Kashmir Theke Kanyakumari

Author: Shatarupa Bandopadhyay (শতরূপা বন্দ্যোপাধ্যায়)

Genre: Ranna - Grihasajja (রান্না - গৃহসজ্জা)

Cover: Hardcover

ISBN: 9789350402740

Pages: 304

Weight: 435 gram

Description:
"Kashmir Theke Kanyakumari" is a culinary journey that takes you across India, from the snowy peaks of Kashmir to the sun-kissed shores of Kanyakumari. This book delves deep into the rich and varied non-vegetarian culinary traditions of India, showcasing the vast diversity of Indian meat dishes. Each region, from the north to the south, has its own unique style and flavor, and Shatarupa Bandopadhyay masterfully brings these together in one volume.

In this book, you’ll not only find traditional recipes that have been passed down through generations but also fusion recipes that blend the old with the new. The book beautifully captures the essence of Indian food culture, focusing on meat-based dishes, a hallmark of Indian culinary heritage. Whether it’s a Kashmiri Rogan Josh, a Bengali Macher Jhol, or a Chettinad Chicken Curry, each recipe in this book tells a story of its region, history, and the people who have perfected it over time.

The book doesn’t just limit itself to classic recipes. It embraces the changes brought about by globalization and modern trends in Indian cooking, offering a fresh take on some old favorites. This makes the book relevant for both traditionalists and those looking for contemporary twists on classic dishes.

Key Features:

• Extensive Coverage of Indian Non-Veg Cuisine: The book includes a wide range of non-vegetarian recipes from Kashmir to Kanyakumari, representing the diverse flavors of each region.
• Traditional & Fusion Recipes: From classic dishes to modern takes, the book offers both traditional Indian meat dishes and innovative fusion recipes.
• Insight into Indian Food Culture: Learn about the deep-rooted food traditions of India, as well as the changes in culinary styles over time due to global influences.
• Detailed Instructions: Each recipe is clearly explained, making it accessible for both beginner and experienced cooks.
• Beautifully Designed: The book is a visual treat as well, with detailed instructions and an easy-to-follow layout that makes it simple to recreate these dishes at home.

About the Author:
Shatarupa Bandopadhyay was born in Delhi, where she completed her M.A. in History from Delhi University and her B.Ed from Loreto College, Kolkata. She has always had a deep passion for cooking and culinary exploration. This passion led her to not just collect cookbooks, but also to write extensively about the art of cooking. Over the years, she has authored several cookbooks in Bengali, Hindi, and English, and regularly contributes to newspapers and magazines on the subject of cooking.

Shatarupa’s career also includes television shows where she hosted cooking programs, bringing her knowledge and enthusiasm for food to a wider audience. Through her books and media presence, she continues to inspire food lovers and home cooks alike to explore the rich culinary diversity of India.

Key Takeaway:
"Kashmir Theke Kanyakumari" is not just a cookbook; it’s a celebration of the diverse and flavorful non-vegetarian dishes of India. From classic regional recipes to modern innovations, this book offers something for every type of cook. A must-have for anyone passionate about exploring India’s rich culinary heritage, it’s a valuable resource for both novice cooks and experienced chefs looking to expand their repertoire.