Cooking delights of the Maharajas is not your average cookbook. It exudes a higher class, a wisdom, an appreciation for the finer things in life, a very sophisticated taste and pedigree from the moment you turn the first page and that feeling lasts even after you have put it down.
Rhea Mitra-Dalal thinks the world of Saee’s new book, Crumbs! and suggests you should buy one if baking interests you at all.
While Nisha likes this edition of Ruchira, she believes a good translation of the Marathi original will trump this one any day of the week.
Deen’s inimitable signature overdose of butter in her recipes is missing from this cookbook making it hard to believe it is written by ‘the’ Paula Deen.
The wide variety of recipes carefully picked and curated by the author from all over India makes Kayastha Kitchens Through India a treasure to own.
Nisha Pillai explores Karwar cuisine through Sindhu Dubhashi’s book. While she would have loved more pictures, Nisha still thinks the book is worth buying.
Malabar Cuisine has all the essential Maappila dishes that takes delicious advantage of the fresh varieties of seafood and meats delicately cooked in the best produce Kerala has to offer. The dishes are rich in nuts and spices and cooked expertly in different ways, which makes it a heavenly experience that is not to be missed.
In a world where local cuisines are requiring life support from food aficionados, and globalization mutating the stand-alone traditional recipes, this book is nothing short of a treasure. The vast majority of the featured recipes don’t fail to appeal to the heart of a purist, who wants to stick to roots and tradition, food-wise.
Prashad is a book ahead of its times, with a professional and scientific approach to cooking and creativity. Nisha Pillai suggests you use it as a crash course in basic Indian cooking. A landmark cookbook that will give wings to the free-spirited gourmand, letting them soar up and beyond their homeland cuisine landscapes.