The Lucknow Cookbook: A collection of recipes that celebrates the tehzeeb and nazaakat of Lucknow
Product ID: 87239977
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Lucknow’ s famous Ganga-Jamuni Tehzeeb— a melding together of influences— is seen in its art, architecture, dance and music. But nowhere is this Tehzeeb better represented than in its food, redolent with the tastes of Turkey, Persia and Afghanistan and infused with the flavours of Sindhi, Parsi, Punjabi, Nawabi, Mughlai and British food. When Sunita Kohli’ s parents, Chand and Inder Prakash Sur, first settled inucknow after having toeaveahore following partition, they brought with them only the memories of home. In theucknow cookbook Sunita Kohli and Chand sur bring together the taste and smells of home in these 150 well-loved dishes from their kitchens and from the kitchens of family and friends. These delectable kebabs and soups, biryanis, pulao's and raitas, mutton, chicken and fish dishes, paranthas and rotis, vegetables, sweets and puddings, cocktail snacks, chutneys and pickles are a taste of the fableducknowi tradition of hospitality. A celebration of the Tehzeeb ofucknow as well as its nazaakat (elegance) the book is also a portrait of the city and its storied history. Review: Just Like Others Have Said...An Everyday Lucknow Cookbook and NOT Shahi/Nawabi Dastarkhwan - I want to confirm and verify that this book is an on-demand printed book (probably the large Ingram Content Group), meaning that the ordered date corresponds to the printed date in the back of the book. The photographs in the book are black and white. There is NO color food photography in the book. I ordered mine through "Shipped and Sold by desertcart." If you're looking for an everyday Lucknowi cookbook, this is it. It will be a great and wonderful addition to your cooking library. If, on the other hand, you're expecting Awadi in the style of Nawabi cuisine, you'll be disappointed. If you're looking for shahi/nawabi style of Awadh cooking, I personally recommend "Dastarkhwan-e Awadh" and "Flavours of Avadh." I have both of these books, and they're excellent. Ronald N. Tan @ "Tan Can Cook" Vacaville, California, USA Review: much more authentic recipes if you google - Returned the book . One look at their Galouti Kabab recipe and I returned the book Checkout Ranveer Brar recipe for the same on net or youtube and just by looking at his masala you will know the difference.
| Best Sellers Rank | #996,779 in Books ( See Top 100 in Books ) #3,631 in Quick & Easy Cooking (Books) |
| Customer Reviews | 4.4 out of 5 stars 267 Reviews |
R**N
Just Like Others Have Said...An Everyday Lucknow Cookbook and NOT Shahi/Nawabi Dastarkhwan
I want to confirm and verify that this book is an on-demand printed book (probably the large Ingram Content Group), meaning that the ordered date corresponds to the printed date in the back of the book. The photographs in the book are black and white. There is NO color food photography in the book. I ordered mine through "Shipped and Sold by Amazon." If you're looking for an everyday Lucknowi cookbook, this is it. It will be a great and wonderful addition to your cooking library. If, on the other hand, you're expecting Awadi in the style of Nawabi cuisine, you'll be disappointed. If you're looking for shahi/nawabi style of Awadh cooking, I personally recommend "Dastarkhwan-e Awadh" and "Flavours of Avadh." I have both of these books, and they're excellent. Ronald N. Tan @ "Tan Can Cook" Vacaville, California, USA
A**R
much more authentic recipes if you google
Returned the book . One look at their Galouti Kabab recipe and I returned the book Checkout Ranveer Brar recipe for the same on net or youtube and just by looking at his masala you will know the difference.
M**G
Evocative and Authentic
This e book was an "impulse buy" I was wanting to buy a Sri Lankan cookbook but there were none that I liked so I settled on this and it was a pleasant revelation and a book of plenty
T**A
Good recipes
Good recipes.
M**Y
For professional cooks - prob. superb. For amateurs, mixed bag
I have been cooking Indian food from Madhur Jaffrey's recipes, for going on 40 years. My Indian friends are kind enough to say I do it well. This book has some excellent recipes that everyone can do. Some recipes that professionally trained Indian cooks can follow despite the evident gaps in the technical narrative. And some recipes that depend on ingredients one may be able to obtain only by mail order. Most of us will also pass by on the other side of the ancestor worship at the beginning of the book. To concrete assessment of the recipes, our attempt at the kebabs was a complete flop, even though I on a hand mincer. The aubergines stuffed with hung yoghurt, on the other hand, was (my French wife proclaimed) "a chef d'oeuvre". Even with the latter, you need a reliable (probably mail-order) source of ground pomegranate seeds. So, for gifted amateurs and pros, this is a really sensible approach to Awadhi cooking.
W**Y
Lovely recipes
Beautiful recipes but not enough flashy pictures!
P**U
The food book I had always wanted to read
Food means memories and this book has perfectly captured that essence. A beautiful, beautiful book on memories and food intertwined.
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