Pull of Pulses

While legumes, pulses and lentils are used in many parts of the world – North Africa, southern Europe, West Asia, China and the countries of Latin America – it is in the Indian sub-continent that they are cooked not just on a wide scale but also with unmatched culinary skills and imagination. The daal is a staple food of this region, consumed by all economic brackets at all times of the year.

This book is a tribute to the rich and awesome diversity of Indian gastronomic traditions. The recipes in the book – that include not only daal curries but also daal-based snacks, savouries and sweets – cover most regions and communities of India. It also includes several international lentil recipes. A deep knowledge of world cuisine and fine understanding of flavours have immensely helped in raising the bar of one of the simplest fares of the world.

Contents: Foreword; Preface; Temper the smoking wok; Soups and salads; Snacks and Savouries; Pulao and rice; Daals from far and wide; Favourite and winning flavours; International recipes; Breads and rotis; For the sweet tooth; Spice store; Glossary; Measurements; Research companions; Acknowledgements.
• This book is a tribute to the rich and awesome diversity of Indian gastronomic traditions

• The recipes in the book – that include not only daal curries but also daal based snacks, savories and sweets – cover most regions and communities of India

• It also includes several international lentil recipes

While legumes, pulses and lentils are used in many parts of the world – North Africa, southern Europe, West Asia, China and the countries of Latin America – it is in the Indian sub-continent that they are cooked not just on a wide scale but also with unmatched culinary skills and imagination. The daal is a staple food of this region, consumed by all economic brackets at all times of the year.

This book is a tribute to the rich and awesome diversity of Indian gastronomic traditions. The recipes in the book – that include not only daal curries but also daal-based snacks, savories and sweets – cover most regions and communities of India. It also includes several international lentil recipes. A deep knowledge of world cuisine and fine understanding of flavors have immensely helped in raising the bar of one of the simplest fares of the world.

Contents: Foreword; Preface; Temper the smoking wok; Soups and salads; Snacks and Savories; Pulao and rice; Daals from far and wide; Favorite and winning flavors; International recipes; Breads and rotis; For the sweet tooth; Spice store; Glossary; Measurements; Research companions; Acknowledgements.