Hardeep Singh Kohli loves many things in life - but none more than food. He loves to eat it, he loves to cook it. So when he decided to travel round India, searching for his roots, what seemed the obvious thing to take with him? Will Hardeep find the India he is searching for through his recipe book? And will he find himself along the way?
Authentic Regional Cuisine of India is a beautifully written and illustrated cook book, as well as a travelogue and history of the famous Grand Trunk Road since its emergence as India’s first route for traders. The book follows Hardeep Singh Kohli’s travels along this age-old route, starting in Calcutta and linking with Lucknow, Aligargh, and Delhi before curling north into the Punjab. This book takes a fascinating look at the food, culture and traditions that have sprung up along the road, with recipes that reflect the eating traditions of the real India. The recipes are provided by Anirudh Arora, head chef at Moti Mahal in London, who has devoted his career to researching the long-forgotten cuisine of rural India as found along the old Grand Trunk Road. Nostalgic favorites include ‘bhalla papadi chaat', a dish discovered in the streets of North India featuring crisp-fried pastry and chickpeas with a tamarind and mint chutney. From the seductive barbecued flavours of the Punjab to the sublime dals and vegetarian food of Lucknow, this is an eye-opening look at Indian food.
Authentic Regional Cuisine of India is a beautifully written and illustrated cook book, as well as a travelogue and history of the famous Grand Trunk Road since its emergence as India’s first route for traders. The book follows Hardeep Singh Kohli’s travels along this age-old route, starting in Calcutta and linking with Lucknow, Aligargh, and Delhi before curling north into the Punjab. This book takes a fascinating look at the food, culture and traditions that have sprung up along the road, with recipes that reflect the eating traditions of the real India. The recipes are provided by Anirudh Arora, head chef at Moti Mahal in London, who has devoted his career to researching the long-forgotten cuisine of rural India as found along the old Grand Trunk Road. Nostalgic favorites include ‘bhalla papadi chaat', a dish discovered in the streets of North India featuring crisp-fried pastry and chickpeas with a tamarind and mint chutney. From the seductive barbecued flavours of the Punjab to the sublime dals and vegetarian food of Lucknow, this is an eye-opening look at Indian food.
Exploring the issue of Islamophobic attacks against Sikhs since 9/11, this book explains the historical, religious and legal foundations and frameworks for understanding race hate crime against the Sikh community in the UK. Focusing on the backlash that Sikhs in the UK have faced since 9/11, the authors provide a theological and historical backdrop to Sikh identity in the global context, critically analysing the occurrences of Islamophobia since 9/11, 7/7 and most recently post-Brexit, and how British Sikhs and the British government have responded and reacted to these incidents. The experiences of American Sikhs are also explored and the impact of anti-Sikh sentiment upon both these communities is considered. Drawing on media reporting, government policies, the emerging body of inter-disciplinary scholarship, and empirical research, this book contributes to the currently limited body of literature on anti-Sikh hate crime and produces ideas for policy makers on how to rectify the situation. Providing a better understanding of perceptions of anti-Sikh sentiment and its impact, this book will of interest to scholars and upper-level students working on identity and hate crime, and more generally in the fields of Religion and Politics, Cultural Studies, Media Studies, and International Studies.
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