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Dining with the Maharajas brings the invaluable culinary legacy of the Indian Royals and gives a glimpse into their lavish lifestyles in stunning palaces.
Book Synopsis Dining with the Maharajas by : Neha Prasada
Download or read book Dining with the Maharajas written by Neha Prasada and published by Roli Books. This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dining with the Maharajas brings the invaluable culinary legacy of the Indian Royals and gives a glimpse into their lavish lifestyles in stunning palaces.
Book Synopsis Cooking of the Maharajas by : Shivaji Rao Holkar
Download or read book Cooking of the Maharajas written by Shivaji Rao Holkar and published by Viking Adult. This book was released on 1975 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Cecil Tyndale-Biscoe polarised opinion in early 20th India by his unconventional methods of educating Kashmiris and, through them, changing the social order of a society steeped in old superstitions. He was a man of contradictions: a Christian and a boxer, a missionary who made very few converts, a staunch supporter of British imperialism and a friend of Kashmir's political reformers. He made enemies of the Hindu Establishment, who described him as 'exceedingly a bad man and one too much fond of cricket,' but earned the respect of two successive Hindu Maharajas, as well as the Muslim leader, who succeeded them. He was 27 when he became the Principal of the Church Missionary Society's school in Kashmir in 1890 and he left as India gained independence in 1947. His vision was of a school in action, vigorously involved in the affairs and problems of the city of Srinagar, to support the weak and to fight corruption wherever it occurred. Under his leadership the masters and boys were engaged in fighting fires in the city, saving people from drowning, taking hospital patients for outings on the lakes, helping women and removing the ban on the remarriage of young widows. His avowed purpose was to make his students into honest, fearless leaders, who would serve their beloved country of Kashmir. The book begins with the medieval condition of Kashmir in the nineteenth century; describes the development of his unusual approach to education; explores the many challenges he had to overcome, including his chronic bad health, his difficulties with the CMS and the opposition of the Hindu establishment and State Government; and contrasts this with the speedy and enthusiastic acceptance by his young Kashmiri teachers and students of what he was offering and how together they transformed their society and prepared Kashmir for independence.
Book Synopsis The Missionary and the Maharajas by : Hugh Tyndale-Biscoe
Download or read book The Missionary and the Maharajas written by Hugh Tyndale-Biscoe and published by Bloomsbury Publishing. This book was released on 2018-12-18 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cecil Tyndale-Biscoe polarised opinion in early 20th India by his unconventional methods of educating Kashmiris and, through them, changing the social order of a society steeped in old superstitions. He was a man of contradictions: a Christian and a boxer, a missionary who made very few converts, a staunch supporter of British imperialism and a friend of Kashmir's political reformers. He made enemies of the Hindu Establishment, who described him as 'exceedingly a bad man and one too much fond of cricket,' but earned the respect of two successive Hindu Maharajas, as well as the Muslim leader, who succeeded them. He was 27 when he became the Principal of the Church Missionary Society's school in Kashmir in 1890 and he left as India gained independence in 1947. His vision was of a school in action, vigorously involved in the affairs and problems of the city of Srinagar, to support the weak and to fight corruption wherever it occurred. Under his leadership the masters and boys were engaged in fighting fires in the city, saving people from drowning, taking hospital patients for outings on the lakes, helping women and removing the ban on the remarriage of young widows. His avowed purpose was to make his students into honest, fearless leaders, who would serve their beloved country of Kashmir. The book begins with the medieval condition of Kashmir in the nineteenth century; describes the development of his unusual approach to education; explores the many challenges he had to overcome, including his chronic bad health, his difficulties with the CMS and the opposition of the Hindu establishment and State Government; and contrasts this with the speedy and enthusiastic acceptance by his young Kashmiri teachers and students of what he was offering and how together they transformed their society and prepared Kashmir for independence.
-Features recipes passed down through generations, originating from the Nawab families of undivided India -Contains archival and current family photographs, relating to the culture of states across the length and breadth of India -Comes with an included 'Kitchen Copy' featuring recipes for you to recreate at home -Will be of interest to Indians and the Indian diaspora, as well as anyone who enjoys Indian cuisine Mughal emperors governed their vast empire with the help of nawabs - a title they bestowed on the semi-autonomous Muslim rulers of India. Over a period of time these nawabs became powerful rulers in their own right and created a distinct culture of their own, with food being one of its most everlasting legacies. Heavily influenced by Mughal staples and cookery techniques, the nawabs refined their cuisine by adopting local flavours, from the refined palates that dominate the table at Rampur and Avadh to the incredible array of delicacies from the kitchens of Bahawalpur and Khairpur, now in Pakistan. For the first time, Dining with the Nawabs allows you a rare opportunity to visit the tables and palaces of these families, to learn more about their lifestyles and their love affair with gourmet cuisine. This special edition also comes with a 'Kitchen Copy', containing some of their most beloved family recipes that you can recreate in your own homes. The families featured in this book continue to be the proud custodians of this culinary legacy. They share recipes which have been passed down for hundreds of years within the confines of the royal kitchen. In these recipes and stories, which depict food as the epicenter of traditions and customs, the larger story of an ancient philisophy and a way of life is revealed. Today, Indian food all over the world is synonymous with Mughalia and Nawabi cuisine. Biryani, pulao, kebab, korma, kofta, dumpukht and other dishes of the time have all made their way from a shahi dastarkhwan into every home. The families featured here each have their own signature version of these dishes; much like the flower which grows in different soils and emanates a different fragrance, these meals are at once part of a shared heritage and strikingly unique.
Book Synopsis Dining with the Nawabs by : Karam Puri
Download or read book Dining with the Nawabs written by Karam Puri and published by Antique Collector's Club. This book was released on 2017 with total page 269 pages. Available in PDF, EPUB and Kindle. Book excerpt: -Features recipes passed down through generations, originating from the Nawab families of undivided India -Contains archival and current family photographs, relating to the culture of states across the length and breadth of India -Comes with an included 'Kitchen Copy' featuring recipes for you to recreate at home -Will be of interest to Indians and the Indian diaspora, as well as anyone who enjoys Indian cuisine Mughal emperors governed their vast empire with the help of nawabs - a title they bestowed on the semi-autonomous Muslim rulers of India. Over a period of time these nawabs became powerful rulers in their own right and created a distinct culture of their own, with food being one of its most everlasting legacies. Heavily influenced by Mughal staples and cookery techniques, the nawabs refined their cuisine by adopting local flavours, from the refined palates that dominate the table at Rampur and Avadh to the incredible array of delicacies from the kitchens of Bahawalpur and Khairpur, now in Pakistan. For the first time, Dining with the Nawabs allows you a rare opportunity to visit the tables and palaces of these families, to learn more about their lifestyles and their love affair with gourmet cuisine. This special edition also comes with a 'Kitchen Copy', containing some of their most beloved family recipes that you can recreate in your own homes. The families featured in this book continue to be the proud custodians of this culinary legacy. They share recipes which have been passed down for hundreds of years within the confines of the royal kitchen. In these recipes and stories, which depict food as the epicenter of traditions and customs, the larger story of an ancient philisophy and a way of life is revealed. Today, Indian food all over the world is synonymous with Mughalia and Nawabi cuisine. Biryani, pulao, kebab, korma, kofta, dumpukht and other dishes of the time have all made their way from a shahi dastarkhwan into every home. The families featured here each have their own signature version of these dishes; much like the flower which grows in different soils and emanates a different fragrance, these meals are at once part of a shared heritage and strikingly unique.
The maharajas were connoisseurs of good food. Fine kitchens and the best cooks were sought. It was a symbol as to whose table provided the most unusual and luxurious fare. The recipes given in this book should delight the palates of the severest critics and gourmets.
Book Synopsis Cooking Delights of the Maharajas by : Digvijaya Singh
Download or read book Cooking Delights of the Maharajas written by Digvijaya Singh and published by Vakils, Feffer & Simons Pvt Ltd. This book was released on 2013-08-01 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt: The maharajas were connoisseurs of good food. Fine kitchens and the best cooks were sought. It was a symbol as to whose table provided the most unusual and luxurious fare. The recipes given in this book should delight the palates of the severest critics and gourmets.
THE SUNDAY TIMES BESTSELLER 'A love letter to Bombay told through food and stories, including their legendary black daal' Yotam Ottolenghi At long last, Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails. As you learn to cook the comforting Dishoom menu at home, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. You'll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night. This beautiful cookery book and its equally beautiful photography will transport you to Dishoom's most treasured corners of an eccentric and charming Bombay. Read it, and you will find yourself replete with recipes and stories to share with all who come to your table. 'This book is a total delight. The photography, the recipes and above all, the stories. I've never read a book that has made me look so longingly at my suitcase' Nigel Slater
Book Synopsis Dishoom by : Shamil Thakrar
Download or read book Dishoom written by Shamil Thakrar and published by Bloomsbury Publishing. This book was released on 2019-09-05 with total page 726 pages. Available in PDF, EPUB and Kindle. Book excerpt: THE SUNDAY TIMES BESTSELLER 'A love letter to Bombay told through food and stories, including their legendary black daal' Yotam Ottolenghi At long last, Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails. As you learn to cook the comforting Dishoom menu at home, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. You'll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night. This beautiful cookery book and its equally beautiful photography will transport you to Dishoom's most treasured corners of an eccentric and charming Bombay. Read it, and you will find yourself replete with recipes and stories to share with all who come to your table. 'This book is a total delight. The photography, the recipes and above all, the stories. I've never read a book that has made me look so longingly at my suitcase' Nigel Slater
From dal to samosas, paneer to vindaloo, dosa to naan, Indian food is diverse and wide-ranging—unsurprising when you consider India’s incredible range of climates, languages, religions, tribes, and customs. Its cuisine differs from north to south, yet what is it that makes Indian food recognizably Indian, and how did it get that way? To answer those questions, Colleen Taylor Sen examines the diet of the Indian subcontinent for thousands of years, describing the country’s cuisine in the context of its religious, moral, social, and philosophical development. Exploring the ancient indigenous plants such as lentils, eggplants, and peppers that are central to the Indian diet, Sen depicts the country’s agricultural bounty and the fascination it has long held for foreign visitors. She illuminates how India’s place at the center of a vast network of land and sea trade routes led it to become a conduit for plants, dishes, and cooking techniques to and from the rest of the world. She shows the influence of the British and Portuguese during the colonial period, and she addresses India’s dietary prescriptions and proscriptions, the origins of vegetarianism, its culinary borrowings and innovations, and the links between diet, health, and medicine. She also offers a taste of Indian cooking itself—especially its use of spices, from chili pepper, cardamom, and cumin to turmeric, ginger, and coriander—and outlines how the country’s cuisine varies throughout its many regions. Lavishly illustrated with one hundred images, Feasts and Fasts is a mouthwatering tour of Indian food full of fascinating anecdotes and delicious recipes that will have readers devouring its pages.
Book Synopsis Feasts and Fasts by : Colleen Taylor Sen
Download or read book Feasts and Fasts written by Colleen Taylor Sen and published by Reaktion Books. This book was released on 2014-11-15 with total page 351 pages. Available in PDF, EPUB and Kindle. Book excerpt: From dal to samosas, paneer to vindaloo, dosa to naan, Indian food is diverse and wide-ranging—unsurprising when you consider India’s incredible range of climates, languages, religions, tribes, and customs. Its cuisine differs from north to south, yet what is it that makes Indian food recognizably Indian, and how did it get that way? To answer those questions, Colleen Taylor Sen examines the diet of the Indian subcontinent for thousands of years, describing the country’s cuisine in the context of its religious, moral, social, and philosophical development. Exploring the ancient indigenous plants such as lentils, eggplants, and peppers that are central to the Indian diet, Sen depicts the country’s agricultural bounty and the fascination it has long held for foreign visitors. She illuminates how India’s place at the center of a vast network of land and sea trade routes led it to become a conduit for plants, dishes, and cooking techniques to and from the rest of the world. She shows the influence of the British and Portuguese during the colonial period, and she addresses India’s dietary prescriptions and proscriptions, the origins of vegetarianism, its culinary borrowings and innovations, and the links between diet, health, and medicine. She also offers a taste of Indian cooking itself—especially its use of spices, from chili pepper, cardamom, and cumin to turmeric, ginger, and coriander—and outlines how the country’s cuisine varies throughout its many regions. Lavishly illustrated with one hundred images, Feasts and Fasts is a mouthwatering tour of Indian food full of fascinating anecdotes and delicious recipes that will have readers devouring its pages.
“A dynamic group biography studded with design history and high-society dash . . . [This] elegantly wrought narrative bears the Cartier hallmark.”—The Economist The “astounding” (André Leon Talley) story of the family behind the Cartier empire and the three brothers who turned their grandfather’s humble Parisian jewelry store into a global luxury icon—as told by a great-granddaughter with exclusive access to long-lost family archives “Ms. Cartier Brickell has done her grandfather proud.”—The Wall Street Journal The Cartiers is the revealing tale of a jewelry dynasty—four generations, from revolutionary France to the 1970s. At its heart are the three Cartier brothers whose motto was “Never copy, only create” and who made their family firm internationally famous in the early days of the twentieth century, thanks to their unique and complementary talents: Louis, the visionary designer who created the first men’s wristwatch to help an aviator friend tell the time without taking his hands off the controls of his flying machine; Pierre, the master dealmaker who bought the New York headquarters on Fifth Avenue for a double-stranded natural pearl necklace; and Jacques, the globe-trotting gemstone expert whose travels to India gave Cartier access to the world’s best rubies, emeralds, and sapphires, inspiring the celebrated Tutti Frutti jewelry. Francesca Cartier Brickell, whose great-grandfather was the youngest of the brothers, has traveled the world researching her family’s history, tracking down those connected with her ancestors and discovering long-lost pieces of the puzzle along the way. Now she reveals never-before-told dramas, romances, intrigues, betrayals, and more. The Cartiers also offers a behind-the-scenes look at the firm’s most iconic jewelry—the notoriously cursed Hope Diamond, the Romanov emeralds, the classic panther pieces—and the long line of stars from the worlds of fashion, film, and royalty who wore them, from Indian maharajas and Russian grand duchesses to Wallis Simpson, Coco Chanel, and Elizabeth Taylor. Published in the two-hundredth anniversary year of the birth of the dynasty’s founder, Louis-François Cartier, this book is a magnificent, definitive, epic social history shown through the deeply personal lens of one legendary family.
Book Synopsis The Cartiers by : Francesca Cartier Brickell
Download or read book The Cartiers written by Francesca Cartier Brickell and published by Ballantine Books. This book was released on 2021-06-08 with total page 673 pages. Available in PDF, EPUB and Kindle. Book excerpt: “A dynamic group biography studded with design history and high-society dash . . . [This] elegantly wrought narrative bears the Cartier hallmark.”—The Economist The “astounding” (André Leon Talley) story of the family behind the Cartier empire and the three brothers who turned their grandfather’s humble Parisian jewelry store into a global luxury icon—as told by a great-granddaughter with exclusive access to long-lost family archives “Ms. Cartier Brickell has done her grandfather proud.”—The Wall Street Journal The Cartiers is the revealing tale of a jewelry dynasty—four generations, from revolutionary France to the 1970s. At its heart are the three Cartier brothers whose motto was “Never copy, only create” and who made their family firm internationally famous in the early days of the twentieth century, thanks to their unique and complementary talents: Louis, the visionary designer who created the first men’s wristwatch to help an aviator friend tell the time without taking his hands off the controls of his flying machine; Pierre, the master dealmaker who bought the New York headquarters on Fifth Avenue for a double-stranded natural pearl necklace; and Jacques, the globe-trotting gemstone expert whose travels to India gave Cartier access to the world’s best rubies, emeralds, and sapphires, inspiring the celebrated Tutti Frutti jewelry. Francesca Cartier Brickell, whose great-grandfather was the youngest of the brothers, has traveled the world researching her family’s history, tracking down those connected with her ancestors and discovering long-lost pieces of the puzzle along the way. Now she reveals never-before-told dramas, romances, intrigues, betrayals, and more. The Cartiers also offers a behind-the-scenes look at the firm’s most iconic jewelry—the notoriously cursed Hope Diamond, the Romanov emeralds, the classic panther pieces—and the long line of stars from the worlds of fashion, film, and royalty who wore them, from Indian maharajas and Russian grand duchesses to Wallis Simpson, Coco Chanel, and Elizabeth Taylor. Published in the two-hundredth anniversary year of the birth of the dynasty’s founder, Louis-François Cartier, this book is a magnificent, definitive, epic social history shown through the deeply personal lens of one legendary family.
Book Synopsis Cooking Delights of the Maharajas by : Digvijaya Singh
Download or read book Cooking Delights of the Maharajas written by Digvijaya Singh and published by . This book was released on 1984 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Mark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy – with recipes throughout While mother's milk may be the essence of nourishment, it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than 10,000 years ago. Today, milk is a test case in the most pressing issues in food politics, from industrial farming and animal rights to GMOs, the locavore movement and advocates for raw milk, who controversially reject pasteurisation. Profoundly intertwined with human civilisation, milk has a compelling and surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid's diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.
Book Synopsis Milk by : Mark Kurlansky
Download or read book Milk written by Mark Kurlansky and published by Bloomsbury Publishing. This book was released on 2019-09-05 with total page 401 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy – with recipes throughout While mother's milk may be the essence of nourishment, it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than 10,000 years ago. Today, milk is a test case in the most pressing issues in food politics, from industrial farming and animal rights to GMOs, the locavore movement and advocates for raw milk, who controversially reject pasteurisation. Profoundly intertwined with human civilisation, milk has a compelling and surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid's diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.
