Showing all 11 books
A wide variety of delectable snacks occupy an important space in Indian cuisine, so much so that there is even a special word to describe them: tiffin. The word, derived from tiffing, an old English dialect or a slang word, means to take a little drink or sip. It only makes sense, then, that from this derivative, the word tiffin has been transformed into the equivalent of taking small bites from various dishes. 50 Great Tiffin Recipes gives you the best of ...
This illustrated book printed on art paper profiles some of the most delicious delicacies from Punjab. The punjabis are a vigorous people, fond of eating, working and merrymaking. They are people with robust appetites. Punjabi tandoori cooking is one of the most popular cuisines in the world. Today, most five-star hotels in India, and reputed Indian restaurants around the world, have tandoori kebabs, tandoori prawns and assorted tandoori breads on their menus. ...
gourmet collection of all-color handbook, offering mouth-watering delicacies. The step by step instructions make the recipes easy to follow even for a novice. Chinese food has various schools which have evolved from the many civilizations which developed in different regions of China at varying historical periods. The Huan school is famous for its sweet and sour dishes with rich seasoning, sautT cooking in the Chinese wok and roasting and grilling; the ...
A gourmet collection of all-color handbook, offering mouth-watering delicacies. The step by step instructions make the recipes easy to follow even for a novice. Thailand is a beautiful and fertile country which produces some of the best food in the world. For a place which cultivates the rice crop and is watered by myriad waterways, developing a highly sophisticated cuisine based primarily on rice and fish has been a logical progression. Trade with the East ...
Slow Oven or Dum Pukht has become one of the most refined forms of cooking in India, even though the style is no more than 200 years old. Slow Oven means cooking on very low flame, mostly in sealed containers, allowing the meats and vegetables to cook, as far as possible, in their own juices. The spices used are less than those in traditional Indian cooking, with fresh spices and herbs for flavouring . In some cases, cooking dough is spread over the container, ...
This illustrated book on art paper is not just a cookbook, chock-a-block with recipes, but contains carefully selected sweets and desserts that will put the finishing touch to any meal. With more than 60 traditional specialties this book illustrates the diversity of regional cooking styles. Divided into four sections, the first section covers easy-to-make confections such as coconut burfee (fudge), besan ladoo (sweet gram flour balls), sandesh (creamy cheese ...
A profusely illustrated, an elegant book on art paper innovatively packaged for reference convenience in the kitchen, puts together recipes by master chefs of a premier internationally-famous Hotel in New Delhi...Cuisine in India is a culinary adventure so varied that the term Indian food can only be a generic one. There are not only the geographical and regional divides but also the religious, sectarian and cultural ones. A typical south Indian vegetarian meal ...
Tandoori is India' best known export, a cuisine that suits the international palate comfortably, since it is largely eat-based, lightly spiced, and easy to both cook and serve. So named because the food is cooked in a tandoor (large coal-fired oven), it is easily adaptable to the oven, the electrical grill or the microwave. Tandoori is akin to the western barbecue, but with more delicate flavours and with marinades which enhance the flavour of the principle ...