In her new book, Pamela Timms reveals all her secrets to over 100 original dishes inspired by Indian ingredients and tailored to suit the desi kitchen. From Saffron and Chocolate Macarons to Apricot and Jaggery Upside Down Cake, from Nan Khatai and Spiced Date, Jaggery and Walnut Scones to Rooh Afza Layer Cake, this book is a delicious and original mix of classic and contemporary desserts and savouries, reinvented and infused with an utterly Indian flavour. These thoroughly tested and easy-to-follow recipes are accompanied by anecdotes from the author's decade in India, as well as sections on seasonal baking, an all-Indian high tea and freedom baking (gluten and egg-free treats).

"A food memoir thast brings the legendary dishes of Old Delhi to vivid and mouth-watering life. Pamela Timms leaves cold, damp Scotland with her family to embark on the trip of a lifetime to Delhi but soon finds herself frustrated with expatriate life and stranded far from the 'real India' she set out for. Then the chaotic, medieval gullies of the old city provide her with an unexpected escape. Several gastronomic adventures change forever the way she thinks about food and cooking and she embarks on a quest to discover the stories of Old Delhi's beloved street food ... Ashok and Ashok's mutton korma, Bade Mian's kheer, the 'old and famous' jalebis, and that most elusive of Shahjahanabad's winter treats, daulat ki chaat. The journey takes her deep into the heart of the old city, where she is welcomed into the lives of those who make and sell its extraordinary dishes. With them she celebraters festivals, learns about their families, finds recipes and makes treasured friends"--Publisher's description.

A Haridwar pandit who maintains genealogical records of families for centuries; a professional mourner who has mastered the art of fake tears; a letter writer who overlooks the lies that a sex worker makes him write to her family back home. These are remnants of an India that still exist in its old streets and neighbourhoods, an unshakeable sense of belonging to a time that was the everyday life of our ancestors. In The Lost Generation, Nidhi Dugar Kundalia narrates the unforgettable stories of eleven professionals—from the hauntingly beautiful rudaalis to the bizarre tasks of a street dentist—uncovering the romance, tragedy and old-world charm of India’s ageing bylanes and its incredible living history.

Discover the rich flavors, unique traditions, and healing powers of chai. This heady mixture of cinnamon, nutmeg, anise, and cloves transforms black tea into a full-bodied elixir that has been enjoyed in India for centuries. Tea expert Diana Rosen explores the fascinating history of chai and offers 22 recipes for a variety of chai spice blends that can be used in both teas and baked goods. You’re sure to find exciting and new ways to enjoy chai’s spicy and rejuvenating qualities.

This book is about the delightful encounter of the senses of India in one small restaurant.

Tea is hot and getting hotter. In the New Tea Book, no leaf is left unturned. Discover the wide variety of teas that are available and their myriad health benefits, as well as over 50 recipes for cooking with tea: beverages, savories, and delectable sweets. This strikingly photographed volume takes readers on a visual journey exploring the riches of black, green, oolong, and herbal teas, from the fragrant, full-bodied Assam to the spirited and spicy Yunnan. An exciting addition is the completely new Personal Spa section, introducing a host of aromatherapy touches for the home with recipes for tea bath sachets, eye pillows, beauty soaps, and potpourris. Finally, a list of resources gives information on where to find interesting tea blends and equipment, not to mention author Sara Perry's favorite international teahouses. Here's just the right cup o' tea.

They are first cousins twice over, but have had widely divergent political trajectories. One, an abrasive, fire-breathing demagogue, was seen as his uncle's political heir whose behavioural traits he cultivated. The other, an introvert, is at his best when plotting strategies on the drawing board rather than the rough-and-tumble of street-corner politics that his party is known for in India's financial capital. Starting out as brothers-in-arms, they had a bitter falling out over inheriting the party mantle. The younger cousin branched out on his own, hijacked the populist, ethno-centric plank of his parent party, putting his cousin-turned-political foe on the defensive. A series of miscalculations later, the boot seems to be on the other foot. The elder cousin has managed to keep his flock together and cemented his position as his late father Bal Thackeray's political heir, while the other, one of the most popular crowd-pullers in Maharashtra, is itching for an electoral comeback. The Cousins Thackeray evaluates the political careers of Shiv Sena president Uddhav Thackeray and Maharashtra Navnirman Sena (MNS) chief Raj Thackeray. It also examines questions about identity politics, and the social, cultural and economic matrix that catalysed the formation of the Shiv Sena and the MNS from it. Above all, it is a look at what makes the Thackeray cousins so integral to the politics of India, Maharashtra and Mumbai.

Driving through India and want to know where to eat on the road? Try Highway on my Plate: the guide to roadside eating in India, the country's first guide to dhabas and roadside restaurants. Adapted from the hit TV series on NDTV Good Times, Highway on my Plate, it lists great eats on almost every major Indian highway and route as presented in the show. Here's your chance to check out Punjab's legendary Puran Singh ka Dhaba, renowned for its meat curries, the kachoris (called kachoras) from Chawani Lal Halwai in Rajasthan or the wine tasting store on the road in Maharashtra. Packed with information and accompanied by maps, Highway on my Plate is an indispensable guide for all road trips. * Road maps for all routes * Restaurants rated for child-friendliness and hygiene * Food specialities included * Up-to-date contact information