This book is a celebration of the best in Indian cooking. It is the author’s intention to introduce the foods of India through the culinary genius of some of the finest chefs in the country. It is no secret that Indian cuisine is "in" and the time ripe to introduce the "Grand Ol’Men" and the "Whiz Kids" of the Indian kitchen: the present day Chefs, who are inventive and daring – ready to try out anything new and different. The result is a wonderful collection of recipes – old and new – from their respective repertoires.
ABOUT THE AUTHOR J. Inder Singh Kalra
J. Inder Singh Kalra, President (Asia) of the International Wine, Food and Travel Writers's Association, is a journalist and travel writer of repute. He has run a series of highly popular Restaurant columns - for Weekend Review, Delhi, and the Evening News of India, Bombay. He is one of those rare writers in his genre who have given Chefs their pride of place as true artistes. Mr. Kalra is now a Restaurant and Travel Consultant specializing in Gourmet - and other - tours.
ABOUT THE AUTHOR Pradeep Das Gupta
Pradeep Das Gupta, a graduate of St. Xavier's College, Calcutta is a full time professional photographer, specializing in food and studio still life.
There are no reviews yet.