About the book:
The world sings praises about the Indian cuisine. Divided into four basic regional styles of cooking and presenting food, namely North Indian Cuisine, South Indian Cuisine, East Indian Cuisine and West Indian Cuisine, overall, India has the largest variety of dishes to appease the sweet, salty and spicy factions and holds the crown of being the world’s most flavoured cuisine.
Modern Indian food carries the weight of maintaining traditional trends of the various Indian cuisines which include both the Hindu vegetarian diet and the Muslim delicacies. But in way it puts a twist of its own by involving foreign cuisines which have helped in developing and broadening the palate of people hereby assimilating various food cultures of the world under one roof.
About the author:
Dr. Anshumali Pandey is renowned in the field of Hospitality Tourism and Tribal Food. He is a Chef and a Teacher by profession, author, business auditor, and an avid culinary traveller to the Sub continental hinterlands.
Queries are welcomed: anshumali.pandey@gmail.com
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