A Culinary Tour of India: Book by Yogesh Singh

A Culinary Tour of India

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ISBN: 9789384588489    Publisher: I.K International Publishing House Pvt Ltd Year of publishing: 2015     Format:  Paperback No of Pages: 328        Language: English
This text offers a culinary tour of India - comprehensively describing the history, evolution and impact of various elements of the country's remarkable cuisine. Regional variations along with wide-ranging...Read more
This text offers a culinary tour of India - comprehensively describing the history, evolution and impact of various elements of the country's remarkable cuisine. Regional variations along with wide-ranging cooking styles and various facets of Indian cuisine are explored for food enthusiasts and budding hoteliers. This book will act as a reference point for graduates and those pursuing their career in the hotel industry. While the market is flooded with books containing recipes from Indian cuisine, this book takes you on a gastronomic journey of the country providing an encyclopaedic perspective of the magnificent flavours and aromas of this wonderful land. The first part of the book familiarizes the reader with the range of Indian cuisine, emphasizing ingredients and food produced and consumed in different periods. It also features certain gastronomic references from ancient eras and texts such as the Ramayana and Mahabharata. The second part of the book examines cuisine of almost every state of India, and includes eating trends and habits, staples and the speciality dishes. The third and last part covers spices, different gravies, breads, beverages, sweets, biryani and pulao, and kitchen equipment.
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About the author: Yogesh Singh
Yogesh Singh has a rich experience of about 12 years in the field of academics at various reputed institutes of the country, besides Industry experience... Read more
Yogesh Singh has a rich experience of about 12 years in the field of academics at various reputed institutes of the country, besides Industry experience of working with HRH Group of Hotels. An alumini of IHM Lucknow from the batch of 2001, he later did his masters in the field of Tourism as well as MBA in Hospitality Management. Currently, he is a senior faculty at Institute of Hotel Management (IHM), Kurukshetra (affiliated to NCHMCT, Noida) in the field of Culinary Arts. His area of specialization is Indian Regional Cuisine with a keen interest in socio-cultural and climatic influences on the evolution of food habits in different parts of the country. Besides an active researcher, he has designed and delivered various customized training programmes for organizations like RTDC and State Tourism Corporations. He has also developed course content for Food Production in Distance Education stream of Mahaveer Vardhman Open University, Rajasthan.
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