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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 ...
Walking in the grounds of Lutyens' palace when it was still the viceroy's House, Mahatma Gandhi told Lord Mountbatten that it would have to be turned into a museum once the British had finally departed. Mountbatten protested that, on the contrary, the building was perfectly suited to lend grandeur to Asia's largest democracy. Today, as the home of the Indian president, the Rashtrapati Bhavan is a venue for celebrating important moment in the life of the republic ...
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. The book charts out a unique socio-cultural route down the decades by itself, sketching out an exclusive regional food history, richly coloured with family anecdotes, local festivities, regional culture and dining traditions. There are more than sixty recipes collected from the elite homes and kitchens where this unique and ...
Islamic Food with Healing Touch gives a detailed account of how Persian, Turkish, Sufi, and Mughal influences have contributed to the enrichment of Islamic cuisine, keeping in mind the dietary laws of Islam. Each country has its own unique flavour, its own ingredients, and its own culture. Although the cooking differs with each place, there are some general characteristics like slow cooking over charcoal or baking in a tandoor that binds the cuisine together. ...
The Emperor's Table 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 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 ...
A gastronomic journey into the Royal Kitchen of the Mughal Emperor who is best known as the creator of the stunning Taj Mahal. A lover of fine aesthetics and display, Shah Jahan's kitchen was yet another exhibition ground of boundless creative energy and finesse. This translation of pulao recipes from the original Persian manuscript 'Nuskha-e-Shahjahani', unveils the mystique of the Royal Kitchen of Shah Jahan. The recipes spring up quite a few surprises. It ...