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New Delhi is known for its exquisite Mughlai cuisine (introduced by the early Islamic rulers) and an extraordinary range of vegetarian fare. Chinese food, tempered in true Indian inimitable style, is the second most popular cuisine in the country. It all began in the late 18th century with a failed business by a Chinese immigrant. Today, authentic and 'Indianised' Chinese food is available all over the city, in high-end restaurants, mid-range eateries, mobile vans and small kiosks.
This first-ever comprehensive guide to regional food across India takes you on a mouth-watering journey through the homes, streets and restaurants of each state, exploring exotic and everyday fare in equal measure. Be it the lime-laced Moplah biryani, the Goan Galinha cafreal, the bhang ka raita of Uttarakhand, or the Singpho people’s Wu san tikye, India’s rich palette of flavours is sure to drum up an insatiable appetite in you. Laden with historical information, cultural insights and personalized recommendations, The Penguin Food Guide to India is your ideal companion to the delightful world of Indian cuisine.
“A sumptuous whistle-stop tour of India’s diverse food ways. Maneet has penned a love letter to the best of Indian food.”—Padma Lakshmi, host and executive producer of Top Chef and Taste the Nation IACP AWARD WINNER • LONGLISTED FOR THE ART OF EATING PRIZE • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Food Network • Salon • Epicurious • Garden & Gun • Wired Explore the bold flavors, regional dishes, and stunning scenery of India with over 80 recipes from Chopped judge and James Beard Award-winning chef Maneet Chauhan. In Chaat, Maneet Chauhan explores India’s most iconic, delicious, and fun-to-eat foods coming from and inspired by her discoveries during an epic cross-country railway journey that brought her to local markets, street vendors, and the homes of family and friends. From simple roasted sweet potatoes with star fruit, lemon, and spices to a fragrant layered chicken biryani rice casserole, and the flakiest onion and egg stuffed flatbreads, these recipes are varied, colorful, and expressive. Maneet weaves in personal stories and remembrances as well as historical and cultural notes as she winds her way from North to South and East to West, sharing recipes like Goan Fried Shrimp Turnovers, Chicken Momo Dumplings from Guwahati in Assam, Hyderabad's Spicy Pineapple Chaat, and Warm-Spiced Carrot and Semolina Pudding from Amritsar. With breathtaking photography and delectable recipes, Chaat is a celebration of the diversity of India's food and people.
Just as each ruler left his architectural mark on Delhi, so each bequeathed to it a culinary legacy. flavors of Delhi: A Food Lover’s Guide tells the story of Delhi through its food. It explores the city’s culinary history beginning with Indraprastha, taking us through the Sultanate period, Mughal rule and the British raj, and bringing us right up to the present. Professional chef and food writer Charmaine O’Brien’s love for Delhi and its culinary delights is evident. She tells us not only what to eat, but also where to eat it. From paranthas in the galis of Chandni Chowk to kakori kababs at the fancy Dum Pukht, from chaat at a roadside stall to appams at Keraleeyam, from fresh fruit and vegetables at INA Market to fish at Chittaranjan Park, O’Brien takes us on a guided tour through the capital, encouraging us to sample and savour as we see. History comes alive as the recipes in this book allow us to recreate the varied flavors of the city in our kitchens. The result of extensive travel and research, and lavishly illustrated with photographs taken by Kirsten Grant, Flavors of Delhi is a fascinating read that whets the reader’s interest and appetite.
ANATOLIAN LANDSCAPE AND FAITH TOURISM: ANCIENT TIMES TO PRESENT (İNANÇ TURİZMİ)
How far would you go to change your life? Sharell Cook is 30 years old and living a privileged life in Melbourne's wealthy suburbs. She has it all: the childhood-sweetheart husband, the high-powered job and plenty of cash to splash. And it's not destined to last. In a dramatic turn of events, Sharell's marriage breaks down and her perfect life falls apart. Sharell opts for a complete change of scene, travelling to India to do volunteer work. But reinventing herself is not as easy as it sounds, especially in the chaos and confrontation of India. Just as she is beginning to wonder whether she'll ever find her way, she meets a man. And so begins Sharell's transformation. Set in the Himalayan hills of Manali, the beaches of Kerala and themadness of Mumbai, Sharell's is the real story of what falling in lovewith an Indian, and India itself, really entails.
Is Paris really the eternal City of Love? Dumped suddenly by her Parisian boyfriend, sultry expat Lily is left wondering if je t'aime still exists. Instead of crying into her glass of wine, she decides to heal her bruised ego and quash her romantic doubts with a carefree summer fling . . . or as the French call it: une aventure. Supported by her faithful friends and trusty Saint Amour wine, Lily embarks on her presumably easy quest. Little does she know what-or whom-this adventure has in store! Rather than guide her into the arms of a perfect summer amoureux, the sexy streets of Paris lead her from one impossible candidate to another: disappearing foxy Frenchmen, unavailable Latino heartthrobs, overly-mysterious world travelers, mistress-hunting married men, and not-so-single amnesiacs-oh la la! As her amorous mishaps accumulate, Lily gradually re-evaluates her strategy. But will her good intentions be enough to lead her to the right homme . . . one who might last out the summer-and maybe even beyond? Or will she continue to get embroiled in more mesaventure? This novelized memoir tells the tantalizingly true romantic odyssey of a 21st-Century young woman caught in the mire of desires-which is only intensified by the passion of Paris.
"A food memoir thast brings the legendary dishes of Old Delhi to vivid and mouth-watering life. Pamela Timms leaves cold, damp Scotland with her family to embark on the trip of a lifetime to Delhi but soon finds herself frustrated with expatriate life and stranded far from the 'real India' she set out for. Then the chaotic, medieval gullies of the old city provide her with an unexpected escape. Several gastronomic adventures change forever the way she thinks about food and cooking and she embarks on a quest to discover the stories of Old Delhi's beloved street food ... Ashok and Ashok's mutton korma, Bade Mian's kheer, the 'old and famous' jalebis, and that most elusive of Shahjahanabad's winter treats, daulat ki chaat. The journey takes her deep into the heart of the old city, where she is welcomed into the lives of those who make and sell its extraordinary dishes. With them she celebraters festivals, learns about their families, finds recipes and makes treasured friends"--Publisher's description.
TOEFL students all ask: How can I get a high TOEFL iBT score? Answer: Learn argument scoring strategies. Why? Because the TOEFL iBT recycles opinion-based and fact-based arguments for testing purposes from start to finish. In other words, the TOEFL iBT is all arguments. That's right, all arguments. If you want a high score, you need essential argument scoring strategies. That is what Scoring Strategies for the TOEFL iBT gives you, and more! Test-Proven Strategies Learn essential TOEFL iBT scoring strategies developed in American university classrooms and proven successful on the TOEFL iBT. Rhetorical Analysis Learn how to predict testing points by rhetorically analyzing reading, listening, speaking, and writing tasks. Argument Recycling Learn how the TOEFL iBT recycles opinion-based and fact-based arguments for testing purposes in all four test sections. Argument Mapping Learn how the graphics-based scoring strategy called argument mapping applies to all TOEFL iBT tasks.
Street Food of India is a stunning visual documentation of the mind-boggling array of roadside snacks available in even the remotest corner of the country. From masala chai to vada pao, from parathas to chole-bhature, this book will take you on a journey that no true-blue foodie can forget. The local flavour is palpable as you turn the pages, and what s more, you can actually reproduce these mouth-watering eatables with the help of the 46 detailed, authentic recipes provided..