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Spice At Home
A collection of fantastic spice dishes for the family from one of the UK's top Indian chefs. Vivek Singh's simple recipes for spice at home are a brilliant marriage between Indian spicing and Western culinary styles. Vivek's mantra is 'evolve' and this 110-strong collection includes both modern dishes from his home in India and his home in Britain, with many that twist the traditions – reflecting two cultures connected by spice. Full of tempting choices for breakfast such as Indian pancakes and duck egg curry, lunch ideas including chilli chicken toastie and spicy fish fingers, and supper selections such as crab and curry leaf risotto and lamb shank rogan josh. With photography by Lara Holmes.
Vivek Singh's Indian Festival Feasts
A gastronomic guide to some of India’s most celebrated festivals
By the Flowing River
‘. . .nothing is permanent, like water in the river . . . When you let go of the past, new opportunities surface and fresh possibilities emerge.’ Being one of the most sought-after employees at the Eunited Bank, Siddharth is confident that nobody can take away his job. But it comes as a bolt from the blue when he is fired from his position of a portfolio manager. Directionless, Siddharth leaves everything and goes on a journey of self-realization and discovery that will transform his life forever. By the Flowing River, is a story of bouncing back from a sudden crisis and charting a path for a new life.
Cinnamon Kitchen
Cinnamon Kitchen is the sibling of the great Westminster restaurant The Cinnamon Club, where chef Vivek Singh made his name and helped spearhead a new and exciting direction for Indian food. As Executive Chef at Cinnamon Kitchen, Vivek has brought all of his talents to create new and exciting Indian dishes, all with fresh modern twists, and this cookbook is a collection of the very best of them. From Scottish Angus Fillet with Masala Potato Chips to Black Leg Chicken with Fresh Fenugreek, Singh marries ingredients and techniques from around the world with the traditions and flavours of Indian cuisine to create something truly unique and exciting. There are also fascinating tales of the spice trade and incredible insights into Singh's magical methods of spicing via key technique masterclasses.
Cinnamon Club
Here is food that is refined, inventive, and full of startling flavours: sandalwood infused tandoori chicken breast, king prawns with saffron almond sauce, clove smoked roast rump of lamb with corn, asparagus, curried avocado and beetroot salad, Hyderabadi style aubergine steaks with coconut rice, roganjosh pie, pan seared Kolkata betki with bottle gourd stir fry and fenugreek sauce, steamed mango idlis with wild berry sorbet, saffron poached pear with cinnamon ice cream. A fresh, glamourous, and utterly creative approach, Cinnamon Club blends western techniques and presentation with the best of traditional Indian cuisine. Beautifully designed and photographed, it will become an instant classic and a book that will inspire many extraordinary meals.
Research Methodology
Research can be classified by purpose or by method. If we categorise it by purpose, it would fall into two major categories: Basic Research and Applied Research, while in case of method, it would be deductive research and inductive research. Also called Pure or fundamental Research, it is undertaken for increase in knowledge. Studying the subject of research methodology is the common to almost all the postgraduate students those who want to undergo the academic research or field work. Research Methodology is a structured framework of conducting research in order to adders various issues and to solve problems in a scientific way. Explanatory research focuses on why questions. For example, it is one thing to describe the crime rate in a country, to examine trends over time or to compare the rates in different countries. It is quite a different thing to develop explanations about why the crime rate is as high as it is, why some types of crime are increasing or why the rate is higher in some countries than in others. This book reliable one stop reference on all issues pertaining to Research Methodology.
Cinnamon Kitchen
Cinnamon Kitchen is the sibling of the great Westminster restaurant The Cinnamon Club, where chef Vivek Singh made his name and helped spearhead a new and exciting direction for Indian food. As Executive Chef at Cinnamon Kitchen, Vivek has brought all of his talents to create new and exciting Indian dishes, all with fresh modern twists, and this cookbook is a collection of the very best of them. From Scottish Angus Fillet with Masala Potato Chips to Black Leg Chicken with Fresh Fenugreek, Singh marries ingredients and techniques from around the world with the traditions and flavours of Indian cuisine to create something truly unique and exciting. There are also fascinating tales of the spice trade and incredible insights into Singh's magical methods of spicing via key technique masterclasses.
The Cinnamon Club Cookbook
Anyone who has walked through the doors of The Cinnamon Club Restaurant housed in London's Old Westminster Library building could not help but be impressed by what Iqbal Wahhab and Vivek Singh have created within. In conjunction with two-star Michelin chef Eric Chavot they have created an award-winning cuisine that has revolutionised the traditional view of Indian restaurant food. The Cinnamon Club Cookbook recreates the dishes that have brought the restaurant so much praise since first opening in 2001. All the Cinnamon Club favourites are here as well as recipes for breakfasts and the legendary Cinnamon Club cocktails. This is an Indian cookery book like no other before and seems certain to set the standard for some long time to come.
Curry
New edition of this ultimate cookbook for curry-lovers - now available in PDF Take your taste buds on a global curry adventure. Invite top chefs, writers and cooks into your kitchen, from Vivek Singh (The Cinnamon Club), Das Sreedharan (Rasa Restaurants) to David Thompson (Nahm) and they'll share their secrets for authentic, taste-tingling curries that are easy to create at home. Learn how to make authentic dishes like Thai green jungle curry, chicken makhani and South African bunny chow. You'll discover which ingredients make each dish special, and follow step-by-step techniques that make every recipe clear. This updated edition comes with 20 brand new recipes with new step-by-step sequences. Tried and tested by experts using readily available ingredients and exquisite flavours - red hot results are guaranteed every time.
Curry
Vivek Singh marries eastern and western techniques and ingredients, in a collection of modern curries that sit side by side with an awe-inspiring collection of classic regional curries, many never previously published. Accompanied by over 60 stunning food shots from Cristian Barnett, this is an exquisitely beautiful and sumptuous landmark publication.
