India: The Cookbook is the first comprehensive guide to Indian cooking, with over 1,000 recipes covering every aspect of India's rich and colourful culinary heritage. Unlike many other Indian cookbooks, it is written by an Indian culinary academic and cookbook author who lives and works in Delhi, and the recipes are a true reflection of how traditional dishes are really cooked all over India. They have been carefully edited to ensure that they are simple to follow and achievable in western kitchens, with detailed information about authentic cooking utensils and ingredients. Indian food has been hugely popular in the UK for many years, and the appetite for Indian food shows no sign of diminishing. Now, for the first time, a definitive, wide-ranging and authoritative book on authentic Indian food is available, making it simple to prepare your favourite Indian dishes at home, alongside less well-known dishes such as bataer masalydaar (marinated quails cooked with almonds, chillies and green cardamom), or sambharachi kodi (Goan prawn curry with coconut and tamarind). The comprehensive chapters on breads, pickles, spice pastes and chutneys contain a wide variety of recipes rarely seen in Indian cookbooks, such as bagarkhani roti (a rich sweet bread with raisins, cardamom and poppy seeds) and tamatar ka achar (tomato and mustard-seed pickle). India: The Cookbook is the only book on Indian food you'll ever need.

India: The Cookbook

Cookbooks, Food & Wine

Pant, Pushpesh

Regional & International

Phaidon Press

Fresh, delicious, easy Indian vegetarian dishes from the author of Phaidon's global bestseller, India: The Cookbook
Vegetables are an integral part of Indian cuisine - and this collection of 150 healthy and approachable vegetarian recipes showcases an array of delicious breakfasts and drinks, salads, vegetables and legumes, grains, and desserts. Drawing inspiration from India's myriad regions and culinary traditions, Pushpesh Pant simplifies this hugely popular cuisine with easily achievable, nourishing, and authentic dishes so tasty and satisfying that they are suitable for vegetarians, meat-eaters, and those simply wishing to reduce the amount of meat in their diet.

The Indian Vegetarian Cookbook

Cooking Methods

Indien. Das Kochbuch: Die Bibel der indischen Küche

Health, Fitness & Dieting

Alternative Medicine

Edel

The Grand Trunk Road, the axis of the Indian subcontinent's heavily populated north since the sixteenth century, was the brainchild of Sher Shah Suri. "Food path: Cuisine along the Grand Trunk Road from Kabul to Kolkata" presents a compelling and beautifully illustrated history of the road since its emergence as ancient India's first route for traders and invaders. Driving along the classic route, full of the footprints of history and culture, one has an unmatched opportunity to discover the culinary riches of India. The seductive flavours range from the barbequed temptations of Peshawar and Rawalpindi to the sumptuous secrets of the imperial dastarkhans of Delhi and Agra; from the succulent kebabs of the Awadh region to the sublime vegetarian repast of Varanasi and the tantalizing sweets of Bengal. Indeed, the GT Road is the best introduction to the fulsome flavours of India. Bon voyage and bon appetit!

Food Path: Cuisine Along the Grand Trunk Road from Kabul to Kolkata

Roli Books Pvt. Ltd.

Indian Fast Food

Ajanta and Ellora enclose grand, mysterious and awe-inspiring cave temples, located in a horseshoe-shaped hillside in the state of Maharastra in India. Some of the world's most beautiful frescos and sculptures encompassing Buddhist, Hindu and Jain beliefs have been found here. Beautiful photographs capture the richness of an ancient ethos.

Ajanta and Ellora: Cave Temples of Ancient India

Nou, Jean Louis

Lustre Press

'Cuisines' of India is an introduction, an invitation, to the resplendent realm of foods and flavours of this sub-continent. It strives to unveil and showcase the classic as well as creative innovations from different food zones illustrative of the synthesising genius of the Indian people. The concept of 'rasa' (literally meaning essence) is common to the domains of arts and gastronomy. This delicious exploration of incredible India is inspired by the realisation that the culinary heritage of this vast and varied land is as priceless as its literature, music, dance and majestic monuments.

Incredible India: Cuisines: Incredible India

Arts & Photography

Wisdom Tree Publishers

From The King's Table to Street Food: A Food History of Delhi

Speaking Tiger Books

ANTHARASHTRIYA SANGATHAN

McGraw–Hill Education

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Books by Pant, Pushpesh