’s, spices have added unforgettable flavours and life to Indian cuisine. Indian spices offer significant health benefits and contribute towards an individual's healthy life. There are a large number of various spices, used along with food such as Chilli (Mirchi), Turmeric (Haldi), Coriander (Dhania), Cumin (Jeera), Mustard (Rai), Fenugreek (Methi), Sesame (Til), Cardamon, Peppercorns (Kali Mirchi), Clove, Fennel (Saunf), Nutmeg and Mace etc. In modern times, international trade in spices and condiments have increased dramatically which could be attributed to several factors including rapid advances in transportation, permitting easy accessibility to world markets, growing demand from industrial food manufacturers of wide ranging convenience foods. As the demand for Indian spices is increasing day by day, Indian manufacturers are producing spices of high quality. The book presents the fundamental concepts of Spices (Masala Powder) Indian Kitchen Spices product mix in a manner that new entrepreneurs can understand easily. It covers Formulation for spices i.e., Chaat Masala, Chana Masala, Sambar Masala, Pav Bhaji Masala, Garam Masala, Goda Masala, Pani Puri Masala, Kitchen King Masala, Thandai Masala Powder, Meat Masala, Rasam Powder, Kesari Milk Masala, Punjabi Chole Masala, Shahi Biryani Masala, Tea Masala Powder, Jaljeera Masala, Tandoori Masala, Fish Curry Masala, Chicken Masala, Pickle Masala, Curry Masala. This book contains manufacturing process, Packaging and Labelling of Spices. The highlighting segments of this book are Spices Nutritional value, Special Qualities and Specifications, Cryogenic Grinding Technology, Food Safety & Quality, BIS Specifications, Quality Control, Market, Sample Production Plant Layout and Photograph of Machinery with Supplier’s Contact Details. It also covers Good manufacturing practices in Food Industry, Case Study for Everest and MDH Masala and Top Spice Brands of India. This book is aimed for those who are interested in Spices business, can find the complete information about Manufacture of Indian Kitchen Spices (Masala Powder). It will be very informative and useful to consultants, new entrepreneurs, startups, technocrats, research scholars, libraries and existing units.
Book Synopsis Handbook on Manufacture of Indian Kitchen Spices (Masala Powder) with Formulations, Processes and Machinery Details _5th Edition by : Ajay Kumar Gupta
Download or read book Handbook on Manufacture of Indian Kitchen Spices (Masala Powder) with Formulations, Processes and Machinery Details _5th Edition written by Ajay Kumar Gupta and published by NIIR PROJECT CONSULTANCY SERVICES. This book was released on 2022-04-25 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Spices or Masala as it is called in Hindi, may be called the “heartbeat” of an Indian kitchen. The secret ingredient that makes Indian food truly Indian is the generous use of signature spices. From ancient times of the maharaja’s, spices have added unforgettable flavours and life to Indian cuisine. Indian spices offer significant health benefits and contribute towards an individual's healthy life. There are a large number of various spices, used along with food such as Chilli (Mirchi), Turmeric (Haldi), Coriander (Dhania), Cumin (Jeera), Mustard (Rai), Fenugreek (Methi), Sesame (Til), Cardamon, Peppercorns (Kali Mirchi), Clove, Fennel (Saunf), Nutmeg and Mace etc. In modern times, international trade in spices and condiments have increased dramatically which could be attributed to several factors including rapid advances in transportation, permitting easy accessibility to world markets, growing demand from industrial food manufacturers of wide ranging convenience foods. As the demand for Indian spices is increasing day by day, Indian manufacturers are producing spices of high quality. The book presents the fundamental concepts of Spices (Masala Powder) Indian Kitchen Spices product mix in a manner that new entrepreneurs can understand easily. It covers Formulation for spices i.e., Chaat Masala, Chana Masala, Sambar Masala, Pav Bhaji Masala, Garam Masala, Goda Masala, Pani Puri Masala, Kitchen King Masala, Thandai Masala Powder, Meat Masala, Rasam Powder, Kesari Milk Masala, Punjabi Chole Masala, Shahi Biryani Masala, Tea Masala Powder, Jaljeera Masala, Tandoori Masala, Fish Curry Masala, Chicken Masala, Pickle Masala, Curry Masala. This book contains manufacturing process, Packaging and Labelling of Spices. The highlighting segments of this book are Spices Nutritional value, Special Qualities and Specifications, Cryogenic Grinding Technology, Food Safety & Quality, BIS Specifications, Quality Control, Market, Sample Production Plant Layout and Photograph of Machinery with Supplier’s Contact Details. It also covers Good manufacturing practices in Food Industry, Case Study for Everest and MDH Masala and Top Spice Brands of India. This book is aimed for those who are interested in Spices business, can find the complete information about Manufacture of Indian Kitchen Spices (Masala Powder). It will be very informative and useful to consultants, new entrepreneurs, startups, technocrats, research scholars, libraries and existing units.
Book Synopsis Word Masala Award Winners 2015 by : Edited By Yogesh Patel
Download or read book Word Masala Award Winners 2015 written by Edited By Yogesh Patel and published by Lulu.com. This book was released on 2015-11-23 with total page 69 pages. Available in PDF, EPUB and Kindle. Book excerpt: This anthology celebrates the spirit of Diwali and Christmas, as well as the success of Word Masala Award winners of 2015. Hopefully, it will bring their achievements yet again to the attention of publishers, editors, libraries and event organisers, to allow them to be more inclusive of BAME talent. Word Masala Not-for-Profit Project began in 2011. We listed many objectives in our first issue of the e-zine published in 2015 that reached a large readership. Many activities such as reviews, books accepted for publication, prizes, media exposure, and events are covered. The e-zine is available free. This collection also pays tribute to victims of Paris massacre. By buying this anthology, you are also supporting the not-for-profit project as well as South-Asian diaspora writers and poets. Please visit www.skylarkpublications.co.uk to read more.
Book Synopsis Priya Dreams of Marigolds & Masala by : Meenal Patel
Download or read book Priya Dreams of Marigolds & Masala written by Meenal Patel and published by Beaver's Pond Press. This book was released on 2019-03-26 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt: Priya lives in the United States and her family is from India. She feels the magic of the place her family comes from through her Babi Ba's colorful descriptions of India--from the warm smell of spices to the swish-swish sound of a rustling sari. Together, Priya and Babi Ba make their heritage live on through the traditions that they infuse into their everyday lives.
Book Synopsis Vegan Richa's Indian Kitchen by : Richa Hingle
Download or read book Vegan Richa's Indian Kitchen written by Richa Hingle and published by Andrews McMeel Publishing. This book was released on 2015-05-19 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ultimate plant-based Indian cookbook by the creator of VeganRicha.com, featuring breakfasts, snacks, one-pot meals, mains, flatbreads, and desserts. From delicious dals to rich curries, flat breads, savory breakfasts, snacks, and much more, this vegan cookbook brings you Richa Hingle’s collection of plant-based Indian recipes inspired by regional cuisines, Indian culture, local foods, and proven methods. Whether you want to enjoy Indian cooking, try some new spices, or add more protein to your meals using legumes and lentils, this book has got it covered. You’ll explore some well-known and new Indian flavor profiles that are easy to make in your own kitchen. Learn the secrets of eclectic Indian taste and textures, and discover meals in which pulses and vegetables are the stars of the dish. And once you taste Richa’s mouth-watering desserts, they will likely become your new favorites. Within these pages you will find recipes to please all the senses, including: • Mango Curry Tofu • Whole Roasted Cauliflower in Makhani Gravy • Baked Lentil Kachori Pastries • Quick Tamarind-Date Chutney • Avocado Naan • Fudgy Cardamom Squares The recipes have been designed to simplify complex vegan cooking procedures, and Richa’s workflow tips incorporate modern appliances and techniques from other cuisines to reduce cooking times. Replacement spices are indicated wherever possible, and Richa also provides alternatives and variations that allow people to be playful and creative with the Indian spices called for in the recipes. The restaurant-quality vegan recipes are ideal to make for yourself, for family, and for entertaining guests. “One of the Best Vegan Cookbooks of 2015”—Vegetarian Times “Whether you have a love affair with Indian food or are new to the flavors of one of the world’s greatest cuisines, you will be dazzled by Richa’s recipes and accessible style. . . . I can’t wait to keep cooking from one of the best cookbooks on Indian food (vegan or not) I’ve ever seen.” —Colleen Holland, co-founder of VegNews Magazine
Download or read book Masala written by Alain van den Abeele and published by Lannoo Publishers. This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This cookery book is a delicious mix of traditional recipes from India, Indian recipes with a Western touch, European regional dishes with an Indian twist, and new creations that combine the best of both cuisines.
Download or read book Masala Memsahib written by Karen Anand and published by Pan Macmillan. This book was released on 2022-10-22 with total page 533 pages. Available in PDF, EPUB and Kindle. Book excerpt: ‘I have never seen a book on Indian food written and designed like this . . . with such beauty and recipes that work . . . Bound to be a great success!’ SALVATORE FERRAGAMO, CEO – Il Borro ‘Karen Anand possesses the meticulous manner of the French in documenting a recipe, but has free-spirited taste buds and a soul that’s quintessentially Indian. That makes this journey through the foods of India particularly delicious!’ JAMAL SHAIKH, National Editor – Brunch ‘Karen Anand takes us on an exciting journey of discovery to places and tastes and smells through her wonderful compilation of stories and recipes. Savour it’ TARUN TAHILIANI, fashion designer ‘This book on Indian cuisine by Karen Anand is a spectacular culinary event. Every lover of Indian food will drool over her “favourite home-style recipes”, collected over a lifetime of great dining experiences. I’m blown away by the beauty of her book’ KABIR BEDI, actor Karen Anand’s name is synonymous with all things food. When she writes and describes food, I can almost smell and taste it. This book is the culmination of a journey of this gourmet and I am lucky to have inhaled the aromas!’ DIVYA SETH SHAH, actor ‘The recipes in Masala Memsahib are as fragrant as the adventures from memsahib Karen’s life spent documenting Indian food. Her love for fresh organic ingredients is no secret and through this book she brings in the old-world nostalgia of uncomplicated Indian cooking’ KUNAL KAPUR, celebrity chef ‘For me, Karen Anand has been a lighthouse as far as food, recipes, ingredients and the history of recipes are concerned. I’m so happy about this book from someone I truly admire and respect’ MARIA GORETTI, celebrity chef and actor A celebrated food writer serves up a delicious diversity of Indian foods in this dazzling cookbook-memoir. Self-professed ‘Masala Memsahib’ Karen Anand takes us on a journey across five Indian states – Goa, Gujarat, Kerala, Maharashtra and West Bengal – and introduces us to mouth-watering local cuisines, diverse eating practices and fabulous culinary histories. Each of the book’s sections is a window into Karen’s remarkable adventures with food, interspersed with the most distinctive recipes from the regions she visits, from the piquant prawn balchao to the soulful Mulligatawny. Illustrated throughout with absorbing photographs from kitchens as well as the streets, this spectacular cookbook from one of India’s most well-loved and widely travelled food writers goes far beyond the tired tropes of Indian cooking and brings home the authentic tastes and qualities of our nation’s myriad cuisines. Packed with 100-plus ludicrously delicious, easy-to-use recipes, it is a true collectible.
Download or read book Masala Farm written by Suvir Saran and published by Chronicle Books. This book was released on 2012-05-04 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: An acclaimed Indian chef shares the life and flavor of his New York State farm in this beautifully illustrated seasonal cookbook. Suvir Saran, an Indian chef and consummate city dweller, took an unusual leap when he decided to buy a farm in upstate New York. But that leap led to some fascinating stories—and some delicious results! In Masala Farm, Saran invites readers into his kitchen and offers a fresh twist on farm-to-table cooking. A steady stream of houseguests, the challenges of animal ownership, and the joys of being a part of a small-town community supply the stories woven throughout this volume. Sixty recipes are organized by season. Exquisite photography captures the lusciousness of Saran’s food and the beauty of the countryside.
Book Synopsis Five Ingredient Vegan by : Katy Beskow
Download or read book Five Ingredient Vegan written by Katy Beskow and published by Hardie Grant Publishing. This book was released on 2020-02-04 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the author of 15 Minute Vegan, Five Ingredient Vegan showcases simple yet exciting recipes using five ingredients or fewer. It's perfect for vegans and non-vegans alike looking for effortless ways to introduce plant-based meals into their everyday cooking. Katy Beskow is the expert on making easy meals for home cooks – even if you're not confident in the kitchen or with vegan cooking. Using ingredients available from your local supermarket and with a list of larder essentials, plus helpful tips throughout, you'll have everything you need to fill food with taste and texture. With 100 recipes covering Basics (Baba ganoush, 3-ingredient beer bread, Citrus tabbouleh, Green apple salsa), Soups (Lemony super greens, Country lentil pottage, Spicy noodle soup, Pantry minestrone), Lunches (Santorini tomato fritters, Welsh rarebit stuffed potatoes, Spicy bean and avocado wraps, Spinach pancakes), Suppers (Baked aubergine with dukkah, Roasted cherry tomato risotto, Pumpkin and sage macaroni, Pear and butterbean traybake), and Sweets (Carrot cake porridge, Zesty bread and butter pudding, Coconut panna cotta, Blood orange granita), you too can get maximum flavor with minimal fuss – all with just five ingredients.
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.
Book Synopsis Masala Morning Rituals by : Jay Sinha
Download or read book Masala Morning Rituals written by Jay Sinha and published by . This book was released on 2021-08-14 with total page 174 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Once you make the decision to put Jay's advice into action and do even a handful of the 21 Masala Morning Rituals, your life will never be the same. I know this book will be a game-changer for you, as it has been for me." --Debra Poneman, founder and president, yestosuccess.com Create your morning flow, and help your life flow. It can be that simple. When you consciously feed the core elements of your being--body, mind, and soul--with awareness and meaning as you start the day, you are primed to live your best self. Every day. Even when life and the world may be challenging you like never before. "MASALA" refers to a mixture of spices, and that's exactly what this book is. In Masala Morning Rituals, Jay Sinha leads you through 21 lovingly curated rituals (and numerous sub-rituals)--and these are spices to choose from when creating your own personal morning ritual. This book is an exercise in FLOW and aims to guide you through tried-and-true rituals, all of which are designed to keep you attuned and connected to life from the very moment you wake. Accompanying throughout are numerous diverse folks Jay has interviewed over the years, who share their fascinating, powerful, and sometimes bizarre morning rituals. It's a flow of beautiful stories about practices everyday people are doing to improve their lives. Whether it's screenless eye hygiene, liquid love, gentle movement, meditating into mindfulness, deep creativity, or proactive planning, there is something meaningful and spicy here for every single body, mind, and soul. If you are familiar with the rich and inspiring morning routine and ritual work of Hal Elrod, Robin Sharma, Tim Ferris, and others, Masala Morning Rituals will feed your life in completely new ways. It approaches the morning as a time of magical, mystical potential, and there is no one-size-fits-all technique for maximizing your morning flow. When it comes to morning rituals, you must engage your soul to mindfully create your own optimal practice and flow. This is a book to help you wake up and smell the unique spices of your life!
Download or read book The Masala Art written by Hemant Oberoi and published by Roli Books Private Limited. This book was released on 2011-03-01 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: For the first time celebrated Chef Hemant Oberoi shares his experiments with masalas which resulted in extraordinary recipes that have been loved by all who have walked through the doors of Taj’s popular restaurants crafted by him. The Masala Art: Indian Haute Cuisine is a culmination of Chef Oberoi’s holistic journey across the Indian cosmopolitans and obscured states and villages – delving into the cuisines of every nook and corner of the country. Deeply embedded in cultural traditions, his innovative recipes have revolu-tionized the Indian culinary world. The Masala Art shares age-old secrets and recipes with contemporary flavours while retaining their traditional touch. A feast for your eyes and palate, everyday cooking is truly a simple and pleasurable experience. Vital to the Indian tradition, The Masala Art sets forth a veritable blend of spices to create scrumptious Indian cuisine. While the recipes come from the Grand Chef of the Taj Group of Hotels, they are easy to follow. Right from the food for maharajas, to the authentic flavours of our local dhabas, a delectable spread of Indian food seems to be somewhere around the corner. And you will be cooking it.
