Author: Digvijaya SinghPublisher: Vakils, Freffer & SimonsYear: 2014Language: EnglishPages: 193ISBN/UPC (if available): 9788184620269
Those who buy this book will be introduced to many new and delicious Indian dishes, says Gayatri Devi, Rajmata of Jaipur in her foreword to this book.Recently, there has been a flood of Indian cook books. While in their own way all are good, they are aimed at the amateur cook, the busy housewife, who desires to put up a good meal in a hurry. The prices and general pressures of life have done their own damage. Time is scarce and so is leisure. Everyone seeks short-cuts, thereby reducing a precious fine art to the level of pain belly filing. As a result the recipes have become simplified and also to an extent westernized.In India, with our ancient heritage of many cultures we have inherited a variety of cuisine, incomparable and unsurpassable. The Persian School of cooing has had the greatest impact on our cooking. The Maharajas invariably were connoisseurs of good food. Fine kitchens were maintained and the best cooks sought. Sometimes there was a cook for each recipe. The cooks kept their recipes jealously guarded secrets and the precious formulas often went from father to son. Those not passed on are last forever.Author's father, His Highness Raja Sir Dilip Singh of Sailana foresaw this eighty years ago and began collecting recipes. It was n all consuming interest which he brought to scientific perfection. He took great pains over each recipe, refining and experimenting again and again till he brought it to perfection. He called cooks from all over to learn from them. He had ancient recipe books in Sanskrit, Urdu and Persian translation. The recipes in this book are the result of his untiring research. The recipes given here are in their pure form. This book is not for the novice. The dishes given here should delight the palates of the severest critics and gourmets.