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A Culinary Tour of India
A Culinary Tour of India

Tags: A Culinary Tour of India, Hospitality and Tourism, Yogesh Singh

A Culinary Tour of India

A Culinary Tour of India is an honest endeavour in comprehensively describing and generating awareness about the history, evolution and impact of various elements on the remarkable cuisine of our country.
The regional variations along with wide-ranging cooking styles and various facets of Indian cuisine have been researched and compiled for the information of the food enthusiasts and budding hoteliers. 
This recherché book would act as a reference point for all Bon vivant, Hotel Management graduates and those pursuing their career in the hotel industry.
While the market is flooded with books containing recipes from Indian cuisine, this book takes you on a gastronomic journey of the country providing an encyclopedic perspective of the magnificent flavours and aromas of this wonderful land.
The first part of the book familiarizes the reader with a panoptic perspective of Indian cuisine emphasizing on ingredients and food produced and consumed in different periods.
It also features certain gastronomic references from the ancient eras like Vedic ages and treatise like Ramayana and Mahabharata as well. 
This section depicts shaping up of splendid Indian cuisine with an impact of distinct religions and also brief description of brilliant festive foods. 
It also laconically features about the relation of food with Ayurveda.
The second part is the soul and embodiment of the book depicting the crucial culinary details and trends of almost every state of India. 
It brings into light the finer aspects of culinary system, the eating trends and habits, the staple diet and the speciality dishes. This section of the book focuses on the various regional cuisines of India and put forward the culinary viewpoint and food patterns, emphasizing the speciality dishes of each state with their brief and compendious descriptions.
The third and last part highlights various noteworthy and significant aspects of Indian cuisine like spices, different gravies, breads, beverages, sweets, biryani and pulao; and kitchen equipments in detai.
India: A Brief Introduction
Part A: Indian Cuisine
1.A broad perspective
2.Shaping up of Indian cuisine
3.Classification of food/Impact of religion on Indian cuisine
4.Catering trends in India
5.Festive foods of India
6.Food and ayurveda
7.Brief introduction of Indian cuisine
Part B: Regional Cuisine: Gastronomic Overview
8.Awadhi cuisine (Uttar pradesh)
9.Bengali cuisine
10.Bihari cuisine
11.Goan cuisine
12.Gujarati cuisine
13.Haryanvi cuisine
14.Himachali cuisine
15.Hyderabadi cuisine –andhra pradesh
16.Karnataka cuisine
17.Kashmiri cuisine
18.Kerala cuisine
19.Madhya pradesh cuisine
20.Maharashtrian cuisine
21.North eastern cuisine of india
22.Odiya cuisine
23.Punjabi cuisine
24.Rajasthani cuisine
25.Sikkimese cuisine
26.Tamil nadu cuisine
27.Uttarakhand cuisine
28.Community cuisine
Part C: Significant Topic: Soul of Indian Cuisine
29.Spices – heartbeat & essence of indian cuisine
30.Basic gravies and pastes
31.Tandoor – marinades and tenderizers
32.Biryani and pulao
33.Breads
34.Sweets
35.Beverages
36.Equipments.


  • This book succinctly captures and documents the diverse aspects of Indian cuisine in a very understandable package.
  • Regional variations and various facets of Indian cuisine have been compiled for food enthusiasts and budding hoteliers.
  • The book is divided into three segments: “Indian Cuisine – A Broad Perspective”, “Regional Cuisine – A Gastronomic Overview”, and “Significant Topic – Soul of Indian Cuisine”.
  • Each chapter contains “Culinary Trivia” at the end stating some interesting detail attached with Indian cookery.
  • Twenty-five colour plates at the end of the book bring Indian cuisine to life."
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