|Pages: 224||Width: 6.00 inches.|
|Publication Date: 6/2012||Height: 9.00 inches.|
| Edition|| |
From festival foods to street fare, Prem Kishore takes readers on a culinary journey across the subcontinent, exploring the diversity and versatility of Indian cooking.
It is said that no one can possibly feast on all the fascinating varieties of Indian food in one lifetime. Indian cuisine has a rich legacy of myriad faiths, cultural landscapes, and rituals. In the north, there are robust Punjabi cornmeal breads, makki ki roti; the exotic, rich gravies and biryani of Mughlai cuisine, and nutritious dhals from Rajasthan; in southern India, you can savor the delicate appams in Kerala, the wafer-thin dosas of Tamil Nadu, the fiery chutneys of Andhra, and the wild pork of Coorg; and western India boasts the succulent fish dishes of Bengal.
Here is a celebration of beloved recipes from all over India, generously spiced with culinary facts, traditions, history, myths, and personal stories that bring the foods to life.
- More than 100 easy-to-follow recipes, all adapted for the North American kitchen
- Quick reference glossary on ingredients and spices
- Guide to festivals, celebrations, and customs
About the author(s)
Prem Kishore is an author, lecturer, and broadcaster who has traveled extensively in search of stories about food. Born in Chennai, India, she has also lived in England, the Middle East, and the United States. She is also the author of India: An Illustrated History (Hippocrene Books, 2003). She currently resides in Los Angeles, California.