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In March 2019, two militants were killed during a siege at a house in Nowgam, on the outskirts of Srinagar. One of them was known simply as 'Idrees Bhai'. The encounter was forgotten for the most part, until investigators came upon a mangled phone that had been destroyed by Idrees Bhai. When the Samsung smartphone began to reveal its secrets, investigators realized they had hit upon a motherlode. For, Idrees Bhai was none other than Umar Farooq Alvi, the mastermind of the Pulwama suicide attack of February 2019 which had killed forty CRPF personnel, the deadliest terror attack on Indian security forces since 1989. Now, for the first time, serving IPS officer Danesh Rana meticulously pieces together the conspiracy behind the attack. Based upon personal interviews with the protagonists, police chargesheets and other evidence, Rana breaks down the modern face of militancy in Kashmir, fuelled by highly motivated young Kashmiris who have taken on the mantle of bringing down the Indian state. This is the story of a state in conflict, told through the story of a single terror attack. Piecing together the stories of several actors - from Umar the boy-wonder insurgent to Insha, the love of his life; from Adil Dar, the man who rammed a van full of explosives into the CRPF bus to Head Constable Jaimal Singh, the driver of that ill-fated bus - As Far as the Saffron Fields is by far the most definitive book on the Pulwama attack, going where no book on the Kashmir conflict has gone before. This is war at its worst, tearing apart families and dreams, leaving only mangled bodies and phones behind.
A joyous celebration of a girl's first family outing in a new country "With her colorful, exuberant folk-art illustrations and upbeat, friendly tone, Rashin makes a daunting cross-cultural leap seem as easy as a summer breeze." -- New York Times Book ReviewRashin is excited about her first visit to the beach in her family's new home. On the way there, she remembers what beach trips were like in Iran, the beautiful Caspian Sea, the Persian music, and most of all, the saffron ice cream she shared with her best friend, Azadeh. But there are wonderful things in this new place as well -- a subway train, exciting music... and maybe even a new friend!
Saffron: Science, Technology and Health summarizes the scientific, technical and health aspects of this crop. Saffron possesses unique agronomical, ecological, social and physiological characteristics. And, there are various chemical components present in saffron, including carbohydrates, minerals, vitamins, color pigment, aromatic and flavoring agents. Saffron has a long history of use in traditional medicine, and in recent years, the application of saffron in the medical industry as a cancer curing and antidepressant agent has brought more attention. There is also a growing trend of saffron use in the conventional food industry, including saffron desserts, cream, butter, beverages, powders, cake mixes and soups. Intended for nutrition scientists and scientists and technologists working in the areas of food, agriculture, new product development and pharmacology. - Summarizes the scientific, technical and health aspects of saffron - Explores the use of saffron in the conventional food industry in the development of new products - Uncovers the unique agronomical, ecological, social and physiological characteristics of saffron
Winner of the 2023 International Association of Culinary Professionals Award for best Culinary Travel Cookbook 'The heart and soul of beautiful Kashmir is in every single recipe. Simply stunning.' – Gordon Ramsay In On The Himalayan Trail Indian food writer and chef, Romy Gill, tells the story of Kashmir and Ladakh’s unique and tantalising cuisine sharing over 80 extraordinary recipes that can be recreated in your own home kitchen. With everything from Shammi Kebabs (minced lamb patties) to Wagen Pakora (deep fried aubergine in gram flour) for Nashta (starters) succulent meat curries like the Kashmiri Rogan Josh or Gustaba (lamb meatballs cooked in a yoghurt gravy); to aromatic vegetable dishes such as the Kanguch yakhni (morels cooked in spicy gravy): these recipes shines a light on the magnificent, little-known cuisine of Kashmir and Leh, celebrating its land, its ingredients and its heritage. Kashmiri cuisine is one of the most delectable cuisines in India. Heavily influenced by Mughal, Persian, Afghan and Central Asian styles of cooking, it offers up a diverse range of dishes, displaying and revelling in a fusion of flavours and influences. Increasingly difficult to access due to the political uncertainty in the region, it’s more important than ever to share and preserve Kashmir’s secrets and traditional methods of cooking. Set to the backdrop of the snow-capped Himalayas, with stunning travel photography throughout, this first-of-its-kind book, offers an intimate window into the life and the history of the Kashmiri and Ladakhi people, and why food is at the heart of this incredible place.
Pat Willard's enticing exploration of the exotic spice saffron describes its journey from the ancient Sumerian kingdoms, Persia, and the island of Crete to the Pennsylvania Dutch in America. Through a beautiful blend of personal stories, myths, history, quotations, ancient remedies, and modern recipes, Willard takes us from Cleopatra's bath to the medieval court of France and beyond. A practical guide to buying, using, and even growing saffron as well as a cookbook containing recipes ranging from Paella Valenica to Saffron Consommé, this magical account is perfect for anyone who has ever been teased by this seductive spice.
The sinister roots of the strike, they would discover, are several decades deep and can be traced to one man - Masood Azhar - and the empire of terror he created in Kashmir.
This book is about Saffron (Crocus sativus L.) that is the most expensive spice in the world. Though there are other books on saffron but none of them has comprehensive information on saffron genome, transcriptome, proteome, metabolome and microbiome. The book has been divided into five sections and 17 chapters that cover all the areas related to its cultivation, market & economy, genomics, transcriptomics, proteomics, metabolomics, tissue culture, microbiomics, metagenomics etc. In addition a chapter on molecular markers and their use in molecular genetic mapping in saffron that lacks genetic diversity as a sterile plant paves a way for selection of elite varieties based on the epigenetic variability. A section on in-vitro propagation elaborates on the corm production under controlled conditions. In summary this book encompasses most of the information available on this golden spice
Saffron is a precious spice which is mainly grown in Iran, India, Spain, Greece, Italy, Pakistan, Morocco, and central Asian countries. Until recently, saffron was perceived only for its value as a spice. However, with recent research findings pointing to the medicinal properties of saffron such as its antimicrobial, anticarcinogenic and antioxidan
Explore the dramatic history of the world’s most expensive spice in Saffron: A Global History. Literally worth their weight in gold, sunset-red saffron threads are prized internationally. Saffron can be found in cave art in Mesopotamia, in the frescoes of ancient Santorini, in the dyed wrappings of Egyptian mummies, in the saffron-hued robes of Buddhist monks, and in unmistakable dishes around the world. It has been the catalyst for trade wars as well as smuggling schemes and used in medicine and cosmetics. Complete with delicious recipes and surprising anecdotes, this book traces the many paths taken by saffron, revealing the allure of a spice sought globally by merchants, chefs, artists, scientists, clerics, traders, warriors, and black-market smugglers.