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Daawat
This book showcases the fabulous culinary heritage of India. Based on India's first TV foodshow Daawat presents an exciting range of recipes contributed by accomplished masterchefs and promising talent drawn from the four corners of our vast and varied land. Memorable meals, perennial favourites, exotic dishes and interesting experiments—these recipes will lead the reader on a discovery of India with its many-splendoured gastronomic riches. A natural sequel to the bestseller Prashad Cooking with Indian Masters, Kalra's Daawat promises yet another wonderful encounter with Indian cooking. J. Inder Singh (Jiggs) Kalra, celebrated food columnist and author, gastronome and food consultant, is C...
Zaike Ka Safar
Contains biographical information about the author's journey as a cooking expert.
Prashad-Cooking with Indian Masters (Thoroughly Revised Edition, 2022)
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.
Classic Cooking of Punjab
Provides Recipes With Necessary Details Relating To Classic Punjabi Food-Appetite, Vegetarian Starters, Non-Vegetarian Starters, Vegetarian Entre, Non-Vegetarian Entre, Rice, Breads, Dahi, Chutney, Pappad, Snacks, Desserts, Masalas. Being Well Illustrated.
Kama Bhog
Kama Bhog presents a sensuous gastronomic symphony that will enable epicureans to embark on an aphrodisiacal odyssey.
A Fork in Asia's Road
Asia is a delicious and unique melting pot of flavours with the diverse cuisines reflecting the various cultural and ethnic groups that call it home. Award-winning writer John Krich has lived and travelled across Asia for the last decade as the food correspondent for the Asian Wall Street Journal. The 50 amazing food stories he shares in this book are organised around eight general themes and cover the following countries: China, Hong Kong, Singapore, Malaysia, India, Macau, Taiwan, The Philippines, Japan, Korea, Thailand, Laos, Vietnam. Drawing on his culinary adventures and knowledge, Krich discusses food, ingredients and eateries — everything from strange and wacky dishes to comfort food and fine imperial dining. Foodies will appreciate his insights and even gourmands will enjoy a chuckle as they digest what is being served.
Haute Brides & Honeymoons
Haute Brides and Honeymoons is a bi-monthly wedding, lifestyle and luxury magazine, which was launched recently. Every bride's little black book, this comprehensive magazine is the one-stop shop for a wedding that resonates tradition, culture and heritage while blending in new trends in fashion, jewellery, beauty and much more
Penumbra Snippets
Hamstrung by Parkinson’s Disorder family tragedies, I am perched facing my laptop, on my late father’s swivel chair, pressing the key buttons about ‘my Life’s Penumbra Moments’, ‘Heredity’ and areas of my ‘Influence’ and ‘Concern’. Observes Madhu Tandan, prolific best-seller writer in her Preview of the book, “The author has ‘Lived A Live of Love, Faith & Humour”. Encouraged wife Jaya, “You have spent 40 years in a professional career and childhood in the atrociously feudalistic Bihar & the pell-mell of Uttar-Pradesh; educated in the royal but somewhat, anachronistic, Rajasthan, and ‘nobody’s’ Delhi. Qualified expert Mr. Barun Banerjee, a close friend, sho...
