In the popular imagination, Delhi cuisine is most often associated with the Punjabi or Mughlai. In this book, the author seeks to dispel such a notion by presenting a rich and diverse selection of recipes drawn from the different communities who have made Delhi their home, including the Baniya, the Khatri and the Kayasth. Spicy kababs and fragrant biryani, hot paranthas and korma, tangy chaat and sumptuous kulfi—the array of food is as delectable as it is eclectic in its origins and history. Drawn from different sources including old cookery books, these are authentic recipes written in a manner that facilitates easy use, and cover the entire range from starters and beverages to snacks and desserts. Recipes include: Shabdeg, Raan, Paye ki Nehari, Bheja Methi, Dal ki Pakori, Muthanjan Pulao, Muzaafar, Mathri, Papri Chaat and Sharbat-e-Ghulab.
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