The Cuisines of India
Art and Tradition of Regional Indian Cooking by Smita Chandra
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Geography, custom and religion—along with neighboring and invading cultures—have shaped contemporary Indian cuisine; Chandra (Indian Grill), who teaches cooking in Toronto, carefully traces its myriad influences, and adds her own touch to this fresh reappraisal of Indian cooking in Cuisines of India Book. Chandra introduces each of six regional chapters with anecdotes about ingredients, people, legends and conventions, and then goes into depth, making the book almost as much a detailed history and travelogue of the subcontinent as it is a cookbook. More than 120 recipes (vegetarian and meat-based) offer an enticing diversity.
An exotic culinary journey through the rich and flavorful regions of India is filled with a wealth of unusual as well as traditional recipes accompanied by descriptons of locales, legends, history, and stunning illustrations. 20,000 first printing.
About the Author
Smita and Sanjeev Chandra were born and raised in India. Smita learned Indian cooking the traditional way -- by watching her mother, grandmother, and aunts in the kitchen. The author of two previous cookbooks, From Bengal to Punjab and The Indian Grill: The Art of Tandoori Cooking at Home, she is also well known as a teacher of Indian cooking. Sanjeev has a vast knowledge of Indian history and is a professor of mechanical engineering at the University of Toronto. The Chandras live in Toronto with their two sons.
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