Flavors of India

Flavors of India Author Viya Sheth
ISBN-10 9781450296991
Year 2011-03-22
Pages 100
Language en
Publisher iUniverse
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FLAVORS OF INDIA is book of delightful cooking experience. It is a step-by-step guide to tasty Indian cooking. India is a land of vast diversities, which can be seen not only in its culture but also in its cuisine. The book highlights the dishes from Northern part of India, which depicts vibrancies of colors and a cuisine that boosts of delicious aroma and never forgetting flavors.

Flavors of India for Tasty Palates

Flavors of India for Tasty Palates Author Nandu Marketkar
ISBN-10 9781477257562
Year 2012-09-17
Pages 152
Language en
Publisher AuthorHouse
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The book is a celebration of the food Indians cook in American kitchens today, using ingredients found in most supermarkets. With streamlined techniques and intense, authentic flavors, the book heralds a new generation of Indian cookbooks. From slow-simmered curries with layered flavors to quickly sautéed dishes, these approachable recipes explore the wide world of Indian cuisine, including irresistible snacks and appetizers, seductively spiced lentil dals, aromatic meat and seafood curries, incredible range of vegetable dishes. The book does ample justice to the diversity of Indian cuisine, covering all bases from light snacks to mains such as a mutton stew. Nandu tries hard to pepper his variant adaptations with personal experiences in the kitchen for an intimate culinary journey. The book is filled with gorgeous photographs, fresh flavors, and practical advice; it is an illuminating guide to real Indian food!

Flavors of India

Flavors of India Author Meena Pathak
ISBN-10 1843309971
Year 2005-03-16
Pages 126
Language en
Publisher Sterling Publishing Company, Inc.
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The creative force behind Patak's, the world's most popular brand of Indian food, presents a stunningly illustrated collection of more than 100 authentic, easy-to-follow, simple to prepare recipes. With appealing enthusiasm and profound knowledge, Meena Pathak proves that Indian cooking needn't be time-consuming or require long lists of unusual ingredients to taste delicious. She provides useful tips on buying and storing spices, as well as time-saving ideas on preparing ingredients in advance. Above all there are the amazing dishes, which reveal that Indian cuisine has so much more to offer than the standard fare served up in so many restaurants. The recipes come from all over the subcontinent, from Goan-style fried fish and black pepper chicken to layered lamb biryani and South Indian lentil curry. Snacks, breads, chutneys, drinks, and desserts all receive full attention. Throughout, Meena recalls growing up in India and gives personal notes on the recipes.

Flavors of India

Flavors of India Author Shanta Nimbark Sacharoff
ISBN-10 1570670234
Year 1996-01-01
Pages 191
Language en
Publisher Book Publishing Company (TN)
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Vegetarianism has become more popular in India, and this cookbook includes some of the regional specialities. The recipes cover beverages, snacks, chutneys, dairy products, vegetable dishes, rice, dal, breads and sweets. Also included is information on the essential spices in Indian cooking.

Rasika

Rasika Author Ashok Bajaj
ISBN-10 9780062435545
Year 2017-10-10
Pages 336
Language en
Publisher HarperCollins
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A vibrant and sumptuous cookbook of innovative recipes and reinvented classics of modern Indian cuisine Using traditional techniques as jumping-off points, Rasika incorporates local, seasonal ingredients to reinterpret dishes from one of the world’s richest and most varied cuisines. Inventive recipes like squash samosas, avocado chaat with banana, eggplant and sweet potato lasagna, and masala chai crème brûlée accompany reimagined classics including chicken tikka masala, grilled mango shrimp, and goat biryani, rounding out Rasika’s menu of beloved dishes and new favorites. With a wide range of vegetarian options and spanning the spectrum from beverages and appetizers to entrees, rices, breads, chutneys, and desserts, Rasika represents the finest of what Indian cuisine has to offer today. Authoritative and elegant even as it incorporates a diversity of flavorful influences, this is the essential cookbook for anyone seeking to cook groundbreaking Indian food. With over 120 recipes and stunning four-color photographs, Rasika showcases the cuisine of one of Washington, DC’s most popular and critically acclaimed restaurants, where visionary restaurateur Ashok Bajaj and James Beard Award—winning chef Vikram Sunderam transform Indian cooking into a fresh, modern dining experience.

Fresh Flavors of India

Fresh Flavors of India Author Das Sreedharan
ISBN-10 1840914769
Year 2006-07-01
Pages 160
Language en
Publisher Conran Octopus
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Here is Indian food as never before: fresh and healthy ingredients, vibrant flavors, and best of all, simple recipes that anyone can master. Chef and restaurateur Das Sreedharan is at the forefront of contemporary Asian cooking, on a mission to introduce the world to the light, home-style dishes of his native Kerala. The vegetarian meals he has created excite the taste buds with such flavorful components as chilies, cashew nuts, mangos, ginger, tamarind and cumin. And they’re all combined to delicious effect in crisp snacks to serve with piquant chutneys, crisp, refreshing salads, curries made creamy with yogurt and coconut milk, cooling drinks, delicious desserts, and refreshing ices. Beautiful images by top food photographer David Loftus present it all in colorful style.

Meena Pathak s Flavors of India

Meena Pathak s Flavors of India Author Meena Pathak
ISBN-10 1843305607
Year 2002
Pages 128
Language en
Publisher New Holland Pub Limited
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The creative force behind Patak's, the world's most popular brand of Indian food, presents a stunningly illustrated collection of more than 100 authentic, easy-to-follow, simple to prepare recipes. With appealing enthusiasm and profound knowledge, Meena Pathak proves that Indian cooking needn't be time-consuming or require long lists of unusual ingredients to taste delicious. She provides useful tips on buying and storing spices, as well as time-saving ideas on preparing ingredients in advance. Above all there are the amazing dishes, which reveal that Indian cuisine has so much more to offer than the standard fare served up in so many restaurants. The recipes come from all over the subcontinent, from Goan-style fried fish and black pepper chicken to layered lamb biryani and South Indian lentil curry. Snacks, breads, chutneys, drinks, and desserts all receive full attention. Throughout, Meena recalls growing up in India and gives personal notes on the recipes.

Flavors of India Africa

Flavors of India   Africa Author Khatoon Gulamani
ISBN-10 1499132700
Year 2014-05-30
Pages 226
Language en
Publisher CreateSpace
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This cookbook features the traditional Indian and East African foods the author was raised with, as well as new dishes influenced by her experiences in North America. This book is a great source of information for anyone seeking to discover eclectic dishes. This book is filled with recipes collected throughout Khatoon's lifetime that will delight your palate and invigorate your senses. She combines her knowledge and technique with beautiful photographs. Recipes in this book take you step by step through the process of creating delicious, aromatic style dishes using ingredients found in most supermarkets. With a few simple steps you can create a meal that your entire family will enjoy.

Madhur Jaffrey s Flavors of India

Madhur Jaffrey s Flavors of India Author Madhur Jaffrey
ISBN-10 1884656064
Year 1998-11-01
Pages 321
Language en
Publisher West One Hundred Seventy Five
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Packed with 130 delicious recipes, this book takes cooks on a gastronomic tour of India, from Kerala to the Punjab, with stops in Gujarat, Goa, West Bengal, and Tamil Nadu. 55 color photos.

My Two Souths

My Two Souths Author Asha Gomez
ISBN-10 9780762458295
Year 2016-10-11
Pages 320
Language en
Publisher Hachette UK
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2017 The Gourmand Awards National Winner: BEST INDIAN CUISINE 2017 James Beard Award Nominee 2017 Winner, Food 52's The Piglet Award My Two Souths takes you on a culinary journey with Chef Asha Gomez, from her small village in the Kerala region of southern India to her celebrated restaurants in Atlanta, and on into your kitchen. Her singular recipes are rooted in her love of Deep-South cooking, as well as the Southern Indian flavors of her childhood home. These "Two Souths" that are close to her heart are thousands of miles apart, yet share similarities in traditions, seasonings, and most importantly, an abiding appreciation of food as both celebration and comfort. Here she shares more than 125 recipes, including: Black Cardamom Smothered Pork Chop, Vivid Tomato and Cheese Pie, Kerala Fried Chicken and Waffles, Three Spice Carrot Cake.

Instant Pot r

Instant Pot r Author Renil M. George
ISBN-10 1545047669
Year 2017-04
Pages 194
Language en
Publisher Createspace Independent Publishing Platform
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In this book, you will find my exotic and fun collection of Indian instant pot recipes that you and your loved ones will enjoy preparing for many years to come. For many people when first attempting to prepare Indian food it can be a bit frightening when trying to learn how to use the exotic flavors and spices in the proper amounts as well as the number of ingredients that can be included in Indian recipes can be a bit daunting for some. Many people will claim that Indian food is very difficult cuisine to prepare because there is so many processes involved in it in order to complete it. The good news is that we are going to take the easy approach to making Indian cuisine by making use of your instant pot. You will be able to create wonderful tasting Indian dishes using simple steps with your instant pot. In this recipe book, I offer you a collection of Indian instant pot recipes that will not only delight your taste buds but also come with very simplified recipe instructions that even the most novice of home cooks will find easy to follow. In this book, you will find Indian recipes that cater to: -Vegetarians -Meat eaters -Vegans -Dessert lovers -Introduction into the Indian spices that will make your meals taste authentic.

Yamuna s Table

Yamuna s Table Author Yamuna Devi
ISBN-10 0452272386
Year 1995
Pages 335
Language en
Publisher N A L Trade
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Winner of the 1992 International Cookbook of the Year Award from the James Beard Foundation, this book confirms Devi's role as a leading authority on Indian vegetarian cuisine. The book features 200 recipes that have been adapted to today's need for high-flavor, low-fat, quick, and easy-to-prepare meals, inspired by the vibrant flavors of India.

Global Gastronomic Adventures A Real Taste of India

Global Gastronomic Adventures A Real Taste of India Author Gio Angelo
ISBN-10
Year 2014-06-05
Pages
Language en
Publisher Bull City Publishing
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Indian cuisine is a mix of spices and spirit and for that reason the Indian dishes have so much flavor and variety in just one bowl. They represent the Indians 100% and it’s their simplicity that strikes you at first, then you get to feel the intense flavors hidden inside. Indian cuisine is similar to spices, lots of them. Although your taste buds might not be used to this kind of spices, don’t be afraid to try them. They balance each other perfectly and the final dishes are always simple, but fragrant and they flood your senses with deliciousness and creaminess. This short book contains 10 recipes having Indian influences, 10 recipes that can be cooked at home without any advanced cooking skills or unknown Indian spice. They are cheap and easy to make, simple in their cooking technique, but complex in terms of flavors developed. This short book is only the first step to a more intensive research on the Indian cuisine so be bold and hop on this wagon – Indian cuisine will give you the surprise of your lifetime!

Chilis to Chutneys

Chilis to Chutneys Author Neelam Batra
ISBN-10 0688156908
Year 1998-02-18
Pages 320
Language en
Publisher William Morrow Cookbooks
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A ginger-scented hamburger on the grill. Steaming pasta redolent of eggplant and fenugreek. Stir-fried garlic with the pungent aroma of chopped cilantro. In Chilis to Chutneys author Neelam Batra takes familiar American fare and reinterprets it using her Indian spice cupboard and cooking know-how. Try French Fries with Chaat Masala, Pizza Naan with Green cilantro Chutney and Grilled Seekh Kebab Rolls, or Basmati "Risotto" with Wild Mushrooms for new taste-tingling twists on old favorites. She also shows how traditional Indian preparations can make the transition to the American table. Think of curry as nothing more than a kind of stew. Use piquant chutneys as you would salsas to serve on the side with fish or chicken. And introduce the taste of the tandooe oven to your next barbecue with Grilled Ginger and Lemon Chicken Drumsticks and Flame Roasted Corn on the Cob. Two hundred recipes in all, Chilis to Chutneys will add a welcoming zing to your everyday cooking.

One Spice Two Spice

One Spice  Two Spice Author Floyd Cardoz
ISBN-10 9780060735012
Year 2006-10-24
Pages 320
Language en
Publisher Harper Collins
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Floyd Cardoz, chef and co-owner of New York City's Tabla restaurant, is one of the most exciting innovators working behind a stove today. And now, for the first time, he shares the extraordinary recipes that have established his reputation. In them Cardoz is able to make the quantum leap between the American palate and his taste memories—the food of his childhood in Bombay and Goa. The collection, One Spice, Two Spice, is an amalgam of two cuisines by a man who has mastered the flavors of each. This volume of more than 140 recipes is a gift to all home cooks who enjoy the flavors of India but are intimidated by the unusual and numerous spices required to prepare these dishes. Here, Cardoz renders those spices user friendly in a down-to-earth primer and glossary. Then, in the recipe notes, he shows you how to easily integrate these new flavors into everyday meals and dinner-party fare. The techniques—sautéing, panfrying, braising, poaching, and roasting—are not new. The results, however, are astonishing. Imagine crisp panfried black pepper shrimp, meaty sea scallops seared and served in a satiny sweet-sour glaze, asparagus and morels sautéed in a spicy blend of shallot, ginger, and chile—all of which can be made in no time flat. Other recipes—steak rubbed with crushed peppercorns and coriander, cumin, and mustard seeds, duck bathed in an aromatic orange curry, lamb meatballs filled with an herbaceous combination of fresh figs, cilantro, and mint and then napped with a lush, lustrous green sauce—may require more marinating or cooking time, but the trade-off is Cardoz's three-star-restaurant cooking at home. One Spice, Two Spice is more than a cookbook. It is a gateway to a different way of thinking about the food on your plate, and it brings Indian flavors into the modern American repetoire.