Beschreibung
In Indian Cuisine, unlike the Western World Bread is not given its due and also there are hundreds of Indian Breads that the rest of the world are not aware of and also within India the North does not know about the breads of the South and the East does not know about the breads of the West. To set matters right the students of the Department of Culinary Arts of Welcomgroup Graduate School of Hotel Administration, Manipal University embarked on a discovery of Indian breads from their home kitchens and unearthed breads exotic and common place from the recipes of their Grand mothers, Aunts and Mothers. The purpose of this book is to expose the rest of India and the whole world to an exciting world of INDIAN BREADS from the Paknam and Tanja of the North East to the Siddu of Himachal and Parathas of Delhi and Lucknow, to the Dal Bhaati of Rajasthan, Khandvi of Gujarat, Mutli, Adais and Pathiris of the South. The world of Indian Breads is sure to excite any true food enthusiast due to the variety and the ease of making. The final word we from the department of culinary arts would like to say is that all these recipes are tried and tested and hope whoever reads this has fun making them.
Autorenporträt
Chef Vasanthan is an Associate Professor at department of culinary arts, Welcomgroup Graduate School of Hotel Administration WGSHA, Manipal University, India. His interests include Baking, Indian Breads and Food Anthropology.Chef Kali is an Assistant Professor in the same department and has an interest in culinary research and Food Photography.
