Krishna Gopal Dubey Variety is the spice of life, and knowing to prepare the different cuisines of the states, enhances the taste buds. This book contains many mouthwatering Indian dishes, their detailed recipes and their predominant role in Indian culture. The simple language and guidelines provide excellent introduction to theory and practices of the regional cooking procedures in Indian states.
The book serves a platter of history of spices, their origin, the religious and medicinal impact of these spices, different cooking utensils and their usage, various methods of cooking and many finger-licking recipes. The text discusses the traditional and special delights of the four broad regions-East, West, North and South. The staple food and their occasion-oriented backdrop dominate all the descriptions. The recipes are simple, tested and standardized so that they can be easily adaptable by the students and professionals of college and food service organizations.
Intended for undergraduate and postgraduate students of hotel management, this textbook will also be useful for the hoteliers and budding professional chefs.
PREFACE This book esta a comprehensive study on Indian regional meking The lack of elaborate knowledge prompted me to write this book for the benefit of the students of hotel management murses, catering technology institutes, food crafta institutes and wom's polytechnics. During my 10 years in the industry, I worked in various hotels and was associated with different restaurants. Then I switched to the field of education where ! observed that there are not enough books related to theory in reference to Indian cuisine. The students were clueless when they were asked questions about cuisine. I realised the needs of the students and then decided to write a text which is a result of my industrial experience. This book will be useful to the students as well as to the hoteliers, outdoor caterers, fast food sellers and the teachers.
Strong impact was made on the Indian cuisine during the reign of the Mughals in the sixteenth century, who were fond of good living, cooking and eating. Muslims' cooking is truly based on meat, whose influence is strongest in north and central India. Since then, well-known Mughlai dishes have been developed into an important culinary art and is a part of Indian cuisine. In extreme south, cooking is mainly vegetarian.
The regional relishes from different parts of India are influenced by religion, availability of ingredients, and old traditions and customs. Many of them being influenced by different invasion.
This book covers the four regions of Indian cuisine-the North Indian School, the East Indian School, the West Indian School, and the South Indian School-giving an elaborate knowledge about the different ways and styles of cooking, the important ingredients available, finishing techniques, and finally the modern ways of food preparation and its service in hotels and restaurants.
I hope this book will be of immense help to the students as well as the teachers.
Krishna Gopal Dubey
Hindu (906)
Agriculture (121)
Ancient (1084)
Archaeology (766)
Architecture (550)
Art & Culture (907)
Biography (703)
Buddhist (522)
Cookery (169)
Emperor & Queen (533)
Islam (221)
Jainism (309)
Literary (841)
Mahatma Gandhi (369)
Send as free online greeting card
Email a Friend
Statutory Information
Visual Search
Manage Wishlist