by
Bharadwaj, Monisha.
Call Number
641.5954 BHA
Publication Date
2006
Format:
Books
Relevance:
1.4434
by
Sen, Colleen Taylor.
Call Number
394.10954 SEN
Publication Date
2004
Summary
"Sen, a noted author on Indian cuisine, consummately encapsulates the foodways in historical context, including the influence of the British period (the "Raj"). Among the topics covered are the restrictions of various religions and castes and the northern wheat-based vs. the southern rice-based cuisine, with an extensive review of each regional cuisine with typical meals. She characterizes the only-recent restaurant culture, with mention of Indian fare offered abroad. In addition, the Indian sweet tooth so apparent in the dishes made for many festivals and celebrations is highlighted. The roles of diet and health are also explained, with an emphasis on Ayruveda, which is gaining support in Western countries. A plethora of recipes for different regions and occasions complements the text."--BOOK JACKET.
Format:
Books
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1.4434
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by
Hughes, Martin.
Call Number
641.5954 HUG
Publication Date
2001
Format:
Books
Relevance:
1.4434
Call Number
641.5954 IND
Publication Date
2000
Format:
Books
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1.4434
by
Bharadwaj, Monisha, author.
Call Number
641.5954 BHA
Publication Date
2012 1996
Summary
A feast for the eyes as well as the mind, this is a comprehensive encyclopedia of the mouth-watering ingredients used in Indian cooking. Monisha Bharadwaj shares the secrets of Indian cuisine and celebrates variety and ingenuity. From asafoetida to walnuts, each of 100 ingredients is explored giving useful advice about its appearance and taste, how it grows, how to store it and, of course, its culinary uses, complemented with over 200 classic Indian dishes. Every ingredient is a vivid insight into India's great and colourful traditions, from the earthy, creamy lentil dishes and yogurt-based marinades in North Indian cooking to the rice, coconut and curry leaves that are the famous staples of the South. Including tips on how to balance hot, sweet and sour flavours, how to cook spices so that they achieve their full-bodied, almost nutty-tasting flavour and explanations for why it is so essential to brown onions to a deep russet colour, The Indian Kitchen will bring rich and heady flavours into the heart of every home.
Format:
Books
Relevance:
1.0206
by
Banerji, Chitrita.
Call Number
394.120954 BAN
Publication Date
2009 2007
Format:
Books
Relevance:
0.7906
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