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Author : Ranee Vijaya Kuttaiah
Publisher : Unknown
Page : 118 pages
File Size : 47,7 Mb
Release : 2000
Category : Cooking
ISBN : UVA:X004481571
Author : C. B. Muthamma,P. Gangamma Bopanna
Publisher : Unknown
Page : 185 pages
File Size : 44,9 Mb
Release : 2000
Category : Cookery, Indic
ISBN : 0140288589
With its sprawling coffee plantations and acres of green paddy fields alternating with banana and coconut palms, Kodagu (Coorg) in Karnataka is one of the most scenic parts of India. In the old days hunting and fishing took care of most of the requirements of the community, with wild fowl, pig and fresh-water fish forming an important part of the cuisine. Pork and meat, along with fish, continue to be served in most homes today with rice as the staple, although wheat and ragi are also becoming popular. The hundred-odd recipes in this book bring together the best of traditional Kodava cuisine, from spicy vegetable curries and subtly flavoured pachadis to the many varieties of steamed dishes (puttu) that are distinctive to the region. The recipes are preceded by an excellent introduction that looks at the different customs and food-related rituals of the land, describes the special food that is served during festivals and ceremonies, and simply and lucidly sets down the most effective ways to capture the authentic taste of Kodava cooking. The recipes include: Neer Dosai, Thalia Puttu, Akki Roti, Pandi Curry, Meen Curry, Inji Pachadi, Holige Bale, Muruku, Khus Khus Payasa, Wild Mango
Author : Ajai Sharma
Publisher : Notion Press
Page : 178 pages
File Size : 45,8 Mb
Release : 2023-09-20
Category : Cooking
ISBN : 9798890668547
Embark on a regal culinary odyssey with Saffron Saffairs: Unearthing the Majestic Flavours of India’s Royal Kitchen. Step into India's royal heritage, where opulent feasts and innovative flavours come alive through vibrant narratives and ancient recipes. Uncover hidden stories behind Persian, Mughlai, Rajput, and Deccan cuisine, crafted by masterful chefs. From Rajasthan's palaces to Kerala's spice bazaars, this book unveils the art of royal dining, inviting you to savour a bygone era's grandeur. Immerse in history, culture, and enchanting flavours. For food enthusiasts and history buffs, “Saffron Saffairs” is your gateway to India's gastronomic heritage.
Author : Chef. Kumar Bhaskar
Publisher : Rudra Publications
Page : 118 pages
File Size : 54,9 Mb
Release : 2024-05-28
Category : Cooking
ISBN : 9789391333133
Theory of Culinary arts caters to the syllabus of the national council for hotel management, catering technology institute, Tourism and hospitality management and food science training centers where the subject is taught. Comprehensive coverage of topics will ensure that students will have basic culinary.
Author : Charmaine O' Brien
Publisher : Penguin UK
Page : 304 pages
File Size : 42,5 Mb
Release : 2013-12-15
Category : Cooking
ISBN : 9789351185758
This first-ever comprehensive guide to regional food across India takes you on a mouth-watering journey through the homes, streets and restaurants of each state, exploring exotic and everyday fare in equal measure. Be it the lime-laced Moplah biryani, the Goan Galinha cafreal, the bhang ka raita of Uttarakhand, or the Singpho people’s Wu san tikye, India’s rich palette of flavours is sure to drum up an insatiable appetite in you. Laden with historical information, cultural insights and personalized recommendations, The Penguin Food Guide to India is your ideal companion to the delightful world of Indian cuisine.
Author : P.T. Bopanna
Publisher : Rolling Stone Publications
Page : 88 pages
File Size : 46,9 Mb
Release : 2022-02-01
Category : History
ISBN : 9789385741005
This book was produced with ePustaka - Ink and Weave initiative by Techfiz Inc (hIps://techfiz.com).
Author : Marryam H. Reshii
Publisher : Hachette India
Page : 336 pages
File Size : 53,5 Mb
Release : 2017-11-10
Category : Cooking
ISBN : 9789350099094
A book that celebrates spices, and the integral ways in which they shape what we eat. Throughout a career spanning thirty years, well-known food critic and writer (and little-known collector of spice-grinders of eclectic origin), Marryam H. Reshii has had a relentless love affair with spices. Such has been her passion that she has travelled across the country and to various corners of the world ? crushing, grinding, frying and tasting ? in a bid to understand every aspect of these magnificent ingredients. The result is The Flavour of Spice, a zesty narrative that brings together stories about the origins of spices and how they evolved in the cuisines we know and love; colourful anecdotes gleaned from encounters with plantation owners and spice merchants; and beloved family recipes from chefs and home cooks. From the market yards of Guntur, India?s chilli capital, to the foothills of Sri Lanka in search of `true? cinnamon, and from the hillsides of Sikkim where black cardamom thrives to the saffron markets in the holy city of Mashhad, Iran - this heady account pulsates with exciting tales of travel and discovery, and an infectious love for the ingredients that add so much punch to our cuisines.
Author : Judy Bart Kancigor
Publisher : Workman Publishing Company
Page : 705 pages
File Size : 50,8 Mb
Release : 2007-11-22
Category : Cooking
ISBN : 9780761159650
Got kugel? Got Kugel with Toffee Walnuts? Now you do. Here's the real homemade Gefilte Fish – and also Salmon en Papillote. Grandma Sera Fritkin’s Russian Brisket and Hazelnut-Crusted Rack of Lamb. Aunt Irene's traditional matzoh balls and Judy's contemporary version with shiitake mushrooms. Cooking Jewish gathers recipes from five generations of a food-obsessed family into a celebratory saga of cousins and kasha, Passover feasts – the holiday has its own chapter – and crossover dishes. And for all cooks who love to get together for coffee and a little something, dozens and dozens of desserts: pies, cakes, cookies, bars, and a multitude of cheesecakes; Rugelach and Hamantaschen, Mandelbrot and Sufganyot (Hanukkah jelly doughnuts). Not to mention Tanta Esther Gittel’s Husband’s Second Wife Lena’s Nut Cake. Blending the recipes with over 160 stories from the Rabinowitz family—by the end of the book you'll have gotten to know the whole wacky clan—and illustrated throughout with more than 500 photographs reaching back to the 19th century, Cooking Jewish invites the reader not just into the kitchen, but into a vibrant world of family and friends. Written and recipe-tested by Judy Bart Kancigor, a food journalist with the Orange County Register, who self-published her first family cookbook as a gift and then went on to sell 11,000 copies, here are 532 recipes from her extended family of outstanding cooks, including the best chicken soup ever – really! – from her mother, Lillian. (Or as the author says, "When you write your cookbook, you can say your mother's is the best.") Every recipe, a joy in the belly.
Author : Madhur Jaffrey
Publisher : Knopf
Page : 450 pages
File Size : 50,7 Mb
Release : 2015-10-27
Category : Cooking
ISBN : 9781101874868
The “queen of Indian cooking” (Saveur) and seven-time James Beard Award–winning author shares the delectable, healthful, vegetable- and grain-based foods enjoyed around the Indian subcontinent. “The world’s best-known ambassador of Indian cuisine travels the subcontinent to showcase the vast diversity of vegetarian dishes. Best of all: She makes them doable for the Western cook.” —The Washington Post Vegetarian cooking is a way of life for more than 300 million Indians. Jaffrey travels from north to south, and from the Arabian Sea to the Bay of Bengal, collecting recipes for the very tastiest dishes along the way. She visits the homes and businesses of shopkeepers, writers, designers, farmers, doctors, weavers, and more, gathering their stories and uncovering the secrets of their most delicious family specialties. From a sweet, sour, hot, salty Kodava Mushroom Curry with Coconut originating in the forested regions of South Karnataka to simple, crisp Okra Fries dusted with chili powder, turmeric, and chickpea flour; and from Stir-Fried Spinach, Andhra Style (with ginger, coriander, and cumin) to the mung bean pancakes she snacks on at a roadside stand, here Jaffrey brings together the very best of vegetable-centric Indian cuisine and explains how home cooks can easily replicate these dishes—and many more for beans, grains, and breads—in their own kitchens. With more than two hundred recipes, beautifully illustrated throughout, and including personal photographs from Jaffrey’s own travels, Vegetarian India is a kitchen essential for vegetable enthusiasts and home cooks everywhere.
Author : LOVESH KUMAWAT
Publisher : NotionPress
Page : 128 pages
File Size : 44,6 Mb
Release : 2020-05-18
Category : Cooking
ISBN : 9781648501623
This book covers basic information about the Indian cuisine, ingredients, dishes from different regions of India. Information about different dishes and there origin, how and from where they evolved.
Author : Colleen Taylor Sen,Sourish Bhattacharyya,Helen Saberi
Publisher : Bloomsbury Publishing
Page : 457 pages
File Size : 53,5 Mb
Release : 2023-02-23
Category : Social Science
ISBN : 9781350128644
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.
Author : Data and Expo India Pvt Ltd
Publisher : Data and Expo India Pvt. Ltd.
Page : 128 pages
File Size : 46,7 Mb
Release : 2016-02-01
Category : Travel
ISBN : 9789380844855
Visitors Guide India Karnataka- Karnataka The land of World Heritage site of Hampi that take you to a bygone era, the land of some glorious dynasties, matchless intricately carved temples of Halebidu, Badami, Belur, Pattadakkal, The forts of Bidar, Gulbarga, Chitradurga, bellary, the magnificent Islamic architectural monuments at Bijapur, the pilgrimage spot of Sravanabelagola, Talacular coffee Plantation dotted with cacading waterfalls of amazing beauty in the western ghats of Coorg, Chikmagalur, the laid back virgine Om, Devbagh beaches in Karwar region, the national parks, of Bandipur, Nagarhole with herds of Asiatic elephant, the culture capital of Mysore renowned for centuries old Dasara celebrations, and the Silicon Valley of India-Bengaluru with its board cosmopolitan character, and the journey by the luxurious tourist train The Golden Chariot.
Author : Anasua Basu,Nidhi Khabya
Publisher : BookSquirrel Publication
Page : 77 pages
File Size : 51,5 Mb
Release : 2021-06-05
Category : Fiction
ISBN : 8210379456XXX
The main purpose of the book for which we compilers, Anasua Basu and Nidhi Khabya, came up with this idea that people write very less about places where they travel or they visit and keep them as memories only. We wanted all of the co-authors to express their feelings about the places they visited and also share them with large number of people. All the co-authors has put all their hearts and minds and poured their hearts out in making this book a success. We want this book to be a huge success and to also get appreciated for the efforts that we all did in this book.
Author : Maria Teresa Nenezes
Publisher : Penguin UK
Page : 304 pages
File Size : 43,9 Mb
Release : 2000-10-14
Category : Literary Collections
ISBN : 9789351180012
Over two hundred recipes from one of the best coastal cuisines of India The spicy, succulent seafood of Goa is as famous as the golden beaches and lush landscape of this premier tourist destination of India. Traditionally, the Goan staple was fish curry and rice but under Portuguese influence there developed a distinctive cuisine that combined the flavours of Indian and European cooking, with local ingredients being used to approximate the authentic Portuguese taste. So fish and meat pies were baked with slit green chillies, assado or roast was cooked with cinnamon and peppercorns, pao or bread was fermented with toddy, and the famous baked bol was made with coconut and semolina. This innovated, largely non-vegetarian cuisine was offset by the traditional and no less sumptuous vegetarian creations from the Konkan coastland, rich with coconut and spice. The Penguin Essential Cookbooks are a pioneering attempt to keep alive the art of traditional Indian cooking. Each of the books is written by an expert chef who brings together the special recipes of a region or community along with a detailed introduction that describes the rituals and customs related to the eating and serving of food. A delicious mix of Portuguese and Konkani flavours, rich with coconut and spice. This cookbook showcases an entire range of Goan food, with special attention to fish, prawn, pork and chicken. The recipes include: Bebinca Goa Fish Curry Mutton Xacuti Oyster Patties Prawn Balchao Sorpotel Stuffed Crab Tiger Prawns in Fen Vindaloo.
Author : Anonim
Publisher : Sterling Publishers Pvt. Ltd
Page : 124 pages
File Size : 54,9 Mb
Release : 2024-05-28
Category : Electronic
ISBN : 1845572394
About the Book A top-of-the culinary expert, Ranee Vijaya Kuttaiah has created delectable menus for top corporate hosues. She has also taught the intricacies of Coorg cuisine to the chefs of the Taj Gateway and the Taj West End Hotel, Bangalore.