Allied Publisher

CLASSIC COOKING OF PUNJAB

ISBN

81-7764-566-8

Author

Jiggs Kalra ,Pushpesh Pant ,Raminder Malhotra ,

Publish Year

2004

Publisher

Allied Publishers Pvt. Ltd

Amount

Rs. 300.00

Pages

xx + 152 pp

Table of Contents

About the Book

No Punjabi has ever treated the ‘two square meals’ as a daily chore. The emphasis has traditionally been on robust food, grains and vegetables in their basic form, prepared with the simplest of ingredients and basic techniques. The food continues to be robust with a premium on quality and purity. This is what the undivided Punjab took pride in.

Punjab- this side of the border or that- is situated at the crossroads of the Silk Route. This allowed the Punjabis- Sikh, Hindu and Muslim- to imbibe diverse culinary influences. The proximity with Persia, Afghanistan and central Asia also gave them a taste for fresh and dried fruits and exotic nuts.

The contemporary Punjab repast aspires to be subtle and sophisticated. With the world shrinking and everyone’s appetite for new culinary experiences growing, the Punjabi genius for creative cooking is at the forefront of a grand revival of Indian cuisine.

This book showcases the legacies of Lahore and Amritsar, Peshawar and the wonderful diversity of Frontier foods, and the basic and robust foods of Baluchistan in a hundred recipes and more; with useful appendices, tables, and charts of weights and measures.

About the Author(s)

Name	:	Jiggs Kalra
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Description	:	Jiggs Kalra, Pioneer food columnist and culinary TV anchor, author gastronome and food consultant, has been Advisor to the Indian Trade Promotion Organization and the Ministry of Tourism, Government of Rajasthan. He is on the Board of Directors of MTR Foods, Bangalore. Jiggs has been consultant to various national and international hotels and hotel chains. He also conducts festivals of India frequently both in India and abroad, and is considered an Ambassador of Indian cuisine worldwide. He represented India at the Peabody Hotel, the first World Gourmet Summit in Singapore, the St. Moritiz Winter Festival in Switzerland, and the third Food and Wine Festival in Singapore. Jiggs continues to write extensible in news papers and journals of repute and has anchored two very popular TV programmes, Zaique ka Safar and Daawat: An invitation to Indian Cooking. He is also recipient of the Lifetime Achievement Award from the Mayo College Heritage Society.

Name	:	Pushpesh Pant
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Description	:	Is an academic, author and freelance TV producer. He has researched and scripted extensively for Television, and produced Telefilms and documentaries on subjects like national movements, literary heritage and the environment. He is expert consultant for educational TV programs to various Universities and is on the advisory panel of the National Book Trust. He participates frequently in telecasts by Doordarshan and the BBC.

Name	:	Raminder Malhotra
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Description	:	Raminder Pal Singh Malhotra is a young professional known to blend tradition with modernity. He has worked with reputed hotel chains. In 1991 he opened Swaad Barbecue, a popular take-away joint in Delhi as the owner-chef. Swaad has since been transformed to a chain of food outlets. Thereafter he launched Delhi Ka Angan at the Hyatt Kebab Factory at the Radission Hotel, New Delhi, as Consultant and Chef Trainer. In 2001, he opened Mercurries, a state-of-the-art facility specializing in cuisine based on Ayurveda. Among Raminder’s major achievements has been the Mela in London, inaugurated in 1999-2000, and voted the” best Indian Restaurant” a year later. Raminder regularly participates in food festivals in India and abroad. He has also contributed to Jiggs Kalra’s well known teleserial DAAWAT.