Shipping & Delivery

Shipping Rates can ship to virtually any address in the world. Please check on this page for more information on costs and delivery times. Interested in free shipping? Learn about our FREE Shipping .

Shipping Method Delivery Estimate First Item Charge Each Aditional Item
Free! Standard 6-16 Days Free for order above $30 Free for order above $30
Standard 6-16 Days $ 10.00 $ 10.00
Trackable Expedited 4-6 Days $ 15.00 $ 15.00
Trackable Express 2-3 Days $ 30.00 $ 30.00

When my order will arrive?

It really depends on the item -- you can see the relevant info on its page. You'll get a email when your item has been shipped. can ship to virtually any address in the world. Once your order has been shipped, we offer the following times for delivery in business days (Mon-Fri):

Australia and New Zealand 7-12 business days
Middle East and Gulf 7-12 business days
Singapore & Hong Kong 7-10 business days
United Kingdom 7-10 business days
Europe 7-12 business days
USA and Canada 7-15 business days
South America 7-18 business days
All other countries 7-15 business days

Kebabs, Chutneys & Breads

Authors (s): Davinder Kumar (Author)
Format: Hardcover
ISBN-10: 8174763899
Pages: xvi+202p., Tables; Plates; Glossary; 26cm.
Pub. date: 01.01.2005, Reprint
Publisher: UBS Publishers' Distributors Pvt. Ltd.
Language (s): English
Bagchee ID: BB1612
List price: US $ 18,00
Bagchee price: US $ 16,20
You save: (10.00%)
Member price: US $ 14,58 info

Overview for Kebabs, Chutneys & Breads

India’s cuisine is very rich and varied, and kebabs, with chutneys and breads, are the special repasts that please the gourmet’s tongue and provide the nutrition that the body needs. The celebrated American humorist Mark Twain once remarked — To eat is human, to digest divine. Kebabs, rightly prepared and served with the right chutneys, are not only tasty, they are easily digestible too. Kebabs originated from Turkey and evolved into the food for connoisseurs. India is home to a vast variety of kebabs that are cooked in a tandoor, an open iron grill, shallow-fried or deep-fried, or cooked on a griddle. Of these, tandoori kebabs are by far the most popular. The taste and food-value of the kebab depends on the succulence or freshness of the tender meats, fish or vegetables, the size, marination and the right degree of cooking. Each preparation has a distinct taste because of the different texture of meats and the varying fragrance of the different combinations of spices used in the marination. When a piece of meat is plunged into a hot tandoor, where the temperature is about 400 degrees Celsius, the outer portion of the meat is roasted to a kind of a ‘seal’ that keeps the vital juice inside the meat when the cooking process is on at a steady 180 degrees Celsius. Whether it is seekh kebab, tandoori chicken or fish tikka, vegetable kebab or paneer tikka,… or even the whole leg of a baby lamb, it is the succulence of meat, the retention of juices in a piece of dry cooked meat that is the essence of the mastery of tandoori cooking. This book gives the reader an in-depth knowledge of the intricacies and finesse that is the basic of a wide variety of mouth-watering kebabs of Indian cuisine.

People who bought this book also bought

Write your own review
  • There are no reviews yet. Be the first to write one