Multiple Flavours Of Kashmiri Pandit Cuisine

Author : Annapurna Chak
Publisher : Partridge Publishing
Page : 277 pages
File Size : 52,8 Mb
Release : 2015-01-13
Category : Cooking
ISBN : 9781482839814

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Multiple Flavours of Kashmiri Pandit Cuisine by Annapurna Chak Pdf

When Kashmiri Pandits congregate, the conversation invariably veers towards food where recipes are discussed but some secrets also withheld. A favourite dish is invariably best cooked by someone in each family. Some families moved out of Kashmir over two hundred years back and settled in Lahore, Delhi, UP, etc. Their cuisine incorporated aspects of Awadhi cooking and differed from similar recipes of the valley. This book highlights this particular cuisine and includes many traditional dishes and also some that would surprise everyone. Keeme ki Barfi and Zaminkand ke Shahi Tukre will just add the extra sparkle to any chefs repertoire while the traditional Shufta and Kabargah will instantly make any Kashmiri Pandits mouth water. The collection of recipes is a treasure trove from Annapurnas own experience and from knowledge handed down from generations in the family. Each recipe has her special flavour and tried and tested over the years. The reader gets a window into the Kashmiri Pandit cuisine with the added benefit of being able to try them out with simple instructions and useful tips. The book, amongst other recipes, includes both vegetarian and nonvegetarian dishes, some special rice recipes, a low-calorie section, and something for those with a sweet tooth.

Author : Neerja Mattoo
Publisher : Unknown
Page : 131 pages
File Size : 49,9 Mb
Release : 1998
Category : Cookery, Kashmiri
ISBN : 0781806127

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The Best of Kashmiri Cooking by Neerja Mattoo Pdf

Kashmiri dishes are considered the height of gourmet Indian cuisine. The North Indian region's delicately spiced kebabs, famed lamb curries and tender vegetable dishes have acquired an almost legendary reputation. Traditional ingredients include mutton, chicken, fish, wild fowl, and all the fruits and vegetables, such as apples, lotus root, eggplant and morels, for which Kashmir is famed. Create such delectable and subtly flavored treats as Pumpkin Chutney, Lamb Curry, Tomato Eggplant Curry, and Water-Chestnut Flour Cookies. Chapters included are Wazawan Delicacies, Non-Vegetarian Specialties of Kashmiri Pandits, Vegetarian Food, Everyday Non-Vegetarian Food, Fish and Fowl Dishes, Rice, Desserts, Beverages, Snacks and Tea-time Savories, Chutneys and Pickles, and Spice Cakes. With nearly 90 recipes and 12 pages of color photographs, this cookbook is a wonderful introduction to one of India's most famed culinary traditions. All recipes have been adapted for the North American kitchen.

Author : Nancy Khosa
Publisher : Xlibris Corporation
Page : 150 pages
File Size : 46,7 Mb
Release : 2009-12-01
Category : Electronic
ISBN : 1441594868

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Saffron Plate by Nancy Khosa Pdf

This book describes traditional Kashmiri Pandit cuisine in detail. The impetus for writing this cookbook emanated from a desire to preserve authentic Kashmir Hindu cuisine for our youth and coming generations. Nearly 300,000 of Kashmiri Hindus suffered an internal exodus in 1989 and none of them have been able to go back in the last 20 years. Most of these people have settled in various parts of the globe and their eating habits have had to merge with those of the host communities. Since most of the recipes for foods we eat and cook have been passed down to us by word of mouth I thought time had come for penning down these recipes while we still remember them. This book traces the history of origin of most of the ingredients used for various recipes described in this book and can be a reference book for anyone interested in the history of food. It also describes various infl uences on our cuisine from across our borders with neighboring countries such as India, Pakistan, Afghanistan, Iran, Tibet, and China since the time of Nilmata Purana (6th century AD) to the current time. Recipes described in this book are easy to follow and the exact quantities of ingredients required have been determined by trying and testing these recipes in my kitchen. Most of the recipes have been pictorially illustrated. Some of them have been illustrated in steps.

Author : Rakhshan Rizwan
Publisher : Routledge
Page : 227 pages
File Size : 42,8 Mb
Release : 2020-04-19
Category : Literary Criticism
ISBN : 9781000071528

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Kashmiri Life Narratives by Rakhshan Rizwan Pdf

Kashmiri Life Narratives takes as its central focus writings -- memoirs, non-fictional and fictional Bildungsromane -- published circa 2008 by Kashmiris/Indians living in the Valley of Kashmir, India or in the diaspora. It offers a new perspective on these works by analyzing them within the framework of human rights discourse and advocacy. Literature has been an important medium for promoting the rights of marginalized Kashmiri subjects within Indian-occupied Kashmir, successfully putting Kashmir back on the global map and shifting discussion about Kashmir from the political board rooms to the international English-language book market. In discussing human rights advocacy through literature, this book also effects a radical change of perspective by highlighting positive rights (to enjoy certain things) rather than negative ones (to be spared certain things). Kashmiri life narratives deploy a language of pleasure rather than of physical pain to represent the state of having and losing rights.

Author : P Krishna Dar
Publisher : Penguin UK
Page : 208 pages
File Size : 49,5 Mb
Release : 2000-10-14
Category : Cooking
ISBN : 9789351181699

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Kashmiri Cooking by P Krishna Dar Pdf

Krishna Prasad Dar's collection of over a hundred Kashmiri recipes became a classic in its time. First published a decade ago. this new revised edition is beautifully illustrated by his son, cartoonist Sudhir Dar, with an informative introduction to Kashmir! food, one of the subcontinent's most elaborate and interesting cuisines.

Author : Chandramukhi Ganju
Publisher : Mount Helicon Press
Page : 288 pages
File Size : 48,7 Mb
Release : 2009-10
Category : Cooking
ISBN : 1596638249

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Koshur Saal by Chandramukhi Ganju Pdf

Living as we do in a multi-cultural world, nowhere are the pleasures that it brings more obvious than at the table, when we enjoy a feast of complex flavors and simple preparations. The book in your hands exactly does that. It tells you about the tasty and aromatic cuisines of Kashmir, the northern-most State of India, famous for its incredible range of culinary delights, guaranteeing a veritable experience to the gourmet. It also gives alternatives to deep frying of some of the recipes. The preparation of Kashmiri food in an efficient, healthy way can be just fun. It would hardly take you 10 to 25 minutes to cook a delicious meal, whose tempting, hot, spicy taste lends it a peculiar quality of its own and distinguishes it from the culinary arts of rest of India and the world at large. In addition, the book delineates not only the health benefits of foods we eat everyday but also provides the religious and cultural significance associated with the traditional Kashmiri food. Over 175 gray scale photographic illustrations. About the Author: A lawyer by profession, Chandra Ganju moved to the United States in year 1993 and has been living in Florida ever since. Since she spent a good part of her life in Kashmir, her deep interest in things Kashmiri, be it culture, language or cuisine, developed with the passage of time. With her deep-rooted interest in spirituality, she is of the firm opinion that food we eat has long lasting influence on the thoughts we think. She fondly remembers that in Kashmir when she was growing up in a traditional Kashmiri Hindu home, kitchen occupied same sacred space as the place of worship. ABOUT THE AUTHOR: Chandra believes that it is the method of cooking that adds to the quality of the food. For her cooking is an art and feels the need to create a right atmosphere. Good vibrations are needed to pass into the food while cooking. This goes a long way in ensuring a healthy, happy and genuinely spiritual family. Although right amount of ingredients are critical for food to taste good, a good measure of love and devotion added to the food can even change human behavior. Of late, she has also taken up writing plays in Kashmiri language, highlighting the decline of Kashmiri language and cuisine with a view to reviving the interest of the young and the old in the rich Kashmiri language. She fondly hopes, her present work will revive the taste buds of younger generation and introduce Kashmiri cuisine to wider cross section of people.

Author : Sarla Razdan
Publisher : Roli Books
Page : 143 pages
File Size : 52,9 Mb
Release : 2011
Category : Cooking, Kashmiri
ISBN : 817436692X

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Kashmiri Cuisine by Sarla Razdan Pdf

Kashmiri cuisine has evolved over hundreds of years. Thefirst major influence was the food of the Hindu community ofthe Valley - the cuisine then incorporated flavours from thevarious cultures, which invaded the region. Subsequently ithas been influenced by food from Persia, Central Asia andthe North Indian plains. The most popular and ......

Author : Chandramukhi Ganju
Publisher : Sterling Publications
Page : 120 pages
File Size : 47,8 Mb
Release : 2012-09-26
Category : Electronic
ISBN : 8120777204

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Kashmiri Cuisine by Chandramukhi Ganju Pdf

Living as we do in a multi-cultural world, nowhere are the pleasures that it brings more obvious than at the table, when we enjoy a feast of complex flavours and simple preparations. The book in your hands exactly does that. It tells you about the tasty and aromatic cuisines of Kashmir, the northern-most State of India, famous for its incredible range of culinary delights, guaranteeing a veritable experience to the gourmet. It also gives alternatives to deep frying of some of the recipes. The preparation of Kashmiri food in an efficient, healthy way can be so much fun. It would hardly take you 10 to 25 minutes to cook a delicious meal, whose tempting, hot spicy taste lends it a peculiar quality of its own and distinguishes it from the culinary arts of rest of India and the world at large. In addition, the book delineates not only the health benefits of food we eat day to day but also provides the religious and cultural significance associated with the traditional Hindu style Kashmiri food.

Author : Sonya Atal Sapru
Publisher : Unknown
Page : 68 pages
File Size : 53,6 Mb
Release : 1999
Category : Cookery, Indic
ISBN : 8172233418

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Zaika by Sonya Atal Sapru Pdf

Author : Romy Gill
Publisher : Hardie Grant Publishing
Page : 491 pages
File Size : 55,5 Mb
Release : 2022-04-14
Category : Cooking
ISBN : 9781784885083

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On the Himalayan Trail by Romy Gill Pdf

Winner of the 2023 International Association of Culinary Professionals Award for best Culinary Travel Cookbook 'The heart and soul of beautiful Kashmir is in every single recipe. Simply stunning.' – Gordon Ramsay In On The Himalayan Trail Indian food writer and chef, Romy Gill, tells the story of Kashmir and Ladakh’s unique and tantalising cuisine sharing over 80 extraordinary recipes that can be recreated in your own home kitchen. With everything from Shammi Kebabs (minced lamb patties) to Wagen Pakora (deep fried aubergine in gram flour) for Nashta (starters) succulent meat curries like the Kashmiri Rogan Josh or Gustaba (lamb meatballs cooked in a yoghurt gravy); to aromatic vegetable dishes such as the Kanguch yakhni (morels cooked in spicy gravy): these recipes shines a light on the magnificent, little-known cuisine of Kashmir and Leh, celebrating its land, its ingredients and its heritage. Kashmiri cuisine is one of the most delectable cuisines in India. Heavily influenced by Mughal, Persian, Afghan and Central Asian styles of cooking, it offers up a diverse range of dishes, displaying and revelling in a fusion of flavours and influences. Increasingly difficult to access due to the political uncertainty in the region, it’s more important than ever to share and preserve Kashmir’s secrets and traditional methods of cooking. Set to the backdrop of the snow-capped Himalayas, with stunning travel photography throughout, this first-of-its-kind book, offers an intimate window into the life and the history of the Kashmiri and Ladakhi people, and why food is at the heart of this incredible place.

Author : Neerja Mattoo
Publisher : Unknown
Page : 131 pages
File Size : 54,9 Mb
Release : 1995
Category : Cooking, Indic
ISBN : 8185944504

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Best of Kashmiri Cooking by Neerja Mattoo Pdf

Kashmiri dishes are considered the height of gourmet Indian cuisine. The North Indian region's delicately spiced kebabs, famed lamb curries and tender vegetable dishes have acquired an almost legendary reputation. Traditional ingredients include mutton, chicken, fish, wild fowl, and all the fruits and vegetables, such as apples, lotus root, eggplant and morels, for which Kashmir is famed. Create such delectable and subtly flavored treats as Pumpkin Chutney, Lamb Curry, Tomato Eggplant Curry, and Water-Chestnut Flour Cookies. Chapters included are Wazawan Delicacies, Non-Vegetarian Specialties of Kashmiri Pandits, Vegetarian Food, Everyday Non-Vegetarian Food, Fish and Fowl Dishes, Rice, Desserts, Beverages, Snacks and Tea-time Savories, Chutneys and Pickles, and Spice Cakes. With nearly 90 recipes and 12 pages of color photographs, this cookbook is a wonderful introduction to one of India's most famed culinary traditions. All recipes have been adapted for the North American kitchen.

Author : Karen Anand
Publisher : Pan Macmillan
Page : 533 pages
File Size : 44,9 Mb
Release : 2022-10-22
Category : Cooking
ISBN : 9789390742110

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Masala Memsahib by Karen Anand Pdf

‘I have never seen a book on Indian food written and designed like this . . . with such beauty and recipes that work . . . Bound to be a great success!’ SALVATORE FERRAGAMO, CEO – Il Borro ‘Karen Anand possesses the meticulous manner of the French in documenting a recipe, but has free-spirited taste buds and a soul that’s quintessentially Indian. That makes this journey through the foods of India particularly delicious!’ JAMAL SHAIKH, National Editor – Brunch ‘Karen Anand takes us on an exciting journey of discovery to places and tastes and smells through her wonderful compilation of stories and recipes. Savour it’ TARUN TAHILIANI, fashion designer ‘This book on Indian cuisine by Karen Anand is a spectacular culinary event. Every lover of Indian food will drool over her “favourite home-style recipes”, collected over a lifetime of great dining experiences. I’m blown away by the beauty of her book’ KABIR BEDI, actor Karen Anand’s name is synonymous with all things food. When she writes and describes food, I can almost smell and taste it. This book is the culmination of a journey of this gourmet and I am lucky to have inhaled the aromas!’ DIVYA SETH SHAH, actor ‘The recipes in Masala Memsahib are as fragrant as the adventures from memsahib Karen’s life spent documenting Indian food. Her love for fresh organic ingredients is no secret and through this book she brings in the old-world nostalgia of uncomplicated Indian cooking’ KUNAL KAPUR, celebrity chef ‘For me, Karen Anand has been a lighthouse as far as food, recipes, ingredients and the history of recipes are concerned. I’m so happy about this book from someone I truly admire and respect’ MARIA GORETTI, celebrity chef and actor A celebrated food writer serves up a delicious diversity of Indian foods in this dazzling cookbook-memoir. Self-professed ‘Masala Memsahib’ Karen Anand takes us on a journey across five Indian states – Goa, Gujarat, Kerala, Maharashtra and West Bengal – and introduces us to mouth-watering local cuisines, diverse eating practices and fabulous culinary histories. Each of the book’s sections is a window into Karen’s remarkable adventures with food, interspersed with the most distinctive recipes from the regions she visits, from the piquant prawn balchao to the soulful Mulligatawny. Illustrated throughout with absorbing photographs from kitchens as well as the streets, this spectacular cookbook from one of India’s most well-loved and widely travelled food writers goes far beyond the tired tropes of Indian cooking and brings home the authentic tastes and qualities of our nation’s myriad cuisines. Packed with 100-plus ludicrously delicious, easy-to-use recipes, it is a true collectible.

Author : Kunal Vijayakar
Publisher : Jaico Publishing House
Page : 147 pages
File Size : 51,6 Mb
Release : 2015-01-30
Category : Cooking
ISBN : 9788184956412

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Made in India by Kunal Vijayakar Pdf

This book is a buffet, an eclectic spread of some iconic, some forgotten and some beloved food that India has to offer. The recipes are often simple and tweaked to suit today’s fast-paced life, though some need the effort, perseverance and love that good food demands. In his inimitable style as a food writer of many years, the author has jotted down his thoughts, including some nuggets of information and his mouthwatering experiences alongside his recipes. The dishes in the book are also beautifully photographed, including pictures of some of the author’s favourite food moments. Kunal Vijayakar is an Indian film actor, director and television personality. He is well known as the host of The Foodie on Times Now and co-host of the news-spoof show The Week That Wasn’t with Cyrus Broacha on CNN-IBN.

Author : Alan Davidson
Publisher : Oxford Symposium
Page : 332 pages
File Size : 52,5 Mb
Release : 1981-01-01
Category : Cookery
ISBN : 9780907325079

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National & Regional Styles of Cookery by Alan Davidson Pdf

Author : Khan Mohammed Sharief Waza
Publisher : Unknown
Page : 0 pages
File Size : 41,5 Mb
Release : 2001-11
Category : Electronic
ISBN : 0756761875

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Wazwaan by Khan Mohammed Sharief Waza Pdf

When Timur invaded India in the 15th cent., he unknowingly introduced to the country an unrivaled cuisine -- wazwaan. The Waza family originally hailed from Samarkand and introduced wazwaan to Kashmir. The elaborate preparation and ceremonial presentation of lavish meals, often comprising 36 courses, makes wazwaan a sumptuous and royal repast. Seven dishes typically form an indispensable part of the feast: tabakh maaz, rista, rogan josh, dhaniwal korma, aab gosh, marchwagan korma, and ghustaba. Firin and kahwah (green tea) round off the culinary experience. Now, the secret recipes from the renowned family of Waza -- the master chefs of Kashmir -- are made available here. Beautiful color photos.