Cooking, Food & Wine

Editorial Review Slow oven or Dum Pukht has become one of the most refined forms of cooking in India, even though the style is no more than 200 years old. Slow Oven means cooking on very low flame, mostly in sealed container, allowing the meats and vegetables to cook, as far as possible, in their o... More

Indian cuisine is a gourmet's delight. The subcontinent's climatic, geographical and cultural diversity is reflected in the vast variety of culinary delights available over the land. These are further enriched by the wide range of spices used and the different cooking methods employed, like the ta... More

When Timur invaded India in the 15th century, he unknowingly introduced to the country a cuisine that is perhaps unrivalled in the world - Wazwaan. The elaborate preparation and ceremonial presentation of lavish meals, often comprising 36 courses, makes wazwaan a sumptuous and royal repast. Seven di... More

Unlike any other cookbook because it teaches the art of cooking a tasty and delectable dish in less than half-an-hour, this goldmine of instructions--with 70 recipes--creates not just authentic flavors from all regions of India, but also cuts down cooking time without compromising on the taste.... More

This book is not just a cookbook, chock-a-block with recipes, but contains carefully selected sweets and desserts that will put the finishing touch to any meal. With more than 60 traditional specialities, this book illustrates the diversity of regional cooking styles. Divided into four sections, th... More

Taken mainly from the South Asian Buddhist countries, these recipes provide a range of tastes and flavours that disprove the myth that vegetarian food is bland and unappetizing. From Buddhist Chinese and Japanese cooking styles that vary from steaming, stir-frying to grilling and baking, the sublime... More

Foods of love have captured the imagination of the young and the old alike and broken down gender barriers. Teh quest for substances that can increase sensuality, and prolong ecstasy during moments when bodies and minds meet is indeed eternal. About Author : Chef Bruno Cerdan, the executive chef at ... More

Hyderabadi cuisine the most exotic in the Deccan has over the centuries evolved into a rare and harmonious blend with strong Muslim influences from Afghanistan Turkey, Persia and local variations from Marathwada, Karnataka. While keeping within the Mughlai style and flavour, the book showcases a co... More

Editorial Review A traditional Gujarati meal starts with Chaach, followed by a thali comprising rice, thepla, two kinds of vegetables, two kinds of farsaans, pickels, chutney, pappad and sweets. Gujarati food is always simple and can be prepared quickly with little oil and spices. ... More

Editorial Review Dal -batti-churma is a speciality of this region. The panchmela dal consits of a curry cooked with different types of dal; Accompaniments like kadhi form a part of the staple diet. Papads eaten roasted elsewhere in Indi, are eaten gravied in Rajasthan.The Marwari community enjoys e... More

Editorial Review Tandoori is India's best known export, a cuisine that suits the international palate comfortably, since it is largely meat-based, lightly spiced, and easy to both cook and serve. So named beacuase the food is cooked in a tandoor (large coal-fired oven), it is easily adaptable to th... More

The Indian Vegetarian Cookbook, a veritable treasure house of over 200 recipes, offers the gourmet, the novice, and the health-conscious, a wide range of delicious choices. It provides a host of culinary secrets and tips from master chefs, on how to turn our spicy curries, tandoor specialties and st... More

A gourmet collection of all A gourmet collection of all-colour handbooks, offering mouth watering delicacies by Master Chefs of Hotel Holiday Inn Crowne Plaza and the Oberoi Group of Hotels. The step by step instructions make the recipes easy to follow even for a novice. ... More

This book describes Ismail Merchant's extraordinary journey from his start as an aspiring filmmaker in Bombay to his triumphant arrival at the Oscar podium. Hardbound... More

A special dish called kwanti is prepared on Janoi Poorne, zebre is prepared on Bhaitika by sisters for their brothers. Yoghurt and chura are eaten on the 15th day of Ashard. Kheer and phulaura are eaten on Shrada days. Nepalese cuisine has retained its own identity even in present times.... More

Editorial Review The traditional cuisine of Goa is the Saraswat cuisine of the Konkan region- a staple diet of rice, fish, vegetable and the ubiquitous coconut that finds its way into every dish, sweet or savoury. Lobseters, Vindalhos, sarapatels, xacutis, pulaos and the piece de resistance, leitao... More

Punjabis begin their mornings with thick parathas stuffed with vegetables, eaten with butter or spicy channa. A glass of Lassi and hot jalebis. Marinated meat, chicken, fish, panner and roits,naans make the meal scrumptious! Sarson ka saag and Makkai ki roti are a favourite.... More