Ajanta: Regional Feasts of India

ISBN 10: 1586857770 / ISBN 13: 9781586857776
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Synopsis:

There are as many regional flavors and dishes in India as there are languages and dialects, and no one knows this better than Lachu Moorjani, owner of Ajanta Restaurant in the San Francisco Bay Area.

Widely recognized as the Bay Area's premier restaurant for Indian cuisine, Ajanta sets the standard with its ever-changing menu, offering creative dishes from the many regions of India. Ajanta represents one of the best places to experience a taste of India without leaving the country!

Moorjani is proud to present Ajanta, featuring the specialties of each region in India, and an excellent introduction to the cuisines and flavors of this richly diverse country.

Organized by region, Ajanta includes more than a dozen feasts. Each menu includes an appetizer, main dish, side dish, rice dish, bread, and dessert. Moorjani also offers tips on Indian cooking and Indian ingredients, making this cuisine accessible to most any cook. Luscious full-color food photography pairs with step-by-step photos showing how to make everything from pakora to poori bread.

Recipes include Tandoori Portobello Mushrooms, Spinach and Feta Cheese Samosa, Indian Crab Cakes, Khumbi Pakora, Chicken Pistachio Korma, Tamil Lamb Curry, Prawn Curry Bengal, Palak Paneer (Spinach and Paneer Cheese in Spices), and Chicken Biriyani, along with unique recipes for chutneys and raitas.

Lachu Moorjani was born in the state of Sind, India, which later became Pakistan. He grew up in Rajasthan, and later moved to Bombay. Lachu immigrated to the United States in December of 1969. Formally trained in engineering, he left this field in December of 1987 to open a small restaurant in Berkeley, called New Delhi Junction. In 1993, he sold New Delhi Junction and opened Ajanta. Lachu lives with his wife in Berkeley, California.

From the Inside Flap:

Ajanta: Distinctive Indian Cuisine

From Ajanta Restaurant in Berkeley, California, comes the essence, flavors, and richness of Indian cuisine. Ajanta: Distinctive Indian Cuisine captures the best recipes from Bengal to Kashmir to Delhi to Punjab, bringing to life for the western palate the most pleasing of Indian fare. Traditional Indian favorites and the author's own creations merge to create a fusion of Indian dishes that are sought out by lovers of Indian food throughout the United States.

You will discover delicious recipes that will become addictive whether they are old favorites or completely new to you, including Paneer Cheese Cakes in Thickened Milk Sauce, Stuffed Chile Peppers in Chickpea Batter, Spicy Scallop Cakes, Chicken Mulligatawney, Lamb in Mint Curry Sauce, Tandoori Asparagus, and Mango Mousse.

In the cookbook, each region has a menu for a feast that includes an appetizer, main dish, side dish, rice dish, bread, and dessert. A chapter is devoted to tips on Indian cooking and another chapter to introducing Indian ingredients. The author's succinct style and specific instructions make the recipes very accessible whether you have ventured into this type of cooking before or not. The book is beautifully illustrated with full-color food photography as well as dozens of color process shots that show step-by-step how to make the dishes. Step into the sensual world of Indian cooking with Ajanta, and bring to life the fabulous feasts of India.

Lachu Moorjani was born in the state of Sind, India, which later became Pakistan. He grew up in Rajasthan, and later moved to Bombay. Lachu immigrated to the United States in December of 1969. Formally trained in engineering, he left this field in December of 1987 to open a small restaurant in Berkeley, called New Delhi Junction. In 1993, he sold New Delhi Junction and opened Ajanta. Lachu lives with his wife in Berkeley, California.

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Title: Ajanta: Regional Feasts of India
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