Menus and Memories from Punjab: 10th Anniversary Edition PDF Download

Author: Veronica Sidhu
Publisher: Hippocrene Books
ISBN: 9780781813921
Category : Cooking
Languages : en
Pages : 300

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Book Description
Updated with 10 new menus and dozens of new recipes! This new 10th anniversary edition of Menus & Memories from Punjab brings readers even more classic favorites from the Punjabi kitchen with 10 new menu chapters and dozens of new recipes. Princes, poets, farmers and Punjabi immigrants across generations live on in these recipes and vignettes. At the heart of this cookbook-memoir is the story of two women, a Punjabi villager and her American daughter-in-law, and the lives they built together. More than an exceptional guide to India's most popular cuisine, this is also the intimate saga of a Punjabi family told through the food that had sustained and comforted them through the years. Each chapter features a family story along with recipes for a full meal, from appetizers, entrees, and sides to desserts. Sidhu also includes make-ahead timetables for easy meal prep, glossaries of foods and spices, as well as a resource section for finding Indian ingredients. These thirty-two menus feature a wide-ranging array of foods--from rustic roadside dhaba offerings like Buttermilk Stew with Vegetable Pakoras and the famous Saag and Mukke Di Roti (Stewed Mixed Greens with Corn Flatbread), to elegant Roast Leg of Lamb and Royal Bread Pudding that have graced the tables of Maharajahs.

Author: Veronica Sidhu
Publisher: Hippocrene Books
ISBN: 9780781812207
Category : Cookery
Languages : en
Pages : 0

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Book Description
Arranged in a unique menu format, this cookbook takes the reader on a nostalgic culinary journey through Punjab. It features signature village recipes like Buttermilk Stew with Vegetable Pakoras and the famous Saag and Mukke Di Roti (Stewed Mixed Greens with Corn Flatbread), as well as recipes from a Maharajah's table such as a stunning Roast Leg of Lamb and Royal Bread Pudding. A colorful historical vignette or family anecdote introduces each menu, bringing the culture and cuisine of Punjab alive for readers.

Author: Jacques Pépin
Publisher: Harvest
ISBN: 1328497666
Category : Cooking
Languages : en
Pages : 179

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Book Description
A beautiful keepsake for cooks to record their menus, illustrated by the celebrated chef and artist

Author: Mohamed Sheikh
Publisher: Bloomsbury Publishing
ISBN: 1786720957
Category : History
Languages : en
Pages : 320

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Book Description
In 1801, at the age of just 20 years old, Ranjit Singh became the Maharaja of the Punjab Empire and subsequently became one of the greatest figures in the history of India. He was a fiercely brave leader, capturing the city of Lahore before becoming Maharaja and overcoming a variety of challenges during his 40-year rule, such as harsh terrain, an ethnically and religiously diverse population and strong aggressors including the British and the Afghans. Despite such challenges, Ranjit Singh was able to unite Punjab's various factions yet rule a nation that was strictly secular; the Maharaja was benevolent to his subjects no matter their ethnicity or religion and sought to promote interfaith unity through policies of equality and non-discrimination. Aside from building his own nation, Ranjit built solid strategic relations with his most challenging aggressor - the British. Through stamina and political will, he managed to establish a formal treaty between the two and secured from 1809 Britain's protection against third party attempts to conquer the Punjab. Following Ranjit Singh's death in 1839, the Empire fell into decline. Just six years later, the Punjabis attacked the British, and in 1845 they were beaten and forced to sign the Treaty of Lahore, essentially conceding control to the British.Ranjit Singh's personal characteristics and leadership skills were what held the Punjab nation together in a tumultuous period in history. Mohamed Sheikh's new account of Singh's life illustrates these characteristics and skills and illuminates the man who singlehandedly created and sustained the Empire.

Author: Lachu Moorjani
Publisher: Gibbs Smith
ISBN: 9781423613336
Category : Cooking
Languages : en
Pages : 236

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Book Description
There are as many regional flavors and dishes in India as there are languages and dialects, and no one knows this better than Lachu Moorjani, owner of Ajanta Restaurant in the San Francisco Bay Area.Widely recognized as the Bay Area's premier restaurant for Indian cuisine, Ajanta sets the standard with its ever-changing menu, offering creative dishes from the many regions of India. Ajanta represents one of the best places to experience a taste of India without leaving the country!

Author: Andrew F. Smith
Publisher: Reaktion Books
ISBN: 1861899971
Category : Cooking
Languages : en
Pages : 144

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Book Description
From obscure Pre-Columbian beginnings in the Andes Mountains to global popularity today, the story of the potato is one of rags to riches. In Potato, esteemed culinary historian Andrew F. Smith reveals the captivating story of a once lowly vegetable that has changed—and continues to change—the world. First domesticated by prehistoric people in the Andes, the potato has since been adopted by cultures around the globe. For instance, the potato was aggressively adopted by cooks in India and China, where it has become a dietary staple. In fact, these two countries now stand as the world’s largest potato producers. Nonetheless, despite its popularity, in this era of both fast food and health consciousness, the potato is now suffering negative publicity regarding its low nutritional value. Its health benefits continue to be debated, especially considering that the potato is most often associated with the ubiquitous but high-calorie french fry. Potato is a captivating read that provides a concisely written but thoroughly researched account of the history, economy, politics, and gastronomy behind this beloved starch—as well as recipes. As loaded with goodies as a well-dressed baked potato, this book is comforting and satisfying.

Author: Andrew Smith
Publisher:
ISBN: 0199734968
Category : Business & Economics
Languages : en
Pages : 2556

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Book Description
Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.

Author: Mallika Kaur
Publisher: Springer Nature
ISBN: 3030246744
Category : History
Languages : en
Pages : 315

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Book Description
Punjab was the arena of one of the first major armed conflicts of post-colonial India. During its deadliest decade, as many as 250,000 people were killed. This book makes an urgent intervention in the history of the conflict, which to date has been characterized by a fixation on sensational violence—or ignored altogether. Mallika Kaur unearths the stories of three people who found themselves at the center of Punjab’s human rights movement: Baljit Kaur, who armed herself with a video camera to record essential evidence of the conflict; Justice Ajit Singh Bains, who became a beloved “people’s judge”; and Inderjit Singh Jaijee, who returned to Punjab to document abuses even as other elites were fleeing. Together, they are credited with saving countless lives. Braiding oral histories, personal snapshots, and primary documents recovered from at-risk archives, Kaur shows that when entire conflicts are marginalized, we miss essential stories: stories of faith, feminist action, and the power of citizen-activists.

Author: Gautam Bhatia
Publisher: Penguin Group
ISBN:
Category : Architecture
Languages : en
Pages : 286

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Book Description
ýIn most urban (Indian) areas, a new architecture has flowered. And although it is impractical and stupid and fanciful and gross, it is...creating its own vocabulary and its own characteristic styles.ý Architect Gautam Bhatia is the picaresque hero travelling through a world of architecture completely dictated by personal idiosyncracies. In this witty, erudite book he argues that the well-to-do Indian measures his success by the ýhomeý he builds. To convert his fantasies into blueprint and give them shape in concrete and marble, he summons the architect. The architect has his own ideas, but these are thwarted at every turn and in the end his only real function is to juggle local by-laws to make room for whatever bizarre structure he is eventually commanded to build. These architectural monstrosities mushrooming all over Indiaýs cities defy the limits set on them by the size of plot or location and are so outrageous that it has become necessary to coin new terms to describe them: Chandni Chowk Chippendale, Tamil Tiffany, Marwari Pragmatism, Bania Gothic, Anglo-Indian Rococo, Punjabi Baroque... The author gives a guided tour through the intricacies of the new architecture in this gloriously funny, often hard-hitting book.

Author: Barbara Riddle
Publisher: Independently Published
ISBN: 9781090261151
Category : Cooking
Languages : en
Pages : 92

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Book Description
Have you ever visited the northern region of India, known as Punjab? Or perhaps you've enjoyed dishes at restaurants who prepare food in the traditional Punjabi way? Most people are hooked once they get a taste of Punjabi cooking, and you'll be happy to be able to recreate the wonderful dishes using the helpful recipes in this book. What may first surprise you about Punjabi food is the variety of dishes made. For meat lovers, there is Amritsari Machchi (fish with seasoned breading), Tandoori Chicken, Bhuna Gosht (spiced mutton) and Butter Chicken, among others.Are you a vegetarian? There are many dishes you will enjoy, too like Dal Makhni (black lentil dal), Chole Bhature (chick pea curry and flatbread) and Sarson ka Saag (vegetarian greens & spices), and more. The lush fields of the Punjab region offer many ingredients to traditional dishes. The food of Punjabis is much like the people themselves - robust, rich and full of life. Tandoori food in its most authentic form comes from Punjab today. Even though there are five rivers in the region, Punjabi dishes don't include much seafood. They do consume a great deal of milk. They also specialize in many kinds of tasty breads, since their region produces a lot of wheat. Punjabi food is usually cooked with clarified butter (ghee) and spices like cumin, coriander powder and garam masala spice blend are frequently used. Want to try your hand at some of these dishes? Check them out!