Indian cooking is globally famous for its different flavors, high quality ingredients and enduring cooking heritage. The sway of Indian chefs broadens beyond the kitchen as many of them generously share their proficiency in gastronomy, formulas and anecdotes through literature. In this blog, we will tell you about five famous books written by Indian chefs that have great impact in the field of cooking.
1. “Indian” by Priya Krishna
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- Author: Priya Krishna
- Synopsis: ‘Indian-ish’ offers a precious approach to contemporary Indian food recipes. This food writer and New York Times contributor delves into her family’s customary Indian dishes adds her personal flair. Her work demonstrate admiration for the taste and customs that influenced her cooking journey. Providing an inclusive take on Indian food to a broader readership. making Indian dishes accessible to a wider audience.
2. “The Indian Accent Restaurant Cook” book by Manish Mehrotra
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- Author: Manish Mehrotra
- Synopsis: Manish Mehrotra is an executive chef of world – famous restaurant Indian Accent which presents a series of recipes that perfectly combine Indian ingredients with global techniques, this book reflects the innovation and creativity that has earned Indian accents its Michelin star status. A chef should read this book, who wants to explore the fusion of traditional Indian flavors with modern twists.
3. “Cooking with Pedatha” by Jigyasa Giri and Pratibha Jain
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- Author: Jigyasa Giri and Pratibha Jain
- Introduction: ” Cooking with Pedatha ” is a tribute to traditional South Indian food which is written by Jigyasa Giri and her daughter Pratibha Jain. This book gives a great tribute to Giri’s grandmother Pedatha in which every genuine South Indian food recipes that passed generation to generation. It provides a depth look to the region’s cooking traditions which make it as a valuable resource for the person who is interested in South Indian dishes.
4. Rasika: A Flavor of India by Ashok Bajaj and Vikram Sunderam
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- Author: Ashok Bajaj and Vikram Sunderam
- Summary: Rasika: Flavors of India is a book published by the Rasika restaurant in Washington DC which is inspired and Written by restaurant owner Ashok Bajaj and Michelin in which chef Vikram Sunderam is starred. This book have examined the complex of the world of North Indian food. This book offers a range of recipes from traditional classic to contemporary creation which gives reader a glimpse into the art of fine Indian food.
5. “Curry: A Tale of Cooks and Conquerors” by Lizzie Collingham
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- Author: Lizzie Collingham
- Summary: Historian Lizzie Collingham’s Curry: A Story of Cooks and Conquerors may be its not written by chefs!! but a person who is interested in the history and evolution of Indian cuisine must read this book! it is a must read book. This book traces the origin of curry and how it changed in every centuries due to the influence of different cultures. It’s an interesting look !! at how Indian cuisine became a global phenomenon.
These five books offer great insights in Indian food!! from traditional family recipes to innovative restaurant creations and historical perspectives. Whether you are an experienced chef or an passionate home cook, these books can provide you a delicious cooking journey!! through the flavors of India!! which makes them an essential part of your book collection.