Prashad: Cooking with Indian Masters

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Allied Publishers, Dec 10, 1986 - Cooking - 240 pages
7 Reviews
This book is a celebration of the best in Indian cooking. It is the author’s intention to introduce the foods of India through the culinary genius of some of the finest Chefs in the country. It is no secret that Indian Cuisine is “in” and the time ripe to introduce the “GrandOl’Men” and the “Whiz Kids” of the Indian kitchen: the present day Chefs, who are inventive and daring—ready to try out anything new and different. The result is a wonderful collection of recipes—old and new—from their respective repertories.

 

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food book

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Best book ever, recipes turn out literally more than ur expectations.. Jiggs kalra rules!!!

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Contents

TANDOORIAND OTHER KEBAB 1326
13
HANDI KADHAI AND TAWA 2756
27
DUMPUKHT AND AVADH 5778
57
WEST COAST FOODS 7990
79
PUNJAB 91106
91
RAJASTHAN 107118
107
SOUTH INDIA 119136
119
MITHA Desserts 137152
137
SNACKS 153168
153
SOUTH INDIAN SNACKS Dosai Masala Dosai Urla Kazhangu Bonda Idli
168
ROTI BREADS 183196
183
APPENDICES 197212
197
Copyright

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About the author (1986)

Pioneer food columnist and culinary TV anchor, gastronome and food consultant has been consultant to various national and international hotels and hotel chains. He has conducted memorable Festival of India frequently both in India and abroad and is considered an Ambassador of Indian cuisine worldwide. Jiggs has been inducted into the International Foods and Beverage Forum Hall of Fame (2004) for his personal commitment and exceptional contribution to the international aspects of the F&B industry.

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