When you prepare Indian food, you become part of a culinary tradition that stretches back thousands of years. From vegetarian offerings unparalleled in their creative preparation and range of flavors to the elegant meat-centered feasts set before Moghul emperors, Indian cuisine is a luxurious Epicurean tapestry
Cuisines of India is a guided culinary tour across India's exotic regions -- from the lofty mountains of Kashmir to the sunbaked Malabar Coast, from the bustling streets of Calcutta to the majestic fortresses of Rajasthan. Steeped in history and filled with delightful tales and legends, it describes the impact of other cultures -- Middle Eastern, Asian, and European -- that have left their indelible imprint on India's famed cuisine. Embellished with maps and beautiful line drawings throughout, this indispensable guide provides breathtaking historical background in addition to dozens of recipes and preparation techniques specific to each particular region.
Each chapter explores the cuisine of a different region, describing its evolution and lore, and explains how history shaped local dishes and methods of cooking. The journey begins in ancient times with the fascinating saga of the Aryan tribesmen, and takes us to the fabulous temples of South India, where lavish feasts were prepared for the gods, We sample the sumptuous banquets of the Moghul court and dine with the European explorers who came to India in search of spices.
Recipes are drawn from the many regional cuisines of India. Food from the Hindu heartland of Uttar Pradesh is simple, lightly spiced, and vegetarian. South Indian cuisine is famous for its spicy rice, vegetable, and seafood preparations. North Indian Moghlai cuisine-heavily influenced by Persian and Turkish techniques such as cooking with yogurt and using apricots, raisins, and almonds in meat dishes-provides its own cornucopia of mouth-watering combinations. Traditional rustic Punjabi fare includes freshly harvested greens cooked with meat, while the royal kitchens of Hyderabad provide recipes for succulent kababs. Dishes from Goa, Bombay, and Calcutta show a fascinating blend of Indian cuisine with Portuguese, British, and Chinese culinary traditions.
Cuisine of India is more than a cookbook -- it is a gateway into an extraordinary culture. In these pages India's history is observed through the kitchen door, and the mysteries of an ever-changing cuisine are revealed.
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To many North Americans, Indian food consists primarily of curries, kebabs, and chutneys. But Indian food cannot be contained to such a small sampling. In The Cuisines of India: The Art and Traditions of Regional Indian Cooking, author Smita Chandra takes us on a flavorful journey across India. "En route," she says, "we will sample the dishes that are unique to each region and relive the history that shaped its cuisine."
The Cuisines of India is divided into six chapters, each of which explores a distinctive region and its cuisine. While the recipes are presented in a clear and enticing manner, it is the history that accompanies each dish that really grabs you. Once you know that Emperor Shah Jahan (builder of the Taj Mahal) enjoyed a leisurely lunch of Paneer Makhai Masala how can you not try cottage cheese, cashews, and mushrooms in a creamy, buttery tomato sauce? You, however, will probably not be surrounded by an adoring harem as you eat.
Try Murgh Kabab (chicken marinated in minced herbs, sun-dried tomatoes, vinegar, eggs, and cream, grilled on skewers) with a side of Takari Thayir Sadam (yogurt rice with mixed vegetables). Vegetarianism is prevalent in many Indian regions, primarily for religious reasons, and has inspired the creation of many a simple but savory dish: Bhutte ki Biryani (rice layered and baked with a spicy corn curry), Gobhi Mussallam (spicy baked cauliflower topped with cottage cheese, bread crumbs, and nuts), and Vendakai Thengai Mudri Poriyal (okra cooked with cashews and coconut). The Cuisines of India reminds us that behind every dish is a long and fascinating history of how it came to the table. --Dana Van NestAbout the Author:
Smitta and Sanjeev Chandra were born and raised in India. Smita learned Indian cooking the traditional way -- by watching her mother, grandmother, and aunts in the kitchen. The author of two previous cookbooks, From Bengal to Punjab and The Indian Grill: The Art of Tandoori Cooking at Home, she is also well known as a teacher of Indian cooking. Sanjeev has a vast knowledge of Indian history and is a professor of mechanical engineering at the University of Toronto. The Chandras live in Toronto with their two sons.
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Book Description Ecco, 2001. Hardcover. Book Condition: New. book. Bookseller Inventory # 0060935189
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