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

With this collection of exotic recipes, Copeland Marks once again allows cooks the opportunity to expand their culinary horizons by exploring the cuisines of some very unusual areas of India. Marks has brought back recipes for vegetable and rice dishes, soups, fish, spicy meat stews, mouth-watering breads, and curries which are exotic yet easy to prepare.Ingredients and cooking methods -- Note on sources of ingredients -- The Bengali kitchen -- the Jewish kitchen -- the Anglo-Indian kitchen -- The Parsi kitchen -- The Hindu and Muslim kitchens of Kashmir -- The Tibetan kitchen of Darjeeling. Well-known food writer Copeland Marks has a unique talent for going to exotic places and returning with cuisines home cooks can take great pleasure in cooking for themselves. Here is an Indian cookbook that helps us discover delightfully accessible food in unfamiliar kitchens. More than two hundred dishes gloriously represent the range of flavors and cuisines of India's regional groups including: - Anglo-Indians of Calcutta: Hearty, spicy and deeply satisfying foods. - Bengalis: Delicious seafood and vegetarian dishes, and exquisite desserts. - Jews of Calcutta: Imaginative combinations of Middle Eastern and Indian elements that follow the traditional dietary laws. - Kashmiris: Food that combines Hindu and Muslim traditions with creative use of vegetables, fruits and nuts. - Parsis: Piquant and innovative dishes from the descendents of the Persians. -Tibetans of Darjeeling: Food that displays the shared influence of China and India in Tibetan culture; stuffed breads are a particular favorite. Here is an extraordinary experience for the practical, health-conscious cook and the culinary folklorist alike. The Varied Kitchens Of India......Page 1 Contents......Page 6 Preface......Page 8 Acknowledgments......Page 10 Ingredients and Cooking Methods......Page 12 Note on Sources of Ingredients......Page 20 The Bengali Kitchen......Page 22 The Jewish Kitchen......Page 40 The Anglo-Indian Kitchen......Page 116 The Parsi Kitchen......Page 142 The Hindu and Muslim Kitchens of Kashmir......Page 190 The Tibetan Kitchen of Darjeeling......Page 240 Bibliography......Page 280 Index......Page 282 A detailed exploration of the foods of India through 200 recipes; organized by ethnic and geographic origin.