The Ultimate Guide to Preparing Snacks the Indian Way PDF Download

Author: Prasenjeet Kumar
Publisher: http://www.cookinginajiffy.com
ISBN:
Category : Cooking
Languages : en
Pages : 223

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Book Description
Savour 91 Exotic, Mouth-Watering Snacks Prepared the Way Only Indians Can …. In India, visit someone’s home in the North, and you are bound to be offered, with your tea, some Indian snacks like Pakoras (vegetable fritters) or Chiura (savoury rice flakes). In wayside eateries, you may see some Aloo (potato) or Paneer (cottage cheese) Tikkis (cutlets) being sizzled on huge pans, or Samosas being fried in woks. On festivals and weddings, you are quite likely to encounter the melt-in-the-mouth Dahi Baras/Bhallas. In Gujarat, you will have steamed Dhokhlas and rolled Khandvis. In South India, you can’t escape some kind of Idli, Dosa, or Vada. And then there are the Indian accompaniments like chutneys (sauces) and raitas (yoghurt-based dish), without which not just snacks but an Indian thali (platter) would be considered incomplete. In that background, Prasenjeet Kumar and Sonali Kumar, the #1 best-selling authors of "Cooking In A Jiffy" series of cookbooks present 91 idiot proof recipes for preparing: 12 North-Indian snacks, 7 South-Indian, 10 East-Indian, 6 West-Indian, 5 snacks-on-the-go, 7 types of kebabs, 11 kinds using fish, 7 chicken snacks, 9 chutneys, 6 kinds of raitas, and 11 drinks. So, what are you waiting for? Scroll up and grab a copy or download a sample now! Other Books by the Author HOME STYLE INDIAN COOKING IN A JIFFY HOW TO COOK IN A JIFFY EVEN IF YOU HAVE NEVER BOILED AN EGG BEFORE HEALTHY COOKING IN A JIFFY: THE COMPLETE NO FAD NO DIET HANDBOOK HOW TO CREATE A COMPLETE MEAL IN A JIFFY THE ULTIMATE GUIDE TO COOKING LENTILS THE INDIAN WAY THE ULTIMATE GUIDE TO COOKING RICE THE INDIAN WAY THE ULTIMATE GUIDE TO COOKING FISH THE INDIAN WAY THE ULTIMATE GUIDE TO COOKING CHICKEN THE INDIAN WAY THE ULTIMATE GUIDE TO COOKING VEGETABLES THE INDIAN WAY THE ULTIMATE GUIDE TO COOKING DESSERTS THE INDIAN WAY THE ULTIMATE INDIAN INSTANT POT COOKBOOK Keywords: indian cooking, indian recipes, indian food, curry recipes, quick and easy indian cooking, classic indian cooking, indian home cooking, samosa recipes, chutney recipes, kebab recipes, Gujarati recipes, South Indian dishes

Author: Prasenjeet Kumar
Publisher: http://www.cookinginajiffy.com/
ISBN:
Category : Cooking
Languages : en
Pages : 128

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Book Description
From a Bed for Curries, to Pilaf, Biryani, Khichdi, Idli, Dosa, Savouries and Desserts, No One Cooks Rice as Lovingly as the Indians Do From Prasenjeet Kumar, the #1 bestseller of the “Cooking In A Jiffy” series of books, comes the ultimate rice cookbook that anyone looking for gluten-free food should just grab with both hands. Cataloguing the legendary “love affair” that Indians have with rice....... The book narrates how rice forms an intrinsic part of every Indian’s life from birth till death. Every religious ceremony has to involve rice. Rice is stuck on the red vermillion that is applied to your forehead as akshat. Rice is poured into the holy fire lit during religious ceremonies as an offering to the gods. Rice is sprinkled over guests, worshippers and the newlyweds to bless them, with the incantation: “May your life be full of dhan (wealth) and dhanya (rice).” Rice is “popular” because it is one of the easiest foods to digest. Being totally gluten free, it is the best food for infants when they have to be weaned. For young adults and old people too, who may have wheat allergies or even celiac disease, adopting a rice diet would be what every sensible doctor would prescribe as the first step to adopting a totally gluten free diet. For the same reason, rice is great for relieving digestive disorders like diarrhoea, dysentery, colitis and even morning sickness. This is why 70% of the world, including USA and northern Canada, grows and consumes rice. Rice grows in almost any part of the world which is wet and humid and NOT colder than 21 degree Celsius (70 degree F). There is hardly any type of soil in which rice cannot be grown including alkaline and acidic soils. Rice in India is grown from below sea-level to an elevation of 2000 metres in the Himalayan regions. Indians cook rice with anything and everything; with lentils, veggies, meat, fish, chicken and seafood. In addition, they have plain or spiced rice as a bed for curries and ground rice for making all kinds of pancakes like appams and dosas. Rice flour is also used for crisping savouries called pakoras. Most temples serve as prasadam (blessings) the Indian rice pudding called kheer or payasam. And then in many Himalayan states, from Ladakh to Sikkim, fermented rice is used for making the potent brew called chhang. In this background, this rice cookbook presents a total of 35 mouth-watering rice dishes, including 20 dishes where rice cookers can be used. There are eight plain rice recipes, five for cooking rice with lentils, five each for cooking rice with vegetables and meats, five ways to use rice in snacks and seven as desserts. There is no Chhang recipe, sadly because that is one dish that, as Prasenjeet says, is not made in his house! So What are you waiting for? Scroll up and grab a copy today! Keywords: rice cooker recipes, rice diet, rice cooker cookbook, rice recipes, rice cookbook, gluten free, gluten free cookbook, gluten free food, gluten free diet, gluten free diet cookbook, gluten free recipes, pilaf recipes, pulao recipes, Veg pulao recipes, idli, dosa, kheer, Rice pudding, poha, sweet poha, Khichdi, rice and chicken recipes, rice and vegetables recipes, indian cooking, indian cookbook, quick and easy indian cookbook, hyderabadi chicken biryani, how to make biryani, rice pilaf, how to make rice pudding, basmati rice, curry recipes, vegetarian recipes, indian vegetarian recipes, indian food recipes, lunch recipes, dinner recipes, meal ideas, breakfast recipes and ideas, gluten free grains, gluten free breakfast lunch and dinner, gluten free desserts, indian gluten free cookbook, indian cuisine

Author: Prasenjeet Kumar
Publisher: http://www.cookinginajiffy.com
ISBN:
Category : Cooking
Languages : en
Pages : 186

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Book Description
51 mouth-watering “Home-Style” ways to cooking chicken in a JIFFY as only Indians Can From Prasenjeet Kumar, the #1 best-selling author of the “Cooking In A Jiffy” series of cookbooks, comes the absolutely Ultimate Guide to Cooking Chicken with such exotic spices and taste that you will be left asking for more. You will learn to cook chicken with yoghurt and coconut milk, mustard and turmeric, curry leaves and garam masala (literally hot spices) and so on. So forget your somewhat similar tasting chicken nuggets, wings, wraps, and sandwiches. Also say bye to the boring boiled and broiled and baked ways to make chicken and egg dishes and let this new book open your eyes to the wonderful possibilities of cooking chicken the way northern, southern, eastern and western Indians do. There are 7 starter (or snack) dishes, 8 dry recipes, 15 chicken curries, 5 recipes for cooking chicken with rice, and 8 ways to cook eggs THE INDIAN WAY. For the spice-challenged or nostalgia ridden folks, there are 8 dishes from the days of the British Raj that do use cheese and involve baking, if you were missing that! And the bottom line is that you master these and you can handle any Indian non-vegetarian dish, the author promises. So if you were till now wondering how to incorporate this superb, low-calorie, high quality protein rich white meat in your daily diet in the tastiest manner possible, just grab this book with both your hands. So What are You Waiting For? Scroll Up and Grab a Copy Today! Other Books by the Author How to Create a Complete Meal in a Jiffy (Book 1) The Ultimate Guide to Cooking Rice the Indian Way (Book 2) The Ultimate Guide to Cooking Fish the Indian Way (Book 3) How To Cook In A Jiffy Even If You Have Never Boiled An Egg Before (Book 4) The Ultimate Guide to Cooking Lentils the Indian Way (Book 5) Home Style Indian Cooking In A Jiffy (Book 6) Healthy Cooking In A Jiffy: The Complete No Fad, No Diet Handbook (Book 7) Keywords: curry recipes, healthy indian food, chicken and rice recipes, chicken recipes made easy, quick and easy indian cooking cookbook, indian cuisine, healthy pressure cooker recipes, chicken curry recipes, tandoori chicken, murgh massalam, murgh kali mirch, chicken shami kebab, indian lunch ideas, indian dinner ideas, how to make chicken, indian home cooking, classic indian cooking, egg curry, indian cooking in a jiffy, indian food, indian recipes, cooking in a jiffy, jiffy cooking, chicken breast recipes, chicken mince recipes, keema recipes, curry chicken, coconut curry chicken, how to make curry chicken, south indian recipes, north indian recipes

Author: Prasenjeet Kumar
Publisher: http://www.cookinginajiffy.com
ISBN:
Category : Cooking
Languages : en
Pages : 164

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Book Description
Presenting 58 Tastiest Ways to Cook Legumes and Lentils as Soups, Curries, Snacks, Full Meals, and hold your breath, Desserts! As only Indians can. ** Now in its Second comprehensively Revised Edition with full Instant Pot support, this is simply the ultimate vegetarian protein cookbook. ** We all know that as the cheapest and most versatile proteins available to mankind, legumes and lentils have been cultivated and consumed from time immemorial. Lentils are mentioned in religious books such as the Bible, Quran, and the Vedas. Lentils were so important for those long sea voyages that the Romans named their emperors after the most common legumes: Lentulus (lentil), Fabius (fava), Piso (pea), and Cicero (chickpea). And yet, legumes and lentils came to be almost forgotten in the modern post-20th century world with easy availability of red meat and the rise of fast food joints. Now thanks to scientists and expert bodies like the Mayo Clinic, we know that legumes and lentils are actually better than meat. Legumes and Lentils are the “Healthiest Food” in the World. Legumes and lentils are good for a Healthy Heart: These contain significant amount of folate and magnesium, both doing wonders for your heart. Legumes and lentils replenish Iron Needed for Energy: These are rich in Iron, which is a vital component of energy production and metabolism in the body. Legumes and lentils are low in cholesterol: These, unlike red meat, are low in fat, calories, and cholesterol. They are also somewhat lower in oxalic acid and similar chemicals which cause stone formation in kidneys and result in gout, a painful affliction of joints caused by the deposition of oxalate crystals. Legumes and lentils are rich in fiber: If you are looking for ways to reduce constipation, try legumes and lentils as they contain a high amount of dietary fiber, both soluble and insoluble. The way Indians cook legumes and lentils is unmatched by any other cuisine on Planet Earth. This is because almost every Indian meal has to have a legume and lentil dish, as dal (soup), curry, snack, or dessert. So, they have centuries of expertise in turning legumes and lentils in whichever way you want. On the other hand, most western cook books would, at the most, recommend baking legumes and lentils with cheese, putting them in hamburgers, having them with sausages and casseroles, or making lentils stew. One is, of course, not counting the lentils sprouts salad or the famous students’ dorm dish of baked beans (straight from the can) as well as the West Asian “sauce” hummus, without which no Lebanese meal can be termed complete. There is nothing wrong if you want to have your legumes and lentils this way. But if you want to experiment, and wish to embark upon a roller coaster culinary adventure, you must look at Indian cuisine. “The Ultimate Guide to Cooking Lentils the Indian Way” lets you savour, in this background, as many as twenty most popular “Home Style” dal recipes, ten curries, six dishes cooked with rice, eleven snacks, three kebabs, three stuffed parathas, and five desserts. It is said that without carrying Sattu or roasted chickpea flour with them, for sustenance on those long and arduous treks, Buddhist monks from India could NOT have spread Buddhism to such far off places from Afghanistan and Tibet to China, Korea, and Japan! Still don’t believe about India’s robust lentil tradition? Then scroll above and buy a copy now! Or download a sample. Other Books in the Cooking In A Jiffy Series How to Create a Complete Meal in a Jiffy The Ultimate Guide to Cooking Rice the Indian Way The Ultimate Guide to Cooking Fish the Indian Way How to Cook In A Jiffy Even If You Have Never Boiled An Egg Before Healthy Cooking In A Jiffy: The Complete No Fad, No Diet Handbook Home Style Indian Cooking In A Jiffy The Ultimate Guide to Cooking Chicken the Indian Way The Ultimate Guide to Cooking Vegetables the Indian Way The Ultimate Guide to Cooking Desserts the Indian Way Keywords: Lentil curries, lentil soups, lentils recipes, lentil cookbook, healthy pressure cooker recipes, indian recipes, indian food, indian cookbook, quick and easy indian cooking, cooking with lentils recipes, easy recipe for lentils, recipe for cooking lentils, recipe for lentil, cooking lentils recipe, cooked lentil recipes, arhar dal, toor dal, moong dal, masoor dal, chhola, chick pea curry, parathas, idlis, dosa, khichdi, halwa, ladoo, curry recipes, pressure cooking cookbook, high protein vegetarian cookbook, brown lentils, red lentils, green lentils, split red lentils, rajma, kidney beans, healthy lentil recipes, why are lentils good for you, lentils cooking time, food with lentils, cooking lentils in a pressure cooker, classic indian cooking, indian vegetarian cooking cookbook

Author: Prasenjeet Kumar
Publisher: http://www.cookinginajiffy.com
ISBN:
Category : Cooking
Languages : en
Pages : 283

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Book Description
101 Tastiest Ways to Cook Veggies as Snacks, Soups, Curries, Full Meals and hold your breath, Desserts! As only Indians can. From the author of # 1 Best seller “Cooking In A Jiffy” series of cookbooks, comes a tribute to vegetables, the way Indians cook them in their homes. So forget your boring boiled and broiled and baked ways to make veggie dishes and let this new book open your eyes to the wonderful possibilities of cooking vegetables the way northern, southern, eastern and western Indians do. “The Ultimate Guide to Cooking Vegetables the Indian Way” lets you savour, in this background, as many as twenty-six most popular “Home Style” curries, 24 dry recipes, 10 recipes for cooking veggies with rice or breads, and 19 kinds of snacks and accompaniments. Most recipes are low-calorie and with OPTIONAL use of chillies. For the spice-challenged or nostalgia ridden folks, there are 14 dishes from the days of the British Raj that do use cheese and involve baking, if you were missing that! Finally there are 8 desserts Indians love to make from veggies. And the bottom line is that you master these and you can handle any Indian vegetable dish from any part of India, we promise. So what are you waiting for? Scroll up and grab a copy or download a sample now!

Author: Prasenjeet Kumar
Publisher: http://www.cookinginajiffy.com
ISBN:
Category : Cooking
Languages : en
Pages : 154

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Book Description
70 JIFFY Ways to Prepare Delicious Desserts from Everything—Rice, Wheat, Paneer, Khoya, Yoghurt, and Hold Your Breath, Lentils and Veggies! As Only Indians Can. From the author of # 1 Best seller “Cooking In A Jiffy” series of cookbooks, comes a mind-boggling tribute to sweets, puddings and desserts, the way Indians cook them in their homes even today. There are eight great Indian desserts that use rice, twelve outstanding ways to turn wheat in to delicious puddings, six protein-filled desserts that use lentils, seven puddings Indians love to make from veggies, a dozen outstanding classics that use Paneer, eleven dessert recipes that are made from Khoya, and six recipes that use yoghurt. There are also seven recipes that are inspired by the British Raj and are still served in many Indian clubs and messes of the Armed Forces. Most recipes are low-calorie, don’t use eggs, and permit the use of sugar-substitutes. They also can be made in a JIFFY, without special equipment or moulds, without pre-heating ovens, without waiting for hours for your stuff to bake, and so on. And the bottom line is that you master these and you can handle any Indian dessert recipe from any part of India, we promise. So What are you waiting for? Scroll up and grab a copy today.

Author: Prasenjeet Kumar
Publisher: http://www.cookinginajiffy.com
ISBN:
Category : Cooking
Languages : en
Pages : 154

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Book Description
43 Mouth-watering Ways to Cooking Fish in a JIFFY as Only Indians Can From Prasenjeet Kumar, the #1 best-selling author of the “Cooking In A Jiffy” series of cookbooks, comes the Ultimate Guide to Cooking Fish with such exotic spices and taste that you will be left asking for more. So say bye to the boring boiled and broiled ways to make fish and prawn dishes and let this new book open your eyes to the wonderful possibilities of cooking fish the way northern, southern, eastern and western Indians do. There are six starter (or dry) dishes, 14 curries, 12 prawn dishes, and 4 ways to cook fish head and eggs (caviar) the Indian way. For the spice-challenged or nostalgia ridden folks, there are 7 dishes from the days of the British Raj. So if you were wondering how to incorporate this superb, dripping with long strands of polyunsaturated essential omega-3 fatty acids (that the human body can’t naturally produce), low-calorie, high quality protein rich white meat in your daily diet, just grab this book with both your hands. Other books in the Cooking In A Jiffy Series How to Create a Complete Meal in a Jiffy (FREE) (Book 1) The Ultimate Guide to Cooking Rice the Indian Way (Book 2) The Ultimate Guide to Cooking Fish the Indian Way (Book 3) Keywords: fish recipes and recipe books, fish and vegetables, fish cookbooks and fish cook and fish diet, seafood cookbook, healthy seafood recipes and seafood cook, seafood meals, shrimp recipes and shrimp cooking, indian cooking, indian cookery, curry recipes, fish curry recipes, prawn curry recipes, indian cooking recipes, indian cookbook, quick and easy cooking, indian food, prawn malai curry, grilled fish, fish fingers recipe, fish fry recipe, fish amritsari, fish 65, prawn 65, fish head recipes, caviar, indian fish cocktail recipe, regional and international cuisine, pressure cooker cookbook recipes

Author: Prasenjeet Kumar
Publisher: http://www.publishwithprasen.com
ISBN:
Category : Self-Help
Languages : en
Pages : 118

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Book Description
Awaken the Phoenix Bird inside You. Rise in Your Career. Love Your Profession. ** Now available also in Italian, Portuguese and Spanish** Are you an introvert who feels that your extroverted colleagues are better at marketing themselves and in getting ahead in career while you are the one really slogging hard? Are you sick and tired of long working hours, office bullies, co-workers who steal your ideas, bosses who practice blatant favouritism or colleagues who backstab you? Have you recently lost your job and don’t know what should you now do? Then come to “Quiet Phoenix” where the #1 Best-selling Author Prasenjeet Kumar shares his own incredible story, of the journey from being a corporate lawyer to becoming a full time author-entrepreneur using his introversion as a strength to overcome all obstacles. Using everyday office incidents, experiences and politics that anyone (and not just lawyers) can immediately relate to, this book not only inspires but makes you come with your own uniquely actionable plan. Like the legendary Phoenix bird rising from the ashes, “Quiet Phoenix” sincerely intends to help all introverts or Quiet persons to lift them up literally from the bootstraps. So what are you waiting for? Scroll up and grab a copy today or download a sample now! And enjoy! Books in the Quiet Phoenix Series Celebrating Quiet People Quiet Phoenix: An Introvert's Guide to Rising in Career & Life (Book 2) Quiet Phoenix 2: From Failure to Fulfilment: A Memoir of an Introverted Child (Book 3) Keywords: Quiet power, introvert power, introvert advantage, self help books best sellers, career decisions, career break, career finding, self improvement 101 for men, creative confidence, creative career, creative entrepreneur and creative people and law firms, introvert social and Quiet introvert and introvert guide and introvert help and introvert extrovert and introvert business and introvert entrepreneur, uplifting stories, uplifting books, career change self help books, law firms, motivational, motivational and uplifting stories, uplifting books, career change self help books, law firms, motivational, motivational and inspirational books, personal growth and development, happiness, mental health, self-esteem, creativity, genius, behavioural psychology, law career, self respect, books on introversion, career guide, career lift, career choice, quiet the power of introverts in a world that can't stop talking by Susan Cain

Author: Prasenjeet Kumar
Publisher: http://www.cookinginajiffy.com/
ISBN:
Category : Cooking
Languages : en
Pages : 101

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Book Description
Presenting a Meal Planning Cookbook Like No Other Cookbook in the World From the popular website www.cookinginajiffy.com and the author of ten Amazon Bestseller cookbooks comes a cookbook that doesn’t focus on recipes. Instead, it shares the secret of creating a FULL MEAL PLAN in around 30 minutes. How can be meals made simple? With just Proper Sequencing and Parallel Processing of your actions, is author Prasenjeet Kumar’s answer. ˃˃˃ Applying the technique of sequencing to cooking would mean that.... Once you have decided what you would like to cook, you should gather all ingredients and wash, dry, chop, or blend them in the order they would be required in the recipe. French call this mise en place or putting it in place. You certainly can’t practice any cooking in a JIFFY without internalizing this first principle of intelligent cooking. ˃˃˃ Parallel processing is the art of juggling two or most tasks at the same time without hopefully affecting the quality of any. In meal planning diets, this would mean that while you put one dish to cook, you start chopping, blending or whatever for the next dish and so on. Needless to say, this little planning in advance can reduce both the cooking and preparation time considerably and enable you to prepare a full 3-4 course meal literally in a JIFFY. ˃˃˃ So if till now you didn’t know (or hadn’t thought about) as to how with proper sequencing and parallel processing you can reduce your drudgery by many, many folds, you have come absolutely to the right place. ˃˃˃ The Concept of Full Meal Planner and Parallel Processing This book is a humble attempt to let you experiment with this idea of SEQUENCING AND PARALLEL PROCESSING. In that background, the Book presents around 40 dishes grouped into 10 FULL MEALS consisting of: two “concepts” of breakfasts, four Indian meals, one Thai meal, one Japanese meal, and two Western meals. All are 3-4 course meals and all can be completed in less than 30-minutes. The examples given are, of course, only suggestive. Once you get the hang of the “philosophy” the author is talking about, you can come up with any number of your own permutations and combinations. Like the concept? Then just scroll up and add this or any of the other books of Prasenjeet Kumar to your cart. Keywords: meal planning, meal plan, meals made simple, meal planner, meal prep, meal revolution, meal planning made easy, meal planning diet, meal planning for dummies, meal planning free, free recipes, free cookbooks, free recipes cookbooks, free recipes for one, free recipes book, freebie cookbook, healthy breakfast ideas, healthy lunch ideas, healthy dinner ideas, scrambled eggs, how to make scrambled eggs, grilled tomatoes, how to saute peas, egg poach, how to poach egg, how to boil rice, cheese omelette, how to make cheese omelette, saute vegetables, how to make saute vegetables, arhar dal recipe, toor dal recipe, healthy pressure cooker recipes, healthy indian cooking, healthy indian recipes, keema curry, mince meat curry, curry recipes, french onion soup, how to make french onion soup, cold chicken, breaded baked chicken, how to make breaded baked chicken, KFC style chicken, how to make KFC style chicken, garlic toast, how to make garlic toast, khichdi, how to make lentils curry, lentils soup, lentil recipes, curd rice, aloo gobi, sabzi north indian style, veggies north indian style, jiffy cooking, cooking in a jiffy, healthy foods in a jiffy, healthy cooking in a jiffy, healthy cooking in a hurry, indian home cooking, classic indian cooking, chicken soup, how to make a basic chicken soup, indian lunch ideas, indian dinner ideas, Moong Dal recipe, thai green curry recipe, chicken teriyaki recipe, sambar, how to make sambar, Tomato chutney recipe, cabbage carrot and peas north indian style, mattar paneer, cottage cheese in a curry, quick and easy indian cooking, indian cooking in a jiffy, indian food, indian recipes

Author: Maneet Chauhan
Publisher: Clarkson Potter
ISBN: 1984823892
Category : Cooking
Languages : en
Pages : 273

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Book Description
“A sumptuous whistle-stop tour of India’s diverse food ways. Maneet has penned a love letter to the best of Indian food.”—Padma Lakshmi, host and executive producer of Top Chef and Taste the Nation IACP AWARD WINNER • LONGLISTED FOR THE ART OF EATING PRIZE • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Food Network • Salon • Epicurious • Garden & Gun • Wired Explore the bold flavors, regional dishes, and stunning scenery of India with over 80 recipes from Chopped judge and James Beard Award-winning chef Maneet Chauhan. In Chaat, Maneet Chauhan explores India’s most iconic, delicious, and fun-to-eat foods coming from and inspired by her discoveries during an epic cross-country railway journey that brought her to local markets, street vendors, and the homes of family and friends. From simple roasted sweet potatoes with star fruit, lemon, and spices to a fragrant layered chicken biryani rice casserole, and the flakiest onion and egg stuffed flatbreads, these recipes are varied, colorful, and expressive. Maneet weaves in personal stories and remembrances as well as historical and cultural notes as she winds her way from North to South and East to West, sharing recipes like Goan Fried Shrimp Turnovers, Chicken Momo Dumplings from Guwahati in Assam, Hyderabad's Spicy Pineapple Chaat, and Warm-Spiced Carrot and Semolina Pudding from Amritsar. With breathtaking photography and delectable recipes, Chaat is a celebration of the diversity of India's food and people.