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Simply Indian
Sanjeev Kapoor's books are eagerly awaited and when published they do not disappoint. This is one such. Meticulously prepared texts and pleasingly photographed delicacies will please the reader immensely.
From the publisher's website: "The clamour for Indian food is natural. What with its rich history dating eons back when the Rajahs and Maharajahs fired the imagination of the palace cooks to come up with a wide variety of exotic and delectable dishes that have left a lasting impact on the palates of connoisseurs of good food. Dishes like Murgh Shahjahani Chaat, Amaras ke Malai Aloo, Narangi Pulao and Gulab-e-Gulkand have endured the test of time and are still as popular as they were then. Perhaps the reason for the world wide popularity of Indian food is the fact that it has a lot of intermingling flavours, is healthy, is easy to prepare and above all can be digested effortlessly.
Indian food as it is today is the result of evolution. The recipes that have been passed through generations have in the process gathered a lot of influences of foreign tastes and textures. And we have brought you these delicacies within the covers of this beautifully produced book with exquisite photograph that aptly complement the exotic dishes. It is sure to find a pride of place on the shelves of any discerning collector.
The recipes have been judiciously chosen to give readers a taste of India that is authentic, yet ingeniously formatted to complement a modern meal from starters and soups through the main course to the desserts. There are a total of 91 ravishing recipes in this book."
From the publisher's website: "The clamour for Indian food is natural. What with its rich history dating eons back when the Rajahs and Maharajahs fired the imagination of the palace cooks to come up with a wide variety of exotic and delectable dishes that have left a lasting impact on the palates of connoisseurs of good food. Dishes like Murgh Shahjahani Chaat, Amaras ke Malai Aloo, Narangi Pulao and Gulab-e-Gulkand have endured the test of time and are still as popular as they were then. Perhaps the reason for the world wide popularity of Indian food is the fact that it has a lot of intermingling flavours, is healthy, is easy to prepare and above all can be digested effortlessly.
Indian food as it is today is the result of evolution. The recipes that have been passed through generations have in the process gathered a lot of influences of foreign tastes and textures. And we have brought you these delicacies within the covers of this beautifully produced book with exquisite photograph that aptly complement the exotic dishes. It is sure to find a pride of place on the shelves of any discerning collector.
The recipes have been judiciously chosen to give readers a taste of India that is authentic, yet ingeniously formatted to complement a modern meal from starters and soups through the main course to the desserts. There are a total of 91 ravishing recipes in this book."
134 pages, Hardcover
First published September 1, 2003
About the author
Sanjeev Kapoor
235 books25 followersFrom Chef's website: "Master Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine today. He is Chef extraordinaire, TV show host, author of best selling cookbooks, restaurant consultant, co-owner of TV channel and winner of several culinary awards! He is living his dream of making Indian cuisine the number one cuisine in the world and empowering Indian women through power of cooking to become self sufficient.
• Sanjeev Kapoor has been honoured with the National award for ‘Best Chef of the Year 2008’ by the Ministry of Tourism, Government of India.
• In the March 2010 issue of Reader’s Digest, Sanjeev Kapoor figures at No. 31 in the list of 100 of India’s Most Trusted persons.
• A 24 x 7 TV Channel ‘Food Food’ has been launched on 24th January 2011, first of its kind in South East Asia. Well received and appreciated by people and professionals.
• Khana Khazana, his cookery show on television was telecast non stop for more than 17 years and also won the ‘Best Cookery Show’ award by Indian Television Academy (ITA) and Indian Telly awards year after year.
• Sanjeev Kapoor is on the panel of Ministry of Tourism, Govt of India, made specifically to document Indian Cuisine and release an authentic version of it for Indians to follow and rest of the world to understand Indian Cuisine in the right perspective.
• He appeared on popular US cookery show hosted by Rachel Ray show in April 2009 and April 2011 and was introduced by her as an amazing chef who has sold more cookbooks than any other chefs who have appeared on her show.
• Sanjeev Kapoor was launched from the portals of the House of Commons, London by Mr. Fabian Hamilton, MP (North East Leeds, Yorkshire) in the presence of many dignitaries and officials in February, 2009.
• His best selling books reach an enthralling number of more than 140 titles (in English, Hindi, Marathi and Gujarati) with Fun Foods for Fussy Kids and Wedding Collections hitting the stands lately. More recently, his new book How to Cook Indian for the international audience has taken the West by storm. This book has been listed among the ‘Summer Cookbooks of the year 2011’ in New York Times. ‘Food & Wine’ magazine in their review of the book describe Chef Kapoor as someone who has almost single-handedly made spending time in the kitchen seem like fun.
• His portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 6,000 tried and tested recipes and a wealth of information on the art and craft of cooking. Very popular especially amongst Indian women as also NRIs who get homesick for Indian food. It has 2 lakh registered users, with a page view of 7 million per month in age group 20-60 years and around 2 million hits a day. [Facebook page is at http://www.facebook.com/ChefSanjeevKa... ]
• Sanjeev Kapoor is on the board of Singapore Airlines International Culinary Panel sharing the limelight with some award winning star chefs from culinary capitals across the globe.
• Sanjeev Kapoor has been contributing regularly to the society through his work for children with Autism. Under Corporate Social Responsibility he has taken on himself the challenge of improving/feeding school meals in remote villages and for children from the weaker sections of the society.
• Another brand of Sanjeev Kapoor - Wonderchef – enables Indian women to empower themselves by starting their own business.
• As a restaurant consultant he has granted his franchise to a number of restaurants both in India and abroad which have all been very well appreciated.
• Under the brand name Sanjeev Kapoor’s Khazana, a wide range of food products, including finger licking Pickles, Blended Masalas, Gourmet Chutneys and 123 Ready To Cook Mixes have already created millions of admirers nationwide and internationally.
• A fan page in FACEBOOK was started in mid-2009 and has around 2,50,000 fans and growing. It has around 4500 interactions p
• Sanjeev Kapoor has been honoured with the National award for ‘Best Chef of the Year 2008’ by the Ministry of Tourism, Government of India.
• In the March 2010 issue of Reader’s Digest, Sanjeev Kapoor figures at No. 31 in the list of 100 of India’s Most Trusted persons.
• A 24 x 7 TV Channel ‘Food Food’ has been launched on 24th January 2011, first of its kind in South East Asia. Well received and appreciated by people and professionals.
• Khana Khazana, his cookery show on television was telecast non stop for more than 17 years and also won the ‘Best Cookery Show’ award by Indian Television Academy (ITA) and Indian Telly awards year after year.
• Sanjeev Kapoor is on the panel of Ministry of Tourism, Govt of India, made specifically to document Indian Cuisine and release an authentic version of it for Indians to follow and rest of the world to understand Indian Cuisine in the right perspective.
• He appeared on popular US cookery show hosted by Rachel Ray show in April 2009 and April 2011 and was introduced by her as an amazing chef who has sold more cookbooks than any other chefs who have appeared on her show.
• Sanjeev Kapoor was launched from the portals of the House of Commons, London by Mr. Fabian Hamilton, MP (North East Leeds, Yorkshire) in the presence of many dignitaries and officials in February, 2009.
• His best selling books reach an enthralling number of more than 140 titles (in English, Hindi, Marathi and Gujarati) with Fun Foods for Fussy Kids and Wedding Collections hitting the stands lately. More recently, his new book How to Cook Indian for the international audience has taken the West by storm. This book has been listed among the ‘Summer Cookbooks of the year 2011’ in New York Times. ‘Food & Wine’ magazine in their review of the book describe Chef Kapoor as someone who has almost single-handedly made spending time in the kitchen seem like fun.
• His portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 6,000 tried and tested recipes and a wealth of information on the art and craft of cooking. Very popular especially amongst Indian women as also NRIs who get homesick for Indian food. It has 2 lakh registered users, with a page view of 7 million per month in age group 20-60 years and around 2 million hits a day. [Facebook page is at http://www.facebook.com/ChefSanjeevKa... ]
• Sanjeev Kapoor is on the board of Singapore Airlines International Culinary Panel sharing the limelight with some award winning star chefs from culinary capitals across the globe.
• Sanjeev Kapoor has been contributing regularly to the society through his work for children with Autism. Under Corporate Social Responsibility he has taken on himself the challenge of improving/feeding school meals in remote villages and for children from the weaker sections of the society.
• Another brand of Sanjeev Kapoor - Wonderchef – enables Indian women to empower themselves by starting their own business.
• As a restaurant consultant he has granted his franchise to a number of restaurants both in India and abroad which have all been very well appreciated.
• Under the brand name Sanjeev Kapoor’s Khazana, a wide range of food products, including finger licking Pickles, Blended Masalas, Gourmet Chutneys and 123 Ready To Cook Mixes have already created millions of admirers nationwide and internationally.
• A fan page in FACEBOOK was started in mid-2009 and has around 2,50,000 fans and growing. It has around 4500 interactions p
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Displaying 1 - 2 of 2 reviews
October 7, 2024
Sanjeev Kapoor is the emperor of Indian cuisine. He has very easy recipe, easy methods and most important the presentation. How the food looks when it is served to you is very important to him and also to all of us. There are recipes of vegetarian, non-vegetarian food, snacks and meals. Food is very personal. What you eat reflects your background, your economic status, your exposure to lifestyle and many more things. And he has the recipes for the middle class and also for the prince that is why he is dressed like a Maharaja on the cover. I suggest you all to go for this book as it has very easy to follow recipes and the pictures are so tempting that you want to tell him please give me all this food right away.
June 18, 2010
has some excellent recipes which i hve tried..good...
Displaying 1 - 2 of 2 reviews