Flavours of Delhi: A Food Lover's GuideJust as each ruler left his architectural mark on Delhi, so each bequeathed to it a culinary legacy. Flavours of Delhi- A Food Lover s Guidetells the story of Delhi through its food. It explores the city s culinary history beginning with Indraprastha, taking us through the Sultanate period, Mughal rule and the British raj, and bringing us right up to the present. Professional chef and food writer Charmaine O Brien s love for Delhi and its culinary delights is evident. She tells us not only what to eat, but also where to eat it. From paranthas in the galis of Chandni Chowk to kakori kababs at the fancy Dum Pukht, from chaat at a roadside stall to appams at Keraleeyam, from fresh fruit and vegetables at INA Market to fish at Chittaranjan Park, O Brien takes us on a guided tour through the capital, encouraging us to sample and savour as we see. History comes alive as the recipes in this book allow us to recreate the varied flavours of the city in our kitchens. |
From inside the book
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... powder 1/2 tsp red chilli powder 1 tsp coriander powder 1 tsp salt 2 medium tomatoes , chopped 2/3 cup ( 150 g ) curd , beaten smooth with a fork 1 tsp garam masala powder ( see Nehari recipe on p . 74 ) 1/2 tsp mango powder ( amchur ) ...
... powder 1 tsp coriander powder 1 tsp mango powder ( amchur ) 1/2 tsp red chilli powder ( or to taste ) 3 tomatoes , skinned and puréed finely chopped fresh coriander leaves for garnish Method Soak chickpeas overnight with the bicarbonate ...
... chillies finely chopped ( or to taste ) salt to taste 1 tsp garam masala powder 1 tsp mango powder ( amchur ) 1 tsp turmeric powder 1/2 tsp red chilli powder ( or to taste ) 1/2 kg potatoes , boiled , peeled and cubed Method Heat ghee ...