Prashad Cooking  (English, Hardcover, Kalra J.)

Prashad Cooking With Indian Masters by J. Inder Singh Kalra is an attempt to unfold the finest food of India and the culinary genius that goes into their making.

Summary Of The Book

Prashad Cooking With Indian Masters tries to familiarize readers with the best Indian food available. Prashad Cooking With Indian Masters introduces Indian food and cooking through the best chefs in the country. Indian cuisine has been attaining rapid popularity in recent times. It is a global trend these days. Some topics in the book are A Word About the Recipes, Culinary Terms, Tandoori and Other Kebab, Weights and Measures, Spices, Dum Pukht and Avadh, Rajasthan, Snacks, Punjab, Pickles, South Indian, Roti, Gravies, Masalas, Salads and Cold Food, Basic Kitchen Equipment and Chutneys and Murabba.

The book profiles today’s chefs who demonstrate innovation and experimentation in their cooking. There is a helpful collection of Indian recipes from both, the past and the present, in the book. These recipes show off the taste of India at its best. Indeed, Prashad Cooking With Indian Masters will help culinary enthusiasts rediscover Indian food like never before. There are intricate details of curries in the book along with rich and spicy dishes too. The complex blending of spices makes for multi-flavored dishes that are exquisite and sumptuous. The book has garnered its own fan following of sorts through the years. The book has been reprinted no less than eighteen times over a period of thirteen years. Prashad Cooking With Indian Masters is a must-have for those who love food.

About J. Inder Singh Kalra

J. Inder Singh Kalra, popularly known as Jiggs Kalra, is a popular Indian food reviewer, food historian, entrepreneur, columnist and chef. A former journalist with a prominent daily, J. Inder Singh Kalra now heads Jiggs Kalra Food Services Limited as its Chairman. He started off with the Indian Tourism Development Corporation in their kitchen management division. He has a wealth of experience from working in well known and famous hotels and restaurants with master chefs. J. Inder Singh Kalra is also a consultant for restaurants, a cookbook author and a noted host. He has up to fifteen years of experience in preparing healthy yet stimulating dishes for prominent restaurants and star hotels. He specializes in preparing food at lower costs than usual without any compromises on taste or quality.