Author: Michael Swamy
Photographer(s): Pravin Pol
Publisher: Westland Books
Year: 2011
Language: English
Pages: 228
ISBN/UPC (if available): 9789380283388
Description
‘Search of the most interesting Cookery Books are those which tell you as much about the people as the Cuisine which has evolved alongside them.’
The Chef as historian? While the notion may seem incongruous at first, East Indian Kitchen shows quickly how the Search for a particular recipe and authentic flavours can lead to, or result from, wondrous journeys down the ages.
In this exploration of a fascinating cuisine and culture, Cordon Bleu chef Michael Swamy describes aspects of the Traditions and culinary practices followed by the East Indians of Mumbai, who feast off a mélange of Portuguese and Maharashtrian customs.
Swamy presents a variety of Recipes from that rich and flavourful cuisine: from the essentials that are a must-have in an East Indian’s culinary range, to modified, experimental recipes inspired by that eclectic tradition.
Enriched with sketches by artists Eustace Fernandes and Philip Victor D’Mello, this Cookbook not only captures the lifestyle of a people but chronicles, in detail, recipes from this excellent fusion cuisine that have till now been largely passed down orally through the generations.
Contents
Acknowledgements
Foreword
The Purpose and pursuit
Table of Measures
Mumbai
The East Indians
Masalas & Spice Powders
1. Starters and Soup
2. Vegetables
3. Seafood
4. Meat
5. Poultry
6. Beef & Pork
7. Breads
8. Arroz (Rice)
9. Pickles and Chutneys
10. Desserts
11. Alcohol
12. Stock
Spices and Herbs
Terms and Meanings
Weights and Measures
Index