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Author: Monish Gujral
Publisher: Roli Books Private Limited
Published: 2004-05-01
Total Pages: 144
ISBN-13: 9351940233
DOWNLOAD EBOOKKundan 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.
Author: Monish Gujral
Publisher: Penguin UK
Published: 2009-04-17
Total Pages: 98
ISBN-13: 818475809X
DOWNLOAD EBOOKVisiting 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).
Author: Sanjeev Kapoor
Publisher: Popular Prakashan
Published: 2009-06
Total Pages: 122
ISBN-13: 9788179913734
DOWNLOAD EBOOKRoyal Hyderabadi Cooking reveals secrets from the Nizam's kitchens courtesy the great practitioners of the art: Begum Mumtaz Khan and Ustad Habib Pasha.Royal Hyderabadi Cooking, collaboration between Master Chef Sanjeev Kapoor and Chef Harpal Singh Sokhi, is the fruit of a number of years of intensive research. Hyderabadi Cuisine is known to be irresistible. Here it is presented in a reader-friendly easy-to-cook manner so that the exquisite and graceful food that is a legacy of the Moghuls can be recreated in the home kitchen.Whether it is the popular Haleem you wish to cook or the poetic Asif Jahi Pasandey, you will find the recipes in this book. You can regale your family and friends with scintillating vegetarian dishes like Bhagare Baingan and Diwani Handi served with hot Bakarkhani. Endings must be sweet, so ladle out bowls of Asharfiyon Ka Meetha or Khubani Ka Meetha.With this book in hand transport yourself to a whole new wonderful world where a royal Hyderabadi banquet awaits!
Author: R.K Saxena
Publisher: HarperCollins
Published: 2015-05-01
Total Pages: 256
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: Vikram Chandra
Publisher: Faber & Faber
Published: 2011-03-03
Total Pages: 1203
ISBN-13: 0571267149
DOWNLOAD EBOOKAn 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.
Author: Maneet Chauhan
Publisher: Clarkson Potter
Published: 2020-10-06
Total Pages: 273
ISBN-13: 1984823884
DOWNLOAD EBOOK“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.
Author: Sanjeev Kapoor
Publisher: Popular Prakashan
Published: 2000
Total Pages: 172
ISBN-13: 9788171546800
DOWNLOAD EBOOKThis 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.
Author: Aditi Ranjan
Publisher:
Published: 2007
Total Pages: 579
ISBN-13: 9781890206857
DOWNLOAD EBOOKAuthor: Jyoti Sharma
Publisher: CreateSpace
Published: 2015-09-18
Total Pages: 38
ISBN-13: 9781517349998
DOWNLOAD EBOOKPunjabi Khana Vegetarian by Jyoti Sharma In this book you will find easy to make vegetarian recipes for famous dishes like methi alloo, gobi paratha, . List of recipes: ALOO MATAR, CHANNA MASALA KADI CHAWAL WITH PAKODAS RAJMA CHAWAL ALOO PARATHA METHI ALOO ALOO PALAK GOBI PARATHA MOOLI PARATHA BHINDI SABJI ALOO GOBI MATAR PANEER
Author: Monisha Bharadwaj
Publisher: Kyle Books
Published: 2018-07-16
Total Pages: 1246
ISBN-13: 0857835939
DOWNLOAD EBOOK'Monisha Bharadwaj [is] an Indian cooking authority,' The New York Times This comprehensive guide to Indian cooking explores the myriad regional varieties of authentic, healthy and lesser known Indian recipes. With chapters broken down into: Rice, Breads, Meat, Fish & Seafood, Poultry, Eggs, Dairy, Lentils & Beans, Vegetables, Snack & Sides, Grills, Salads & Raitas, Chutneys & Relishes, Desserts and Drinks, Monisha covers a varied range of dishes as well as providing insights into ingredients, techniques and step-by-step masterclasses to help you recreate classic and popular recipes. Monisha offers a vivid overview of India's colourful traditions and geographical differences, from the earthy lentil dishes of the North to the coconut-based curries which are a staple in the South. Including advice on the building blocks of Indian cuisine, such as how to make a basic curry and how to cook the perfect rice, plus tips on the different varieties of rice and how to shop for the best type for each dish. Monisha teaches you how to make traditional Indian food at home, based on the principles of good health and touching on the values of Ayurveda. The Indian Cookery Course is the ultimate guide to everything you ever wanted to know about Indian food.
