Pratibha Karan's Books

Biryani

By: Pratibha Karan

Write a review Read reviews Take a Quiz Solve Book Puzzle

The biryani is India’s most beloved dish—one that has spread to all the four corners of the country and assumed many forms. It originated in the Mughal courts, flowering in the jagirs of Awadh, and it is in Lucknow, Delhi and the small Muslim principalities of north India that one finds the classic versions, subtle, refined, and delicately flavoured. Pratibha Karan gives us not just the definitive recipes from these regions but unearths rare and old dishes such as a biryani made with oranges, Rose Biryani and Kebab Biryani. In the south, the biryani has an equally distinguished lineage, if not more so. There are the blue-blooded biryanis of Hyderabad which include gems such as the Doodh ki Biryani, Keeme ki biryani and Bater ki biryani. Away from the royal courts, the biryani has adapted itself into a spicy local delicacy in Tamil Nadu, with many towns like Salem, Aambur, Dindigul boasting of their own signature version of the dish. Kerala too is home to many - a prawn biryani spiced with curry leaves and aniseed, a mutton one laced with star anise. There are as many stunning variations in the east and west—Goan biryanis using vinegar and olives; unusual dishes from the Parsi and Sindhi communities; Bengali adaptations using fish and mustard seeds, even a dish from Assam! Immaculately researched, full of extraordinary recipes, and beautifully designed and photographed, Biryani is the ultimate book on this princely dish.

Average ratings

N/A

Write a review

Solve jigsaw puzzle

Age

Page Count

310

Publisher

Random House India

Published Date

ISBN 10

8184002548

ISBN 13

9788184002546

The Book of Dals

By: Pratibha Karan

Write a review Read reviews Take a Quiz Solve Book Puzzle

The Book of Dals

By: Pratibha Karan

Dals have been an essential part of the human diet for centuries and they are an integral part of Indian cuisine. There are many enticing varieties of dals to choose from. Pratibha Karan, in The Book of Dals, takes you on an incredible journey to different regions of the country and shows how locally available spices and herbs, vegetables and fruit impact the food of that region. The variety of dals and dal-based dishes that you can make with these are phenomenal and mind-boggling. This book offers many varieties of beautiful, fragrant and beguiling dals that will have anyone savouring them in raptures. From the southern India, you will find Telangana Sambar, Khatti Dal and Dalcha with Vegetables and Meat. They are made using delicious combinations of chillies, tamarind, cloves, cardamom, pepper, coconut, curry leaves and drumsticks. It also has recipes such as Kootu from Tamil Nadu and the famous Bisi Bele Huliyana from Karnataka. You will also find Lentils in Coconut Milk, Katachi Amti and Moong Sprouts from Maharashtra, and Dhansak, a Parsi dish, from Gujarat in western India. Dals from eastern India such as Chana Dal Bengali-style and Assamese Mati Maa are included. From the northern India, Delhi Rajma and Punjabi Dal Makhani find a place in the book. This book is not limited by borders. It includes exotic dal recipes from the neighbouring countries like Nepal and Sri Lanka, and some delicious and wholesome dal-based soups too.

Average ratings

N/A