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Pushpesh Pant has studied Ancient Indian History and Culture and followed it up with a doctorate in International Relations. He has researched on Ayurveda and is passionate about Indian cuisines. He is the founder director of ANN (Academy of Natural Nutrition) that seeks to revive the tradition of eating sensibly in harmony with one's natural constitution and changing cycle of seasons. He is a man with multifarious interests -- he has produced TV programmes on recipes and gourmet travelogues, authored books on food, travel, religion and foreign policy, and written columns on food.
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Destinations, frais et délaisVendeur : Vedams eBooks (P) Ltd, New Delhi, Inde
Hardcover. Etat : Good. Contents Preface. Editor's note. 1. Introduction. 2. Evolution of Indian cuisine. 3. Major culinary regions. 4. Fusion during the Raj. This book is an introduction an invitation to the resplendent realm of foods and flavours of this sub continent. It strives to unveil and showcase the classic as well as creative innovations from different food zones illustrative of the synthesising genius of the Indian people. The concept of rasa (literally meaning essence) is common to the domains of arts and gastronomy. This delicious exploration of incredible India is inspired by the realisation that the culinary heritage of this vast and varied land is as priceless as its literature music dance and majestic monuments. 100 pp. N° de réf. du vendeur 63818
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Etat : New. pp. 100. N° de réf. du vendeur 18241518
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Etat : New. pp. 100 1st Edition. N° de réf. du vendeur 26241508
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Etat : New. pp. 100 Illus. (Col.). N° de réf. du vendeur 7606459
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Vendeur : Books in my Basket, New Delhi, Inde
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