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It is said you can eat more varieties of cuisines in India than the rest of the world together! We call India a multi-faceted country because of the variety of colours symbolising cultural differences, food, festivals, languages, costumes and so on. This book introduces you to the different strokes of Indian regional cuisine. Given the range of diversity in soil type, climate, culture, ethnic group and occupations, the cuisine varies significantly across regions North, South, East, West, Central and Northeast right from the taste, colour, texture, to the appearance. Each region uses locally available spices, herbs, vegetables and fruits and is also heavily influenced by religious and cultural choices and traditions. Each little corner of the country celebrates a specialty of its own. With all its exotic ingredients, unusual dishes and tongue-tingling flavours, this is the first ever cookbook to feature over 500 authentic regional recipes from all 29 states of India.