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Dastarkhwan-e-Awadh: The Cuisine of Awadh
  • Language: en
  • Pages: 128

Dastarkhwan-e-Awadh: The Cuisine of Awadh

Timeless recipes from the stately kitchens of the Awadh region Dastarkhwan (noun): A meticulously laid out ceremonial spread of food. The nawabs of Awadh were renowned for their extravagance and their patronage of the best craftsmen. Of all the arts that flourished then, cooking was considered one of the finest, and its practitioners were among the most sought after. Famous for its nafaasat (refinement) and nazaakat (delicateness), Awadhi cuisine blends spices over a slow fire to achieve seasonal harmony with nature. Retelling anecdotes and secrets long held by the descendants of the nawabs, talukdars, bawarchis and rakabdars of the region, Sangeeta Bhatnagar and R.K. Saxena recreate the culture and cuisine of a culturally and imaginatively rich era.

Dining with the Maharajas
  • Language: en
  • Pages: 250

Dining with the Maharajas

Life in the royal courts of India revolved around entertaining. The palace kitchens were allotted massive budgets to ensure the highest quality of cuisine. Each state had its unique style of entertaining and food traditions - carrying forward these culin

The Essential Andhra Cookbook with Hyderabadi Specialities
  • Language: en
  • Pages: 336

The Essential Andhra Cookbook with Hyderabadi Specialities

Savour The Tantalizing Flavours Of Andhra Cuisine While Hyderabadi Cuisine With Its Distinctive Mughlai Flavour Is Famous Around The World, Food From The Other Parts Of Andhra, One Of India S Largest And Culturally Most Diverse States, Remains Relatively Unknown. In This Addition To The Penguin Series On Indian Food And Customs, The Author Brings Together For The First Time The Different Tastes Of Andhra Cooking From The Humble Idli-Sambar To Spicy Seafood Delicacies. Along With The Recipes She Recounts The Traditions And Rituals Associated With Food, Such As The Right Order In Which To Serve The Dishes, A Typical Menu For An Occasion Such As Ugadi, And The Sweets Indigent On Certain Auspicious Days. From The Dishes Traditionally Prescribed For Pregnant Women, To The Festivities Surrounding Birth And Marriage, Bilkees I. Latif Describes With Knowledge And Flair The Cuisine And Customs Of Her State. The More Than 200 Recipes, Lucidly Written And Easy To Follow, Include: Amrit Phal Badam Ki Jaali Gil-E-Behisht Luqmi Meed Godavari Avakkai Bagharey Baingan Gosht Ka Achar Kachi Biryani Zarda-E-Aamba

The Lucknow Cookbook
  • Language: en
  • Pages: 264

The Lucknow Cookbook

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Flavours of Avadh
  • Language: en
  • Pages: 192

Flavours of Avadh

  • Type: Book
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  • Published: 2015-02-26
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  • Publisher: Unknown

Flavours of Avadh: Journey from the Royal Banquet to the Corner Kitchen is the story of food and cooking from the palaces to the pavement of the Avadh region in Uttar Pradesh. The book charts out a unique socio-cultural route down the decades, sketching out the exclusive regional food history of Lucknow and its neighbourhood, richly coloured with family anecdotes, local festivities, regional culture and dining traditions. More than sixty recipes on offer from the elite homes and kitchens where this unique and traditional cuisine thrived, taking shape between the mid-14th and the early 18th centuries. Vibrant photographs add to the lustre of the book.

A Princely Legacy, Hyderabadi Cuisine
  • Language: en
  • Pages: 164

A Princely Legacy, Hyderabadi Cuisine

Is An Epitome Of India S Composite Heritage. It Is A Confluence Of Several Cultures And Identities, Indian And Foreign, But With A Compelling Identities. Indian And Foreign, But With A Compelling Identity All Its Own, So Wondrously Compelling Identity All Its Own 400 Years Ago By Its Founders, Sultan Mohammed Quli. His Invocation For The City Was That Millions Of Men And Women Of All Castes, Creeds And Religions (Should) Make It Their Abode, Like Fishes In The Ocean . In The Same Spirit, He First Named The City Bhagnagar, After His Hindu Consort Bhagmati. Later, When The Queen Was Conferred The Title Of Hyder Mahal, He Renamed The City After Her To Hyderabad. This Book Takes You On A Short A...

Rare Gems
  • Language: en
  • Pages: 192

Rare Gems

Rare Gems: A Non-Vegetarian Gourmet Collection From Maharashtra serves as a unique guide to traditional Maharashtrian non-vegetarian cooking. A compilation of some lesser known and some familiar meat, seafood and poultry dishes from many of the major cuisines in Maharashtra, this book aims at preserving the richness and authenticity of traditional recipes from almost every nook and corner of the state. • Kolhapuri Khulaa Rassa • Kombdicha Motla • Khimyachi Parsundi • Lahori Masala • Shahlyatle Maase • Saoji Mutton • Varhadi Kombdi • Navsacha Kombda • Moriche Sukke • Nagpuri Kala Pulao • Shevand Koli Masala • Kolambiche Khadakle Feast on these and other delights of traditional Maharashtrian cuisine and enrich your own gourmet collection of rare and priceless culinary gems.

The Emperor's Table
  • Language: en
  • Pages: 143

The Emperor's Table

  • Type: Book
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  • Published: 2008
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  • Publisher: Unknown

The Mughals gave India her greatest architectural monuments. They also transformed the country's cooking by intermingling Middle Eastern cuisine with Indian spices and ingredients to produce some of the most exquisite Mughlai food. This book not only traces the history of the Mughal emperors vis-à-vis their fondness for food and contribution to the growth of recipes, but is an engaging read on the role of each ruler's personal likes and dislikes as well as how this has shaped the course of food habits in India. The Emperor's Table: The Art of Mughal Cuisine is the first book of its kind offering the readers not only a mouth-watering selection of dishes ranging from soups and breads to exoti...

Mrs LC's Table
  • Language: en
  • Pages: 248

Mrs LC's Table

  • Type: Book
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  • Published: 2016-09-25
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  • Publisher: Hachette UK

A lively exploration of the Kayasth foodscape through an intimate portrait of a family’s – and a community’s – social mores Known as much for the lavishness of its dining table spreads as for its intellectual and cultural capital, the Kayasth community, spread across many parts of India, has a unique history that has over centuries influenced its amazingly varied, ‘fusion’ cuisine. In Mrs LC’s Table Anoothi Vishal presents a rich account of the world of the Kayasths and its famed khatirdari, or generous hospitality, through her memories of her imperious grandmother – Mrs LC to the world. Vivid vignettes of feasts and fasts, pedigreed matrimonial alliances and the pressures to...

Dining with the Nawabs
  • Language: en
  • Pages: 269

Dining with the Nawabs

-Features recipes passed down through generations, originating from the Nawab families of undivided India -Contains archival and current family photographs, relating to the culture of states across the length and breadth of India -Comes with an included 'Kitchen Copy' featuring recipes for you to recreate at home -Will be of interest to Indians and the Indian diaspora, as well as anyone who enjoys Indian cuisine Mughal emperors governed their vast empire with the help of nawabs - a title they bestowed on the semi-autonomous Muslim rulers of India. Over a period of time these nawabs became powerful rulers in their own right and created a distinct culture of their own, with food being one of i...