Search Results for Cuisine - Narrowed by: Cooking, Indic.

Qmin : A Fresh New Approach to Indian Cuisine.

2024-05-18T05:09:47Z

by Ashokan, Anil, author.
Call Number 641.5954 ASH
Publication Date 2008
Summary Demystifying the art of Indian cooking while presenting its age old recipes and flavours in new and simple ways for the modern home cook, Qmin's 120 flavour-filled recipes will bring India to life in your kitchen.
Format: Electronic Resources
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Simple Indian : The Fresh Tastes of Indian's Cuisine.

2024-05-18T05:09:47Z

by Kochhar, Atul.
Call Number 641.5954
Publication Date 2016
Summary Award-winning Indian chef, Atul Kochhar, shares his passion for Indian food with a wonderful collection of recipes based in the rich culinary tradition of the sub-continent.
Format: Electronic Resources
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Qmin : a fresh new approach to Indian cuisine / Anil Ashokan.

2024-05-18T05:09:47Z

by Ashokan, Anil
Call Number ARC 641.5954 ASH
Publication Date 2008
Summary "India, like a great spice mix, is a myriad of flavours. Qmin is true to India's ancient culinary wisdom and samples more than 100 authentic recipes from across India, made new for the modern cook. Taking you way beyond the old favourites, Qmin leads you to a whole range of lesser known Indian specialities."--Provided by publisher.
Format: Books

Authentic Regional Cuisine of India : Food of the Grand Trunk Road.

2024-05-18T05:09:47Z

by Arora, Anirudh.
Call Number 641.5954
Publication Date 2016
Summary Follow one of South Asia's oldest and longest roads for an eye-opening look at the culture and traditions of Indian food, accompanied by recipes that reflect the real India.
Format: Electronic Resources
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Spice kitchen : from the Ganges to Goa : fresh Indian cuisine to make at home / Ragini Dey.

2024-05-18T05:09:47Z

by Dey, Ragini
Call Number 641.5954 DEY
Publication Date 2013
Summary Spice Kitchen is a fresh, bright and beautifully designed cookbook that moves away from the staid, dark photography of many Indian cookbooks currently on the market. Divided into chapters according to ingredients u fish, poultry, meat and vegetables with additional sections for starters and accompaniments, side dishes and desserts, it's a vibrant, fresh take on Indian food as we know it.
Format: Books

The Bloomsbury handbook of Indian cuisine / edited by Colleen Taylor Sen, Sourish Bhattacharyya, and Helen Saberi.

2024-05-18T05:09:47Z

by Bhattacharyya, Sourish, editor.
Call Number XX(307328.1)
Publication Date 2023
Summary This reference work covers the cuisine and foodways of India in all their diversity and complexity, including regions, personalities, street foods, communities and topics that have been often neglected. The book starts with an overview essay situating the Great Indian Table in relation to its geography, history and agriculture, followed by alphabetically organized entries. The entries, which are between 150 and 1,500 words long, combine facts with history, anecdotes, and legends. They are supplemented by longer entries on key topics such as regional cuisines, spice mixtures, food and medicine, rites of passages, cooking methods, rice, sweets, tea, drinks (alcoholic and soft) and the Indian diaspora. This comprehensive volume illuminates contemporary Indian cooking and cuisine in tradition and practice.
Format: Electronic Resources
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Provence to Pondicherry / Tessa Kiros ; photography by Manos Chatzikonstantis ; styling by Michail Touros.

2024-05-18T05:09:47Z

by Kiros, Tessa, author.
Call Number 641.5944 KIR
Publication Date 2016
Summary Tessa Kiros, renowned for her exquisite food and travel books, takes us ona fascinating journey across the globe to explore French culinary influencesin far-flung destinations. Her journey begins in Provence, where Tessa first fell in love with French food, and explores the Mediterranean region's links between the indigenous ingredients, flavours, materials and traditions.She then takes the path of early French explorers, travelling to the island of Guadeloupe in the Caribbean; Vietnam in South-east Asia; Pondicherryon the Bay of Bengal, India; La Reunion, a French island in the Indian Ocean; finally returning to France and landing in Normandy, where the cuisine is so different from the South of France. In each destination, Tessa delves into the history and culinary traditions of the country (or region), discovering how French cuisine has become embroiled with local ingredients and traditions.
Format: Regular print

Indian harvest : classic and contemporary vegetarian dishes / Vikas Khanna.

2024-05-18T05:09:47Z

by Khanna, Vikas, 1971-, author.
Call Number 641.5954 KHA
Publication Date 2015
Summary One of Vikas Khanna's favorite places in the world growing up was the garden he and his grandmother planted at their home in Amritsar, India. He would rush home from school to tend to the aromatic basil and cardamom, tomatoes, peas, and squash. His intimate knowledge of spices and produce would guide him on his journey to become the Michelin-starred chef at one of New York's most highly regarded Indian restaurants, Junoon. And this knowledge of nature's bounty and its seasons informs his inspiring and beautiful cookbook, in which vegetables are the star ingredients. Vegetables have always been integral to Indian cuisine, and Khanna's dishes expertly showcase their natural goodness, their flavor and color and hidden nuances. Khanna brings together traditional recipes, handed down over generations, alongside exciting new ones--for soups, salads, and starters; main courses; rice dishes and lentil dishes; breads; condiments; desserts; and drinks.
Format: Books

The Indian kitchen / Monisha Bharadwaj.

2024-05-18T05:09:47Z

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

Hot pink spice saga : an Indian culinary travelogue with recipes / Peta Mathias and Julie Le Clerc.

2024-05-18T05:09:47Z

by Mathias, Peta, author.
Call Number 641.5954 MAT
Publication Date 2014
Summary A fabulous, exuberant book of food, travel and humour by two of New Zealands's best-loved cooks. Peta Mathias and Julie Le Clerc are in love with food, in love with travel and in love with India. In her characteristic exuberant, evocative and hilarious style, Peta relates how they got to know this fascinating country through its cuisine: be it street food, feasts, or an everyday meal cooked on the floor of a tiny shack. They have travelled to tea plantations in the mountains, stayed in palaces and slept on a train: that 'wonderland of unmitigated, primeval swamp muck'. While Peta has led various culinary tours, Julie has established a patisserie in an upmarket New Delhi hotel. This is no superficial flirtation with the country, but a full-blown love affair. The over 60 recipes showcase distinct regional traditions, passed on from the generous people they have met. Carefully chosen and adapted to be easy for the home cook, they are all mouth-wateringly delicious. They include such delicacies as Rajasthani white lamb curry, coriander cardamom chicken, almond sweet pudding and rose-petal ice cream. Julie's fabulous photographs convey the colour of the country, and are almost good enough to eat.
Format: Books

Perfectly easy Indian food [electronic resource] : an essential guide to cooking traditional Indian favorites / Shahnaaz Ayub.

2024-05-18T05:09:47Z

by Ayub, Shahnaaz.
Call Number 641.5638 AYU
Publication Date 2014
Summary A comprehensive, one stop shop for Indian cookery, combining an easy to follow format with a step-by-step guide to all your favourite traditional Indian dishes. The influence of Indian food has been far-reaching and with 85 mouthwatering recipes for beginners as well as accomplished cooks, this book will be your go to guide toIndian cuisine. Richly spiced with colourful, personal anecdotes and curious historical facts, and attractively designed with full colour illustrations to every recipe, this is an essential book for any food lover.
Format: Electronic Resources
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Food of India [electronic resource] : 84 easy and delicious recipes from the spicy subcontinent / Brinder Narula ... [et al.]

2024-05-18T05:09:47Z

by Narula, Brinder.
Call Number 641.5954 NAR
Publication Date 2012
Summary The Food of India contains a selection of over 80 delectable recipes, with dishes from Hindu Tamil Nadu, Christian Kerala as well as tandoori favorites from the Punjab. Striking color photographs and detailed information make this the perfect introduction to the rich and diverse world of Indian cuisine.
Format: Electronic Resources
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Feasts and fasts [electronic resource] : a History of food in India / Colleen Taylor Sen.

2024-05-18T05:09:47Z

by Sen, Colleen Taylor.
Call Number 641.5954 SEN
Publication Date 2014
Summary From dal to samosas, paneer to vindaloo, dosa to naan, Indian food is diverse and wide-ranging-unsurprising when you consider India's incredible range of climates, languages, religions, tribes, and customs. Its cuisine differs from north to south, yet what is it that makes Indian food recognizably Indian, and how did it get that way? To answer those questions, Colleen Taylor Sen examines the diet of the Indian subcontinent for thousands of years, describing the country's cuisine in the context of its religious, moral, social, and philosophical development. Exploring the ancient indigenous plants such as lentils, eggplants, and peppers that are central to the Indian diet, Sen depicts the country's agricultural bounty and the fascination it has long held for foreign visitors. She illuminates how India's place at the center of a vast network of land and sea trade routes led it to become a conduit for plants, dishes, and cooking techniques to and from the rest of the world. She shows the influence of the British and Portuguese during the colonial period, and she addresses India's dietary prescriptions and proscriptions, the origins of vegetarianism, its culinary borrowings and innovations, and the links between diet, health, and medicine. She also offers a taste of Indian cooking itself--especially its use of spices, from chili pepper, cardamom, and cumin to turmeric, ginger, and coriander--and outlines how the country's cuisine varies throughout its many regions. Lavishly illustrated with one hundred images, Feasts and Fasts is a mouthwatering tour of Indian food full of fascinating anecdotes and delicious recipes that will have readers devouring its pages.
Format: Electronic Resources
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