Jamva Chaloji-2
Jamva Chaloji-2

Author: Katy Dalal

Publisher: Vakils Feffer & Simons

Published: 2004-06

Total Pages: 252

ISBN-13:

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This book is a sequel to the runaway best-seller 'Jamva Chaloji' by the same author. It is the acme of Parsi cuisine and contains over 200 recipes, several of which are almost forgotten dishes. The book also gives a glimpse of Parsi life in the early 20th century. Beautifully illustrated and meticulously written, there are recipes to tickle every palate, whether your choice be fish, prawns, chicken, duck, vegetables, mutton, eggs or sumptuous Parsi sweets and teatime treats.

Jamva Chaloji
Jamva Chaloji

Author: Katy Dalal

Publisher: Vakils Feffer & Simons

Published: 1997

Total Pages: 168

ISBN-13:

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'Jamva Chaloji' -- the lusty booming call from the caterer to the guests at a Parsi Wedding, to partake of the freshly cooked, hot, fragrant dinner that awaits them. This book contains traditional recipes which are a hallmark of Parsi Cuisine and makes delicious fare on festive occasions or daily meals. The recipes are set out in simple, easy to follow steps with precise measurements for ingredients.

Delicious Encounters
Delicious Encounters

Author: Katy Dalal

Publisher: Vakils, Feffer & Simons Pvt Ltd

Published: 2003

Total Pages: 244

ISBN-13:

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This is the second in the series of Katy Dalal's cookbooks and is a Revised Edition with a whole new section on The Fabulous Curvics of India. In this book the author has laid out breakfast, brunch, lunch, teatime and dinner menus, party fare, recipes for French and Italian meals, High Tea specialities, cakes, savouries, fruit pies, puddings, cheesecake, ice-creams and desserts. There si also a section on Tandoor cooking for vegetarians and non-vegetarians.

The Bloomsbury Handbook of Indian Cuisine
The Bloomsbury Handbook of Indian Cuisine

Author: Colleen Taylor Sen

Publisher: Bloomsbury Publishing

Published: 2023-02-23

Total Pages: 457

ISBN-13: 1350128643

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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.

Consuming Modernity
Consuming Modernity

Author: Carol Appadurai Breckenridge

Publisher: U of Minnesota Press

Published: 1995

Total Pages: 276

ISBN-13: 9780816623068

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The book aims to illustrate that what is distinctive about any particular society is not the fact of its modernity, but rather its own unique debates about modernity. Behind the embattled arena of culture in India, for example, lie particular social and political interests such as the growing middle class, the entrepreneurs and commercial institutions, and the state. The contributors address the roles of these various intertwined interests in the making of India's public culture, each examining different sites of consumption. The sites which are explored include cinema, radio, cricket, restaurants and tourism. The book also makes distinct the differences among public, mass and popular culture.

My Bombay Kitchen
My Bombay Kitchen

Author: Niloufer Ichaporia King

Publisher: Univ of California Press

Published: 2007-06-18

Total Pages: 366

ISBN-13: 9780520933378

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Chef Samin Nosrat’s Top Ten Favorite Books for Vulture Winner, 2008 James Beard Foundation Book Award in Asian Cooking The Persians of antiquity were renowned for their lavish cuisine and their never-ceasing fascination with the exotic. These traits still find expression in the cooking of India's rapidly dwindling Parsi population—descendants of Zoroastrians who fled Persia after the Sassanian empire fell to the invading Arabs. The 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, with a range of easy and seductive menus that will reassure neophytes and challenge explorers.