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Kebabs, Chutneys & Breads

 
Davinder Kumar (Author)
Synopsis 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.
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About the author

Davinder Kumar

A connoisseur in the fine art of cooking to the gourmet’s delight, Davinder Kumar has been in this profession for thirty years. A graduate from Delhi University, he started his career in 1972 with the Oberoi Group of Hotels. After completing a three-year diploma course in Kitchen Management, he was sponsored by the Oberio Group to go to the Lychee Technique de Hotelier in Paris, where he worked with select chefs and specialized in French cuisine. He has traveled extensively across the globe in a bid to master the intricacies of different cuisines. He was the sole Indian representative in the International Cooking Festival held in Tokyo, Japan, in 1983 and was awarded a medal for his presentation of Indianj cuisine. In 1985, he joined Hotel Le Meridien, New Delhi, as Executive Chef and is currently working as the Hotel’s Director, Food and Beverage Production. During his long-drawn career, he has excelled in kitchen planning, staff recruitment and execution of menus and unique recipes. He strongly believes in sharing his knowledge and skills, enhancing the awareness of the Indian cuisine and improving the image of Indian chefs worldwide. He has trained a number of chefs and professionals who are holding top positions in India and abroad.

He feels: food to me is more than taste, it is amalgamation of pleasant aroma, flavours and eye appeal.  His credo “IN PURSUIT OF EXCELLENCE”.  An acknowledged and a celebrity chef who has made tremendous contribution in promoting in promoting Indian cuisine globally, his first book KEBAB – CHUTNEY & BREAD has been well appreciated.  He has been hosting famous cookery show “Kebab Corner” on ETC Channel Punjab for the past 3 years.

Recently, recognised  with the National Tourism Award “BEST CHEF OF INDIA” in five star Category by the Ministry of Tourism.

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Bibliographic information

Title Kebabs, Chutneys & Breads
Format Hardcover
Date published: 01.01.2005
Edition Reprint
Language: English
isbn 8174763899
length xvi+202p., Tables; Plates; Glossary; 26cm.