Pushpesh Pant Book order

Buddhist repastSpecial Ingredients usedLight & Dark FoodsSoups and saladsSnacks & startersNoodles & RiceDessertsFull index

Fresh, delicious, easy Indian vegetarian dishes from the author of Phaidon's global bestseller, India: The Cookbook Vegetables are an integral part of Indian cuisine - and this collection of 150 healthy and approachable vegetarian recipes showcases an array of delicious breakfasts and drinks, salads, vegetables and legumes, grains, and desserts. Drawing inspiration from India's myriad regions and culinary traditions, Pushpesh Pant simplifies this hugely popular cuisine with easily achievable, nourishing, and authentic dishes so tasty and satisfying that they are suitable for vegetarians, meat-eaters, and those simply wishing to reduce the amount of meat in their diet.

India: The Cookbook is the first comprehensive guide to Indian cooking, with over 1,000 recipes covering every aspect of India's rich and colourful culinary heritage. Unlike many other Indian cookbooks, it is written by an Indian culinary academic and cookbook author who lives and works in Delhi, and the recipes are a true reflection of how traditional dishes are really cooked all over India. They have been carefully edited to ensure that they are simple to follow and achievable in western kitchens, with detailed information about authentic cooking utensils and ingredients. Indian food has been hugely popular in the UK for many years, and the appetite for Indian food shows no sign of diminishing. Now, for the first time, a definitive, wide-ranging and authoritative book on authentic Indian food is available, making it simple to prepare your favourite Indian dishes at home, alongside less well-known dishes such as bataer masalydaar (marinated quails cooked with almonds, chillies and green cardamom), or sambharachi kodi (Goan prawn curry with coconut and tamarind). The comprehensive chapters on breads, pickles, spice pastes and chutneys contain a wide variety of recipes rarely seen in Indian cookbooks, such as bagarkhani roti (a rich sweet bread with raisins, cardamom and poppy seeds) and tamatar ka achar (tomato and mustard-seed pickle). India: The Cookbook is the only book on Indian food you'll ever need.

Exploring the diverse culinary landscape of India, this book highlights both traditional and innovative dishes from various regions. It emphasizes the concept of 'rasa,' connecting the essence of food to the broader artistic heritage of the subcontinent. By showcasing India's rich gastronomic traditions, it invites readers to appreciate the cultural significance of its cuisine, paralleling its renowned literature, music, and monuments. This work serves as a celebration of India's vibrant food culture and its deep-rooted heritage.

This Book Fluently Divides Itself Into The Personal Story Of The Buddha, The Import Of Buddhist Philosophy, The Series Of Orders, Their Practices, Buddhism'S Spread Beyond India, Intertwined With An Attractive Packaging-And Unpacking -Of Buddhist Art Through The Ages. As A Special Focus, The Story Of The Institution Of Dalai Lama Is The Obvious Highlight Gilding The Textual Framework; Making It Further Easy On The Eye And The Reader'S Sensibility Are The Archival, Illustrative, Wonderful Pictures Full Of Wonder....