Overview for Fundamentals of Indian Cooking: Theory and Practice
The main purpose of this book is to provide a basic foundation of professional Indian cookery so as to enable the readers to develop a fresh approach to Indian cookery. The basic fundamentals of Indian cookery have been enumerated in detail. The preparation of various ingredients for different purposes, the functions of many ingredients and the parts they play in making up of a dishâ€”al have been explained so as to help you to make use of the substitute ingredients whenever possible. The various possible alternatives suggested are going to surely help and encourage oneâ€™s imagination for many innovations. Extremely useful for the practitioners of fusion cooking. Intensely helpful for the beginners of Indian cookery. Comprehensive details on Gravies, Curries, Tandoori cooking, Dum Pukht, Kadhai cooking and Snacks etc. would help one to develop better understanding of Indian cookery.
Rakesh Mangal (Author)
Rakesh Mangal is a Certified Hospitality Educator (CHE). Currently a Senior Instructor for Food Production at the Institute of Hotel Management, Catering Technology & Applied Nutrition, Jaipur, India. Though well-versed with various cuisines â€“ Continental, Chinese, Thai â€“ India cooking has always been his favourite, with an experience of almost last three decades. His approach and style have motivated hundreds of his students, now working in the kitchens from U.S. to Singapore and of course, India.