Cookery Pratibha Karan Biryani

ISBN 13: 9788184000931

Biryani

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9788184000931: Biryani

The biryani is India s most beloved dish one that has spread to all the four corners of the country and assumed many forms. It originated in the Mughal courts, flowering in the jagirs of Awadh, and it is in Lucknow, Delhi and the small Muslim principalities of north India that one finds the classic versions, subtle, refined and delicately flavoured. Pratibha Karan gives us not just the definitive recipes from these regions but unearths rare and old dishes. In the south, the biryani has an equally distinguished lineage, if not more so. There are the blueblooded biryanis of Hyderabad. Away from the royal courts, the biryani has adapted itself into a spicy local delicacy in Tamil Nadu, with many towns like Salem, Aambur, Dindigul boasting of their own signature version of the dish. Kerala too is home to many. Immaculately researched, full of extraordinary recipes, and beautifully designed and photographed, Biryani is the ultimate book on this princely dish.

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About the Author:

Pratibha Karan studied economics at Lady Shri Ram College. She is an IAS officer of 1967 batch and retired as secretary, Ministry of Food Processing Industries in 2003. She is the author of A Princely Legacy: Hyderabadi Cuisine.

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Pratibha, Karan
Published by Random House, India, Noida (2010)
ISBN 10: 8184000936 ISBN 13: 9788184000931
Used Hardcover First Edition Quantity Available: 1
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Book Description Random House, India, Noida, 2010. Hard Cover. Book Condition: Good. Dust Jacket Condition: Good. Menon, Anushka Nadia (illustrator). First Edition. 200 pages. It is not often that one finds the classic versions, subtle, refined, and delicately flavoured. Pratibha Karan gives us not just the definitive recipes from these regions but unearths rare and old dishes such as a biryani made with oranges, Rose Biryani and Kebab Biryani. In the south, the biryani has an equally distinguished lineage, if not more so. There are the blueblooded biryanis of Hyderabad which include gems such as the Doodh ki Biryani, Keeme ki biryani and Bater ki biryani. Away from the royal courts, the biryani has adapted itself into a spicy local delicacy in Tamil Nadu, with many towns like Salem, Aambur, Dindigul boasting of their own signature version of the dish. Kerala too is home to many - a prawn biryani spiced with curry leaves and aniseed, a mutton one laced with star anise. There are as many stunning variations in the east and west-Goan biryanis using vinegar and olives; unusual dishes from the Parsi and Sindhi communities. Top right hand corner of front board is bumped, and there is a very neat inscription to top edge of page 118, not affecting contents. Size: 4to - over 9¾" - 12" tall. Bookseller Inventory # 26548

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