The Penguin Food Guide To India
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Author | : Charmaine O' Brien |
Publisher | : Penguin UK |
Total Pages | : 559 |
Release | : 2013-12-15 |
Genre | : Cooking |
ISBN | : 9351185753 |
This first-ever comprehensive guide to regional food across India takes you on a mouth-watering journey through the homes, streets and restaurants of each state, exploring exotic and everyday fare in equal measure. Be it the lime-laced Moplah biryani, the Goan Galinha cafreal, the bhang ka raita of Uttarakhand, or the Singpho people’s Wu san tikye, India’s rich palette of flavours is sure to drum up an insatiable appetite in you. Laden with historical information, cultural insights and personalized recommendations, The Penguin Food Guide to India is your ideal companion to the delightful world of Indian cuisine.
Author | : Karen Anand |
Publisher | : |
Total Pages | : 376 |
Release | : 1994 |
Genre | : Restaurants |
ISBN | : |
Author | : Charmaine O'Brien |
Publisher | : Penguin UK |
Total Pages | : 314 |
Release | : 2003-02-03 |
Genre | : Cooking |
ISBN | : 9351182371 |
Just as each ruler left his architectural mark on Delhi, so each bequeathed to it a culinary legacy. flavors of Delhi: A Food Lover’s Guide tells the story of Delhi through its food. It explores the city’s culinary history beginning with Indraprastha, taking us through the Sultanate period, Mughal rule and the British raj, and bringing us right up to the present. Professional chef and food writer Charmaine O’Brien’s love for Delhi and its culinary delights is evident. She tells us not only what to eat, but also where to eat it. From paranthas in the galis of Chandni Chowk to kakori kababs at the fancy Dum Pukht, from chaat at a roadside stall to appams at Keraleeyam, from fresh fruit and vegetables at INA Market to fish at Chittaranjan Park, O’Brien takes us on a guided tour through the capital, encouraging us to sample and savour as we see. History comes alive as the recipes in this book allow us to recreate the varied flavors of the city in our kitchens. The result of extensive travel and research, and lavishly illustrated with photographs taken by Kirsten Grant, Flavors of Delhi is a fascinating read that whets the reader’s interest and appetite.
Author | : Stephen Alter |
Publisher | : Penguin UK |
Total Pages | : 372 |
Release | : 2001-10-11 |
Genre | : Fiction |
ISBN | : 9351183335 |
Twenty classic short stories from master writers across the country This superb collection contains some of the best Indian short stories written in the last fifty years, both in English and in the regional languages. Some of these stories – ‘We Have Arrived in Amritsar’ by Bhisham Sahni, ‘Companions’ by Raja Rao, ‘The Sky and the Cat’ by U.R. Anantha Murthy, ‘A Devoted Son’ by Anita Desai – have been widely anthologized and are well known. Others, like Premendra Mitra’s ‘The Discovery of Telenapota’, Gangadhar Gadgil’s ‘The Dog that Ran in Circles’, Mowni’s ‘A Loss of Identity’, O.V. Vijayan’s ‘The Wart’ and Devanuru Mahadeva’s ‘Amasa’, are less familiar to readers but are nevertheless classics of the art of the short story. This new and revised edition includes three additional classics: R.K. Narayan’s ‘Another Community’, Avinash Dolas’s ‘The Victim’ and Ismat Chughtai’s ‘The Wedding Shroud’. The Penguin Book of Modern Indian Short Stories is a marvellous and entertaining introduction to the rich diversity of pleasures that the Indian short story–a form that has produced masters in over a dozen languages–can offer.
Author | : Nilanjana S. Roy |
Publisher | : Penguin Books India |
Total Pages | : 388 |
Release | : 2004 |
Genre | : Cookery, Indic |
ISBN | : 9780143031482 |
A delectable collection of writing on food and its place in our lives that brings together some of the most significant Indian voices over the last century. From lavish meals, modern diets and cooking lessons that serve as a rite of passage to fake fasts and real ones, fish, feni, and fiery meals that smack of revenge, this book has something to satisfy every palate. Gandhi's guilt-ridden account of his failed flirtation with eating meat starkly complements Ruchir Joshi's toast to the senses as he describes his characters discovering a truly alternative use for some perfectly innocent shrikhand. In unique gastronomic takes on history, Salman Rushdie, Amitav Ghosh and Saadat Hasan Manto ensure that we will never look at chutney, a Tibetan momo or jelly in quite the same way again.
Author | : Ruskin Bond |
Publisher | : Penguin Books India |
Total Pages | : 204 |
Release | : 1993 |
Genre | : Fiction |
ISBN | : 9780140178326 |
From Conan Doyle and Rudyard Kipling to Satyajit Ray and R. K. Narayan, this text is a collection of spine-chilling tales of the supernatural from India.
Author | : Charmaine O'Brien |
Publisher | : Penguin Random House India Private Limited |
Total Pages | : 296 |
Release | : 2023-04-17 |
Genre | : Business & Economics |
ISBN | : 9357080368 |
India's food is one of her most remarkable features: its countless tastes and styles reflect the nation's history, enduring traditions, and diversity of people and place. But it is changing at a rapid rate beyond anyone's imagination. Eating the Present, Tasting the Future ventures 'off the plate' to journey through India's contemporary foodscape to discover the myriad forces transforming what, how and where Indians are producing, trading and eating their food. At a time when food and our relationship with it are topics of increasing global interest, this is a timely, and important, work, offering unique insight into a complex society.
Author | : Sashikala Ananth |
Publisher | : Penguin Books India |
Total Pages | : 214 |
Release | : 1999 |
Genre | : Aesthetics, Indic |
ISBN | : 9780140278637 |
The Penguin Guide To Vaastu Is A Meticulously Researched Book That Seeks To Place The Ancient Indian Art Of Vaastu In Its Proper Perspective As A Highly Evolved Science. Supplemented With Beautiful Illustrations, This Authoritative Volume Combines Ancient Wisdom With The Needs Of A Modern And Transitional Society
Author | : Rocky Singh |
Publisher | : Random House, India |
Total Pages | : 0 |
Release | : 2010 |
Genre | : Travel |
ISBN | : 9788184001365 |
Driving through India and want to know where to eat on the road? Try Highway on my Plate: the guide to roadside eating in India, the country's first guide to dhabas and roadside restaurants. Adapted from the hit TV series on NDTV Good Times, Highway on my Plate, it lists great eats on almost every major Indian highway and route as presented in the show. Here's your chance to check out Punjab's legendary Puran Singh ka Dhaba, renowned for its meat curries, the kachoris (called kachoras) from Chawani Lal Halwai in Rajasthan or the wine tasting store on the road in Maharashtra. Packed with information and accompanied by maps, Highway on my Plate is an indispensable guide for all road trips. * Road maps for all routes * Restaurants rated for child-friendliness and hygiene * Food specialities included * Up-to-date contact information
Author | : B J Manekshaw |
Publisher | : Penguin UK |
Total Pages | : 371 |
Release | : 2000-10-14 |
Genre | : Cooking |
ISBN | : 9351180190 |
A treasure-house of recipes and customs that define the Parsi way of life Celebrations, rituals and food inevitably go together. And so it is with the Parsis. From Navroz, the dawn of the Parsi New Year, to Navjote, the initiation ceremony of a young child, lagan or marriage, jashans and ghambhars, there is a variety of food to suit every occasion. In this unique book, Bhicoo J. Manekshaw takes the reader on a journey far beyond the traditional stereotypical dhan sakh recipe. For those who love fish, there is a choice of patrani machchi (fish in banana leaves), masala ni machchi or the famed tarapori patio made with sookha boomla (Bombay duck), amongst many others. The Parsi weakness for eggs, on the other hand, has created a range of mouth-watering dishes from the kera per eeda (eggs cooked on bananas) to the humble scrambled egg. There are also teatime snacks, sweets, and desserts and a chapter on kitchen medicine straight from grandmother’s recipe book. Interlaced with the recipes is the author’s piquant description of the customs, rituals and ceremonies that form the Parsi way of life.