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 SPECIFICATION
DASTARKHWAN-E-AWADH: THE CUISINE OF AWADH (hb)2006
Author: BHATNAGAR
ISBN: 8172232306
Year: 2006
Publisher: HARPER COLLINS PUBLISHER (INDIA) LTD.
Category: GENERAL INTEREST  >-- COOKERY  >-- COOKERY Untitled Document
Edition: 1
Format: Hard Cover
Language: English
Pages: 122
 ABOUT THE TITLE
With lavish four-color this is the first book to present timeless classic recipes from the stately kitchens of the Awadh region renowned for the finest food. This album describes the history and cultural roots of the Awadh Cuisine of a bygone era of gracious living. The Nawabs of Awadh were renowned for their extravagance and patronage of the best courtesans craftsman and cooks. Like the internationally acclaimed dance form of Kathak; the exquisite chikan embroidery the cuisine of Awadh is famous for its nafaasat ad nazaakat achieved through a magical blending of spices slow fire cooking and its harmony with the seasons of nature. Dastarkhwan literally means a meticulously laid-out ceremonial dining spread. It is customary in the Awadh region for three generations to sit around and share the dastarkhwan. Laden with the finest and most varied repertoire of the Bawarchis the dastarkhwan of the Roessa were called khasa . This book presents the cornucopia of recipes from the khasa category. Using anecdotes and information from the descendants and scions of the Nawabs and Taluqdars; Bawarchis and Rakabdars; both Sangeeta Bhatnagar and R K Saxsena have endeavored o provide a glimpse of the fastidious culture and cuisine of Awadh in its true ambience. The lavish four-color pictures are not only illustrative but provide in themselves a glimpse of pas and present day Awadh. THE AUTHORS: Sangeeta Bhatnagar received her college and university education in the capital city of Lucknow the seat of Awadh. She also obtained her Ph.D in Economics from Lucknow University and also lectured there for a few years. R K Saxsena has two decades of rich experience in the hotel and catering Industry. After graduating from Bombay university he got his post graduate diploma in Specialized Hotel Management from Bombay Catering Institute. He spent ten years in he hotels of Lucknow Bombay Goa and Washington DC mostly operating and managing the catering outlets and spending a lot of time in the kitchens..
AUTHOR:
Sangeeta Bhatnagar
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