// Dastarkhwan E Awadh The Cuisine Of Awadh - Books - Go-pdf.online - Download PDF Books And Magazines

Seems you have not registered as a member of go-pdf.online!

You may have to register before you can download all our books and magazines, click the sign up button below to create a free account.

Sign up

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.

Flavours of Avadh
  • Language: en
  • Pages: 192

Flavours of Avadh

  • Type: Book
  • -
  • Published: 2015-02-26
  • -
  • 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.

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

Shaam-e-Awadh
  • Language: en
  • Pages: 304

Shaam-e-Awadh

  • Type: Book
  • -
  • Published: 2007-11-06
  • -
  • Publisher: Penguin UK

In 1528 the Mughal Sultanate conquered and formally incorporated Awadh as one of its constituent provinces. With the decline of Mughal power the nawab-vazirs of Awadh began to assert their independence. After the East India Company appropriated half of Awadh as 'indenmity', the then nawab, Asaf'ud Daulah, moved his capital to Lucknow in 1775. A move that resulted in the growth of the city and its distinctive culture known as'Lakhnavi tehzeeb'. Since then, nawabi Lucknow has undergone enormous changes. The refinement of 'pehle aap' has all but disappeared. Originally built to support a hundred thousand people, amid palaces, gardens and orchards, the city now staggers under the burden of fifty...

Tracing the Boundaries Between Hindi and Urdu
  • Language: en
  • Pages: 299

Tracing the Boundaries Between Hindi and Urdu

  • Type: Book
  • -
  • Published: 2010
  • -
  • Publisher: BRILL

This book sheds light on the complex relationship between Hindi and Urdu. Through a detailed reading of a representative set of 20th century short stories in both languages, the author leads the reader towards a clear definition of the differences between Hindi and Urdu. The full translations of the stories have been extensively annotated to point out the details in which the Hindi and Urdu versions differ. An overview of early and contemporary Hindi/Urdu and Hindustani grammars and language teaching textbooks demonstrates the problems of correctly naming and identifying the two languages. This book now offers a detailed and systematic database of syntactic, morphological and semantic differences between the selected Hindi and Urdu stories. A useful tool for all scholars of modern Hindi/Urdu fiction, (socio-)linguistics, history or social sciences.

Royal Hyderabadi Cooking
  • Language: en
  • Pages: 104

Royal Hyderabadi Cooking

Royal Hyderabadi Cooking reveals secrets from the Nizam's kitchens courtesy the great practitioners of the art: Begum Mumtaz Khan and Ustad Habib Pasha.Royal Hyderabadi Cooking, collaboration between Master Chef Sanjeev Kapoor and Chef Harpal Singh Sokhi, is the fruit of a number of years of intensive research. Hyderabadi Cuisine is known to be irresistible. Here it is presented in a reader-friendly easy-to-cook manner so that the exquisite and graceful food that is a legacy of the Moghuls can be recreated in the home kitchen.Whether it is the popular Haleem you wish to cook or the poetic Asif Jahi Pasandey, you will find the recipes in this book. You can regale your family and friends with scintillating vegetarian dishes like Bhagare Baingan and Diwani Handi served with hot Bakarkhani. Endings must be sweet, so ladle out bowls of Asharfiyon Ka Meetha or Khubani Ka Meetha.With this book in hand transport yourself to a whole new wonderful world where a royal Hyderabadi banquet awaits!

The Essential Delhi Cookbook
  • Language: en
  • Pages: 304

The Essential Delhi Cookbook

  • Type: Book
  • -
  • Published: 2000-10-14
  • -
  • Publisher: Penguin UK

The Penguin Essential Cookbooks are a pioneering attempt to keep alive the art of traditional Indian cooking. Each of the books is written by an expert chef who brings together the special recipes of a region or community along with a detailed introduction that describes the rituals and customs related to the eating and serving of food.In the Essential Delhi Cookbook recipes are drawn from the different communities who have made Delhi their home, including the Khatris and Kayasths, in addition to Mughlai and Punjabi dishes. The recipes include: Raan, Bheja, Methi Dal ki Pakori, Muthanjan Pulao, Mathri, Papri, Chaat, Sharbat-e-Ghulab.

Izzat Ka Khana
  • Language: en
  • Pages: 180

Izzat Ka Khana

  • Type: Book
  • -
  • Published: 2018-08-16
  • -
  • Publisher: Notion Press

This book is a composition of recipes which is beneficial for the human body, as food is a source of energy. According to me, food is essential for one’s well-being and cooking is a culmination of science and arts, which maintains the overall balance of our health. My dishes are prepared with the utmost care and effects in making my food healthy, digestible and satisfying to your taste buds. My dishes are just not simple meals; it is a healing medicine, energy making tonic booster, mood elevator and a delicious, pleasurable eating experience. These recipes include medicinal preparations of selected herbal and beneficial spices, including fruits and vegetables which are used in Unani and he...

The Lucknow Cookbook
  • Language: en
  • Pages: 264

The Lucknow Cookbook

None

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

The Emperor's Table

  • Type: Book
  • -
  • Published: 2008
  • -
  • 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...