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The Varied Kitchens of India: Cuisines of the Anglo-Indians of Calcutta, Bengalis, Jews of Calcutta, Kashmiris, Parsis and Tibetans of Darjeeling
 
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The Varied Kitchens of India: Cuisines of the Anglo-Indians of Calcutta, Bengalis, Jews of Calcutta, Kashmiris, Parsis and Tibetans of Darjeeling (Paperback)

by Copeland Marks (Author)
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Product details

  • Paperback: 288 pages
  • Publisher: M. Evans& Co Inc; New Ed edition (5 Dec 1991)
  • Language English
  • ISBN-10: 0871316722
  • ISBN-13: 978-0871316721
  • Product Dimensions: 22.4 x 15.4 x 2.2 cm
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  • Amazon.co.uk Sales Rank: 1,859,637 in Books (See Bestsellers in Books)

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Product Description

Review

"A stunning collection of exotic recipes from the less known areas of India..." -- Gavari Gujarat, June 2002.


Product Description

With this collection of exotic recipes, Copeland Marks brings to American cooks the opportunity to expand their culinary horizons and explore a unique culture through its cuisine. From the cuisines of some very unusual regional areas of India, Marks has brought back recipes for vegetable and rice dishes, soups, fish, spicy meat stews, mouth watering breads and curries which are exotic yet easy to prepare. Marks is particularly fascinated with the cuisines of the Jews of Calcutta, who emigrated from the Middle East, and who "brought their own culinary techniques with them but found in India new styles and an unlimited variety of spices, vegetables, fruits, meat and poultry". There is the hearty food of the Anglo-Indians, which features special breads and biscuits from their British heritage; the elaborate Bengalis cuisine with its celebrated fish, seafood and vegetarian dishes; the Tibetans living in the Darjeeling region stir fry their ingredients, and create marvellous plain and stuffed breads. And finally, the Parsis, descendants of Persians who settled in India in 700 A.D., who have some of the most inventive recipes in India.
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