Daastan E Dastarkhan
Download Daastan E Dastarkhan PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Daastan E Dastarkhan book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages.
Daastan-e-Dastarkhan
‘I am always transported to the golden years when our humble dastarkhān brought us all together...’ A delectable trove of stories and recipes, Daastan-e-Dastarkhān unravels the history and traditional cooking techniques of 30 intimate dishes from the culinary heritage of Muslim communities across India. In this evocative journal, MasterChef India contestant and consultant chef Sadaf Hussain invites you to gorge on Bihari kebabs during Eid, discover the influences of the spice trade in vegetarian dishes from the coastal Mappila cuisine and learn about a lost recipe born out of competitions between chefs during the Nizami era. With easy-to-follow recipes adapted for today’s kitchens, this book encourages you to recreate mouth-watering delicacies of old, and weaves the story of a community that is as varied as its food.
Dastan-e-Awadh
Awadh is synonymous in history with its eventful nawabi reign that lasted for over a century. Awadh’s dynasty was founded in a humble habitat on the banks of the River Saryu near Ayodhya. The place was named Faizabad and grew to become the political capital and a renowned centre of culture and prosperity under its successive nawabs. Faizabad’s tryst with its royalty lasted for over half a century before passing the baton to Lucknow, which became the new capital of Awadh. The new first city shed its old husk to adorn a fresh one. The praxis, customs, etiquettes, poetry, art and craft that its royalty fashioned remain alive to this day.
Prashad-Cooking with Indian Masters (Thoroughly Revised Edition, 2022)
Author: J. Inder Singh Kalra
language: en
Publisher: Allied Publishers
Release Date: 2022-05-26
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.