आदिम इच्छाओं में भूख शामिल होती है। मन और शरीर की गहन ज़रूरत की तरह। यह किताब उस इच्छा को सम्मानित करती हुई इस बात की भी खोज करती है कि सभ्यता के विकास के साथ-साथ खाने की संस्कृति का भी क्षेत्रीय और सांस्कृतिक विकास कैसे और क्योंकर हुआ। आज वैज्ञानिक, इतिहासकार और पाककला-विशेषज्ञ खाने के ज़रिये सभ्यताओं-संस्कृतियों की कहानी भी रोशनी में लाने लगे हैं। इस ज़रूरी दस्तावेज़ीकरण से खाने के इतने डायनमिक्स अनावृत हो गए कि अचम्भा होता है। उसी अचम्भे की बानगी है यह ‘सतरंगी दस्तरख़्वान’। भारत के सुदूर कोनों के इतिहास, विरासत, क्षेत्रीय प्रभावों और मिलीजुली संस्कृतियों से उपजी यादों से बनी यह किताब जहाँ एक ओर गोवा में प्रचलित पावरोटी की कहानी कहती है तो दूसरी ओर कलकत्ता के निराले रसोइये की कहानी भी। यहाँ सन्देश जैसी बंगाली मिठाई की कहानी एक परिवार के इतिहास से निकलकर समकाल की सामाजिक कहानी हो जाती है। अमृतसर से इंग्लैंड और असम से चेन्नई तक अपने कलाकारों, लेखकों को कैसे अपने खाने से सींचते-सँजोते हैं यह भी दर्ज है यहाँ। फिर लंगर जब इक्कीसवीं सदी में प्रतिरोध का स्वर बन जाए और साधारण दाल-भात अपने समय पर टिप्पणी करने लगें तब खाने के इस आर्काइवल महत्त्व को बखूबी जाना और समझा जा सकता है। बहुआयामी आस्वादों से भरी इस किताब में खाने की बायोग्राफी के बहाने कलाकारों, लेखकों, ऐक्टिविस्टों के धड़कते दिलों की कहानी भी है जिनके संग चलते-चलते हम चमत्कृत यात्री अपना देश घूम लेते हैं। असाधारण रूप से पठनीय एक किताब

Not many people are aware that a small country like Nepal is home to incredibly diverse culinary traditions. Each community in this beautiful country has nurtured a unique culinary legacy influenced by geographic and climatic conditions on one hand and their individual cultural heritage on the other. This is true of the Sherpas and the Thakalis from the Himalayan mountain ranges, the Brahman, Chetri, Gurung, Tamang, Newar and Kirati communities in the lower mountain ranges to the Tharus and the Madeshis in the Terai jungles in the south. Rohini Rana, food connoisseur and the author of The Rana Cookbook, has travelled the length and breadth of Nepal interacting with different ethnic communities and recording in painstaking detail their recipes and knowledge of food and nutrition. The result is this remarkable book featuring a carefully curated selection of 108 recipes, each accompanied by stunning photographs. Its purpose is to offer readers a glimpse into the kaleidoscope that is Nepali cuisine. From the delicious rikikur (potato pancake) and the Newari Haans Ko Choela (barbecued tempered duck) to the lip-smacking momos, this book takes you on a captivating journey across Nepal—a journey that nourishes both your belly and your soul.

Cooking is an art. Take it as a hobby and cooking will become a happy experience and the food more tasty. Observing the problems which housewives, working women and growing up boys and girls face we have tried to explore something new for them to know. This is an effort to turn the art of cooking into an interesting hobby. With simple language and measurement techniques, easy recipes of preparing many tasty dishes for the vegetarians have been described. So cherish the tasty dishes and impress everyone with the art of cooking and its recipes. Cookery Books for All • Indian Vegetarian Delicacies • Indian Sweets • Microwave Indian Cooking • Delightful Drinks • Indian Non-Vegetarian Delicacies

A Sindhi Mother’s Cookbook is, like any other task mother undertakes, a labour of love. It is a wonderful compilation of recipes from a typical Sindhi kitchen that is mindful of modern lifestyles. Written with great clarity and with easy-to-follow instructions, it gently encourages even the most hesitant to try their hand at producing authentic dishes from this age-old cuisine. But the flavours imbued by the ‘Sindhi Mother’ permeate much more than the simple detailing of ingredients and method: they are evocative of the dining table, leisurely family gatherings, of shared meals prepared and served with the utmost care and savoured in appreciation — of the food, the company and, most of all, the individual who laboured over it with such love. And that is what makes the difference.

Awating description for this book

With changing times various cooking styles from all over the world have had tremendous impact on Indian cuisine. Many tradition; recipes have now acquired new tastes and flavours. Shobhna Sahgal has produced this book using her vast practical experience, adding Indian spices and flavours to many non-Indian dishes, and expertly creating fusion recipes that are masterpieces in their own right. This book will be a welcome addition to you; recipe collection.

Ever wondered why your grandmother threw a teabag into the pressure cooker while boiling chickpeas, or why she measured using the knuckle of her index finger? Why does a counterintuitive pinch of salt make your kheer more intensely flavorful? What is the Maillard reaction, and what does it have to do with fenugreek? How does your high school chemistry knowledge, or what you remember of it, relate to perfectly browning your onions? Masala Lab by Krish Ashok is a science nerd's exploration of Indian cooking with the ultimate goal of making the reader a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not made you a chemist, following a recipe without understanding its rationale can be a sub-optimal way of learning how to cook. Exhaustively tested and researched, and with a curious and engaging approach to food, Krish Ashok has put together the one book the Indian kitchen definitely needs, proving along the way that your grandmother was right all along.

The Chicken Cookbook include Fragrant biryanis, spicy achars, mouthwatering kababs, and many other things you can do with chicken.There are almost as many ways of cooking chicken as there are cooks. This most versatile and undoubtedly the most popular non-vegetarian item on most tables, in India and abroad, can be curried, fried, roasted, grilled, baked or just shredded into salad with the most spectacular results. Here, the author sets down over a hundred recipes some of them well-known and often served at homes and restaurants, some that are special to a region or community, and several others that have been improvised and perfected by the author over the years. The recipes include: Kalmi kabab Tandoori murgh pakora Murgh malai tikka Balti achari murgh Murgh musallam Nargisi murgh kofta curry Sabz murgh Yakhani Kashmiri murgh Kori gashi Sindhi methi murgh.

Indian sweets are famous world-wide. In almost even country Indian sweets are eaten with great taste. Preparing sweets at home has its own delight. The present book discusses the best methods of preparing various types of Indian sweets the aid of Pulses, Chocolates, Cheese, Milk and Curd. It provides recipes of different colours and tastes in the preparation of Laddu, Halwa, Kheer Barfi and many more. With the help of these recipes impress your guests with different varieties and the art of making them.

"जब हमारे पास पहले से है बेस्ट, तो फिर क्यों जाएँ हम वैस्ट" जी हाँ, शिल्पा शेट्टी और ल्यूक कुटिन्हो की टीम में शामिल हो जाएँ, जो आपको बताने जा रहे हैं कि आपकी स्थानीय रूप से उगाई गई एवं पारंपरिक स्रोतों से तैयार सामग्री कितनी पौष्टिक है; और आपको अपने लिए संपूर्ण आहार की तलाश में सीमाओं से पार जाने की आवश्यकता नहीं है। यह पुस्तक आहार की विविध श्रेणियों की चर्चा करते हुए न केवल आपको पौष्टिक आहार की जानकारी देती है, बल्कि यह भी बताती है कि इस प्रक्रिया के दौरान आपको वसा की खपत कैसे करनी है। एक व्यावसायिक पोषणविद् और एक पूरी तरह से फिट हस्ती के मिले-जुले अनुभव, डाइट के संबंध में आपकी आँखें खोल देंगे। आपको यह जानने में देर नहीं लगेगी कि भारतीय भोजन को पूरी दुनिया में सबसे बेहतर क्यों माना जाता है। "