The Varied Kitchens of India: Cuisines of the Anglo-Indians of Calcutta, Bengalis, Jews of Calcutta, Kashmiris, Parsis and Tibetans of Darjeeling by Copeland Marks

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  • robm on January 30, 2011

    Another Copeland Marks exploration of less-well-known cuisines, focussing on the cooking of Bengal and Calcutta. The Indian-Jewish specialties are worth the price of the book, but so are the other recipes from often overlooked communities in India! Definitely recommended!

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  • ISBN 10 0871314762
  • ISBN 13 9780871314765
  • Linked ISBNs
  • Published Apr 01 1986
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Rowman & Littlefield
  • Imprint M. Evans& Co Inc

Publishers Text

This Indian cookbook is an introduction to accessible food in unfamiliar kitchens. It offers 200 dishes which represent the varied cuisine of India's regional groups: the Anglo-Indians of Calcutta, whose food is hearty and spicy; the Bengalis, celebrated for fish, seafood and vegetarian dishes; the Jews of Calcutta, whose cuisine combines Middle Eastern and Eurasian elements, and follows dietary laws; the Kashmiris, whose traditions are a mixture of Hindu and Muslim, with creative use of vegetables, fruits and nuts; the Parsis, descendants of the Persians who settled in India around AD 700; and the Tibetans of Darjeeling, whose principal cooking technique is stir-frying, and combines Indian and Chinese elements, with stuffed breads being a particular favourite.

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