Author: Bilkees I LatifPublisher: PenguinYear: 1999/8Language: EnglishPages: 336ISBN/UPC (if available): 0140271848
This book includes more than 200 recipes from Andhra, one of India's largest and culturally most diverse state. Along with the recipes the author recounts the traditions and rituals associated with food such as the right order in which to serve the dishes.While Hyderabadi cuisine with its distinctive Mughlai flavor is famous around the world, food from the other parts of Andhra, one of India's largest and culturally most diverse states, remains relatively unknown. In this edition, the author brings together for the first time the different tastes of Andhra cooking from the humble Idli-sambhar to spicy seafood delicacies. From the dishes traditionally prescribed for pregnant women to the festivities surrounding birth and marriage, Bilkees describes with knowledge and flair the cuisine and customs of her state.