The Indian Cuisine

Variety is the spice of life, and knowing to prepare the different cuisines of the states, enhances the taste buds. This book contains many mouthwatering Indian dishes, their detailed recipes and their predominant role in Indian culture. The simple language and guidelines provide excellent introduction to theory and practices of the regional cooking procedures in Indian states.

The book serves a platter of history of spices, their origin, the religious and medicinal impact of these spices, different cooking utensils and their usage, various methods of cooking and many finger-licking recipes. The text discusses the traditional and special delights of the four broad regions—East, West, North and South. The staple food and their occasion-oriented backdrop dominate all the descriptions. The recipes are simple, tested and standardized so that they can be easily adaptable by the students and professionals of college and food service organizations.

Intended for undergraduate and postgraduate students of hotel management, this textbook will also be useful for the hoteliers and budding professional chefs.

1. INTRODUCTION 

(i) Cooking Guidelines for Spices

(ii) Spices Mixture or Masalas

(iii) Indian Gravies 

(iv) Mukhwas

Culinary Regions of India

1. NORTH INDIAN SCHOOL  

(i) Kashmir

(ii) Ladakh 

(iii) Dogri

(iv) Punjab

(v) Uttar Pradesh  

(vi) Uttarakhand

2. EAST INDIAN SCHOOL

(i) Bengal

(ii) Orissa

(iii) Bihar

(iv) Tribal

(v) Sikkim

(vi) Assam

3. WEST INDIAN SCHOOL

(i) Gujarat

(ii) Rajasthan

(iii) Madhya Pradesh 

(iv) Maharashtra

(v) Goa

4. SOUTH INDIAN SCHOOL

(i) Andhra Pradesh  

(ii) Tamil Nadu

(iii) Karnataka

(iv) Kerala

Index