Overview for Pulaos and Biryanis: A Tribute to Indian Cuisine
â€Pulaos and Biryanis â€” A Tribute to Indian Cuisineâ€ is the third in the series of Katy Dalalâ€™s specialised cookbooks. Her first book â€œJamva Chaloji â€“ Parsi Delicacies for all Occasionsâ€ was a bestseller and the first edition sold out in six months. Her second book â€œDelicious Encountersâ€ offered continental and Indian dishes, party fare with innovative touches, and mouth-watering desserts. In this book, Katy Dalal presents classic ways of cooking exotic pulaos which she has evolved after much research into the cuisines of the great Moghuls, the Nawabs of Lucknow and Awadh and the Nizam of Hyderabad. For example, readers will be surprised to know that green chillies were never used in Moghul cooking. Apart from these, there are Katyâ€™s original recipes for modern-day pulaos like the 3-coloured fiesta, Shalimar pulao and pepper splendour. She has included some recipes from every part of India â€” Kashmir, Rajasthan, Bengal, Gujarat, Maharashtra, Kerala and Tamilnadu. There are sections for chicken, mutton, fish, mincemeat and a very large section on novel vegetarian pulaos and biryanis. Special ways of serving have been explained with the use of dry fruits, fresh fruits and herbs. For lovers of cooking the book will take them on a spree of delight, and for lovers of eating the recipes will offer enduring pleasures of the palate.
Katy Dalal (Author)
Dr. Katya Dalal had a distinguished academic career having won the Wordsworth Scholarship and a gold medal for the highest marks at the Inter Arts Examination of the Bombay University. She completed her Ph.D. on Archaeology from Pune University and is a specialist on Achaemenian history. She did archaeological diggings in the Great Indianj Desert, which was a pre-Harappan and earliest chalcolithic site. She has taught Ancient Indian Culture in different Mumbai Colleges. Having special skills in cooking and a wealth of family recipes, she decided to pass on this legacy to people of all communities, Indian and foreign, by authoring cook books.