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The Exquisite World Of Indian Cuisine: Aggarwal, Uma The Exquisite World Of Indian Cuisine: Aggarwal, Uma The Exquisite World Of Indian Cuisine: Aggarwal, Uma The Exquisite World Of Indian Cuisine: Aggarwal, Uma

The Exquisite World Of Indian Cuisine

Aggarwal, Uma

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ISBN 10: 8184244746 / ISBN 13: 9788184244748
Published by Allied Publisher Private Ltd, New Delhi, 2010
Condition: Fine to Almost as New Hardcover
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About this Item

479 pages. Pictorial boards with white and yellow lettering. The book has many color pictures through out showing not only the dishes, but the country of India. Indian food is known and has become famous the world over. Indian cooking has always used many many spices, some are common and others are exotic. Many of these spices have healthy benefits. From appetizers to desserts you will find something for everyone whether they are vegetarian or non-vegetarian. The author has lived in the United States for 40 years but has traveled the whole country of India very extensively gathering recipes and learning the culture. The book is very well written and the recipes are easy to follow. Size: 11 3/4 X 8 1/2. Bookseller Inventory # 002308

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Bibliographic Details

Title: The Exquisite World Of Indian Cuisine

Publisher: Allied Publisher Private Ltd, New Delhi

Publication Date: 2010

Binding: Hardback

Illustrator: Photographs By Dr. Surunder K. Aggarwal

Book Condition:Fine to Almost as New

Dust Jacket Condition: Fine to As New

Edition: 2nd Edition.

Book Type: Red Pictorial Boards

About this title


Indian cuisine is famous around the world and enjoys the enviable reputation of being unique. Indeed, it reflects the variety and diversity of India that derives from a vibrant history dating back to more than six thousand years. Jawahar Lal Nehru, the first Prime Minister of India commented thus : Ancient India ... was a world in itself. A culture and a civilization which gave shape to all things. Foreign influences poured in and often influenced that culture and were absorbed. Disruptive tendencies gave rise immediately to an attempt to find a synthesis. Some kind of a dream of unity has occupied the mind of India since the dawn of civilization. That unity was not conceived as something imposed from outside, a standardization of externals or even of beliefs. It was something deeper and, within its fold the widest tolerance of belief and custom was practised and every variety acknowledged and even encouraged. [Italics inserted]. Through history, this vast and ancient country has seen the rise and fall of many empires and dynasties, both indigenous and foreign. The Greeks under Alexander the Great, the mighty Gengis Khan, Taimur the Lame, the Persians, Turks, Mongols, Arabs, the peoples of the Meditterranean, and later, Europeans, notably the British, the French, the Dutch and the Portuguese, were drawn to this land for power and pelf. However, the indigenous culture of India assimilated the foreign influences and out of this interface emerged a rich heritage distinctively Indian. Indian cuisine is a part of this heritage and this book explores its many facets. For thousands of years, Indian have used spices to decorate and enhance the aroma of their cuisine. Foreign conquerors came to India in search of these exotic spices for trade. The ethos of Indian cuisine, however, originates from the basic philosophy and thought enshrined in the ancient Vedas (nearly two thousand years B.C.) which clearly emphasizes the importance of indigenously found herbs and spices in one s daily food. The accent was not just on tastes and flavors but on health. Indian cuisine fascinates the gourmet with its great variety of tastes, colors and aroma derived almost entirely through the use of a large variety of exotic spices and herbs. The author covers this aspect of Indian cuisine in great detail, often with annotations, helpful notes and glossaries providing English/American equivalents of Indian words for ingredients used in her recipes. The regional variations are innumerable and in no small way contribute to the variety that forms the exquisiteness of Indian cuisine. The author travels through the length and breadth of the country which stretches from the tropics to the temperate regions, from near the equator to the high and cold Himalayan regions. She traverses the country s twenty-eight states and seven Union Territories each with its own official language and culture. She collects recipes for every occasion from an easy and simple quick preparation to a classic weekend dinner that one might ask for at an upmarket restaurant, from dishes prescribed for religious rituals and festivals to celebrations of weddings or other gala events. She offers step-by-step preparation methods and photographs of recipes which can be of great help to the reader.

About the Author:

Uma Aggarwal is a retired chemist from the Department of Public Health, State of Michigan and subsequently worked and retired as a chemist from the Quality control section of the pharmaceutical firm Bioport in U.S.A. She has been living there for more than 40 years. Indian cuisine has always fascinated her from the very childhood. Its aroma, its history its Vedic origin and the use of spices always had more meaning to her than just delicious food. Her belief in India s great history and its culture remained and sustained her during her stay in America. She always believed that India s glorious past and its spiritual achievements have lot to give to the world. Presently she is settled in Las Vegas. She was on the teaching faculty of the Cooking School of Southern Nevada. She taught Indian cooking at the Community College of Southern Nevada for 2 years. The tremendous interest of these students and their love of the delicious taste of this cooking prompted her to write this book. She has almost completed writing 2 more books on Indian cooking and they are due for publication soon. Besides cooking, Uma has great interest in Indian History, music, fine art and international cuisines. As a research scientist she has published scientific papers in refereed journals and has a abook dedicated to the techniques of electron microscopy.

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