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For a tasty treat, check out these top seven rural Indian recipes from Anirudh Arora and comic chef Hardeep Singh Kohli. The Grand Trunk Road is one of South Asia's oldest and longest roads. For centuries it has linked the eastern and western regions of the Indian subcontinent, running from Bengal, across north India into Peshawar in Pakistan and up to Afghanistan. Food of the Grand Trunk Road is a fascinating insight into the food, culture and traditions that have sprung up along this route, promising recipes that reflect the eating traditions of the real India. --Wanderlust
Product Description
The Grand Trunk Road is one of South Asia's oldest and longest roads. For centuries, it has linked the eastern and western regions of the Indian subcontinent, running from Bengal, across north India, into Peshawar in Pakistan up to Afghanistan. Today it is still a major route, the axis of India's heavily populated north. "The Food of the Grand Trunk Road" is a fascinating look at the food, culture and traditions that have sprung up along this route, promising recipes that reflect the eating traditions of the real India. In addition, it presents a beautifully illustrated history of the road since its emergence as India's first route for traders. This book follows Hardeep Singh Kohli's travels along this age-old route, starting in Calcutta, linking with Lucknow, Aligargh and Delhi before curling north into the Punjab region of northwest India. The recipes are provided by Anirudh Arora, head chef at Moti Mahal in London, who has devoted his career to researching the long-forgotten recipes of rural India as found along the old Grand Trunk Road. Nostalgic favourites include 'bhalla papadi chaat', a dish discovered in the streets of North India featuring crisp-fried pastry and chickpeas with a tamarind and mint chutney. From the seductive barbecued flavours of the Punjab to the sublime dals and vegetarian food of Lucknow, this will be an eye-opening look at Indian food.
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Most Helpful Customer Reviews
3 of 3 people found the following review helpful
Format:Hardcover|Amazon Vine™ Review
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I approached this book with some trepidation because Hardeep Singh Kohli has always annoyed me. He is one of those people who pops up all over the media for no other reason than to shout "everybody look at me!". He is so needy for attention. If you are Scottish like me you will have had to suffer him in newspapers and on radio for years. If you come from elsewhere in the UK you might have encountered him on The One Show.
Nevertheless, I am so keen on curry I was prepared to grit my teeth and plough through.
As I feared, HSK's travelogue portions are pointless and irritating.
Here is a sample. The chapter on Delhi opens: "Frank Zappa wrote a song called 'City of Tiny Lights'. I think he must have been inspired by a drive into Delhi at dusk. Delhi is atwinkle with a million tiny lights as I wend my way wearily though the cold and the evening traffic..."
Any city anywhere in the world twinkles with lights at night you fool. It isn't "atwinkle" either. It twinkles. And you wend too do you?
The man spouts vacuous sentences like this one after the other.
It is a pity because the recipes here are marvelous. Anirudh Arora's contribution is superb. I recommend you get the book and razor blade out Hardeep's pages and just feed your face with the delicious curries and pickles outlined here. The recipe half of this book is five stars all the way. Its the journal of a middle aged man's gap year travels that drags the project down.
But to the food. The book follows the food culture along the eponymous grand trunk road from Bengal north via Kashmir to the Punjab and on to Afghanistan. So there is nothing of Gujarat or some of the marvelous cuisine further south. A pity. But for that hot northern stuff - well there is a real feast here. Highlights for me so far have been two stunning dals- the Mash Ki Dal (white lentils with spices) on page 178 and the Dal Makhani (black lentil dal) on page 130. Arora is particularly strong on chutneys too. There is a useful glossary and index. The occasional super exotic ingredient pops up but for the most part you'll find most of the things you need in the average medium sized British town.
I have to confess that aside from being irritated by Hardeep Singh Kohli I also have a strong dislike for cookery books built round travel writing. Yet even so I love the food here. It shines through even these distractions. If only Anirudh Roy had been given all the pages to fill with his recipes, or at least a smaller cheaper volume had been offered minus the media tart and his meanderings.
Oh well. You can't have everything.
Nevertheless, I am so keen on curry I was prepared to grit my teeth and plough through.
As I feared, HSK's travelogue portions are pointless and irritating.
Here is a sample. The chapter on Delhi opens: "Frank Zappa wrote a song called 'City of Tiny Lights'. I think he must have been inspired by a drive into Delhi at dusk. Delhi is atwinkle with a million tiny lights as I wend my way wearily though the cold and the evening traffic..."
Any city anywhere in the world twinkles with lights at night you fool. It isn't "atwinkle" either. It twinkles. And you wend too do you?
The man spouts vacuous sentences like this one after the other.
It is a pity because the recipes here are marvelous. Anirudh Arora's contribution is superb. I recommend you get the book and razor blade out Hardeep's pages and just feed your face with the delicious curries and pickles outlined here. The recipe half of this book is five stars all the way. Its the journal of a middle aged man's gap year travels that drags the project down.
But to the food. The book follows the food culture along the eponymous grand trunk road from Bengal north via Kashmir to the Punjab and on to Afghanistan. So there is nothing of Gujarat or some of the marvelous cuisine further south. A pity. But for that hot northern stuff - well there is a real feast here. Highlights for me so far have been two stunning dals- the Mash Ki Dal (white lentils with spices) on page 178 and the Dal Makhani (black lentil dal) on page 130. Arora is particularly strong on chutneys too. There is a useful glossary and index. The occasional super exotic ingredient pops up but for the most part you'll find most of the things you need in the average medium sized British town.
I have to confess that aside from being irritated by Hardeep Singh Kohli I also have a strong dislike for cookery books built round travel writing. Yet even so I love the food here. It shines through even these distractions. If only Anirudh Roy had been given all the pages to fill with his recipes, or at least a smaller cheaper volume had been offered minus the media tart and his meanderings.
Oh well. You can't have everything.
1 of 1 people found the following review helpful
Format:Hardcover|Amazon Vine™ Review
(What's this?)
A collaboration between two authors, 'Food of the Grand Trunk Road,' is part travelogue of Hardeep Singh Kohli's journey and part recipe book, provided by chef Anirudh Arora.
Hardeep Singh Koli takes the reader on a journey from Calcutta, India all the way to Kabul, Afghanistan, however his description is peppered with references to British music which I found annoying and distracting. His language choices and repetition are also odd and for me this took away from the places and history along the route.
Whilst some of the recipes such as Mangsho Ghugri (Lamb and Chickpea Curry) and Paturee (Prawn and Crab Cakes) are inspiring, others contain ingredients which may be difficult to find. The photographs provided throughout, both taken in India of people and places, and the pictures of the dishes themselves, really capture the essence of the journey described in the text. I only wish there were photos of every recipe.
The inclusion of a glossary is welcome as I was able to look up unfamiliar ingredients such as jaggery. I would have liked to have seen a map, clearly showing the different districts and cities mentioned in the text. Overall there are some interesting and intriguing aspects to the book but it could have been better with a little bit more thought.
Hardeep Singh Koli takes the reader on a journey from Calcutta, India all the way to Kabul, Afghanistan, however his description is peppered with references to British music which I found annoying and distracting. His language choices and repetition are also odd and for me this took away from the places and history along the route.
Whilst some of the recipes such as Mangsho Ghugri (Lamb and Chickpea Curry) and Paturee (Prawn and Crab Cakes) are inspiring, others contain ingredients which may be difficult to find. The photographs provided throughout, both taken in India of people and places, and the pictures of the dishes themselves, really capture the essence of the journey described in the text. I only wish there were photos of every recipe.
The inclusion of a glossary is welcome as I was able to look up unfamiliar ingredients such as jaggery. I would have liked to have seen a map, clearly showing the different districts and cities mentioned in the text. Overall there are some interesting and intriguing aspects to the book but it could have been better with a little bit more thought.
5 of 6 people found the following review helpful
Format:Hardcover
The Grand Trunk Road conjures up bazaars, heat, spices, silks along India's oldest and longest, much travelled road. This is the taste of India, the real India, with long forgotten recipes from this vibrant route. If you are thinking curry from the local, think again. This book is full of surprises and not what you imagine Indian food to be if you only partake after you have imbibed too much alcohol on a Friday or Saturday night. This is a celebration of Indian food, the people and places along this ancient route. Foods by the road side, egg curry with potatoes, prawn and crab cakes, mustard fish and mango curry, morels in yoghurt sauce, stir fired lotus puffs and peas are just some of the recipes you'll find. You'll visit some of the most interesting areas in India with a brief guide to each region telling us how the cuisine of each region has developed or altered. The photography creates the right atmosphere. This is a delightful book for anyone interested in learning about or cooking Indian food. This review first appeared on Karen Platt's book review website.
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Most Recent Customer Reviews
A must have for curry lovers
I love cooking and eating curries. I've got loads of curry cook books already. This book is fab - lots of wonderful pictures and good authentic recipes showing different... Read more
Published 2 days ago by Syd
fabulous recipes, amazing pictures
This is short review of my take on this book (and yes I keep buying more and more!)
The book contains amazing details of places and pictures of India, the author takes you on... Read more
The book contains amazing details of places and pictures of India, the author takes you on... Read more
Published 1 month ago by Mahesh
The perfect Indian cook book - superb photography
This book is absolutely lovely. Simple dishes, taken from real Indian homes, bars and restaurants, all linked together by the great trunk road which goes the length of the... Read more
Published 2 months ago by The Navigator
Great concept and great recipes - not fully integrated book
This book is a collaboration between broadcaster, Hardeep Kholi Singh and Anirudh Arora, head chef at the Moti Mahal in London. Read more
Published 3 months ago by purpleheart
Fantastic
A rare combination of enthusiasm and expertise is what marks this out from the majority of celebrity cookbooks. Read more
Published 3 months ago by Michael Mooney
History flavoured cookery.
This book is based around the conceit of sampling rural cookery from areas linked by the ancient Grand Trunk Road (which runs from to Bengal, Peshawar and Afghanistan). Read more
Published 3 months ago by R. Palmer
Food of the Grand Trunk Road
I will confess at the outset that this book appeals to my twin passions - travelling and food. The book is a combined effort by broadcaster Hardeep Singh Kohli and Aniruddh Arora,... Read more
Published 3 months ago by Marand
Mouthwatering book & food
This is a beautifully presented book. It contains many iridescent photographs of people, places & the finished dishes, & it has very readable, interesting information on each of... Read more
Published 3 months ago by Mr. K. Cross
Culinary Journey of real merit
This is an incredible book, part travelogue, part cookery book and part a social history. If that makes it sound boring it isn't. Read more
Published 3 months ago by B. Mitchell-innes
Great Indian recipes
This is a really lovely Indian cookbook with some great and simple recipes. I loved the black bean dahl and spicy sweet potatoes. Can't wait to try out some more recipes.
Published 4 months ago by J. Coulton
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