ISBN 9789383098620|Hardback|192 pages|2015|Niyogi Books
Flavours of Avadh by Salma Husain describes the regional cooking history and provides delicious recipes from various local lineages.
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ISBN 9789383098620|Hardback|192 pages|2015|Niyogi Books
Flavours of Avadh by Salma Husain describes the regional cooking history and provides delicious recipes from various local lineages.
Delivery: We are a small, independent bookstore and shipping times may be slightly longer than usual.
Please allow 2-4 business days for your order to be processed and shipped. We appreciate your patience.
We will notify you by email as soon as your order ships.
Print on demand publications require additional preparation. See the shipping section below for details.
Flavours of Avadh: Journey from the Royal Banquet to the Corner Kitchen is the story of food and cooking from the palaces to the pavement. The book charts out a unique socio-cultural route down the decades, sketching out an exclusive regional food history, richly coloured with family anecdotes, local festivities, regional culture and dining traditions. There are more than sixty recipes collected from the elite homes and kitchens where this unique and traditional cuisine has been nurtured over centuries. The food court of the Avadh region of north India, with its capital Lucknow and the city’s unique culture nestling amidst the emerald green Gangetic plains, is a sprawling and a diverse one. High sophistication, a rare tradition of etiquette and well-defined social customs outline the flourishing regional cuisine—enriched and nurtured by the Sharqi Sultanate of Jaunpur and then the early Mughals between the mid-14th and the early 18th centuries. Aromatic spices, exotic herbs, a rare creative energy and a romantic ideology coupled with a mix of racial traits and customs have produced this exclusive line of food and hospitality—the Avadh cult of cuisine. As proverb goes, even the drinking water of Lucknow tastes different. Traditionally stored in clay vessels in the summer heat and often sipped after adding fresh mint leaves, it changes hue and flavour with the seasons. Offered in tall silver embossed tumblers in winter with a sprinkling of fresh rose petals, the special tradition of serving water spells out the creative passion surrounding the culinary habits of this region.
Author:
Salma Husain
ISBN:
9789383098620
Binding:
Hardback
Pages:
192
Year of Publication:
2015
Publisher:
Niyogi Books
Edition:
First
Condition:
New
Country of Origin:
India
About the Author
The author is a passionate cook, food historian and a Persian scholar; she has used the language in exploring the history of food. Salma has worked with the Star Celebrity Chef Gary Rhodes from London for a British television serial and also with South Korean Television for their series on Indian food. She has appeared on Indian television with her feature Journey of Kabab, which has been telecast by Urdu TV as well. At present Salma is working as a consultant of Indian food with ITC Hotels. She writes articles and columns on food for popular journals and newspapers and has award-winning cook books to her credit. Salma received the National Tourism Award 2009 from the Vice-President of India Md. Hamid Ansari. She enjoys cooking for her friends and does it with great love and passion.
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