The Varied Kitchens of India
Cuisines of the Anglo-Indians of Calutta, Kashmiris, Parsis, and Tibetans of Darjeeling
ISBN10: 0871314762 ISBN13: 9780871314765 Publisher: Natl Book Network (J) Published: May 1 1986 Weight: 1.35lbs. Height: 9.50" Width: 6.50" Depth: 1.25" Language: English
This Indian cookbook is an introduction to accessible food in unfamiliar kitchens. It offers 200 dishes which represent the varied cuisine of India's regional groups: the Anglo-Indians of Calcutta, whose food is hearty and spicy; the Bengalis, celebrated for fish, seafood and vegetarian dishes; the Jews of Calcutta, whose cuisine combines Middle Eastern and Eurasian elements, and follows dietary laws; the Kashmiris, whose traditions are a mixture of Hindu and Muslim, with creative use of vegetables, fruits and nuts; the Parsis, descendants of the Persians who settled in India around AD 700; and the Tibetans of Darjeeling, whose principal cooking technique is stir-frying, and combines Indian and Chinese elements, with stuffed breads being a particular favourite.