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The Begum and the Dastan
Lined with grandeur, tragedy and fantasy, Tarana Husain Khan's odyssey maps the social, political and religious contours of 1897 Sherpur with the fascinating and strong-willed Feroza Begum at the centre of the storm. On an evening not too many evenings ago, the blue-eyed Feroza, flouting her family's orders, attended Nawab Shams Ali Khan's sawani celebrations at the Benazir Palace. Tragedy coloured the night when she found herself kidnapped and withheld in the Nawab's harem - bustling, tantalizing and rife with sinister power play. As tyranny and repression tightened their hold inside the royal walls, at the Bazaar Chowk, dastangoi Kallan Mirza enchanted his listeners with the legend of sorc...
Degh to Dastarkhwan
Tarana was an indifferent eater and an unenthusiastic cook until a chance encounter with a nineteenth-century Persian cookbook in Rampur's fabled Raza Library started her off on a journey into the history of Rampur cuisine and the stories around it. Part food memoir and part celebration of a cuisine, Degh to Dastarkhwan answers the question-'what constitutes and distinguishes Rampur cuisine?' Each chapter represents an emotion, an observance or a celebration. The spread of Rampuri food from the grand royal cuisine to the simple daily fare becomes the arena to express love, loss, forgiveness and spirituality. Peopled with compelling characters from all walks of life, the book is a tour de force that includes recollections of a princess to the spiritual ambience of a Sufi shrine, with stories of khansamas, weddings and funerals.
Desi Delicacies
The kitchen is often the heart of South Asian homes. Muslim South Asian kitchens, in particular, are the engines of an entire culture. The alchemy that takes place within them affects nations and economies, politics and history, and of course human relationships. There is proof of it in Desi Delicacies, Claire Chambers’ anthology of essays, stories and recipes supplied by some of the region’s most well-loved writers, historians and chefs. An unexpected revelation awaits Nadeem Aslam in a London restaurant as he yearns for a special delicacy from Pakistan. Rana Safvi recounts the history of Awadhi cooking and the origins of qorma, while Sadaf Hussain tells us how the samosa came to be pai...
The Bard of Blood
Researched with the assistance of US and Indian intelligence agents, war correspondents and the crime veteran S. Hussain Zaidi, The Bard of Blood takes you on a thrilling journey from the power corridors of RAW to the war-torn terrain of Balochistan. In Delhi, ex-RAW boss Lieutenant General Sadiq Sheikh is killed by a double agent. Sadiq’s killer is a man who knows too much and is part of a diabolical plot to create what might become the Third World War. In Mumbai, literature professor Kabir Anand is settling down into his new life, when a call from the PMO thrusts him back into the world he is trying hard to forget. A brilliant agent who served under Sadiq Sheikh, Kabir has been forced to leave RAW because of a disastrous mission in Balochistan in 2006 that was undertaken as part of the Indian secret service’s covert support of the Balochi rebels against the Pakistan government. Kabir must now revisit those ghosts, avenge his mentor and face his deadliest enemies—Mullah Omar and the ISI—while racing against time to save his country.
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.
In Hot Blood
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Black Warrant: Confessions of a Tihar Jailer
What is life like inside Asia’s largest prison? What happens when a man is hanged, but his pulse refuses to give up even after two hours? Did Nirbhaya’s rapist, Ram Singh, commit suicide or was he murdered? For the first time we have a riveting account from an insider who has spent close to four decades as an officer at Tihar Jail during some of the most turbulent times in Indian political history. For the first time he breaks his silence about all he’s seen – from the first man he met in Tihar, Charles Sobhraj, to the controversies surrounding former CBI head, Alok Verma. Responsible for carrying out ‘Black Warrants’, Gupta witnessed 14 hangings, the most recent and his last, being that of Afzal Guru. Joining him is award-winning journalist Sunetra Choudhury whose recent book Behind Bars is a bestseller and took her deep inside the maze of prisons. Read this book for the most intimate and raw account of India’s judicial and criminal justice system.
Gourmet's Gateway
Collection of cooking recipes from an Indian royality's kitchen.
Cozinha de Goa
"Goans love their food. In this tiny region, East did meet West on the dining table. Goan cuisine contains alluring Christian, Hindu and Muslim strands. It is an interesting fusion from several cultures, Arab, Portuguese, Brazilian, French, African, Chinese, Malaysian, British, Anglo-Indian and Konkan. This book offers an encyclopedic vision of a cuisine with a global touch, how it was, how it is, and how it came to be."--P. [4] of cover.
Culinary Culture in Colonial India
"Discusses the cuisine to understand the construction of colonial middle-class in Bengal"--
