RELISHING RAJASTHAN IBD

Sinopse

About the BookA SUMPTUOUS CULINARY JOURNEY THROUGH RAJASTHANI CUISINE PACKED WITH HEIRLOOM AND CONTEMPORARY VEGETARIAN RECIPES.Chef Sameer Gupta has quietly shaped Rajasthani cuisine for decades. He has trained young women from Marwari and royal families, curated grand destination weddings and organised cooking classes. Through his students and patrons, he has, in a way, shaped the way families across Rajasthan cook, eat and serve their traditional food.In this, his first published work in collaboration with award-winning author Pratibha Jain -known foráCooking at Home with PedathaáandáSukham Ayu-he presents a magnificent celebration of RajasthanâÇÖs vegetarian cuisine. Drawing on years of experience in the royal kitchens of Udaipur, Jaipur and Patan, he shares with us cherished family recipes, royal delicacies and regional gems. Each dish, whether itâÇÖs the smoky ker sangri or indulgent gatte ki sabzi or melt-in-the-mouth ghevar, reflects centuries of culinary wisdom shaped by the land, climate and spirit of its people.Beautifully photographed and thoughtfully written,áRelishing Rajasthanábridges heritage and modernity-offering flavours that comfort, surprise and inspire.About the AuthorsChef Sameer Gupta has worked with the royal families of Udaipur, Jaipur and Patan. He has served in positions including Maitre DâÇÖHotel, F&B Manager, Sous Chef and Executive Chef at the City Palaces of Jaipur and Udaipur. He has also contributed to iconic restaurants such as Chanakya and Chaitanya in Jaipur, and played a key role in launching popular restaurants and cafes in India and abroad. As a sought-after food consultant, he has curated grand Indian and destination weddings with flair. In 2003, he presented his culinary expertise with Madhur Jaffrey at the James Beard Foundation in New York and at the Asia Society of America.PRATIBHA JAIN, co-author of the award-winning cookbooksáCooking at Home with PedathaáandáSukham Ayu, discovers yet another culinary gem in Chef Sameer Gupta. Her passion for documenting food traditions comes alive once again.