Search Results for Cuisine - Narrowed by: Indian cooking.

Global cuisine [videorecording] : Indian and Japanese.

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Call Number DVD 641.595 GLO
Publication Date 2012
Summary The colour, richness and diversity of Indian and Japanese cuisine are celebrated in this vibrant program. This documentary style production investigates regional differences within each country, traditional and modern influences on contemporary cuisine and the way in which food is prepared, served and eaten for everyday meals and special occasions. There are interviews with Indian writer, Lakshmi Belekrishnan, Village Indian head chef, Vissnu Kharel, Japanese teacher, Akiko Mahara and owner and chef of Wabi Sabi, Tomoya Kawasaki. Suitable for food technology and culture related studies at the middle secondary level, it provides a fascinating insight into Indian and Japanese cuisine and is a great way to encourage cultural awareness and understanding. - Container
Format: Other

Qmin : a fresh new approach to Indian cuisine / Anil Ashokan.

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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

New Native American Cuisine [electronic resource] : Five-Star Recipes from the Chefs of Arizona''s Kai Restaurant

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by Betancourt, Marian.
Call Number 641.59791
Publication Date 2009
Summary <DIV><i>The New Native American Cuisine</i> is the first book to make this cuisine available to home cooks everywhere. Beautifully illustrated with rich full-color photographs of the resort and its restaurant and dishes, it presents more than fifty recipes for cocktails; small plates and main courses; soups and salads, fish, meat, game, vegetables, and desserts-from grilled elk chop with truffles and sweet corn panacotta with venison carpaccio, to buffalo tartare with prairie quail egg.</div>
Format: Electronic Resources
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Feast India [videorecording].

2024-05-17T11:29:38Z

Call Number DVD 641.5954 FEA
Publication Date 2005
Summary An eight-part series offering a lush and colourful glimpse into Indian culture, food and customs, presented by English-born chef, Barry Vera. Vera savours the delights of simple street food and the amazing variety of tantalizing regional cuisine. From a Sikh temple kitchen in Delhi, where up to 70,000 meals are served each day, to a tribal desert village in Rajasthan, a traditional village wedding in Ghanerao, to a heady cardamom auction on the Malabar coast, to Mumbai's chaotic beach carnivals, and the eerie silence of a salt mine in Baap Rin; Vera immerses himself in the diverse cultural influences that make each area of India so distinct.
Format: Other

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

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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.

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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