A Culinary Tour of India, by Yogesh Singh
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A Culinary Tour of India, by Yogesh Singh
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A Culinary Tour of India is an honest endeavour in comprehensively describing and generating awareness about the history, evolution and impact of various elements on the remarkable cuisine of our country. The regional variations along with wide-ranging cooking styles and various facets of Indian cuisine have been researched and compiled for the information of the food enthusiasts and budding hoteliers. This recherché book would act as a reference point for all Bon vivant, Hotel Management graduates and those pursuing their career in the hotel industry. While the market is flooded with books containing recipes from Indian cuisine, this book takes you on a gastronomic journey of the country providing an encyclopedic perspective of the magnificent flavours and aromas of this wonderful land. The first part of the book familiarizes the reader with a panoptic perspective of Indian cuisine emphasizing on ingredients and food produced and consumed in different periods. It also features certain gastronomic references from the ancient eras like Vedic ages and treatise like Ramayana and Mahabharata as well. This section depicts shaping up of splendid Indian cuisine with an impact of distinct religions and also brief description of brilliant festive foods. It also laconically features about the relation of food with Ayurveda. The second part is the soul and embodiment of the book depicting the crucial culinary details and trends of almost every state of India. It brings into light the finer aspects of culinary system, the eating trends and habits, the staple diet and the speciality dishes. This section of the book focuses on the various regional cuisines of India and put forward the culinary viewpoint and food patterns, emphasizing the speciality dishes of each state with their brief and compendious descriptions. The third and last part highlights various noteworthy and significant aspects of Indian cuisine like spices, different gravies, breads, beverages, sweets, biryani and pulao; and kitchen equipments in detail. Contents: India: A Brief Introduction Part A: Indian Cuisine A broad perspective/Shaping up of Indian cuisine/Classification of food/Impact of religion on Indian cuisine/Catering trends in India/Festive foods of India/Food and ayurveda/Brief introduction of Indian cuisine Part B: Regional Cuisine: Gastronomic Overview Awadhi cuisine (Uttar pradesh)/Bengali cuisine/Bihari cuisine/Goan cuisine/Gujarati cuisine/Haryanvi cuisine/Himachali cuisine/Hyderabadi cuisine andhra pradesh/Karnataka cuisine/Kashmiri cuisine/Kerala cuisine/Madhya pradesh cuisine/Maharashtrian cuisine/North eastern cuisine of india/Odiya cuisine/Punjabi cuisine/Rajasthani cuisine/Sikkimese cuisine/Tamil nadu cuisine/Uttarakhand cuisine/Community cuisine Part C: Significant Topic: Soul of Indian Cuisine Spices heartbeat & essence of indian cuisine/Basic gravies and pastes/Tandoor marinades and tenderizers/Biryani and pulao/Breads/Sweets/Beverages/Equipments. Audience: Hotel management, MBA hospitality Management.
A Culinary Tour of India, by Yogesh Singh- Published on: 2015-05-08
- Dimensions: .0" h x .0" w x .0" l, 1.70 pounds
- Binding: Paperback
- 328 pages
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Most helpful customer reviews
0 of 0 people found the following review helpful. A Culinary Tour of India by Vogesh Singh By B. Wolinsky The book begins with philosophical and health related aspects of Indian gastronomy. Vata is what controls the flow of air and breathing, while pitta controls heat. Spicy foods are to be avoided in summer, and one is advised not to eat herbs found in dry areas. Rather than a cookbook, this text is all about the different types of food on the subcontinent, and the ways in which they are eaten. One of the main points of this book is that certain foods are meant for occasions. In the north, there is something called Dastarkhwan, a ceremonial meal where certain foods are expected to be served. It includes kebabs, beef in gravy, vegetables in gravy, bead, and rice. This meal, however, would only be eaten by Muslims, Jews, or Christians, because Hindu don’t eat meat. If you’re a vegetarian, then Indian cooking will be a more viable option than any of the frozen vegetarian meals you find in the supermarket. A massive range of cooking oils, spices, and ingredients are used, so you can have great options with no meat, fish, poultry, or eggs. The book includes a wonderful chapter on Hyderabad cuisine, heavy in chilies. On the Malabar coast, seafood is very common, while the chief staple food is always rice. The region is also known for pickled fruits and vegetables, with a sour taste. Lemon and tamarind predominate, and you have pickled mangoes and other fruits. You also get vegetables that are sautéed, and others that are deep fried. My only fault with this book is that the photos that accompany the entries are in black and white, while the color photos that come at the end are of poor quality. When you are photographing food, you want the photo to convey the rich colors, which make the dish look more appetizing.
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