The Lucknow Cookbook
Product ID: 76090625
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Lucknow’s famous Ganga-Jamuni Tehzeeb—a melding together of influences—is seen in its art, architecture, dance and music. But nowhere is this Tehzeeb better represented than in its food, redolent with the tastes of Turkey, Persia and Afghanistan and infused with the flavours of Sindhi, Parsi, Punjabi, Nawabi, Mughlai and British food. When Sunita Kohli’s parents, Chand and Inder Prakash Sur, first settled in Lucknow after having to leave Lahore following partition, they brought with them only the memories of home. In the Lucknow cookbook Sunita Kohli and Chand sur bring together the taste and smells of home in these 150 well-loved dishes from their kitchens and from the kitchens of family and friends. These delectable kebabs and soups, biryanis, pulao's and raitas, mutton, chicken and fish dishes, paranthas and rotis, vegetables, sweets and puddings, cocktail snacks, chutneys and pickles are a taste of the fabled Lucknowi tradition of hospitality. A celebration of the Tehzeeb of Lucknow as well as its nazaakat (elegance) the book is also a portrait of the city and its storied history. Review: Good recipes - Good recipes. Review: The food book I had always wanted to read - Food means memories and this book has perfectly captured that essence. A beautiful, beautiful book on memories and food intertwined.
| Best Sellers Rank | #13,566 in Books ( See Top 100 in Books ) #22 in Food, Drink & Entertaining (Books) |
| Customer Reviews | 4.4 out of 5 stars 286 Reviews |
T**A
Good recipes
Good recipes.
P**U
The food book I had always wanted to read
Food means memories and this book has perfectly captured that essence. A beautiful, beautiful book on memories and food intertwined.
A**R
very good book
very useful for making Lucknow food items well explained
A**L
Good
Very informative
T**I
Excellent cookbook !
A very good cookbook . It has a treasure of recipes for all those who are fond of Lucknowi cuisine.
S**H
Good cook book buy Pages missing
Pages between 40 and 81 missing
R**T
Worth it.
Rather interesting preface and introduction. Easy to read. Recipes very simplified.
A**R
Great read
A really versatile compilation of Lucknawi recipes, from appetisers to desserts, with ample focus on iconic dishes. The authors have also included quite a few rare recipes that are even difficult to get in today’s Lucknow.
M**G
Evocative and Authentic
This e book was an "impulse buy" I was wanting to buy a Sri Lankan cookbook but there were none that I liked so I settled on this and it was a pleasant revelation and a book of plenty
R**N
Just Like Others Have Said...An Everyday Lucknow Cookbook and NOT Shahi/Nawabi Dastarkhwan
I want to confirm and verify that this book is an on-demand printed book (probably the large Ingram Content Group), meaning that the ordered date corresponds to the printed date in the back of the book. The photographs in the book are black and white. There is NO color food photography in the book. I ordered mine through "Shipped and Sold by Amazon." If you're looking for an everyday Lucknowi cookbook, this is it. It will be a great and wonderful addition to your cooking library. If, on the other hand, you're expecting Awadi in the style of Nawabi cuisine, you'll be disappointed. If you're looking for shahi/nawabi style of Awadh cooking, I personally recommend "Dastarkhwan-e Awadh" and "Flavours of Avadh." I have both of these books, and they're excellent. Ronald N. Tan @ "Tan Can Cook" Vacaville, California, USA
M**Y
For professional cooks - prob. superb. For amateurs, mixed bag
I have been cooking Indian food from Madhur Jaffrey's recipes, for going on 40 years. My Indian friends are kind enough to say I do it well. This book has some excellent recipes that everyone can do. Some recipes that professionally trained Indian cooks can follow despite the evident gaps in the technical narrative. And some recipes that depend on ingredients one may be able to obtain only by mail order. Most of us will also pass by on the other side of the ancestor worship at the beginning of the book. To concrete assessment of the recipes, our attempt at the kebabs was a complete flop, even though I on a hand mincer. The aubergines stuffed with hung yoghurt, on the other hand, was (my French wife proclaimed) "a chef d'oeuvre". Even with the latter, you need a reliable (probably mail-order) source of ground pomegranate seeds. So, for gifted amateurs and pros, this is a really sensible approach to Awadhi cooking.
W**Y
Lovely recipes
Beautiful recipes but not enough flashy pictures!
A**R
much more authentic recipes if you google
Returned the book . One look at their Galouti Kabab recipe and I returned the book Checkout Ranveer Brar recipe for the same on net or youtube and just by looking at his masala you will know the difference.
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