Author: R.K Saxena
Publisher: HarperCollins
ISBN: 9351773841
Category : Cooking
Languages : en
Pages : 252
Book Description
Timeless recipes from the stately kitchens of the Awadh regionDastarkhwan (noun): A meticulously laid out ceremonial spread of food. The nawabs of Awadh were renowned for their extravagance and their patronage of the best craftsmen. Of all the arts that flourished then, cooking was considered one of the finest, and its practitioners were among the most sought after. Famous for its nafaasat (refinement) and nazaakat (delicateness), Awadhi cuisine blends spices over a slow fire to achieve seasonal harmony with nature. Retelling anecdotes and secrets long held by the descendants of the nawabs, talukdars, bawarchis and rakabdars of the region, Sangeeta Bhatnagar and R.K. Saxena recreate the culture and cuisine of a culturally and imaginatively rich era.
Dastarkhwan-e-Awadh
Author: R.K Saxena
Publisher: HarperCollins
ISBN: 9351773841
Category : Cooking
Languages : en
Pages : 252
Book Description
Timeless recipes from the stately kitchens of the Awadh regionDastarkhwan (noun): A meticulously laid out ceremonial spread of food. The nawabs of Awadh were renowned for their extravagance and their patronage of the best craftsmen. Of all the arts that flourished then, cooking was considered one of the finest, and its practitioners were among the most sought after. Famous for its nafaasat (refinement) and nazaakat (delicateness), Awadhi cuisine blends spices over a slow fire to achieve seasonal harmony with nature. Retelling anecdotes and secrets long held by the descendants of the nawabs, talukdars, bawarchis and rakabdars of the region, Sangeeta Bhatnagar and R.K. Saxena recreate the culture and cuisine of a culturally and imaginatively rich era.
Publisher: HarperCollins
ISBN: 9351773841
Category : Cooking
Languages : en
Pages : 252
Book Description
Timeless recipes from the stately kitchens of the Awadh regionDastarkhwan (noun): A meticulously laid out ceremonial spread of food. The nawabs of Awadh were renowned for their extravagance and their patronage of the best craftsmen. Of all the arts that flourished then, cooking was considered one of the finest, and its practitioners were among the most sought after. Famous for its nafaasat (refinement) and nazaakat (delicateness), Awadhi cuisine blends spices over a slow fire to achieve seasonal harmony with nature. Retelling anecdotes and secrets long held by the descendants of the nawabs, talukdars, bawarchis and rakabdars of the region, Sangeeta Bhatnagar and R.K. Saxena recreate the culture and cuisine of a culturally and imaginatively rich era.
Dastarkhwan-e-Awadh: The Cuisine of Awadh
Author: R.K Saxena
Publisher: HarperCollins
ISBN: 9789351773887
Category : Cooking
Languages : en
Pages : 128
Book Description
Timeless recipes from the stately kitchens of the Awadh region Dastarkhwan (noun): A meticulously laid out ceremonial spread of food. The nawabs of Awadh were renowned for their extravagance and their patronage of the best craftsmen. Of all the arts that flourished then, cooking was considered one of the finest, and its practitioners were among the most sought after. Famous for its nafaasat (refinement) and nazaakat (delicateness), Awadhi cuisine blends spices over a slow fire to achieve seasonal harmony with nature. Retelling anecdotes and secrets long held by the descendants of the nawabs, talukdars, bawarchis and rakabdars of the region, Sangeeta Bhatnagar and R.K. Saxena recreate the culture and cuisine of a culturally and imaginatively rich era.
Publisher: HarperCollins
ISBN: 9789351773887
Category : Cooking
Languages : en
Pages : 128
Book Description
Timeless recipes from the stately kitchens of the Awadh region Dastarkhwan (noun): A meticulously laid out ceremonial spread of food. The nawabs of Awadh were renowned for their extravagance and their patronage of the best craftsmen. Of all the arts that flourished then, cooking was considered one of the finest, and its practitioners were among the most sought after. Famous for its nafaasat (refinement) and nazaakat (delicateness), Awadhi cuisine blends spices over a slow fire to achieve seasonal harmony with nature. Retelling anecdotes and secrets long held by the descendants of the nawabs, talukdars, bawarchis and rakabdars of the region, Sangeeta Bhatnagar and R.K. Saxena recreate the culture and cuisine of a culturally and imaginatively rich era.
Dastarkhwan-e-Awadh
Author: Sangeeta Bhatnagar
Publisher:
ISBN:
Category : Literary Criticism
Languages : en
Pages : 134
Book Description
Publisher:
ISBN:
Category : Literary Criticism
Languages : en
Pages : 134
Book Description
Royal Hyderabadi Cooking
Author: Sanjeev Kapoor
Publisher: Popular Prakashan
ISBN: 9788179913734
Category : Cooking
Languages : en
Pages : 122
Book Description
Royal Hyderabadi Cooking reveals secrets from the Nizam's kitchens courtesy the great practitioners of the art: Begum Mumtaz Khan and Ustad Habib Pasha.Royal Hyderabadi Cooking, collaboration between Master Chef Sanjeev Kapoor and Chef Harpal Singh Sokhi, is the fruit of a number of years of intensive research. Hyderabadi Cuisine is known to be irresistible. Here it is presented in a reader-friendly easy-to-cook manner so that the exquisite and graceful food that is a legacy of the Moghuls can be recreated in the home kitchen.Whether it is the popular Haleem you wish to cook or the poetic Asif Jahi Pasandey, you will find the recipes in this book. You can regale your family and friends with scintillating vegetarian dishes like Bhagare Baingan and Diwani Handi served with hot Bakarkhani. Endings must be sweet, so ladle out bowls of Asharfiyon Ka Meetha or Khubani Ka Meetha.With this book in hand transport yourself to a whole new wonderful world where a royal Hyderabadi banquet awaits!
Publisher: Popular Prakashan
ISBN: 9788179913734
Category : Cooking
Languages : en
Pages : 122
Book Description
Royal Hyderabadi Cooking reveals secrets from the Nizam's kitchens courtesy the great practitioners of the art: Begum Mumtaz Khan and Ustad Habib Pasha.Royal Hyderabadi Cooking, collaboration between Master Chef Sanjeev Kapoor and Chef Harpal Singh Sokhi, is the fruit of a number of years of intensive research. Hyderabadi Cuisine is known to be irresistible. Here it is presented in a reader-friendly easy-to-cook manner so that the exquisite and graceful food that is a legacy of the Moghuls can be recreated in the home kitchen.Whether it is the popular Haleem you wish to cook or the poetic Asif Jahi Pasandey, you will find the recipes in this book. You can regale your family and friends with scintillating vegetarian dishes like Bhagare Baingan and Diwani Handi served with hot Bakarkhani. Endings must be sweet, so ladle out bowls of Asharfiyon Ka Meetha or Khubani Ka Meetha.With this book in hand transport yourself to a whole new wonderful world where a royal Hyderabadi banquet awaits!
Daastan-e-Dastarkhan
Author: Sadaf Hussain
Publisher: Hachette UK
ISBN: 9388322428
Category : Cooking
Languages : en
Pages : 196
Book Description
‘I am always transported to the golden years when our humble dastarkhān brought us all together...’ A delectable trove of stories and recipes, Daastan-e-Dastarkhān unravels the history and traditional cooking techniques of 30 intimate dishes from the culinary heritage of Muslim communities across India. In this evocative journal, MasterChef India contestant and consultant chef Sadaf Hussain invites you to gorge on Bihari kebabs during Eid, discover the influences of the spice trade in vegetarian dishes from the coastal Mappila cuisine and learn about a lost recipe born out of competitions between chefs during the Nizami era. With easy-to-follow recipes adapted for today’s kitchens, this book encourages you to recreate mouth-watering delicacies of old, and weaves the story of a community that is as varied as its food.
Publisher: Hachette UK
ISBN: 9388322428
Category : Cooking
Languages : en
Pages : 196
Book Description
‘I am always transported to the golden years when our humble dastarkhān brought us all together...’ A delectable trove of stories and recipes, Daastan-e-Dastarkhān unravels the history and traditional cooking techniques of 30 intimate dishes from the culinary heritage of Muslim communities across India. In this evocative journal, MasterChef India contestant and consultant chef Sadaf Hussain invites you to gorge on Bihari kebabs during Eid, discover the influences of the spice trade in vegetarian dishes from the coastal Mappila cuisine and learn about a lost recipe born out of competitions between chefs during the Nizami era. With easy-to-follow recipes adapted for today’s kitchens, this book encourages you to recreate mouth-watering delicacies of old, and weaves the story of a community that is as varied as its food.
The Lucknow Cookbook
Author: Chand Sur
Publisher: Rupa Publications
ISBN: 9789386021601
Category : Cooking
Languages : en
Pages : 264
Book Description
Publisher: Rupa Publications
ISBN: 9789386021601
Category : Cooking
Languages : en
Pages : 264
Book Description
Flavours of Avadh
Author: Salma Husain
Publisher:
ISBN: 9789383098620
Category : Cooking
Languages : en
Pages : 0
Book Description
Flavours of Avadh: Journey from the Royal Banquet to the Corner Kitchen is the story of food and cooking from the palaces to the pavement of the Avadh region in Uttar Pradesh. The book charts out a unique socio-cultural route down the decades, sketching out the exclusive regional food history of Lucknow and its neighbourhood, richly coloured with family anecdotes, local festivities, regional culture and dining traditions. More than sixty recipes on offer from the elite homes and kitchens where this unique and traditional cuisine thrived, taking shape between the mid-14th and the early 18th centuries. Vibrant photographs add to the lustre of the book.
Publisher:
ISBN: 9789383098620
Category : Cooking
Languages : en
Pages : 0
Book Description
Flavours of Avadh: Journey from the Royal Banquet to the Corner Kitchen is the story of food and cooking from the palaces to the pavement of the Avadh region in Uttar Pradesh. The book charts out a unique socio-cultural route down the decades, sketching out the exclusive regional food history of Lucknow and its neighbourhood, richly coloured with family anecdotes, local festivities, regional culture and dining traditions. More than sixty recipes on offer from the elite homes and kitchens where this unique and traditional cuisine thrived, taking shape between the mid-14th and the early 18th centuries. Vibrant photographs add to the lustre of the book.
Prashad-Cooking with Indian Masters (Thoroughly Revised Edition, 2022)
Author: J. Inder Singh Kalra
Publisher: Allied Publishers
ISBN: 9390951178
Category : Cooking
Languages : en
Pages : 312
Book Description
This book is a celebration of the best in Indian cooking. It is the author’s intention to introduce the foods of India through the culinary genius of some of the finest Chefs in the country. It is no secret that Indian Cuisine is “in” and the time ripe to introduce the “Grand Ol’Men” and the “Whiz Kids” of the Indian kitchen: the present day Chefs, who are inventive and daring—ready to try out anything new and different. The result is a wonderful collection of recipes—old and new—from their respective repertoires.
Publisher: Allied Publishers
ISBN: 9390951178
Category : Cooking
Languages : en
Pages : 312
Book Description
This book is a celebration of the best in Indian cooking. It is the author’s intention to introduce the foods of India through the culinary genius of some of the finest Chefs in the country. It is no secret that Indian Cuisine is “in” and the time ripe to introduce the “Grand Ol’Men” and the “Whiz Kids” of the Indian kitchen: the present day Chefs, who are inventive and daring—ready to try out anything new and different. The result is a wonderful collection of recipes—old and new—from their respective repertoires.
Shaam-e-Awadh
Author: Veena Talwar Oldenburg
Publisher: Penguin UK
ISBN: 9352140990
Category : Literary Collections
Languages : en
Pages : 290
Book Description
In 1528 the Mughal Sultanate conquered and formally incorporated Awadh as one of its constituent provinces. With the decline of Mughal power the nawab-vazirs of Awadh began to assert their independence. After the East India Company appropriated half of Awadh as 'indenmity', the then nawab, Asaf'ud Daulah, moved his capital to Lucknow in 1775. A move that resulted in the growth of the city and its distinctive culture known as'Lakhnavi tehzeeb'. Since then, nawabi Lucknow has undergone enormous changes. The refinement of 'pehle aap' has all but disappeared. Originally built to support a hundred thousand people, amid palaces, gardens and orchards, the city now staggers under the burden of fifty times that number. Its unchecked growth and collapsed civic amenities are slowly draining the life and beauty of this once vibrant city. The rich and flamboyant culture has faded amidst the decay that has eaten into the fabric of the city and the corruption and treachery that permeate the government. In separate pieces William Dalrymple and Barry Bearak trace the decline of Lucknow---the city, its architecture, people, politics, governance---and the sad end of the havelis and their once grandiose occupants. The elegiac Marsia tradition of the Shias strives to be heard over angry chants of 'Hulla Bol' of political rallies in Mrinal Pande's account of her visit to the city. And, in his hyperbolic saga of seven generations of the fictional Anglo-Indian Trotter family, I. Allan Sealy meanders through two hundred years of Lucknow's chequered history. However, despite the apparent disintegration, Lucknow's ineffable spirit can still be found---in the tantalizing flavours of Lakhnavi cuisine; the delicate artistry of chikankari; the legendary courtesans and the defiant voice of the rekhti; the melodious notes of the ghazaI and the thumri ... Engaging and thoughtful, Shaam-e-Awadh: Writings on Lucknow celebrates the unique character of this city of carnivals and calamities.
Publisher: Penguin UK
ISBN: 9352140990
Category : Literary Collections
Languages : en
Pages : 290
Book Description
In 1528 the Mughal Sultanate conquered and formally incorporated Awadh as one of its constituent provinces. With the decline of Mughal power the nawab-vazirs of Awadh began to assert their independence. After the East India Company appropriated half of Awadh as 'indenmity', the then nawab, Asaf'ud Daulah, moved his capital to Lucknow in 1775. A move that resulted in the growth of the city and its distinctive culture known as'Lakhnavi tehzeeb'. Since then, nawabi Lucknow has undergone enormous changes. The refinement of 'pehle aap' has all but disappeared. Originally built to support a hundred thousand people, amid palaces, gardens and orchards, the city now staggers under the burden of fifty times that number. Its unchecked growth and collapsed civic amenities are slowly draining the life and beauty of this once vibrant city. The rich and flamboyant culture has faded amidst the decay that has eaten into the fabric of the city and the corruption and treachery that permeate the government. In separate pieces William Dalrymple and Barry Bearak trace the decline of Lucknow---the city, its architecture, people, politics, governance---and the sad end of the havelis and their once grandiose occupants. The elegiac Marsia tradition of the Shias strives to be heard over angry chants of 'Hulla Bol' of political rallies in Mrinal Pande's account of her visit to the city. And, in his hyperbolic saga of seven generations of the fictional Anglo-Indian Trotter family, I. Allan Sealy meanders through two hundred years of Lucknow's chequered history. However, despite the apparent disintegration, Lucknow's ineffable spirit can still be found---in the tantalizing flavours of Lakhnavi cuisine; the delicate artistry of chikankari; the legendary courtesans and the defiant voice of the rekhti; the melodious notes of the ghazaI and the thumri ... Engaging and thoughtful, Shaam-e-Awadh: Writings on Lucknow celebrates the unique character of this city of carnivals and calamities.
A Leaf Turns Yellow
Author: Rumi Foundation (India)
Publisher:
ISBN: 9789382563280
Category : Oudh (India)
Languages : en
Pages : 274
Book Description
Publisher:
ISBN: 9789382563280
Category : Oudh (India)
Languages : en
Pages : 274
Book Description