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Flavours Of Delhi

Flavours Of Delhi

A Food Lover's Guide

Charmaine O'Brien
,
O'Brien Charmaine
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Just as each ruler left his architectural mark on Delhi, so each bequeathed to it a culinary legacy. Flavors of Delhi: A Food Lover’s Guide tells the story of Delhi through its food. It explores the city’s culinary history beginning with Indraprastha, taking us through the Sultanate period, Mughal rule and the British raj, and bringing us right up to the present. Professional chef and food writer Charmaine O’Brien’s love for Delhi and its culinary delights is evident. She tells us not only what to eat, but also where to eat it. From paranthas in the galis of Chandni Chowk to kakori kababs at the fancy Dum Pukht, from chaat at a roadside stall to appams at Keraleeyam, from fresh fruit and vegetables at INA Market to fish at Chittaranjan Park, O’Brien takes us on a guided tour through the capital, encouraging us to sample and savour as we see. History comes alive as the recipes in this book allow us to recreate the varied flavors of the city in our kitchens. The result of extensive travel and research, and lavishly illustrated with photographs taken by Kirsten Grant, Flavors of Delhi is a fascinating read that whets the reader’s interest and appetite.

Imprint: India Penguin

Published: Feb/2003

ISBN: 9780143029366

Length : 312 Pages

MRP : ₹299.00

Flavours Of Delhi

A Food Lover's Guide

Charmaine O'Brien
,
O'Brien Charmaine

Just as each ruler left his architectural mark on Delhi, so each bequeathed to it a culinary legacy. Flavors of Delhi: A Food Lover’s Guide tells the story of Delhi through its food. It explores the city’s culinary history beginning with Indraprastha, taking us through the Sultanate period, Mughal rule and the British raj, and bringing us right up to the present. Professional chef and food writer Charmaine O’Brien’s love for Delhi and its culinary delights is evident. She tells us not only what to eat, but also where to eat it. From paranthas in the galis of Chandni Chowk to kakori kababs at the fancy Dum Pukht, from chaat at a roadside stall to appams at Keraleeyam, from fresh fruit and vegetables at INA Market to fish at Chittaranjan Park, O’Brien takes us on a guided tour through the capital, encouraging us to sample and savour as we see. History comes alive as the recipes in this book allow us to recreate the varied flavors of the city in our kitchens. The result of extensive travel and research, and lavishly illustrated with photographs taken by Kirsten Grant, Flavors of Delhi is a fascinating read that whets the reader’s interest and appetite.

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Charmaine O'Brien

Charmaine O'Brien cannot remember a time when she has not been interested in food. As a child, she delighted in poring over her mother's cookbooks and her adult work life has been centred around food. She has trained as a chef, run her own catering business and developed cooking classes for an institution for adult education.
While taking a degree in psychology, she began travelling to India. It was the beginning of an irrepressible passion for the subcontinent, O'Brien lives in Melbourne, Australia, but she intends to be in India to begin research for a culinary travel book.
She is the author of World Food: New Orleans and was awarded a Harry A. Bell grant from the International Association of Culinary Professionals in 2001.

O'Brien Charmaine

Charmaine O'Brien cannot remember a time when she has not been interested in food. As a child, she delighted in poring over her mother's cookbooks and her adult work life has been centred around food. She has trained as a chef, run her own catering business and developed cooking classes for an institution for adult education.
While taking a degree in psychology, she began travelling to India. It was the beginning of an irrepressible passion for the subcontinent, O'Brien lives in Melbourne, Australia, but she intends to be in India to begin research for a culinary travel book.
She is the author of World Food: New Orleans and was awarded a Harry A. Bell grant from the International Association of Culinary Professionals in 2001.

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