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Flavours & Art of Indian Regional Cuisine

Author Name: Dr Vinod Singh Negi | Format: Paperback | Genre : Educational & Professional | Other Details

This book is divided into 2 Parts

A.    INDIAN CUISINES ---- THE INTRODUCTION

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.

B.     REGIONAL CUISINES   -----  THE DIVERSITIES

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.

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Dr Vinod Singh Negi

Dr.Vinod Singh Negi , an Industry & Academician, with 20 yr of experience in Hospitality Industry is presently working as Associate Professor at Amrapali Institute of Hotel Management. Haldwani, Nainital uttarakhand. Being a Commerce graduate, DHMCT from Govt Institute of Hotel Management, Dehradun, MTM from IGNOU, MHM from uttarakhand open university & PhD from JNTU, Hyderabad. He has worked with various organizations: viz Hyatt Regency, New Delhi, Taj Regency, Lucknow & JEE PEE Vasant Continental, New Delhi, as a Sous Chef , he has a vast experience with these organizations & now as an Academician he has been Importing Knowledge to the Budding Hoteliers.   

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