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India: The Cookbook
63,09 €
Few in stock
About the book
India: The Cookbook is the most comprehensive cookbook ever published on Indian cooking, with over 1,000 authentic recipes from across the Indian subcontinent. Written by Pushpesh Pant, a renowned culinary academic based in Delhi, this is an authoritative and in-depth work that reflects the real way traditional dishes are prepared in India.
The book covers all aspects of Indian cuisine – from classic curries and vegetarian specialties to breads, pickles, and chutneys. The recipes have been carefully edited to be accessible for Western kitchens, while still true to their authentic origins.
Language: English
The recipes range from:
- Well-known favorites such as dal, tikka masala, and biryani
- Regional dishes such as bataer masalydaar (quail with almonds, chili, and cardamom) and sambharachi kodi (Goan prawn curry with coconut and tamarind)
- Rare classics such as bagarkhani roti (sweet bread with raisins and cardamom) and tamatar ka achar (tomato and mustard seed pickle)
In addition to the many recipes, the book contains detailed sections on Indian kitchen tools, ingredients, and spices, as well as a unique chapter on the various regional food traditions.
India: The Cookbook serves as both a practical cookbook and a cultural encyclopedia, and is regarded as the most complete reference work on Indian gastronomy published in English.
About the author
Pushpesh Pant was born in Nainital in northern India and works as a professor at Jawaharlal Nehru University in New Delhi. He is one of India’s most respected food writers and culinary researchers.
Background and work:
- Has spent over 20 years collecting and documenting traditional family recipes from all over India
- Regular food columnist and author of a wide range of books and articles on Indian gastronomy
- Has helped communicate and preserve India’s culinary heritage through research and teaching
With India: The Cookbook, Pushpesh Pant has created a monumental work that combines scholarly insight with deep respect for the cultural significance of food – an indispensable reference book for everyone who works with or is interested in Indian food culture.
About the book
With India: The Cookbook, Pushpesh Pant has created a monumental work that combines scholarly insight with deep respect for the cultural significance of food – an indispensable reference book for everyone who works with or is interested in Indian food culture.
India: The Cookbook is the most comprehensive cookbook ever published on Indian cooking, with over 1,000 authentic recipes from across the Indian subcontinent. Written by Pushpesh Pant, a renowned culinary academic based in Delhi, this is an authoritative and in-depth work that reflects the real way traditional dishes are prepared in India.
The book covers all aspects of Indian cuisine – from classic curries and vegetarian specialties to breads, pickles, and chutneys. The recipes have been carefully edited to be accessible for Western kitchens, while still true to their authentic origins.
Language: English
The recipes range from:
- Well-known favorites such as dal, tikka masala, and biryani
- Regional dishes such as bataer masalydaar (quail with almonds, chili, and cardamom) and sambharachi kodi (Goan prawn curry with coconut and tamarind)
- Rare classics such as bagarkhani roti (sweet bread with raisins and cardamom) and tamatar ka achar (tomato and mustard seed pickle)
In addition to the many recipes, the book contains detailed sections on Indian kitchen tools, ingredients, and spices, as well as a unique chapter on the various regional food traditions.
India: The Cookbook serves as both a practical cookbook and a cultural encyclopedia, and is regarded as the most complete reference work on Indian gastronomy published in English.
About the author
Pushpesh Pant was born in Nainital in northern India and works as a professor at Jawaharlal Nehru University in New Delhi. He is one of India’s most respected food writers and culinary researchers.
Background and work:
- Has spent over 20 years collecting and documenting traditional family recipes from all over India
- Regular food columnist and author of a wide range of books and articles on Indian gastronomy
- Has helped communicate and preserve India’s culinary heritage through research and teaching
SKU: 10105842
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