Author : Monish Gujral
Publisher : Roli Books Private Limited
Page : 144 pages
File Size : 49,80 MB
Release : 2004-05-01
Category : Cooking
ISBN : 9351940233
Kundan Lal Gujral was an innovator in Indian cuisine, and his Moti Mahal restaurant became a legend in its own lifetime. This title showcases a range of recipes, some inherited and some a result of experimentation by the author.
Author : Monish Gujral
Publisher : Penguin UK
Page : 98 pages
File Size : 16,94 MB
Release : 2009-04-17
Category : Cooking
ISBN : 818475809X
Visiting Delhi and not going to Moti Mahal is like going to Agra and not visiting the Taj Mahal' "Maulana Abul Kalam Azad to the Shah of Iran who was on an official visit to India. From the famed kitchens of the legendary Moti Mahal restaurant comes The Moti Mahal Cookbook: On the Butter Chicken Trail, replete with the original recipes of their signature dishes. Kundan Lal Gujral, the founder of Moti Mahal, not only created the tandoori chicken, he invented the makhani gravy –the mother of North Indian gravies'to transform the succulent tandoori chicken into the delectable butter chicken, a star staple of the Moti Mahal repertoire. Chicken tikka masala followed and Indian cuisine was on the world map. These recipes along with a plethora of popular new dishes recently introduced in the restaurant as well as a wide range of vegetarian dishes, have been selected by Monish Gujral, Kundan Lal's grandson. With a special focus on kabab recipes, be they of chicken, mutton, seafood, cottage cheese or vegetables, this book is a must-buy for those who cannot resist recreating the Moti Mahal magic at home. Recipes include: Murgh makhani (Butter chicken for the strong hearted) Kesari dum murg (Slow-cooked saffron chicken) Pasanda kabab (Lamb escalope) Chatpatté pudina chaamp (Tangy lamb chops) Malai paneer tikka masala (Cottage cheese kabab in a rich tomato gravy) Khatta meetha paneer shahi tikka (Sweet and sour cottage cheese kabab) Pindi chana (Rawalpindi chickpeas) Dhania pomfret tandoori (Coriander-flavoured tandoori pomfret) Garlic prawns Tandoori trout Tandoori bharwan khumb (Stuffed tandoori mushrooms) Khatta meetha baingan (Sweet and sour aubergine) Palak makai malai (Spinach and corn in a creamy gravy) Kathal Punjabi pulao (Jackfruit pulao) Badaam halwa (Sweet almond dessert).
Author : Vir Sanghvi
Publisher : Penguin Books India
Page : 372 pages
File Size : 29,86 MB
Release : 2004
Category : Food
ISBN : 9780143031390
If You Like The Smell Of Truffles, You Also Like Sex. If, On The Other Hand, You Think It Reminds You Of Socks, Then You'Re Probably Lousy In Bed.' Star Journalist And Popular Television Anchor Vir Sanghvi Wears Many Hats. By Day He Writes Serious Political Columns, In The Evenings He'S At A Studio Interviewing A Celebrity, And Sometime In Between He Is Both Gourmet And Gourmand. And When Sanghvi Writes On Food, He Pulls No Punches. Celebrating What Is Good And Savagely Attacking What Is Bad, He Combines Culinary History, Travel And Culture To Rank Among The Best Food Writers Of Today. Inspired, Erudite And Wonderfully Witty, Rude Food Is A Collection Of Sanghvi'S Essays On Food And Drink. From Breakfast Rituals To Sinful Desserts, Airlines Khana To What Our Favourite Film Stars Love To Eat, From Chefs At Five-Star Hotels To Food Critics, Vir Sanghvi Has His Finger On The Pulse Of What We Put Into Our Stomachs And Why. If You Want To Know How Tandoori Chicken Arrived In India, The Three Golden Rules Of Sandwich Making Or The Three Kinds Of Bad Service You Should Absolutely Not Put Up With, Who Eats Out The Most In Bombay And Where You Are Most Likely To Find Prime Minister Vajpayee Tucking Into His Favourite Cuisine, Then This Is The Book You Must Have. Full Of Culinary Secrets And Gastronomic Tips, Rude Food Tells You The Key To The Perfect Pizza, The Easiest Way To Make Risotto, What The Nation'S Fast Food Of Choice Is, The Truth About Your Cooking Oil, And Much Much More. A Feast Of Sparkling Prose That Entertains As It Informs, This Is A Book To Be Read, Consulted And Savoured.
Author : Javeed Alam
Publisher : Orient Blackswan
Page : 168 pages
File Size : 42,1 MB
Release : 2004
Category : Political Science
ISBN : 9788125027119
From the moment of its birth democracy in India was plagued by a deep anxiety. In 1947, Nehru saw the future as a time to redeem pledges, a time to fulfil the hopes that had been aroused during the national struggle. But he was well aware that this was a difficult task. Reforms followed, democratic instituttions were set up, and universal adult franchise was established. But poverty, illiteracy and poor health remained part of the post-colonial landscape. Why then do the poor and the malnutrited return in every election to choose their representatives, to form the government of their choice? Through an effort to answer this seeming paradox, Alam explores the working of democracy in India. beneath the play of caste and communal politics, and the threats of institutional collapse, Alam sees democracy acquiring a firm basis within Indian society. He shows what the voting patterns tell us about the links between regional voices and national unity, between the politics of community and the idea of citizenship, between the commitments of the poor and the apathy of the rich. This is a tract that questions our common assumptions and forces us to re-think our ideas about the life of Indian democracy.
Author : R.K Saxena
Publisher : HarperCollins
Page : 252 pages
File Size : 50,46 MB
Release : 2015-05-01
Category : Cooking
ISBN : 9351773841
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 : Anjan Chatterjee
Publisher : Random House India
Page : 194 pages
File Size : 39,26 MB
Release : 2012-06-01
Category : Cooking
ISBN : 8184002491
The Mainland China Cookbook includes all the beloved restaurant chain’s favourite dishes and teaches you how to whip up the perfect Chinese meal in your kitchen. Spicy Hunan prawns, quick fried snow peas with garlic pearls, chicken with chilli and cashewnuts, lamb with cumin, hot and sour soup—try these and more. Accompanied with notes on the main regional styles, techniques and tips for easy cooking, and a list of suppliers in all major metros, The Mainland China Cookbook is the ultimate Chinese cookbook for your Indian kitchen.
Author : Maneet Chauhan
Publisher : Clarkson Potter
Page : 273 pages
File Size : 50,7 MB
Release : 2020-10-06
Category : Cooking
ISBN : 1984823884
“A sumptuous whistle-stop tour of India’s diverse food ways. Maneet has penned a love letter to the best of Indian food.”—Padma Lakshmi, host and executive producer of Top Chef and Taste the Nation IACP AWARD WINNER • LONGLISTED FOR THE ART OF EATING PRIZE • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Food Network • Salon • Epicurious • Garden & Gun • Wired Explore the bold flavors, regional dishes, and stunning scenery of India with over 80 recipes from Chopped judge and James Beard Award-winning chef Maneet Chauhan. In Chaat, Maneet Chauhan explores India’s most iconic, delicious, and fun-to-eat foods coming from and inspired by her discoveries during an epic cross-country railway journey that brought her to local markets, street vendors, and the homes of family and friends. From simple roasted sweet potatoes with star fruit, lemon, and spices to a fragrant layered chicken biryani rice casserole, and the flakiest onion and egg stuffed flatbreads, these recipes are varied, colorful, and expressive. Maneet weaves in personal stories and remembrances as well as historical and cultural notes as she winds her way from North to South and East to West, sharing recipes like Goan Fried Shrimp Turnovers, Chicken Momo Dumplings from Guwahati in Assam, Hyderabad's Spicy Pineapple Chaat, and Warm-Spiced Carrot and Semolina Pudding from Amritsar. With breathtaking photography and delectable recipes, Chaat is a celebration of the diversity of India's food and people.
Author : Vikram Chandra
Publisher : Faber & Faber
Page : 1203 pages
File Size : 22,27 MB
Release : 2011-03-03
Category : Fiction
ISBN : 0571267149
An enormously satisfying, exciting and enriching book, Vikram Chandra's novel draws the reader deep into the lives of detective Sartaj Singh and Ganesh Gaitonde, the most wanted gangster in India. Sartaj, the only Sikh inspector in the whole of Mumbai, is used to being identified by his turban, beard and the sharp cut of his trousers. But 'the silky Sikh' is now past forty, his marriage is over and his career prospects are on the slide. When Sartaj gets an anonymous tip off as to the secret hideout of the legendary boss of the G-company, he's determined that he'll be the one to collect the prize. This is a sprawling, epic novel of friendships and betrayals, of terrible violence, of an astonishing modern city and its underworld. Drawing on the best of Victorian fiction, mystery novels, Bollywood movies and Vikram Chandra's years of first hand research on the streets of Mumbai, this novel reads like a potboiling page-turner but resonates with the intelligence and emotional depth of the best of literature.
Author : Sanjeev Kapoor
Publisher : Popular Prakashan
Page : 122 pages
File Size : 16,89 MB
Release : 2009-06
Category : Cooking
ISBN : 9788179913734
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!
Author : Amartya Sen
Publisher : Farrar, Straus and Giroux
Page : 436 pages
File Size : 31,41 MB
Release : 2013-10-15
Category : Social Science
ISBN : 1466854294
A Nobel Laureate offers a dazzling new book about his native country India is a country with many distinct traditions, widely divergent customs, vastly different convictions, and a veritable feast of viewpoints. In The Argumentative Indian, Amartya Sen draws on a lifetime study of his country's history and culture to suggest the ways we must understand India today in the light of its rich, long argumentative tradition. The millenia-old texts and interpretations of Hindu, Buddhist, Jain, Muslim, agnostic, and atheistic Indian thought demonstrate, Sen reminds us, ancient and well-respected rules for conducting debates and disputations, and for appreciating not only the richness of India's diversity but its need for toleration. Though Westerners have often perceived India as a place of endless spirituality and unreasoning mysticism, he underlines its long tradition of skepticism and reasoning, not to mention its secular contributions to mathematics, astronomy, linguistics, medicine, and political economy. Sen discusses many aspects of India's rich intellectual and political heritage, including philosophies of governance from Kautilya's and Ashoka's in the fourth and third centuries BCE to Akbar's in the 1590s; the history and continuing relevance of India's relations with China more than a millennium ago; its old and well-organized calendars; the films of Satyajit Ray and the debates between Gandhi and the visionary poet Tagore about India's past, present, and future. The success of India's democracy and defense of its secular politics depend, Sen argues, on understanding and using this rich argumentative tradition. It is also essential to removing the inequalities (whether of caste, gender, class, or community) that mar Indian life, to stabilizing the now precarious conditions of a nuclear-armed subcontinent, and to correcting what Sen calls the politics of deprivation. His invaluable book concludes with his meditations on pluralism, on dialogue and dialectics in the pursuit of social justice, and on the nature of the Indian identity.
