After the success of his other books, Sanjeev Kapoor continues to enter the hearts of foodlovers through their stomachs.
In this new book he hands us the key to this delicious khazana of Indian cuisine. This book offers several recipes that have been chosen from the vast repertoire of delicacies in Indian Cooking which has been planned in order to familiarize food lovers with a long forgotten cuisine.
Indian cuisine is gaining popularity all over the world and is available in most parts of the globe, but it is restricted to a select few dishes. There is an enormous range that remains unexplored. Each of the states and each region has its own cuisine and local flavour. In this book, we are introduced to a variety of dishes that have been perfected by our ancestors.
Here is an array of vegetarian, non-vegetarian recipes form Bengal, Maharashtra, Gujarat, the north of India, the southern states, which come with that special touch of the master chef. Macher Jhol, Bhajani Thalipeeth, Andhra Chilli Chicken, Kolambiche Bhat, Dhaabey di Daal, Rayalseema Pesarettu, Dhokar Dalna, Modak, the mouthwatering list is endless.
All you need to do to bring the diversity of India in you home is start in you own kitchen and share the passion that-Indian food is the best.
ABOUT THE AUTHOR:
Sanjeev Kapoor’s innovations in cuisine have made him a household name in India and abroad. He has received widespread recognition and several awards for his mastery over the culinary art.
He won the Best Executive Chef of India Award by H & FS and the Mercury Gold Award at Geneva. Sanjeev was an integral part of the catering team for the 1982 Asian Games and the SAARC summit at Shillong. He has organized food festivals in numerous countries and has also catered to VVIPs including the Prime Minister and the President of India.