Pull of Pulses

* This book is a tribute to the rich and awesome diversity of Indian gastronomic traditions * The recipes in the book - that include not only daal curries but also daal based snacks, savories and sweets - cover most regions and communities of India * It also includes several international lentil recipes While legumes, pulses and lentils are used in many parts of the world - North Africa, southern Europe,...
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* This book is a tribute to the rich and awesome diversity of Indian gastronomic traditions



* The recipes in the book - that include not only daal curries but also daal based snacks, savories and sweets - cover most regions and communities of India



* It also includes several international lentil recipes



While legumes, pulses and lentils are used in many parts of the world - North Africa, southern Europe, West Asia, China and the countries of Latin America - it is in the Indian sub-continent that they are cooked not just on a wide scale but also with unmatched culinary skills and imagination. The daal is a staple food of this region, consumed by all economic brackets at all times of the year.



This book is a tribute to the rich and awesome diversity of Indian gastronomic traditions. The recipes in the book - that include not only daal curries but also daal-based snacks, savories and sweets - cover most regions and communities of India. It also includes several international lentil recipes. A deep knowledge of world cuisine and fine understanding of flavors have immensely helped in raising the bar of one of the simplest fares of the world.



Contents: Foreword; Preface; Temper the smoking wok; Soups and salads; Snacks and Savories; Pulao and rice; Daals from far and wide; Favorite and winning flavors; International recipes; Breads and rotis; For the sweet tooth; Spice store; Glossary; Measurements; Research companions; Acknowledgements.