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Just Kebabs: Celebration of 365 Kebabs & One for a Leap Year

Davinder Kumar (Author)
Synopsis In Arabic the word “Kab” implies as turning movement.  KAAM AAB (aab means water and kaam means little water or semidry).  Although the word kebab is derived from the Persion “Cabob” means a piece of meat, fish or vegetable roasted or grilled over charcoal.

The author has unearthed a treasure of 365 kebabs recipes one for each day + 1 for leap year.  Each recipe is different in taste, texture and color.  This book is an attempt to encourage people to prepare kebabs with confidence and make it a part of daily life.  A selectable kebab possess the perfect blend of taste, aroma, succulence and lingering smokey flavour.  Recipes have been created by using simple ingredients, presented in a format that makes cooking systematic.  Variety of tips have been added to enable the reader understand and achieve better results.  Keeping in view the changing health-friendly food culture & life styles, health-friendly kebabs have been created.

A detailed glossary in English and Hindi, various ingredients that are commonly used in making kebabs, utensils, cooking methods and culinary terms widely used have been listed.  All recipes have been formatted in such a way that even a novice would get the desired results, if steps are followed.
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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 Just Kebabs: Celebration of 365 Kebabs & One for a Leap Year
Format Hardcover
Date published: 01.01.2010
Edition 1st ed.
Language: English
isbn 9788182902053
length 321p., Plates; 25cm.