It is said you can eat more varieties of cuisines in India than the rest of the world together! We call India a multi-faceted country because of the variety of colours symbolising cultural differences, food, festivals, languages, costumes and so on. This book introduces you to the different strokes of Indian regional cuisine. Given the range of diversity in soil type, climate, culture, ethnic group and occupations, the cuisine varies significantly across regions North, South, East, West, Central and Northeast right from the taste, colour, texture, to the appearance. Each region uses locally available spices, herbs, vegetables and fruits and is also heavily influenced by religious and cultural choices and traditions. Each little corner of the country celebrates a specialty of its own. With all its exotic ingredients, unusual dishes and tongue-tingling flavours, this is the first ever cookbook to feature over 500 authentic regional recipes from all 29 states of India.
Jams & Preserves
Jill Norman
Bantam Books/Penguin Random House Group
India Cookbook
Pushpesh Pant
Phaidon Press
Cake Decorating For Beginners
Stephanie Weightman
Search Press Limited
Khana Khazana Sakahari Vyanjan
Santosh Rana
Pilgrims Publishing Varanasi
Tea Wines Sober Sibling
Mariella Erkens
Terra Publishing
Ceremony Of Aromas
Vikas Khanna
Bloomsbury Publishing Plc
Baby Knows Best Chef Chinu's Guide To Feeding Your Little One
Shilarna Vaze
Harper Collins Publishers Limited
Mango Global Edible Series
Constance L. Kirker,Mary Newman
Pan Macmillan Publishers Limited
Honey A Global History The Edible Series
Lucy M. Long
Fill up your details to notify you when this book will be available