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Author: Digvijaya Singh
Publisher: Vakils, Feffer & Simons Pvt Ltd
Published: 2013-08-01
Total Pages: 164
ISBN-13: 9788187111146
DOWNLOAD EBOOKThe maharajas were connoisseurs of good food. Fine kitchens and the best cooks were sought. It was a symbol as to whose table provided the most unusual and luxurious fare. The recipes given in this book should delight the palates of the severest critics and gourmets.
Author: Neha Prasada
Publisher: Roli Books
Published: 2013
Total Pages: 0
ISBN-13: 9788174368744
DOWNLOAD EBOOKDining with the Maharajas brings the invaluable culinary legacy of the Indian Royals and gives a glimpse into their lavish lifestyles in stunning palaces.
Author: Shivaji Rao Holkar
Publisher: Viking Adult
Published: 1975
Total Pages: 362
ISBN-13:
DOWNLOAD EBOOKAuthor: Dharam Jit Singh
Publisher: Viking Press
Published: 1970-01
Total Pages: 270
ISBN-13: 9780140461411
DOWNLOAD EBOOKAuthor: R.K Saxena
Publisher: HarperCollins
Published: 2015-05-01
Total Pages: 252
ISBN-13: 9351773841
DOWNLOAD EBOOKTimeless 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.
Author: Sarla Razdan
Publisher: Roli Books
Published: 2020-03-30
Total Pages: 144
ISBN-13: 9788194110941
DOWNLOAD EBOOKA 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! .
Author: Manju Shivraj Singh
Publisher: McGraw-Hill Companies
Published: 1987-01-01
Total Pages: 188
ISBN-13: 9780070575349
DOWNLOAD EBOOKProvides information about ingredients, seasonings, utensils, and techniques used in Indian cooking, and shares recipes for appetizers, main dishes, vegetables, beans, rice, breads, salads, chutneys, and desserts
Author: Niloufer Ichaporia King
Publisher: Univ of California Press
Published: 2007-06-18
Total Pages: 355
ISBN-13: 0520249607
DOWNLOAD EBOOKThe first book published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners. In an intimate narrative rich with personal experience, the author leads readers into a world of new ideas, tastes, ingredients, and techniques.
Author: S M Ammal
Publisher: Penguin UK
Published: 2001-12-04
Total Pages: 245
ISBN-13: 9351184374
DOWNLOAD EBOOKRecipes treasured by more than three generations of women The first volume of Samaithu Paar was published in 1951. More than just a cookery book, it was intended to serve as a manual for daily use. Over the years, those who did not find time to learn cooking in the traditional way from their mothers have used the three volumes of Samaithu Paar to set up home and manage kitchen all over the world. The Best of Samaithu Paar brings together 100 most-loved recipes chosen from the three-volume original. Maintaining the simplicity of language, easy-to-follow directions and the adherence to the smallest details, the recipes have been suitably revised and adapted using universal measures of cups and spoons and modern utensils and appliances in place of the more traditional ones. Recipes range from the basic idli, dosai, sambar and rasam to their many variations that are not so familiar to all Indians. The book also includes specialities like Moar Kuzhambu, Mysore Rasam, Pongal, Murukku and Jangiri, as well as pachadis and pickles. A must-have for all those who enjoy traditional Indian cuisine.
Author: Karam Puri
Publisher: Antique Collector's Club
Published: 2017
Total Pages: 269
ISBN-13: 9789351941880
DOWNLOAD EBOOK-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.
