This box set contains the best tips and tricks by renowned trainers and Guinness World Record holders Aditi and Sudhir Singhal. Guaranteed to improve your mathematics and memory skills, these books are must-reads for competitive exams, maths enthusiasts and puzzle aficionados.
Catagory: Crafts, Home & Lifestyle
Party Like A Star
Learn how to entertain like the celebrity swish-set, with recipes, tips and photos from actual parties thrown by Bollywood stars and big brands. Find a detailed plan of action for every kind of party, be it brunch, high tea or even a big, fat wedding.
Shilarna Vaze, chef and founder of Gaia Gourmet, who has cooked for the best parties and the biggest stars, will turn you into the perfect host with her scrumptious recipes, advice on picking the right party professionals, indispensible checklists and getting every detail just right. Thrown into the mix are essential tips for décor, service, and menu planning, as well as expert and celebrity inputs on how to put together a perfect soiree.
When I’m planning a party [. . .] my instinct is to call Chinu up – Alia Bhatt
Shilarna’s cooking packs a wallop and oomph, not just in flavour and texture but also presentation and creativity – Rashmi Uday Singh
Uparwali Chai
WINNER OF THE GOURMAND WORLD COOKBOOK AWARD 2019
The ultimate teatime cookbook, with an Indian twist
When Pamela Timms moved to Delhi over a decade ago, she realized how different baking in India was. She started roaming the gallis of Old Delhi, curious to know what baking traditions were born out of our tandoors and tawas. One thing she couldn’t avoid was the Indian obsession with tea and, more importantly, teatime snacks. Inspired by the local produce and flavours, she started experimenting and developed a repository of recipes tailored to suit the desi kitchen. She knew she had hit gold when she found a way to marry her traditional Scottish taste with the warm Indian palate.
From Saffron and Chocolate Macarons to Apricot and Jaggery Upside Down Cake to a Rooh Afza Layer Cake, Uparwali Chai is an original mix of classic and contemporary desserts and savouries, reinvented and infused throughout with an utterly Indian flavour. A beautifully curated set of recipes full of nostalgic flavours and stories, this is a book every home cook will be referring to for generations to come.
The Joy of Vegetarian Cooking
This unusual cookbook, with recipes from places as far-flung as Italy, France, Egypt and Australia, creatively brings together vegetables of every flavour and colour-from the versatile potato to the more exotic avocado, from the sensuous aubergine to the humble water chestnut.
Jasleen Dhamija, a widely travelled ethnologist, intersperses the recipes with piquant and often funny anecdotes that bring alive little traditions and stories about the cooking and serving of different kinds of vegetables around the world. Arranged alphabetically for easy use, the recipes are intended to save cooking time and energy without compromising on taste. Also provided are sample menus that illustrate the best and most nutritious ways to design a healthy, balanced diet. From delicious soups and salads to unusual sauces, from different kinds of rice and roti to mouth-watering desserts, this is innovative, exciting fare guaranteed to stimulate even the most jaded palate.
The Indian Accent Restaurant Cookbook
Indian Accent opened in 2009 with an inventive Indian menu at The Manor, New Delhi. The restaurant serves a unique interpretation of Indian food, featuring historic revivals, playful nostalgia, with an openness to global techniques and influence. The restaurant was featured in the 2015 San Pellegrino list of 100 Best Restaurants in the World, the only one from India on the list, and awarded the Best Restaurant in India by the 2015 list of San Pellegrino Asia’s 50 Best Restaurants. The Indian Accent Restaurant Cookbook is based on the restaurant s path-breaking contemporary Indian menu by award-winning chef Manish Mehrotra. With photographs by Rohit Chawla, among India’s foremost food photographers, the cookbook has a selection of Indian Accent recipes to excite the adventurous while satisfying traditional palates.
Happy Hours
Happy Hours: The Penguin Book of Cocktails is a first of its kind and all that you will need to set up your very own bar and make it the most talked-about one in town.
It will show you how to master basic techniques and impress your guests: keep your glasses sparkling clean, create decorative ice cubes and use a cocktail shaker with panache. It will tell you about the origins, production and classification of different types of liquor, and provide smart tips on preserving and serving them. It will treat you to a splendid selection of over 650 recipes-from classics such as the Tom Collins and Daiquiri to unique concoctions like the Maheshwar Margarita (a feni-Cointreau-lemon juice mix) and Mango Bellini to inventive punches, mocktails and heady mixtures guaranteed to cure hangovers-complete with meticulous instructions on measurements, suggested glassware and garnishes, as well as a few tricks to reinvent popular mixes.
Along the way, you’ll also pick up
– Up-to-date information on premier liquor brands and their availability in India
– Entertaining asides on sundry topics of interest, from the most expensive whisky in the world to the status of alcohol in ancient Indian society
– Crucial advice on how to recover from a night of hectic partying
– A comprehensive glossary that provides clear definitions of otherwise unfamiliar terms
Whether you’re a professional bartender or a generous host, planning a lavish party or simply looking to add zing to an evening drink, this stylish, sumptuous book is the ultimate companion for your bar.
Masala Lab
Ever wondered why your grandmother threw a teabag into the pressure cooker while boiling chickpeas, or why she measured using the knuckle of her index finger? Why does a counter-intuitive pinch of salt make your kheer more intensely flavourful? What is the Maillard reaction and what does it have to do with fenugreek? What does your high-school chemistry knowledge, or what you remember of it, have to do with perfectly browning your onions?
Masala Lab by Krish Ashok is a science nerd’s exploration of Indian cooking with the ultimate aim of making the reader a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook.
Exhaustively tested and researched, and with a curious and engaging approach to food, Krish Ashok puts together the one book the Indian kitchen definitely needs, proving along the way that your grandmother was right all along.
The Rice Cookbook
A rice dish is usually the centrepiece of a meal in most parts of India, and this book is invaluable for someone who wants to cook it with a difference. In this engaging book, Anuradha Ravindranath brings together a collection of rice recipes that spans the gamut of cuisines and courses, to present the most delectable and simple rice dishes.The Rice Cookbook is perfect for busy people with no time to spare, so they can create menus based on ingredients available in the kitchen. Anuradha’s unusual recipes for delectable rice dishes use an assortment of vegetables, lentils, chicken, meat and fish, and can be prepared swiftly with impressive results. The book also includes recipes for complete one-dish meals and easy-to-prepare rice snacks and desserts. With something for everyone, The Rice Cookbook is a delight not only for the experienced cook but also for those who like to try their luck in the kitchen once in a while. Recipes include mushroom and bell pepper rice; vegetable rice in coconut milk;green Bengal gram khichdi; bean sprout and sesame khichdi; spinach and egg rice; chicken biryani with tomato and chilli; chop biryani with mustard; mince and chickpea biryani; fish biryani with vegetables; and jaggery rice with cashew nuts.
The Best Of Samaithu Paar
Recipes treasured by more than three generations of women
The first volume of Samaithu Paar was published in 1951. More than just a cookery book, it was intended to serve as a manual for daily use. Over the years, those who did not find time to learn cooking in the traditional way from their mothers have used the three volumes of Samaithu Paar to set up home and manage kitchen all over the world.
The Best of Samaithu Paar brings together 100 most-loved recipes chosen from the three-volume original. Maintaining the simplicity of language, easy-to-follow directions and the adherence to the smallest details, the recipes have been suitably revised and adapted using universal measures of cups and spoons and modern utensils and appliances in place of the more traditional ones.
Recipes range from the basic idli, dosai, sambar and rasam to their many variations that are not so familiar to all Indians. The book also includes specialities like Moar Kuzhambu, Mysore Rasam, Pongal, Murukku and Jangiri, as well as pachadis and pickles.
A must-have for all those who enjoy traditional Indian cuisine.
The Essential North-East Cookbook
If there is one part of this country that is still to be discovered, at least in terms of its cuisine, it is the North East. Those who live in, or have visited the seven sister states” Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland and Tripura” would tell you that the kitchens of the North East are the source of an extraordinary range of dishes that blend tradition and innovation in unexpected ways. The basic tribal diet of jungle produce has over the years been shaped by the influence of various other communities: the Thais, who once ruled over some parts of the territory the Chinese, because of their proximity and the Bengali migrants, and it is this unusual combination that makes the food of the region unique in India. Lightly spiced, with hardly any oil, and flavoured with herbs that are now available in stores across the country, the stews, chutneys and curries in this book can transform the most ordinary meal into an exotic experience.