Logo

0
Your cart is empty empty bag

Free Worldwide Delivery on orders over $50

Х

Secrets from the Kitchen: Fifty Years of Culinary Experience at the India International Centre

 
Bhicoo Manekshaw (Compiler) Vijay Thukral (Compiler)
Synopsis

The book - with a list of 200 handpicked recipes, cooking tips and basic procedures from the India International Centre's kitchen - has been compiled by Bhicoo Manekshaw, long time associate and catering consultant of IIC and Chef Vijay Thukral.The book traces the evolution and promotion of IIC's cultural exchanges, eclectic views and exclusive dining experience representing all corners of India as well as the globe. The kitchen secrets are let out for the first time since 1962, when the first platter of mixed grills, pork chops and treacle tarts made its way to the dining hall. Rare photographs and stories of people, places and events along with superb color images of the dishes, conversion tables and a glossary of English and Indian names of ingredients add to the utility value and reading pleasure.

Contents: Foreword; Preface; Introduction; The Early Years: 1962-1973 ; The Dining Room; The Lounge; The Changes: 1973-1993; The Dining Room; The Lounge; The Indian Kitchen; Dishes to Commemorate Remarkable Men and Women; The Barbecue; The Chinese Kitchen; The South Indian Kitchen; Special Parties & Collaboration wiith The Embassies in Delhi; New Ideas; The Kodavas: Tradition and Culture; The Parsis: Tradition and Culture; The North-East: Tradition and Culture; Delhi: Tradition and Culture; The IIC Experience; Navdanya and the Albert Howard Lectures South East Asia; The Middle East and North Africa; Cajun; Peru; Hungary; Kashmir; Bengal; Rampur; Rajasthan; Madhya Pradesh; Maharashtra; Hyderabad; Kerala; All-Time Favourites; To Conclude; Basic Recipes and Techniques; Basic Procedures; Stocks; Sauces; Salad Dressings; Pastries; Table of Measures; Glossary; Index of Recipes; Acknowledgements; Photo Credit.

Read more
43.20 38.88 $ 48.00 $
Free delivery Wolrdwidе in 10-18 days Ships in 1-2 days from New Delhi Membership for 1 Year $35.00
Get it now and save 10%
Members SAVE 10% every day
BECOME A MEMBER
About the author

Bhicoo Manekshaw

Bhicoo Manekshaw was the first Indian to complete the Advance Certificate Course of the Cordon Bleu School of Cookery, London Intensive Refresher Course in 1978.  In her long career as catering consultant, Bhicoo Manekshaw has worked with the Taj Mahal Hotel, Mumbai and the West End Hotel, Bangalore; at Raj Bhavan, Bangalore, during the tenure of Governor Dharma Vira; the India International Centre, Delhi; Chief Air and Air India, where she was responsible for the catering of all VIP flights, including those during the NAM and CHOGM conferences, and the VIP and VVIP lounges at the ASIAD games in Delhi.  She has supervised the cuisine at the popular Basil & Thyme restaurant in New Delhi since its inception in 1992.  She is the author of Traditional Recipes of India and Parsi Food and Customs.

Write a review
Reviews in total
 

Bibliographic information

Title Secrets from the Kitchen: Fifty Years of Culinary Experience at the India International Centre
Format Hardcover
Date published: 02.04.2013
Edition 1st. ed.
Publisher Niyogi Books
Language: English
isbn 9789381523797
length 263p., Illustrations; Chiefly Colour; 22cm.