Dastarkhan E Moghlai PDF Download
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| Author | : Geeta Devi |
| Publisher | : |
| Total Pages | : 120 |
| Release | : 2006 |
| Genre | : Cookery |
| ISBN | : 9788129107183 |
Download Dastarkhan-e-Moghlai Book in PDF, ePub and Kindle
DIS-Hyderabadi cuisine, the most exotic in the Deccan, has over the centuries evolved in to a rare and harmonious blend with strong muslim influences from Afghanistan, Turkey, Persia and local varications from mrathwadaa and Karnataka. The book showcases a college of tradition and chang in Hyderabadi cuisine, always keeping in mind the Mughlai style and flavor of the fare. From mouthwatering biryaanis and kebabs ,to lesser known Hyderabadi curries, pickles and sweets, this book is a treasuary of culinary delights.
| Author | : Sadaf Hussain |
| Publisher | : Hachette India |
| Total Pages | : 196 |
| Release | : 2019-08-25 |
| Genre | : Cooking |
| ISBN | : 9388322428 |
Download Daastan-e-Dastarkhan Book in PDF, ePub and Kindle
‘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.
| Author | : |
| Publisher | : Chef at Large |
| Total Pages | : 130 |
| Release | : 2015-10-30 |
| Genre | : |
| ISBN | : |
Download CaLDRON Magazine, October 2015 Book in PDF, ePub and Kindle
South Indian Special Issue - Reviews, views, interviews and news - all from southern states, including our cover story that tracks the history of coffee in south India. In addition we have a lovely selection of recipes as well as a bonanza on wine related articles.
| Author | : Geeta Devi |
| Publisher | : Rupa Publications India |
| Total Pages | : 146 |
| Release | : 2014-11 |
| Genre | : Cooking |
| ISBN | : 9788129124364 |
Download The Jewels of Nizam Book in PDF, ePub and Kindle
A delectable mix of Arabic, Mughlai and traditional South Indian influences, today's Hyderabadi cuisine is the legacy of the Nizams of Hyderabad, whose khansamas were skilled in the use of spices to bring distinctive flavours to the table. Digging into the 400-year-old history of the royal kitchens of the Nizams, Geeta Devi brings to you a scrumptious array of Hyderabadi recipes to stimulate the palate. From Patthar ka Gosht and Paneer Golkonda to Haleem and Gajar-Methi ka Salan, from Kacche Gosht ki Biryani and Jhinge ka Achaar to Shahi Tukde and Anokhi Kheer-this book reveals the secrets behind a mouth-watering range of delicacies that will delight the modern gourmand. Illustrated with beautiful images, Geeta Devi's recipes are accessible and easy to follow, whether you want to serve up a quick vegetarian snack, a complex main course of mixed meats, an unusual variation on the biryani, a tangy pickle or a rich dessert fit for a feast. Accompanied by a glossary of commonly used ingredients in the Indian kitchen, this is a thoughtfully designed and compact book that you can easily carry into your kitchen while you try out the recipes!
| Author | : R.K Saxena |
| Publisher | : HarperCollins |
| Total Pages | : 252 |
| Release | : 2015-05-01 |
| Genre | : Cooking |
| ISBN | : 9351773841 |
Download Dastarkhwan-e-Awadh Book in PDF, ePub and Kindle
Timeless recipes from the stately kitchens of the Awadh regionDastarkhwan (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.
| Author | : Aditi Ranjan |
| Publisher | : |
| Total Pages | : 579 |
| Release | : 2007 |
| Genre | : Decorative arts |
| ISBN | : 9781890206857 |
Download Handmade in India Book in PDF, ePub and Kindle
| Author | : Priti Narain |
| Publisher | : Penguin Books India |
| Total Pages | : 308 |
| Release | : 2000 |
| Genre | : Cookbooks |
| ISBN | : 9780140293265 |
Download The Essential Delhi Cookbook Book in PDF, ePub and Kindle
In the popular imagination, Delhi cuisine is most often associated with the Punjabi or Mughlai. In this book, the author seeks to dispel such a notion by presenting a rich and diverse selection of recipes drawn from the different communities who have made Delhi their home, including Baniya, the Khatri and the Kayasth. Spicy kababs and fragrant biryani, hot paranthas and korma, tangy chaat and sumptuous kulfi - the array of food is as delectable as it is eclectic in its origins and history. Drawn from different sources including old cookery books, these are authentic recipes written in a manner that facilitates easy use, and cover the entire range from starters and beverages to snacks and desserts.
| Author | : Tanuj Singh |
| Publisher | : Notion Press |
| Total Pages | : 372 |
| Release | : |
| Genre | : Cooking |
| ISBN | : 1945400684 |
Download A Culinary Journey for the Love of Biryani Book in PDF, ePub and Kindle
"A Culinary Journey for the love of biryani: Over 100 Tantalizing Recipes Biryani is the one special dish that certainly speaks to our taste buds from a platter with flavors gathered from different parts of the Indian subcontinent and the world outside. Even the name can be spelled in various ways: biryani, buriyani, biriani, breyani, etc. These remind us of the different shades it comes in, which are unique to the different regions, cultures, traditions and styles of cooking. In this book, the authors have laid out over 100 tantalizing Biryani recipes from in and around India (Awadhi to Hyderabadi biryani) as well as the globe (Iranian to Durban biryani). They all hold in their core, traditional values, ingredients and varied styles, which make each one of them unique. To top it all the book has tips that include information on meat cuts, rice variations (tehri, pulao, and pilaf), Indian pot-style cooking (Degchi, or handi), side accompaniments including wine pairings and many more things supporting both Indian and International styles of cooking. Follow these Recipes, Keep Calm and add some Dum to your Biryani!"
| Author | : Chand Sur |
| Publisher | : Rupa Publications |
| Total Pages | : 264 |
| Release | : 2017 |
| Genre | : Cooking |
| ISBN | : 9789386021601 |
Download The Lucknow Cookbook Book in PDF, ePub and Kindle
| Author | : Salma Yusuf Hussain |
| Publisher | : Roli Books |
| Total Pages | : 224 |
| Release | : 2020-03-31 |
| Genre | : Cooking, Indic |
| ISBN | : 9788193704974 |
Download The Mughal Feast Book in PDF, ePub and Kindle
* The Mughal Feast is a delightful transcreation of the original handwritten Persian recipe book Nuskha-e-Shahjahani from the Mughal emperor Shah Jahan's time* Go on a culinary journey into the Mughal imperial kitchen of one of India's greatest empires in this informative and practical guideThe Mughal Feast is a delightful transcreation of the original handwritten Persian recipe book Nuskha-e-Shahjahani from the Mughal emperor Shah Jahan's time. A culinary journey into the Mughal imperial kitchen, where food was cooked with just the right amount of spices to enhance the base flavors of the dishes, this book is divided into seven sections and includes a plethora of recipes, ranging from the familiar shami kabab and baqlawa to the more exotic amba pulao (tangy mango lamb rice) and indersa (sweet, deep-fried rice-flour balls). The book also provides helpful tips for cooking, including methods to clean fish and soften bones, throwing light on the creativity of the Mughal cooks. An informative introduction offers an intriguing glimpse into the royal lifestyle of one of India's greatest empires. This book effortlessly recaptures the nostalgia of Mughal times while remaining a practical guide for the modern reader.
