Pull of Pulses full of Beans

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While legumes, pulses and lentils are used in many parts of the world – North Africa, southern Europe, West Asia, China and the countries of Latin America – it is in the Indian sub-continent that they are cooked not just on a wide scale but also with unmatched culinary skills and imagination. The daal is a staple food of this region, consumed by all economic brackets at all times of the year. This book is a tribute to the rich and awesome diversity of Indian gastronomic traditions. The recipes in the book – that include not only daal curries but also daal-based snacks, savouries and sweets – cover most regions and communities of India. It also includes several international lentil recipes. A deep knowledge of world cuisine and fine understanding of flavours have immensely helped in raising the bar of one of the simplest fares of the world.

ABOUT THE AUTHOR Salma Husain

Persian scholar and food connoisseur, Salma Husian works for the Jamia Hamdard University, New Delhi. She has translated several Persian texts into English and is currently doing research on the cuisine of the Mughal Period. Salma Husian has earlier worked with the archives of India as a research assistant, in All India Radio as a newsreader and then as Station Director in the external services of All India radio for the Afghanistan desk. She has also been associated with the tourism industry and contributes food-related articles in leading magazines and newspapers of the country.

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Bibliographic information

Title
Pull of Pulses full of Beans
Author
Edition
1st ed.
Publisher
ISBN
9789386906199
Length
204p.
Subjects