Authentic Regional Cuisine of India

Explore the rich tapestry of Indian culinary traditions with 'Authentic Regional Cooking of India,' a captivating cookbook that takes you on a gastronomic journey along the historical Grand Trunk Road. This extraordinary guide presents delectable recipes that highlight regional specialties, including the vibrant flavors of Punjab and the delicate aromas of Lucknow. The book is authored by renowned chefs Anirudh Arora and Hardeep Singh Kohli, whose invaluable research unveils long-lost dishes cherished in rural Indian homes. Among the highlights are favorites like 'bhalla papadi chaat,' bursting with the essence of North India, and other authentic dishes that celebrate India's diverse culinary landscape. Each page invites you to experience the cultural significance behind these regional delicacies and their connection to the traditions of Indian hospitality. Perfect for food enthusiasts and home cooks alike, this paperback edition is not just a cookbook, but a treasure trove of stories reflecting the heart of Indian cuisine. Journey through vibrant cities like Calcutta, Delhi, and Aligargh, and discover the stories woven into the fabric of India's famous Grand Trunk Road. Embrace the flavors of India and bring these authentic recipes into your kitchen.

Authors: Anirudh Aroru, Hardeep Singh Kohli Publisher: IMM Lifestyle
Bind: paperback
Dimensions: 210 x 255 mm
Pages: 224
Publication Date: 31-07-2015

The Grand Trunk Road is one of South Asia's oldest and longest roads. For centuries, it has linked the eastern and western regions of the Indian subcontinent, running from Bengal, across north India, into Peshawar in Pakistan up to Afghanistan. Today it is still a major route, the axis of India's heavily populated north.Authentic Regional Cooking of India is a fascinating look at the food, culture and traditions that have sprung up along this route, with recipes that reflect the eating traditions of the real India.The book follows Hardeep Singh Kohli's travels along this age-old route, starting in Calcutta, linking with Lucknow, Aligargh and Delhi before curling north into the Punjab region of northwest India.The recipes are provided by Anirudh Arora, head chef at Moti Mahal in London, who has devoted his career to researching the long-forgotten recipes of rural India as found along the old Grand Trunk Road. Nostalgic favourites include 'bhalla papadi chaat', a dish discovered in the streets of North India featuring crisp-fried pastry and chickpeas with a tamarind and mint chutney.From the seductive barbecued flavours of the Punjab to the sublime dals and vegetarian food of Lucknow, this is an eye-opening look at Indian food.