Kebabs, Chutneys & Breads
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Book review
This book, Kebabs, Chutneys & Breads, gives the reader an in-depth knowledge of the intricacies and finesse that is the basis of a wide variety of mouth-watering kebabs of Indian cuisine. Kebabs originated from Turkey and evolved into the food for connoisseurs. India is home to a vast variety of kebabs that are cooked in a tandoor, an open iron grill, shallow-fried or deep-fried, or cooked on a griddle. Of these, tandoori kebabs are by far the most popular. The taste and food-value of the kebab depends on the succulence or freshness of the tender meats, fish or vegetables, the size, marination and the right degree of cooking. Each preparation has a distinct taste because of the different texture of meats and the varying fragrance of the different combinations of spices used in the marination. The book discusses a wide variety of kebabs.
About the author
A connoisseur in the fine art of cooking to the gourmet's delight, Davinder
About the author
A connoisseur in the fine art of cooking to the gourmet's delight, Davinder
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