Download or read book Cooking Delights of the Maharajas written by Digvijaya Singh and published by Vakils, Feffer & Simons Pvt Ltd. This book was released on 2013-08-01 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt: The 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.
Download or read book Cooking of the Maharajas written by Shivaji Rao Holkar and published by Viking Adult. This book was released on 1975 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cooking Delights of the Maharajas written by Digvijaya Singh and published by . This book was released on 1984 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Dining with the Maharajas written by Neha Prasada and published by Roli Books. This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dining with the Maharajas brings the invaluable culinary legacy of the Indian Royals and gives a glimpse into their lavish lifestyles in stunning palaces.
Download or read book The Shaping of Modern Gujarat written by Acyuta Yājñika and published by Penguin Books India. This book was released on 2005 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Probing Look Beyond Hindutva To Get To The Heart Of Gujarat. Many Aspects Of Modern Gujarati Society And Polity Appear Puzzling. A Society Which For Centuries Absorbed Diverse People Today Appears Insular And Parochial, And While It Is One Of The Most Prosperous States In India, A Quarter Of Its Population Lives Below The Poverty Line. Drawing On Academic And Scholarly Sources, Autobiographies, Letters, Literature And Folksongs, Achyut Yagnik And Suchitra Sheth Attempt To Understand And Explain These Paradoxes. They Trace The History Of Gujarat From The Time Of The Indus Valley Civilization, When Gujarati Society Came To Be A Synthesis Of Diverse Peoples And Cultures, To The State S Encounters With The Turks, Marathas And The Portuguese, Which Sowed The Seeds Of Communal Disharmony. Taking A Closer Look At The Nineteenth And Twentieth Centuries, The Authors Explore The Political Tensions, Social Dynamics And Economic Forces That Contributed To Making The State What It Is Today: The Impact Of The British Policies; The Process Of Industrialization And Urbanization, And The Rise Of The Middle Class; The Emergence Of The Idea Of Swadeshi ; The Coming Of Gandhi And His Attempts To Transform Society And Politics By Bringing Together Diverse Gujarati Cultural Sources; And The Series Of Communal Riots That Rocked Gujarat Even As The State Was Consumed By Nationalist Fervour. With Independence And Statehood, The Government Encouraged A New Model Of Development, Which Marginalized Dalits, Adivasis And Minorities Even Further. This Was Accompanied By The Emergence Of Identity Politics Based On The Hindutva Ideology, And Violence In Multiple Forms Became Increasingly Visible, Overshadowing Gujarat S Image As One Of The Most Industrialized, Urbanized And Globalized Societies In India. The Authors Conclude That This Trajectory Of Gujarat S Modern History Has Been Propelled By Its Powerful Middle Class And Future Directions Would Depend On How This Section Of Society Resolves Global Local Tensions And How They Make Their Peace With The Past.
Download or read book Indian Cookery written by Dharam Jit Singh and published by Viking Press. This book was released on 1970-01 with total page 270 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Moghul Cooking written by Joyce P. Westrip and published by Serif Publishing. This book was released on 2005 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Moghuls gave India the Taj Mahal and, as this ground-breaking book shows, they also transformed the country's cooking. Duck with cherries, pomegranate soup, apricot-flavoured lamb, aubergines with tamarind, date halva: India's Moghul invaders revolutionised the cooking of the subcontinent by bringing from Muslim Persia a refined and sophisticated Middle Eastern cuisine and combining it with Indian spices and ingredients to produce some of the world's boldest food combinations and most exquisite recipes. Moghul Cooking is the first ever book on the subject and offers the reader a truly mouth-watering selection of dishes. Covering a wide range of recipes from snacks and soups to breads and rice dishes, Joyce Westrip, who was born and brought up in India, also tells the reader how to make sherbets and other drinks and the chutneys and other accompaniments essential for a complete Moghul meal. Moghul Cooking is not just a book packed with delicious recipes - it is also a fascinating contribution to our understanding of culinary history. The Moghuls are famous for giving India its greatest architectural monuments, for the refinement of their court and its arts: Joyce Westrip establishes that their gifts to Indian cuisine were every bit as important. Book jacket.
Download or read book Kashmiri Cuisine written by Sarla Razdan and published by Roli Books. This book was released on 2020-03-30 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: A 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! .
Download or read book The Best Of Samaithu Paar written by S M Ammal and published by Penguin UK. This book was released on 2001-12-04 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recipes 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.
Download or read book Dining with the Nawabs written by Karam Puri and published by Antique Collector's Club. This book was released on 2017 with total page 269 pages. Available in PDF, EPUB and Kindle. Book excerpt: -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.
Download or read book The Essential Marathi Cookbook written by Kaumudi Marathé and published by . This book was released on 2009-01-01 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Essential Marathi Cookbook, a modern, easy-to-use introduction to several Marathi sub-cuisines, travels across the regions and religions of Maharashtra to bring out the most authentic and appetizing recipes from the state.
Download or read book Dastarkhwan e Awadh written by R.K Saxena and published by HarperCollins. This book was released on 2015-05-01 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Timeless 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.
Download or read book India on my Platter written by Saransh Goela and published by Om Books International. This book was released on 2015-09-01 with total page 263 pages. Available in PDF, EPUB and Kindle. Book excerpt: Backpacking through the country, young chef Saransh Goila sets off on a culinary trail through India, wherein he discovers the various nuances of local cuisine. From rural villages to barren deserts to freezing mountains, he unfolds the flavour of his destination by meeting local villagers or erstwhile royalty and picking up a tip or two to use in his kitchen. Wherever he goes, he makes sure to visit the famous eateries of that place. Through him, the reader can vividly smell the spices and taste the dishes that are described. The recipes given also present ways on using locally found ingredients. From having steaming Murthal ke paranthes to savouring tasty street food in hometown Delhi, from cooking on a boat in Varanasi to cooking dishes using a bamboo hollow in Assam, Goila does it all and presents his adventures in a lucid, flowing narrative peppered with humorous anecdotes. About Saransh Goila Saransh Goila, 28 year old, Saransh Goila is an Indian chef, a TV show host, author, and a food consultant. He is also popular for his online food and travel show, The Spice Traveller, and Health Challenge, where he makes favourite Indian dishes healthier. Saransh became a food enthusiast quite early, making his first jalebi for his family at the age of 12. This interest in food made him pursue his Bachelor’s in Culinary Arts from the Institute of Hotel Management, Aurangabad. His first taste of television success was when he won the FoodFood Maha Challenge in the year 2011, hosted by celebrity chef, Sanjeev Kapoor, and film actress, Madhuri Dixit. He set a record in the Limca Book of Records, 2014, for ‘the longest road journey by a chef,’ when he hosted India’s biggest food travelogue show, Roti, Rasta aur India. He’s a passionate traveller and has dedicated himself to promote regional Indian food across
Download or read book Gourmet s Gateway written by Dharmendar Kanwar and published by . This book was released on 1999 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Collection of cooking recipes from an Indian royality's kitchen.
Download or read book Hindu Castes and Sects written by Jogendra Nath Bhattacharya and published by . This book was released on 1896 with total page 708 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Mughal Feast written by Salma Yusuf Hussain and published by Roli Books. This book was released on 2020-03-31 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: * The Mughal Feast is a delightful transcreation of the original handwritten Persian recipe book Nuskha-e-Shahjahani from the Mughal emperor Shah Jahan's time* Go on a culinary journey into the Mughal imperial kitchen of one of India's greatest empires in this informative and practical guideThe Mughal Feast is a delightful transcreation of the original handwritten Persian recipe book Nuskha-e-Shahjahani from the Mughal emperor Shah Jahan's time. A culinary journey into the Mughal imperial kitchen, where food was cooked with just the right amount of spices to enhance the base flavors of the dishes, this book is divided into seven sections and includes a plethora of recipes, ranging from the familiar shami kabab and baqlawa to the more exotic amba pulao (tangy mango lamb rice) and indersa (sweet, deep-fried rice-flour balls). The book also provides helpful tips for cooking, including methods to clean fish and soften bones, throwing light on the creativity of the Mughal cooks. An informative introduction offers an intriguing glimpse into the royal lifestyle of one of India's greatest empires. This book effortlessly recaptures the nostalgia of Mughal times while remaining a practical guide for the modern reader.
Download or read book The Valley of Kashm r written by Sir Walter Roper Lawrence and published by . This book was released on 1895 with total page 530 pages. Available in PDF, EPUB and Kindle. Book excerpt:
