Contains biographical information about the author's journey as a cooking expert.

This book showcases the fabulous culinary heritage of India. Based on India's first TV foodshow Daawat presents an exciting range of recipes contributed by accomplished masterchefs and promising talent drawn from the four corners of our vast and varied land. Memorable meals, perennial favourites, exotic dishes and interesting experiments—these recipes will lead the reader on a discovery of India with its many-splendoured gastronomic riches. A natural sequel to the bestseller Prashad Cooking with Indian Masters, Kalra's Daawat promises yet another wonderful encounter with Indian cooking. J. Inder Singh (Jiggs) Kalra, celebrated food columnist and author, gastronome and food consultant, is Chairman and Managing Director, Jiggs Kalra Food Services Pvt. Ltd, Chairman and Managing Director, Bawarchi Tolla, hotel and restaurant consultants, Managing Partner, Fusion Flavours, creating spice combinations, based on Ayurvedic and Unani principles, and Brand Ambassador for The Famous Grouse and the great malt McCallan. He has also been Advisor to the India Trade Promotion Organisation, and Advisor to the Ministry of Tourism, Government of Rajasthan. Jiggs has been consultant to various national and international hotels and hotel chains. These include the Oberoi Hotels, Sheraton-ITC Hotels, Park Hotels, Casino Hotels, the Hyatt (Delhi), the Marriott (Mumbai), JayPee Palace (Agra), and Shivnivas Palace (Udaipur). He has planned menus for the Meridien, Bahrain, The Great Kebab Factory, Delhi, and Kinara and Hazara, Singapore. Jiggs Kalra has developed flavours for Frito Lay, the snack division of Pepsico, potato entree and snacks for Aviko, Holland, one of the world's largest potato processing companies, masala combinations for MTR, Bangalore and sauces and chutneys for Bector Foods, Ludhiana.

Provides Recipes With Necessary Details Relating To Classic Punjabi Food-Appetite, Vegetarian Starters, Non-Vegetarian Starters, Vegetarian Entre, Non-Vegetarian Entre, Rice, Breads, Dahi, Chutney, Pappad, Snacks, Desserts, Masalas. Being Well Illustrated.

Guidebook for travel in Karnataka, Kerala, and Tamil Nadu in India.

Includes entries for maps and atlases.

The novel ‘Flames of Paradise’ is an adventure romance set in the turbulent terrorist infested Kashmir. The story revolves around the feisty young woman Snigdha, who is a professional cinematographer and who bags a plum project of a documentary drama to make in the disturbed land of Srinagar. She lands up in Srinagar to film the documentary only to find that a very tense situation awaits them there. One of the most infamous terrorist outfits ‘Qurban E Jihad’ and ‘Al Faran’ are on an abduction spree. Snighdha encounters an educated, enigmatic young man, whose identity she is not sure of but who makes her heart beat faster. In the course of their shooting, Snigdha gets abducted and to her horror she realizes that the man she had felt a sharp attraction for, is none other than the man who has played a major role in her abduction. She runs away from the camp in the midst of thick, eerie jungles. She is followed and saved by none other than the man who she hates most in the world, called Roshan Khan. She is shocked to realize that he has not come to kill her but to protect her from the stealthily following terrorists. The story thereafter oscillates between danger and adventure, between hatred and attraction, like and dislike, admiration and mistrust. Would Snigdha come to know who Roshan is? Why is a terrorist protecting her? Would Snigdha reach her destination safely? Or would the terrorists following her catch her? The story of ‘Flames of Paradise’ unfolds with each step Snigdha takes in the deadly, dark jungle, where she is torn between love and hate, doubt and faith.

This book is a celebration of the best in Indian cooking. It is the author’s intention to introduce the foods of India through the culinary genius of some of the finest Chefs in the country. It is no secret that Indian Cuisine is “in” and the time ripe to introduce the “Grand Ol’Men” and the “Whiz Kids” of the Indian kitchen: the present day Chefs, who are inventive and daring—ready to try out anything new and different. The result is a wonderful collection of recipes—old and new—from their respective repertoires.

Fresh, delicious, easy Indian vegetarian dishes from the author of Phaidon's global bestseller, India: The Cookbook Vegetables are an integral part of Indian cuisine - and this collection of 150 healthy and approachable vegetarian recipes showcases an array of delicious breakfasts and drinks, salads, vegetables and legumes, grains, and desserts. Drawing inspiration from India's myriad regions and culinary traditions, Pushpesh Pant simplifies this hugely popular cuisine with easily achievable, nourishing, and authentic dishes so tasty and satisfying that they are suitable for vegetarians, meat-eaters, and those simply wishing to reduce the amount of meat in their diet.