Kapoors

This is a cookbook worth being labeled a masterpiece. An absolutely must buy for all those who are reeling under the pressures of modern living. With lifestyle diseases on the rise, this collection of special recipes is devoted to make intelligent eating a norm. Sail guilt * through the day on a breakfast of baked and herbed Hash Brown Potatoes. Try your perennial favourite like Makai Palak in its fragrant glory thanks to ginger, kasoori methi and garam masala. Without a drop of oil. Interesting! Spice up tea time with Sandwich Dhokla and Stuffed Besan aur Methi Cheela and welcome dinner time without feeling stuffed! Some good offerings for guests who watch the scale are Paneer Frankie and Soya Burger. There is so much more....low calorie desserts for the incorrigible sweet tooth that will enjoy Anjeer Ka Meetha and Chhanar Payesh.

‘We are like the Corleones in The Godfather’—Randhir Kapoor There is no film family quite like the Kapoors. A family of professional actors and directors, they span almost eighty years of film-making in India, from the 1920s to the present. Each decade in the history of Hindi films has had at least one Kapoor—if not more—playing a large part in defining it. Never before have four generations of this family—or five, if you include Bashesharnath Kapoor, Prithviraj Kapoor’s father, who played the judge in Awara—been brought together in one book. The Kapoors details the professional careers and personal lives of each generation—box-office successes and failures, the ideologies that informed their work, the larger-than-life Kapoor weddings and Holi celebrations, their extraordinary romantic liaisons and family relationships, their love for food and their dark passages with alcohol. Based on extensive personal interviews conducted over seven years with family members and friends, Madhu Jain goes behind the façade of each member of the Kapoor clan to reveal what makes them tick. The Kapoors resembles the films that the great showman Raj Kapoor made: grand and sweeping, with moments of high drama and touching emotion. ‘Few books on Indian cinema have been written with such wit, clarity and sparkle’—Outlook ‘Jain writes in a language that is simple and pithy. . . it will keep alive public interest in the Kapoors who refuse to call it a day’—Telegraph ‘Immensely readable...will surely find a place in the Indian cineaste’s library’—Biblio

This Book Provides An Array Of Vegetarian, Non-Vegetarian Recipes From Bengal, Maharashtra, Gujarat, The North Of India, The Southern States, Which Come With That Special Touch Of The Master Chef. It Introduces A Variety Of Mouthwatering Dishes Perfected By Our Ancestors.

With this book in your possession, you can create a Chaatwali Gali in your very own home! In this era of fast foods, there is one particular snack that is a favorite with all - Chaats! Indian street food is synonymous with Chaat.With this latest book Chaat, Master Chef Sanjeev Kapoor brings alive the hidden flavours in everyday ingredients which when blended together result in incredible snacks, not only dripping with spicy and sweet chutneys, but also that mouth-watering smell of roasted cumin and Black salt! Along with traditional chaats in delightful representation of the vibrant cultures of India, Chef Kapoor demonstrates his talent for innovation with American Shev Puri, Chinese Bhel, Farali Chaat, Mexican Chaat, Baby Uttappa with Aloo Bhaji and Katori Chaat to name a few.Tasty, chatpati, chaat is what this book is all about! All the pleasures of eating out on the roadside have been captured in the crunch and bite of crispy puris, spicy fillings, sweet curd and teekhi chutneys!

The Encyclopaedia Which Brings Together An Array Of Experts, Gives A Perspective On The Fascinating Journey Of Hindi Cinema From The Turn Of The Last Century To Becoming A Leader In The World Of Celluloid.

Ande Ka Funda! Master Chef Sanjeev Kapoor Presents A Number Of Delectable Dishes In His Latest Book 'Eggs'. The Egg Was Once Regarded As A Mere Breakfast Food To Be Fried, Boiled, Scrambled Or Turned Into An Omelette. Today It Is Looked Upon As A Versatile Food, Which Can Be Eaten On Its Own, Or Added To Curries, Or Form The Basis Of Velvety Sauces Or Custards; The Deep Gold Of The Yolk Adds Colour And Flavour And The Frothy White Adds Lightness And Air To A Souffle Or A Cake. Eggs Also Bind Stuffings And Fillings And Glaze Pastries And Breads. Best Of All, Eggs Add Taste, Nutrition And Depth To Even A Simple Recipe. Master Chef Sanjeev Kapoor Uses This White-And-Gold Delight To Whip Up A Selection Of Mouthwatering Dishes. Enjoy Heart-Warming Punjabi Anda Bhurji, One Of Mumbai's Favourite Street Foods, Baida Roti, Silky Mushroom Quiche And Sinful Chocolate Fudge Cake. Tuck Into A Rich Egg Korma And The Traditional Parsi Wafer Per Eda. Whisked, Fried, Poached Or Baked, Ande Da Jawab Nahin!