Logo

0
Your cart is empty empty bag

Free Delivery Worldwide on orders over $50

Х

Pulaos and Biryanis: A Tribute to Indian Cuisine

 
Katy Dalal (Author)
Synopsis ”Pulaos and Biryanis — A Tribute to Indian Cuisine” is the third in the series of Katy Dalal’s specialised cookbooks. Her first book “Jamva Chaloji – Parsi Delicacies for all Occasions” was a bestseller and the first edition sold out in six months. Her second book “Delicious Encounters” 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 Katy’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 — 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.
Read more
10.80 9.72 $ 12.00 $
Free delivery Wolrdwidе in 10-18 days Ships in 2-4 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

Katy Dalal

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.

Write a review
Reviews 0in total
 

Bibliographic information

Title Pulaos and Biryanis: A Tribute to Indian Cuisine
Author Katy Dalal
Format Hardcover
Date published: 01.01.2003
Edition 2nd ed.
Language: English
isbn 8187111526
length 180p., Plates; 24cm.