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Festive season has arrived with Diwali, Bhai Dooj, Christmas & New year and we all know that the festive season is all about holidays & delicious foods. Holidays are the time you look forward to good times with the dear ones and enjoying food that is a holiday special. The classic Rum Cake or the lip smacking Biryani - this is just the time to revisiting traditions. And while everyone’s looking to end the year on a high note, how about trying some new food to sign off the old year! We don’t need a gora to tell us just how fantastic our desi food is but there’s no harm in rediscovering it irrespective of who’s talking. Phaidon’s India: The Cookbook is compiled by Pushpesh Pant and has been voted as one of the best cookbooks of the year. Colorful, comprehensive and laden with details that cover the authentic utensils, these 1,000 plus recipes need to be prepared in, the book is a testimony of just hungry the world is for Indian khana! This is just the book for the yuppie city-bred Indian as it has been crafted in a manner which won’t make the recipes too ‘exotic’ for a modern modular kitchen! Pant has put together the all-time favorites or the usual suspects such as ‘Dal Makhni’ and ‘Butter Chicken’ along side the lesser known but surely worth trying out ‘Sambharachi Kodi’ (Goan Prawn Curry). Labeled as a ‘call to the kitchen’ by Saveur, India: The Cookbook with its detailed chapters dedicated to every aspect of Indian cooking is the one book you can start new traditions with. Sarla Razdan’s Kashmiri Cuisine: Through the Ages salutes a culture that is almost a microcosm of India. A melting cauldron of diverse philosophies, Kashmiri cuisine is undoubtedly one of the most delectable in the world and yet many of us are wary of trying our hand at it. The numerous foreign influences have given it a special flavor and unlike any other cuisine it needs an equal measure of instinct to get the best results. Sarla Razdan takes you on an epicurean journey that is beyond words. She makes fine Kashmiri cuisine very approachable and sheds the veil of secrecy that keeps it away from us. Evolved over centuries Kashmiri cuisine has come a long way since the days when cooking took ages before pressure cookers. The exclusive nature of this food, Kashmiri cuisine has no onions or garlic in any dishes, the subtle differences in the spices used, all make Kashmiri Cuisine: Through the Ages a discovery in the truest sense. Holidays are also the perfect excuse to spend hours trying out something new. If experimentation is the name of the game and Indian food doesn’t challenge you as much then turn to Jamie Oliver. Recognized for making gourmet food connect with the common bloke, Oliver was discovered by the BBC while filming in the restaurant he worked in. His first book The Naked Chef is based on his 1997 show with the same name and strips the tough sounding recipes down to the basics. With over 200,000 copies sold The Naked Chef proves that rookies can cook perfect five-star risottos without spending the whole night in the kitchen. Visit here for information on Diwali Rangoli Designs or Five Days of Diwali Celebrations and you can also get more info on fairs & festivals, art exhibitions events, health & wellness, family & kids events, nightlife events, music concerts, latest movie reviews, latest Bollywood news, Hindi movie photos wallpaper and much more on Buzzintown (dot) com.
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food cookbooks, festive season in india, Diwali festival celebrations, festive holiday season, holidays specials, rum cake, biryani, desi food, phaidon india,
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