Why is there a shipping charge for this item?
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What is the estimated delivery time?
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Why does the delivery date not correspond to the delivery timeline of X-Y business days?
It is possible that the Seller or our courier partners observe a holiday between the day you placed your order and the date of delivery, which is based on the timelines shown on the product page. In this case, we add a day to the estimated date. Some courier partners and Sellers do not work on Sundays and this is factored in to the delivery dates.
What do the different tags like 'In Stock', 'Available' mean?
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Products listed as ‘In Stock’ are readily available with seller.
'Preorder' or 'Forthcoming'
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Sometimes, items have to be sourced by Sellers from outside India. These items are mentioned as 'Imported' on the product page and can take at least 10 days or more to be delivered to you.
'Back In Stock Soon'
The item is popular and is sold out. You can however 'book' an order for the product and it will be shipped according to the timelines mentioned by the Seller.
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'Out of Print'
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Why does the estimated delivery time vary for each seller?
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Seller does not/cannot ship to my area. Why?
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At times Sellers prefer not to ship to certain locations. This is entirely at their discretion.
More answers in our Shipping FAQs »
|10 days from delivery||Damaged, Defective, Item not as described||Replacement|
If you have received a damaged or defective product or if it is not as described, you can raise a replacement request on the Website/App/Mobile site within 10 days of receiving the product.
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Terms & Conditions
Cash-only payment at the time of delivery.
More answers in our Shipping FAQs »
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.