Food Cookbook: You’ll Be Craving Food This Festive Season

The festive season is here: Diwali, Bhai Dooj, Christmas, and the New Year. We all know that the festive season is all about holidays and delicious food.

The holidays are a time when we spend quality time with loved ones and look forward to the food that comes with the holidays. Whether it's a classic rum cake or a lip-smacking biryani, now is the perfect time to revive the tradition. Everyone wants to end the year on a good note, so why not try a new dish to mark the end of the year?

We don't need a gora to tell us how great our desi cuisine is, but no matter who's talking, there's no harm in rediscovering it. 'Phaidon's India: The Cookbook' was edited by Pushpesh Pant and was named one of the best cookbooks of the year. Colorful, comprehensive, and detailed with authentic tools to prepare these 1,000+ recipes, this book proves just how hungry the world is for Indian khana.

This book is a perfect fit for urban-bred yuppie Indians, as the recipes are designed to not be too 'exotic' for modern modular kitchens. Pant rounds up classic favorites and nominees like 'dal makhni' and 'butter chicken', as well as the lesser-known but definitely worth-trying'sambarachi kodi' (Goan prawn curry). I did.

Called 'Call to the Kitchen' by Saveur India, this cookbook has detailed chapters dedicated to every aspect of Indian cooking and is the only book to help you start a new tradition. Sara Razdan's Kashmiri Cuisine: Through the Ages celebrates a culture that is the epitome of India. Kashmiri cuisine is a cauldron of different philosophies and is undoubtedly one of the most delicious dishes in the world, but many of us are afraid to try it ourselves. Numerous foreign influences give this dish its special flavor, and unlike other cuisines, it requires an equally delicate sensibility to achieve the best results. Sara Razdan takes you on an indescribable gastronomic journey. This has made fine Kashmiri cuisine very accessible and lifted the veil of secrecy that kept it away from us.

Kashmiri cuisine has evolved over the centuries and has come a long way from the days when cooking took a long time until the advent of pressure cookers. The unique nature of this food, Kashmiri cuisine, with no onions or garlic in any of the dishes, and the subtle differences in the spices used, make Kashmiri Cuisine: Through the Ages a true discovery. I am.

The holidays are also a great excuse to spend hours doing something new. If you want to experiment and don't venture too far into Indian cuisine, turn to Jamie Oliver. Oliver, known for linking gourmet food with the common man, was spotted by the BBC while filming at the restaurant where he worked. His first book, The Naked Chef, is based on the 1997 show of the same name and strips spicy recipes down to the basics. The Naked Chef, which has sold over 200,000 copies, proves that even beginners can create the perfect five-star risotto without spending all night in the kitchen.

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