Traditional Delicacies Of KERALA : Foods of India
Author: Minnie Mathew
Publisher: One Point Six Technology Pvt Ltd
Published: 2013-12-16
Total Pages: 422
ISBN-13: 9381576289
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Author: Minnie Mathew
Publisher: One Point Six Technology Pvt Ltd
Published: 2013-12-16
Total Pages: 422
ISBN-13: 9381576289
DOWNLOAD EBOOKAuthor: Vijayan Kannampilly
Publisher: Penguin UK
Published: 2003-04-28
Total Pages: 198
ISBN-13: 9351180026
DOWNLOAD EBOOKIn recent times, the coconut-flavoured cuisine of the Malayalis has gained immense popularity. Appam and Istoo, Avial and Olan, Irachi Biryani and Pathiri, all these and more are now served in restaurants and homes all over India. In this collection, the author hilights recipes that are considered to be specialities of dofferent regions and communities of the state, from the typical vegetarian hindu dishes of Palakkad to the syrian christian delicacies of Tranvancore.
Author: Anoo Verghis
Publisher:
Published: 2007-05
Total Pages: 0
ISBN-13: 9780929306360
DOWNLOAD EBOOKAuthor: Vir Sanghvi
Publisher: Penguin Books India
Published: 2004
Total Pages: 372
ISBN-13: 9780143031390
DOWNLOAD EBOOKIf You Like The Smell Of Truffles, You Also Like Sex. If, On The Other Hand, You Think It Reminds You Of Socks, Then You'Re Probably Lousy In Bed.' Star Journalist And Popular Television Anchor Vir Sanghvi Wears Many Hats. By Day He Writes Serious Political Columns, In The Evenings He'S At A Studio Interviewing A Celebrity, And Sometime In Between He Is Both Gourmet And Gourmand. And When Sanghvi Writes On Food, He Pulls No Punches. Celebrating What Is Good And Savagely Attacking What Is Bad, He Combines Culinary History, Travel And Culture To Rank Among The Best Food Writers Of Today. Inspired, Erudite And Wonderfully Witty, Rude Food Is A Collection Of Sanghvi'S Essays On Food And Drink. From Breakfast Rituals To Sinful Desserts, Airlines Khana To What Our Favourite Film Stars Love To Eat, From Chefs At Five-Star Hotels To Food Critics, Vir Sanghvi Has His Finger On The Pulse Of What We Put Into Our Stomachs And Why. If You Want To Know How Tandoori Chicken Arrived In India, The Three Golden Rules Of Sandwich Making Or The Three Kinds Of Bad Service You Should Absolutely Not Put Up With, Who Eats Out The Most In Bombay And Where You Are Most Likely To Find Prime Minister Vajpayee Tucking Into His Favourite Cuisine, Then This Is The Book You Must Have. Full Of Culinary Secrets And Gastronomic Tips, Rude Food Tells You The Key To The Perfect Pizza, The Easiest Way To Make Risotto, What The Nation'S Fast Food Of Choice Is, The Truth About Your Cooking Oil, And Much Much More. A Feast Of Sparkling Prose That Entertains As It Informs, This Is A Book To Be Read, Consulted And Savoured.
Author: Suneeta Vaswani
Publisher:
Published: 2007
Total Pages: 0
ISBN-13: 9780778801702
DOWNLOAD EBOOKWithin this volume are 350 user-friendly recipes from all over India, a country whose diverse cultures and religions are reflected in its cuisine. The recipes include background information and are designed to educate cooks in order to make them more comfortable with Indian food.
Author: ANUPAMA SHUKLA
Publisher: One Point Six Technology Pvt Ltd
Published: 2013-12-12
Total Pages: 237
ISBN-13: 938111594X
DOWNLOAD EBOOKAuthor: Lathika George
Publisher:
Published: 2009
Total Pages: 0
ISBN-13: 9780781811842
DOWNLOAD EBOOKThis book evokes the beauty of a bygone era and the vibrant texture of community life through a hundred recipes, engaging recollections, and beautiful photographs. Long before the time of Christ, the lure of spices took traders and seafarers to Kerala, a prosperous and highly literate state on the tropical Malabar Coast of south-western India. Saint Thomas the Apostle also travelled this spice route, preaching to and converting several Brahmin families who later intermarried with the Syrians who settled in Kerala; the Syrian Christians or Nazaranis of Kerala were born of this confluence. Centuries later, ayurvedic massage resorts and scenic backwaters make this lush land a top tourist destination, and spices still draw both traveller and gourmand to the rich, abundant culinary tradition of this people. Meen Vevichathu (Fish Curry cooked in a clay pot), Erachi Olathiathu (Fried Meat), and Njandu Karri (Crab Curry) are among the book's savoury delights, along with varied rice preparations such as Puttu (Steamed Rice Cake), Paalappam (Lace-Rimmed Pancakes), and tropical desserts such as Karikku Pudding (Tender Coconut Pudding) and Thenga Paalum Nendrikkai (Baked Plantain with Coconut Cream). Interwoven between these recipes, in the best tradition of the cookbook memoir, are tales from the past and present, of talking doves, toddy shops, travelling chefs and killer coconuts.
Author: Maya Kaimal
Publisher: Morrow Cookbooks
Published: 2000-08-01
Total Pages: 240
ISBN-13: 9780060192570
DOWNLOAD EBOOKIntroduces the staples, basic ingredients, and spices that make up Southern Indian cuisine.
Author: Ammini Ramachandran
Publisher: iUniverse
Published: 2008-11-13
Total Pages: 354
ISBN-13: 0595614035
DOWNLOAD EBOOK"Other books have ably explored India's far southern territory, but Ms. Ramachandran reveals amazing range and depth in Kerala's Hindu vegetarian traditions."-The New York Times review "Ammini Ramachandran, a Texas based food writer with roots in the Indian state of Kerala, has self published an authoritative cookbook cum memoir, Grains, Greens, and Grated Coconuts, on that region's elaborate, nuanced cuisine."-Saveur February, 2008 "Recipes that make me want to rush to the kitchen, intriguing techniques that could be used with other cuisines, fascinating personal stories about growing up in a big Kerala household, all embedded in a deep understanding of Kerala as a pivot of Asian history. It's a wonderful tribute to Kerala and a stunning gift for the rest of us."-Rachel Laudan, author of The Food of Paradise: Exploring Hawaii's Culinary Heritage "Grains, Greens, and Grated Coconuts is a jewel of a cookbook-from its authentic recipes (many published here for the first time) to Ammini Ramachandran's evocative personal anecdotes of Kerala's culinary traditions. It is at once scholarly, yet accessible, and especially charming for its delicious recipes and intriguing stories from the royal kitchens of Kochi."-Grace Young, author of The Wisdom of the Chinese Kitchen
Author: Atul Kochhar
Publisher: Quadrille Publishing
Published: 2005
Total Pages: 0
ISBN-13: 9781844001514
DOWNLOAD EBOOKIn Indian Essence, award-winning Indian chef Atul Kochhar shares his passion for Indian food with a wonderful collection of recipes based in the rich culinary tradition of the sub-continent. Atul's style of cooking is contemporary and his enticing recipes reflect the diversity of modern Indian food with its vibrant colours and intriguing blends of flavours. Recipes are drawn from all parts of India, from the rich, meat-based Moghul food of the North to the vegetarian curries of Goa and Kerala and the aromatic fish dishes of Bengal and Assam. Atul provides a hands-on guide to cooking superb authentic Indian food at home. His recipes contain imaginative flavour combinations, with an emphasis on the use of fresh ingredients, carefully balanced spices and simple culinary techniques. Cooking techniques are clearly explained in the recipes; a good home cook will find most of the dishes in the book easy to prepare and even a beginner could attempt many of them successfully. There are also menu suggestions and general guidelines for choosing dishes to complement each for the parfect Indian dining experience. invaluable guide to preparing modern Indian food.