Flavours Andamp; Art Of Indian Regional Cuisine

<p><b>This book is divided into 2 Parts</b></p><p><b>A. INDIAN CUISINES ---- THE INTRODUCTION</b></p><p>The first part of this book consists of Indian Cuisine. It deals with the introduction and features of Indian cuisine. Then there is a brief discussion about spices major ingredients basic Kitchen Equipments etc.</p><p><b>B. REGIONAL CUISINES ----- THE DIVERSITIES</b></p><p>The Second part of the book has a brief discussion on major regional cuisine of India. The cuisines are discussed with regards to their location history Ingredients and Spices used cooking styles Food habits and Specialties.</p>