Kashmiri Cuisine Through The Ages is a book on the culinary delights of Kashmir throughout history by Sarla Razdan.
Summary of the Book
Kashmiri cuisine falls under two categories: Pandit and Muslim. Both may favour meats largely, but both are very different. Pandit cuisine uses dried ginger and asafoetida generously, while Muslim cookery uses onions and garlic. In this book, Kashmiri cuisine connoisseur Sarla Razdan chooses those recipes which speak most vibrantly of the most common of Kashmiri cuisines: the MKR syndrome. She explains that mach (meat balls), kaliya (a yellow lamb or paneer gravy) and roganjosh (a spicy gravy with lamb chunks) form the essence of Pandit cookery. She brings together several mouth-watering and easy to cook recipe. She brings together items which use two vegetable combinations that would be easy to cook up when one is in a hurry. She explains how Pandit cooking is based on the gregarious use of Kashmiri red chilli powder, haldi and saunf. The recipes extract their wondrous aroma from green and black cardamom, cinnamon and clove and Kashmiri zeera or shah zeera straight from the Valley lends these dishes a divine taste to die for. This book is for the foodie at heart, especially if one is in love with food that entices the senses and makes one dream about it long after eating it. It collects over 150 traditional Kashmiri recipes, combining the experience with anecdotes from her life in Kashmir.
About Sarla Razdan
Sarla Razdan is an Indian chef. She was born in Srinagar and has entertained many celebrities at her table, including the former Indian prime minister Atal Bihari Vajpayee, singer Lata Mangeshkar, cricketer Sachin Tendulkar and actor Sunil Dutt.
31 Oct, 2011
Great food book
29 Sep, 2011
has the soul in right place
7 Jan, 2014
Kashmiri Cuisine through the Ages by Sarla Razdan
12 Jun, 2012