The Gourmet Indian Cookbook

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The Gourmet Indian Cookbook
The Gourmet Indian Cookbook presents a new version of Indian cuisine with specific changes in the style of presentation and portion. The recipes have been crafted without tampering with the defining taste of any of India's popular dishes. Traditional Indian cuisine has been transformed into a novel culinary adventure with the innovative use of herbs and spices. In a rare departure from traditional Indian cooking, Chef Arvind Saraswat has enhanced his cuisine by introducing lighter fruit-based sauces that have been upgraded so that they have a universal appeal. The desserts are simple to prepare and the ingredients used are commonly available. The sugar has been cut down and the fat content reduced drastically. This book is an exception and a must for collectors - be it amateur housewives, students of catering colleges or a professional chef. It could be described as the beginning of a great revolution aimed at making Indian food compete with international cuisines in terms of visual appeal, portion, presentation, balance, nutrition and satiety value.
About the Author
Arvind Saraswat joined the Taj Group of Hotels as a management trainee after passing out of the Institute of Hotel Management, Catering Technology and Applied Nutrition, New Delhi. The Taj Group sent him to the London Hilton for an advanced course in Kitchen Management. On his return to India he was appointed as the Chef of the Rendezvous - India's foremost rooftop supper club at the Taj Mahal Hotel, Mumbai. In 1976, he took over as Chef of the Taj Coromandel Hotel, Chennai. He then went to the Culinary Institute of America for an intensive course in Advanced Professional Cooking. A man who enjoys challenges, Saraswat took on the job of setting up kitchens as the Executive Chef of the Taj Mahal Hotel, New Delhi, and visited Italy, France, Switzerland and Belgium to collect innovative ideas. In 1981, he took on New York by setting up a chain of Indian fast food outlets. Being the perfectionist that he is, Saraswat visited Canton, Beijing, and Shanghai to learn the authentic styles and presentation of Chinese cuisine. This trip was worth its weight in noodles! Saraswat is currently Director, Food Production, Taj Group of Hotels. Apart from being the author of several books, he has given lectures and presentations on the role of spices and gravies in Indian cooking. As a recognition of his services, Saraswat received the Special Service Citation by the International Food Service Executives Association of the USA.
TitleThe Gourmet Indian Cookbook
Author NameChef Arvind Saraswat
PublisherRoli Books Pvt. Ltd.
Publication Year2004
Total No. of Pages128
Weight0.88 KGS
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  • Language: English
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