Jiggs Kalra S Classic Cooking Of Avadh

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.

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 Chairman and Managing Director, Jiggs Kalra Food Services Pvt. Ltd, Chairman and Managing Director, Bawarchi Tolla, hotel and restaurant consultants, Managing Partner, Fusion Flavours, creating spice combinations, based on Ayurvedic and Unani principles, and Brand Ambassador for The Famous Grouse and the great malt McCallan. He has also been Advisor to the India Trade Promotion Organisation, and Advisor to the Ministry of Tourism, Government of Rajasthan. Jiggs has been consultant to various national and international hotels and hotel chains. These include the Oberoi Hotels, Sheraton-ITC Hotels, Park Hotels, Casino Hotels, the Hyatt (Delhi), the Marriott (Mumbai), JayPee Palace (Agra), and Shivnivas Palace (Udaipur). He has planned menus for the Meridien, Bahrain, The Great Kebab Factory, Delhi, and Kinara and Hazara, Singapore. Jiggs Kalra has developed flavours for Frito Lay, the snack division of Pepsico, potato entree and snacks for Aviko, Holland, one of the world's largest potato processing companies, masala combinations for MTR, Bangalore and sauces and chutneys for Bector Foods, Ludhiana.

Contains biographical information about the author's journey as a cooking expert.

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.

Fresh, delicious, easy Indian vegetarian dishes from the author of Phaidon's global bestseller, India: The Cookbook Vegetables are an integral part of Indian cuisine - and this collection of 150 healthy and approachable vegetarian recipes showcases an array of delicious breakfasts and drinks, salads, vegetables and legumes, grains, and desserts. Drawing inspiration from India's myriad regions and culinary traditions, Pushpesh Pant simplifies this hugely popular cuisine with easily achievable, nourishing, and authentic dishes so tasty and satisfying that they are suitable for vegetarians, meat-eaters, and those simply wishing to reduce the amount of meat in their diet.