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 ...
