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The Penguin Food Guide To India

The Penguin Food Guide To India

Charmaine O'Brien
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This first-ever comprehensive guide to regional food across India takes
you on a mouth-watering journey through the homes, streets and
restaurants of each state, exploring exotic and everyday fare in equal
measure. Be it the lime-laced Moplah biryani, the Goan Galinha cafreal,
the bhang ka raita of Uttarakhand, or the Singpho people’s Wu san tikye,
India’s rich palette of flavours is sure to drum up an insatiable appetite in
you. Laden with historical information, cultural insights and personalized
recommendations, The Penguin Food Guide to India is your ideal
companion to the delightful world of Indian cuisine.

Imprint: India Penguin

Published: Dec/2013

ISBN: 9780143414568

Length : 424 Pages

MRP : ₹499.00

The Penguin Food Guide To India

Charmaine O'Brien

This first-ever comprehensive guide to regional food across India takes
you on a mouth-watering journey through the homes, streets and
restaurants of each state, exploring exotic and everyday fare in equal
measure. Be it the lime-laced Moplah biryani, the Goan Galinha cafreal,
the bhang ka raita of Uttarakhand, or the Singpho people’s Wu san tikye,
India’s rich palette of flavours is sure to drum up an insatiable appetite in
you. Laden with historical information, cultural insights and personalized
recommendations, The Penguin Food Guide to India is your ideal
companion to the delightful world of Indian cuisine.

Select Preferred Format

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.

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