Barodian CKP cuisine – hearty, lip-smacking and totally unforgettable. A delightful collection of vegetarian and non-vegetarian dishes – this is essentially the Baroda branch of CKP cooking, which features a lot of fresh coconut, with spices that are delicate and not as fiery as its southern counterparts. Many of these recipes have been jealously protected, handed down from generation to generation within the family and have been the pride of discerning hostesses who took great joy in presenting them to their guests.
“Dil khush to sub khush”
Read More
Specifications
Book Details
Publication Year
2016
Contributors
Author Info
An educationist by profession and a foodie at heart – that best describes the author, Vishakha Chitnis. She grew up in a red brick bungalow called Dilkhush. Gracious, welcoming with an old-world charm, it was where she first tasted the delicacies featured in this book. At that point, her interest in the food was only in eating. It was only later, when she grew up and had a family of her own that she began to appreciate the nuances of this particular culture of cooking. She belonged to a large joint family – where her grandmother guided them with a firm but loving hand. Her mother was an extremely good cook and has passed on her skill to her daughters. For the family, festivals played an important role in their lives – each with its own set of dishes. And so there were plenty of special dishes that would be made through the year. After marriage, she had to move away from the family.
Dimensions
Width
8 inch
Height
11 inch
Be the first to ask about this product
Safe and Secure Payments.Easy returns.100% Authentic products.