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Indian Subcontinent
Kashmiri Cuisine: Through the Ages
 
 
Author
Sarla Razdan. M.J. Akbar, foreword.
Publisher Lustre  
Format hardcover
Product Dimensions 9.3 x 7.75 x 0.7 inches
ISBN 9788174366924
Pages/Publication Date 144/2011
Daedalus Item Code 11297
List Price: Import
Sale Price: $9.98 $6.98
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Description
Featuring an eclectic mix of exotic spices and herbs brought to the region by Hindu, Persian, Central Asian, and North Indian cultures, Kashmiri cuisine is known for its rich and exquisite flavors. From Nadir Churma (Lotus Stem Chips) to Yakhni (Lamb Cooked in Yoghurt), Gaad Talith t' Badam (Fried Fish with Almonds) to Dum Oluv (Whole Spicy Potatoes), this cookbook tours Kashmir in 143 widely varied recipes and vivid color photographs. The book provides an introductory section on basic preparations, followed by chapters on snacks, lamb dishes, chicken and fish, vegetarian dishes, rice and breads, chutneys and pickles, desserts, and low-calorie recipes.
 
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