KASHMIRI CUSINE: THROUGH THE AGES
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    KASHMIRI CUSINE: THROUGH THE AGES (English, Hardcover, FWD. BY M. J. AKBAR, SARALA RAZDAN)

    KASHMIRI CUSINE: THROUGH THE AGES  (English, Hardcover, FWD. BY M. J. AKBAR, SARALA RAZDAN)

    4.2
    13 Ratings & 4 Reviews
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    Highlights
    • Language: English
    • Binding: Hardcover
    • Publisher: Roli Books Pvt Ltd
    • ISBN: 9788174366924, 817436692X
    • Edition: 2010
    • Pages: 144
    Services
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    Description

    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.

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    Specifications
    Book Details
    • Imprint
      • LUSTRE
    • Publication Year
      • 2010
    Contributors
    • Author
      • FWD. BY M. J. AKBAR, SARALA RAZDAN
    Dimensions
    • Width
      • 0.00 inch
    • Height
      • 0.00 inch
    • Weight
      • 50 g
    Ratings and Reviews
    4.2
    13 Ratings &
    4 Reviews
    • 5
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    • 4
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    • 3
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    • 2
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    5

    Amazing book

    Finally a good cook book on Authentic Kashmiri food, being a true blue Kashmiri away from home I know how much I've missed Kashmiri food over the years but finally I saw light at the end of the tunnel. Kudos to Mrs Raazdan for coming up with this book.

    If anyone out there wants to cook good Kashmiri food guys then this book is for you, very simple to understand and prepare.

    PS: The pics in this book got me Nostalgic.

    Cheers
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    Vikram Wanchoo

    Certified Buyer

    31 Oct, 2011

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    4

    Great food book

    Having browsed the book at a book store. Found out it has some great delicacies of kashmir and which are very simple to prepare at home. Very good book if you are looking out for some lipsmacking veg and non veg dishes.
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    Subhro Dasgupta

    Certified Buyer

    29 Sep, 2011

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    4

    has the soul in right place

    Not just a cook book..its a soul cook book..recommended for kashmiri food lovers..vegetarians too get the fair share of the delectable treat. .
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    mauli

    Certified Buyer

    7 Jan, 2014

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    5

    Kashmiri Cuisine through the Ages by Sarla Razdan

    A wonderful book. The recipes seem to simple, so authentic and so easy to follow. Will be trying them out asap. I had no idea that there was so much variety in Kashmiri Cuisine. There seems to be interesting combinations on vegetables and fruit with the lamb and fish. That is intriguing. Hope the recipes turn out at good as they seem. Thank you.
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    Anila Bal

    Certified Buyer

    12 Jun, 2012

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