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Moti Mahals Tandoori Trail
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Book Synopsis Moti Mahal's Tandoori Trail by : Monish Gujral
Download or read book Moti Mahal's Tandoori Trail written by Monish Gujral and published by Roli Books Private Limited. This book was released on 2004-05-01 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: Kundan Lal Gujral was an innovator in Indian cuisine, and his Moti Mahal restaurant became a legend in its own lifetime. This title showcases a range of recipes, some inherited and some a result of experimentation by the author.
Book Synopsis Moti Mahal Cook Book by : Monish Gujral
Download or read book Moti Mahal Cook Book written by Monish Gujral and published by Penguin UK. This book was released on 2009-04-17 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt: Visiting Delhi and not going to Moti Mahal is like going to Agra and not visiting the Taj Mahal' "Maulana Abul Kalam Azad to the Shah of Iran who was on an official visit to India. From the famed kitchens of the legendary Moti Mahal restaurant comes The Moti Mahal Cookbook: On the Butter Chicken Trail, replete with the original recipes of their signature dishes. Kundan Lal Gujral, the founder of Moti Mahal, not only created the tandoori chicken, he invented the makhani gravy –the mother of North Indian gravies'to transform the succulent tandoori chicken into the delectable butter chicken, a star staple of the Moti Mahal repertoire. Chicken tikka masala followed and Indian cuisine was on the world map. These recipes along with a plethora of popular new dishes recently introduced in the restaurant as well as a wide range of vegetarian dishes, have been selected by Monish Gujral, Kundan Lal's grandson. With a special focus on kabab recipes, be they of chicken, mutton, seafood, cottage cheese or vegetables, this book is a must-buy for those who cannot resist recreating the Moti Mahal magic at home. Recipes include: Murgh makhani (Butter chicken for the strong hearted) Kesari dum murg (Slow-cooked saffron chicken) Pasanda kabab (Lamb escalope) Chatpatté pudina chaamp (Tangy lamb chops) Malai paneer tikka masala (Cottage cheese kabab in a rich tomato gravy) Khatta meetha paneer shahi tikka (Sweet and sour cottage cheese kabab) Pindi chana (Rawalpindi chickpeas) Dhania pomfret tandoori (Coriander-flavoured tandoori pomfret) Garlic prawns Tandoori trout Tandoori bharwan khumb (Stuffed tandoori mushrooms) Khatta meetha baingan (Sweet and sour aubergine) Palak makai malai (Spinach and corn in a creamy gravy) Kathal Punjabi pulao (Jackfruit pulao) Badaam halwa (Sweet almond dessert).
Book Synopsis The Mainland China Cookbook by : Anjan Chatterjee
Download or read book The Mainland China Cookbook written by Anjan Chatterjee and published by Random House India. This book was released on 2012-06-01 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Mainland China Cookbook includes all the beloved restaurant chain’s favourite dishes and teaches you how to whip up the perfect Chinese meal in your kitchen. Spicy Hunan prawns, quick fried snow peas with garlic pearls, chicken with chilli and cashewnuts, lamb with cumin, hot and sour soup—try these and more. Accompanied with notes on the main regional styles, techniques and tips for easy cooking, and a list of suppliers in all major metros, The Mainland China Cookbook is the ultimate Chinese cookbook for your Indian kitchen.
Book Synopsis Cakes And Bakes by : Sanjeev Kapoors
Download or read book Cakes And Bakes written by Sanjeev Kapoors and published by Popular Prakashan. This book was released on 2008 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Chaat written by Maneet Chauhan and published by Clarkson Potter. This book was released on 2020-10-06 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: “A sumptuous whistle-stop tour of India’s diverse food ways. Maneet has penned a love letter to the best of Indian food.”—Padma Lakshmi, host and executive producer of Top Chef and Taste the Nation IACP AWARD WINNER • LONGLISTED FOR THE ART OF EATING PRIZE • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Food Network • Salon • Epicurious • Garden & Gun • Wired Explore the bold flavors, regional dishes, and stunning scenery of India with over 80 recipes from Chopped judge and James Beard Award-winning chef Maneet Chauhan. In Chaat, Maneet Chauhan explores India’s most iconic, delicious, and fun-to-eat foods coming from and inspired by her discoveries during an epic cross-country railway journey that brought her to local markets, street vendors, and the homes of family and friends. From simple roasted sweet potatoes with star fruit, lemon, and spices to a fragrant layered chicken biryani rice casserole, and the flakiest onion and egg stuffed flatbreads, these recipes are varied, colorful, and expressive. Maneet weaves in personal stories and remembrances as well as historical and cultural notes as she winds her way from North to South and East to West, sharing recipes like Goan Fried Shrimp Turnovers, Chicken Momo Dumplings from Guwahati in Assam, Hyderabad's Spicy Pineapple Chaat, and Warm-Spiced Carrot and Semolina Pudding from Amritsar. With breathtaking photography and delectable recipes, Chaat is a celebration of the diversity of India's food and people.
Download or read book Sacred Games written by Vikram Chandra and published by Faber & Faber. This book was released on 2011-03-03 with total page 1203 pages. Available in PDF, EPUB and Kindle. Book excerpt: An enormously satisfying, exciting and enriching book, Vikram Chandra's novel draws the reader deep into the lives of detective Sartaj Singh and Ganesh Gaitonde, the most wanted gangster in India. Sartaj, the only Sikh inspector in the whole of Mumbai, is used to being identified by his turban, beard and the sharp cut of his trousers. But 'the silky Sikh' is now past forty, his marriage is over and his career prospects are on the slide. When Sartaj gets an anonymous tip off as to the secret hideout of the legendary boss of the G-company, he's determined that he'll be the one to collect the prize. This is a sprawling, epic novel of friendships and betrayals, of terrible violence, of an astonishing modern city and its underworld. Drawing on the best of Victorian fiction, mystery novels, Bollywood movies and Vikram Chandra's years of first hand research on the streets of Mumbai, this novel reads like a potboiling page-turner but resonates with the intelligence and emotional depth of the best of literature.
Book Synopsis Sanjeev Kapoor's Khana Khazana by : Sanjeev Kapoor
Download or read book Sanjeev Kapoor's Khana Khazana written by Sanjeev Kapoor and published by Popular Prakashan. This book was released on 2000 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Book Provides An Array Of Vegetarian, Non-Vegetarian Recipes From Bengal, Maharashtra, Gujarat, The North Of India, The Southern States, Which Come With That Special Touch Of The Master Chef. It Introduces A Variety Of Mouthwatering Dishes Perfected By Our Ancestors.
Download or read book Handmade in India written by Aditi Ranjan and published by . This book was released on 2007 with total page 579 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Prashad Cookbook written by Kaushy Patel and published by Headline. This book was released on 2012-09-13 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Patels and Prashad, their small Indian restaurant in Bradford, were the surprise stars of Ramsay's Best Restaurant TV show in autumn 2010. Everyone who saw them fell in love with this inspirational family dedicated to serving delicious, original vegetarian food. At the heart of the family is Kaushy, who learned to cook as a child growing up on her grandmother's farm in northern India. On moving to northern England in the 1960s, she brought her passion for fabulous flavours with her and has been perfecting and creating dishes ever since. Never happier than when feeding people, Kaushy took her son Bobby at his word when he suggested that she should share her cooking with the world - a launderette was converted in to a deli and then a restaurant, and Prashad was born. Now Kaushy shares her cooking secrets - you'll find more than 100 recipes, from simple snacks to sumptuous family dinners, to help you recreate the authentic Prashad experience at home. Whether it's cinnamon-spice chickpea curry, green banana satay, spicy sweetcorn or chaat - the king of street-side India - there's plenty here for everyone to savour and share.
Book Synopsis Sanjeev Kapoor's Khazana of Indian Vegetarian Recipes by : Sanjeev Kapoor
Download or read book Sanjeev Kapoor's Khazana of Indian Vegetarian Recipes written by Sanjeev Kapoor and published by Popular Prakashan. This book was released on 2002-09 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Book Is Not Merely A Collection Of Recipes, But An Attempt To Encourage People To Cook-And Cook With Confidence. It Is An Assortment Of Delectable Dishes That Good Food Lovers And Connoisseurs Of Indian Cusine Would Relish
Book Synopsis The Essential Delhi Cookbook by : Priti Narain
Download or read book The Essential Delhi Cookbook written by Priti Narain and published by Penguin Books India. This book was released on 2000 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the popular imagination, Delhi cuisine is most often associated with the Punjabi or Mughlai. In this book, the author seeks to dispel such a notion by presenting a rich and diverse selection of recipes drawn from the different communities who have made Delhi their home, including Baniya, the Khatri and the Kayasth. Spicy kababs and fragrant biryani, hot paranthas and korma, tangy chaat and sumptuous kulfi - the array of food is as delectable as it is eclectic in its origins and history. Drawn from different sources including old cookery books, these are authentic recipes written in a manner that facilitates easy use, and cover the entire range from starters and beverages to snacks and desserts.
Download or read book Happy Hours written by Bhaichand Patel and published by Penguin UK. This book was released on 2009-10-19 with total page 473 pages. Available in PDF, EPUB and Kindle. Book excerpt: Happy Hours: The Penguin Book of Cocktails is a first of its kind and all that you will need to set up your very own bar and make it the most talked-about one in town. It will show you how to master basic techniques and impress your guests: keep your glasses sparkling clean, create decorative ice cubes and use a cocktail shaker with panache. It will tell you about the origins, production and classification of different types of liquor, and provide smart tips on preserving and serving them. It will treat you to a splendid selection of over 650 recipes—from classics such as the Tom Collins and Daiquiri to unique concoctions like the Maheshwar Margarita (a feni–Cointreau–lemon juice mix) and Mango Bellini to inventive punches, mocktails and heady mixtures guaranteed to cure hangovers—complete with meticulous instructions on measurements, suggested glassware and garnishes, as well as a few tricks to reinvent popular mixes. Along the way, you’ll also pick up ♦ Up-to-date information on premier liquor brands and their availability in India ♦ Entertaining asides on sundry topics of interest, from the most expensive whisky in the world to the status of alcohol in ancient Indian society ♦ Crucial advice on how to recover from a night of hectic partying ♦ A comprehensive glossary that provides clear definitions of otherwise unfamiliar terms Whether you’re a professional bartender or a generous host, planning a lavish party or simply looking to add zing to an evening drink, this stylish, sumptuous book is the ultimate companion for your bar.
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 252 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.
Book Synopsis Feasts and Fasts by : Colleen Taylor Sen
Download or read book Feasts and Fasts written by Colleen Taylor Sen and published by Reaktion Books. This book was released on 2014-11-15 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: From dal to samosas, paneer to vindaloo, dosa to naan, Indian food is diverse and wide-ranging—unsurprising when you consider India’s incredible range of climates, languages, religions, tribes, and customs. Its cuisine differs from north to south, yet what is it that makes Indian food recognizably Indian, and how did it get that way? To answer those questions, Colleen Taylor Sen examines the diet of the Indian subcontinent for thousands of years, describing the country’s cuisine in the context of its religious, moral, social, and philosophical development. Exploring the ancient indigenous plants such as lentils, eggplants, and peppers that are central to the Indian diet, Sen depicts the country’s agricultural bounty and the fascination it has long held for foreign visitors. She illuminates how India’s place at the center of a vast network of land and sea trade routes led it to become a conduit for plants, dishes, and cooking techniques to and from the rest of the world. She shows the influence of the British and Portuguese during the colonial period, and she addresses India’s dietary prescriptions and proscriptions, the origins of vegetarianism, its culinary borrowings and innovations, and the links between diet, health, and medicine. She also offers a taste of Indian cooking itself—especially its use of spices, from chili pepper, cardamom, and cumin to turmeric, ginger, and coriander—and outlines how the country’s cuisine varies throughout its many regions. Lavishly illustrated with one hundred images, Feasts and Fasts is a mouthwatering tour of Indian food full of fascinating anecdotes and delicious recipes that will have readers devouring its pages.
Download or read book Parsi Kitchen written by Anahita Dhondy and published by HarperCollins. This book was released on 2021-10-10 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: Forbes Asia's '30 under 30' and former chef-partner at SodaBottleOpenerWala, Anahita Dhondy has spent the last decade taking her culinary heritage to ambitious new heights. The Parsi Kitchen is a warm and whimsical memoir about how she embraced the cuisine that she grew up with. From her grandmother's Ravo to a Bombay duck inspired by her travels through Gujarat, the quirky tales behind her beloved dishes make for a delicious read. A treasure trove of recipes and memories, The Parsi Kitchen is a book to be savoured.
Download or read book Modern Spice written by Monica Bhide and published by Simon and Schuster. This book was released on 2009-04-21 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: Born in New Delhi, raised in the Middle East, and living in Washington, D.C., acclaimed food writer Monica Bhide is the perfect representative of the new generation of Indian American cooks who have taken traditional dishes, painstakingly prepared by their Indian mothers and grandmothers, and updated them for modern American lifestyles and tastes. Respectful of the techniques and history of Indian cuisine but eager to experiment, Bhide has written simple but deeply flavorful recipes. Modern Spice takes the vibrant tastes of India into the twenty-first century with a cookbook that is young, fun, sassy, and bold. Dishes like Pomegranate Shrimp, Paneer and Fig Pizza, and Coriander-and-Fennel-Crusted Lamb Chops are contemporary and creative. Bhide pours Guava Bellinis and Tamaritas for her guests, and serves Chile Pea Puffs and Indian Chicken Wings; instead of Chicken Tikka Masala, she serves Chicken with Mint and Ginger Rub. Make-ahead condiments such as Pineapple Lentil Relish and Kumquat and Mango Chutney with Onion Seeds add a piquant accent to the simplest dish. There are plenty of options for everyday meals, including Butternut Squash Stew with Jaggery, Indian-Style Chili in Bread Bowls, and Crabby Vermicelli, along with plentiful recipes for elegant dishes like Tamarind-Glazed Honey Shrimp and Chicken Breasts Stuffed with Paneer. For an original and effortless finish, spoon Raspberry and Fig Jam Topping over tart frozen yogurt or a store-bought pound cake, or if you have more time, tempt guests with exotic sweets such as Saffron-Cardamom Macaroons or Rice Pudding and Mango Parfait. As Mark Bittman says in his foreword, "there is not a cuisine that uses spices with more grace and craft than that of India," and Bhide's recipes do so, but without long and daunting lists of exotic ingredients. In keeping with its local approach to global flavors, Modern Spice includes a guide to the modern Indian pantry and Monica's thoughtful, charming essays on food, culture, and family. Eight pages of gorgeous color photographs showcase the recipes.
Download or read book TRIED & TASTED written by Nargis Mithani and published by Notion Press. This book was released on 2020-11-18 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cooking and feeding are ways of expressing your love and affection to your family. Finding the right foolproof recipe, which is easy to make and serve, makes half the job easier. Tried & Tasted is a multicuisine recipe book, which is a delightful mix of Khoja Cuisine, popular street food, festival favourites, international offerings and lots more. The author has meticulously tried, tested and tasted each of the recipes for best results. The recipes are described in a stepwise manner and in a lucid language, which even a novice can easily follow.
