ISBN 9788172239152,Rocky's Table - Indian Menu For Fine Dining

Rocky's Table - Indian Menu For Fine Dining


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ISBN 9788172239152

HarperCollins Publishers

Publication Year 2011

ISBN 9788172239152

ISBN-10 8172239157


Language (English)

The Arts

FOOD AFICIONADO presents six menus, polished to perfection, for entertaining in style. In addition?and this is a first for Indian food books?he provides a detailed guide to matching wines with specific Indian flavours. Included is a selection of popular dishes from Kashmir, Rajasthan, Bengal and Kerala, as well as a range of Indian barbeques and fried kababs. Each of the fifty dishes featured here is accompanied by a photograph to give you a near-taste of the sumptuous food. Mohan?s recipes are tried and tested and he does not believe in short cuts. The preparations are authentic, yet easy to whip up in the contemporary kitchen. Each cuisine is organized into a composite menu covering vegetables, dals, fish, meats and dessert. You?ll find some unusual dishes too, such as palak rista (mini Kashmiri meatballs), rasgulla kadhi, papad ki sabzi, maach paturi (mustard fish wrapped in banana leaf) and goolar or fig kabab. Among the universal favourites are rogan josh, Kolhapuri mutton, prawn balchao, barah kabab and phirni. Follow this book and you will soon evolve into a master chef of Indian fine dining! About The Author Rocky Mohan is a food connoisseur who prides himself on the revival of the heritage of Indian cuisine. His knowledge of Indian food stems from a combination of two factors: his parental roots in Rawalpindi, where it is a tradition for men to cook, and his bachelor days in London when he yearned for home food and usually cooked his own meals. He now enjoys cooking for his guests despite his hectic business schedules. In fact, he would rather be known as a chef par excellence than as Executive Director, Mohan Meakin Brewery, his professional avatar. Rocky Mohan is the author of several best-selling cookbooks including The Art of Indian Cuisine, Wazwaan:Traditional Kashmiri Cuisine and Rice & Spice. His food columns for India Today Plus and were hugely popular, and his column in Hindustan Times was carried non-stop for eighty weeks