Author: Katy Dalal
Publisher: Vakils, Freffer & Simons
Year: 2003
Language: English
Pages: 180
ISBN/UPC (if available): 8187111526
Description
This book presents classic ways of cooking exotic Pulaos which have been evolved after much research into the cuisines of the Great Mughals, the Nawabs of Lucknow and Awadh and the Nizam of Hyderabad. Did you know that green chilies were never used in Moghul cooking?
This book is the third in the series of Katy Dalal's specialized cookbooks. Her first book "Jama Chaloji - Parsi Delicacies for all Occasions" was a bestseller and the first edition sold out in six months. Her second book "Delicious Encounters" offered continental and Indian dishes, party fare with innovative touches, and mouth watering desserts.
Apart from Moghul cooking, there are Katy's original recipes for modern-day Pulaos like the 3-colored Fiesta, Shalimar Pulao and Pepper Splendor. She has included some recipes from every part of India - Kashmir, Rajasthan, Bengal, Gujarat, Maharashtra, Kerala and Tamilnadu.
There are sections for chicken, mutton, fish, mincemeat and a very large section on novel vegetarian pulaos and biryanis. Special ways of serving have been explained with the use of dry fruits, fresh fruits and herbs. For lovers of cooking, the book will take them on a spree of delight, and for lovers of eating the recipes will offer enduring pleasures of the palate.
Contents
Introduction
MUTTON
Khoja Biryani Kachiwali
Dum Pukht Lucknow Biryani
Hyderabadi Biryani