From festival foods to street fare, Prem Kishore takes readers on a culinary journey across the subcontinent, exploring the diversity and versatility of Indian cooking
It is said that no one can possibly feast on all the fascinating varieties of Indian food in one lifetime. Indian cuisine has a rich legacy of myriad faiths, cultural landscapes, and rituals. In the north, there are robust Punjabi cornmeal breads, makki ki roti; the exotic, rich gravies and biryani of Mughlai cuisine, and nutritious dhals from Rajasthan; in southern India, you can savor the delicate appams in Kerala, the wafer-thin dosas of Tamil Nadu, the fiery chutneys of Andhra, and the wild pork of Coorg; and western India boasts the succulent fish dishes of Bengal.
- More than 100 easy-to-follow recipes, all adapted for the North American kitchen
- Quick reference glossary on ingredients and spices
- Guide to festivals, celebrations, and customs